Thanksgiving Cake Designs
Thanksgiving isn’t just about the turkey—it’s about creating moments that feel special. A beautifully decorated cake with autumn leaves, cranberries, and seasonal colors can transform dessert into a centerpiece of gratitude and joy.
Equipment
- Mixing Bowls
- Whisk
- Measuring Cups and Spoons
- Cake Pans
- Piping Bags and Tips
- Fondant Tools and Cutters
- Offset Spatula
Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter softened
- 2 cups sugar
- 4 large eggs room temperature
- 1 cup milk or buttermilk for richer flavor
- 1 tbsp vanilla extract
- fondant or modeling chocolate for pumpkins and leaves
- food coloring autumn shades like orange, red, yellow
- cranberries, pecans, or rosemary for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease and flour cake pans.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- Cream butter and sugar in a large bowl until light and fluffy. Add eggs one at a time, then mix in vanilla.
- Alternate adding dry ingredients and milk to the butter mixture, mixing gently until combined.
- Divide batter into pans and bake for 30–35 minutes, or until a toothpick comes out clean. Cool completely before decorating.
- Apply a crumb coat of buttercream, chill, then frost smoothly with tinted seasonal colors.
- Add fondant leaves or pumpkins, pipe decorative borders, and finish with sugared cranberries, nuts, or rosemary sprigs.
Notes
For a rustic look, use rough-frosted buttercream and natural garnishes. For elegance, keep it smooth with minimal fondant decorations. Cakes can be baked two days ahead and decorated the day before serving.