How to make Santa Cake - SK Khazana -

Make this Santa’s face cake this Christmas – the kids will simply love it

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Round chocolate cake, Icing sugar (आईसिंग शुगर)

Cuisine : Fusion

Course : Desserts

Santa Cake - SK Khazana

Santa Cake - SK Khazana Recipe Card


Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Prep Time : 41-50 minutes

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Santa Cake - SK Khazana Recipe

  • Round chocolate cake 1/2 kilogram

  • Icing sugar 8 cups

  • Unsalted butter at room temperature 2 cups

  • Vanilla essence 2 teaspoons

  • Milk 4 tablespoons

  • Edible red food colour 6-7 drops

  • Strawberry slices as required

  • Black fondant as required


Step 1

Sieve icing sugar into a bowl. Put 2 cups icing sugar into a stand mixer, add butter and vanilla essence start the mixer. Keep adding the remaining icing sugar gradually and keep mixing till mixture is light and creamy. Add milk and mix till the mixture is fluffy. Scrape the sides of the mixer and cream again till well combined.

Step 2

Transfer 3 cups of the mixture into a large bowl and 1 cup into a small bowl. Transfer the remaining white buttercream in a third bowl. Add 5-6 drops of red food colour to the mixture in the large bowl and 1 drop to the mixture in the small bowl. Mix well to make red and pink butter cream respectively.

Step 3

Place the cake on a cake board, trim the top of the cake with a serrated knife to make the surface even. Halve the cake horizontally. Spread a portion of the white buttercream on the lower half and spread it evenly. Arrange the strawberry slices over it. Spread another layer of white buttercream over the strawberries evenly.

Step 4

Place the top half of the cake on top and spread white buttercream on top and the sides of the entire cake. Refrigerate it for 10-15 minutes. Spread some pink buttercream on top of the cake evenly.

Step 5

Take white buttercream in a piping bag fitted with a star nozzle and spread rosettes in a continuous line to divide the surface into 2 parts. This forms the white furry edge of Santa’s hat. Take some more white buttercream in another piping bag fitted with a smaller star nozzle and cover one part of the cake with rosettes in a continuous line to make Santa’s beard.

Step 6

Take red buttercream in yet another piping bag fitted with a smaller star nozzle and cover the surface opposite to the area where the white buttercream was spread with a continuous line of rosettes to make Santa’s hat.

Step 7

Shape black fondant into 2 eyes and keep them in the pink surface between the white and red rosettes. Pipe out bigger rosettes at the two ends of the furry edge of the hat to complete it. Serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.