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Make-Ahead Holiday Cake Recipe


If you want to get ahead, you can make this cake and stash it in the freezer until you're ready to pull it out and serve it.

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Rate this recipe 4.5/5 (13 Votes)


  • 1 (14-ounce) can sweetened condensed milk
  • 2/3 cup chocolate syrup
  • 2 cups heavy whipping cream, whipped
  • 1 package white cake mix
  • 1 (12-ounce) carton frozen whipped topping, thawed
  • Additional chocolate syrup for garnish
  • Mint leaves and red candied cherries for garnish


Servings 16
Adapted from


Step 1

Line a 13-inch x 9-inch pan with foil; set aside. In a large bowl, combine condensed milk and chocolate syrup; fold in whipped cream. Pour into prepared pan; cover and freeze for 6 hours.

Prepare and bake cake according to package directions, using a greased and floured 13-inch x 9-inch baking pan. Cool for 10 minutes; invert onto a wire rack to cool completely. Transfer to a serving platter.

Remove cream mixture from the freezer; carefully invert onto cake and remove foil. Spread whipped topping over top and sides. Return to the freezer for 2 hours.

May be frozen for up to 2 months. Let stand at room temperature for 10 minutes before cutting.

Just before serving, drizzle with additional chocolate syrup; garnish with mint and cherries.

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