Japanese Christmas Cake Recipe
When we think of Christmas desserts, our minds often wander to rich puddings, dense fruitcakes, or decadent pies. But in Japan, Christmas is celebrated with a dessert that’s refreshingly light, subtly sweet, and beautifully elegant—the Japanese Christmas Cake. Also known as Kurisumasu Keeki, this festive treat is a delicate sponge cake layered with freshly whipped cream and adorned with vibrant, juicy strawberries.
In this comprehensive guide, I’ll walk you through everything you need to create an authentic Japanese Christmas Cake—from sourcing the right ingredients to mastering the sponge cake and whipping up the perfect cream. Whether you’re looking to add a new holiday tradition or simply love airy, fruit-forward desserts, this Japanese Christmas Cake recipe is sure to become a seasonal favorite.
🎄 What is Japanese Christmas Cake?
The Japanese Christmas Cake is not your average holiday dessert. Unlike the rich and spicy flavors often associated with Western Christmas confections, this cake is prized for its softness, elegance, and balance. It’s a light, fluffy sponge cake (often a genoise-style base) filled with whipped cream and sliced strawberries, then finished with a snowy white cream topping and crowned with whole strawberries or festive decorations.
This cake embodies Japan’s flair for precision, simplicity, and seasonal beauty. It’s not only a sweet treat—it’s a symbol of joy, celebration, and the warmth of gathering with loved ones.
🍓 Ingredients for Japanese Christmas Cake
To recreate this iconic dessert at home, you’ll need high-quality ingredients, especially when it comes to the cream and strawberries. Here’s your comprehensive shopping list:
For the Sponge Cake (6-inch round, double-layered):
- 3 large eggs (room temperature)
- 90g (about 1/2 cup) granulated sugar
- 90g (3/4 cup) cake flour (sifted)
- 15g (1 tbsp) unsalted butter (melted and cooled)
- 1 tbsp whole milk (room temperature)
- 1/2 tsp vanilla extract (optional)
For the Whipped Cream Filling and Frosting:
- 300ml (1 1/4 cups) heavy cream (36–40% fat content)
- 30g (2 tbsp) granulated sugar
- 1/2 tsp vanilla extract
For the Filling and Decoration:
- 12–15 fresh strawberries (washed, hulled, and dried)
- Optional: festive decorations like mint leaves, gold leaf, powdered sugar, or edible pearls
🍰 Step-by-Step Instructions
Creating the perfect Japanese Christmas Cake may seem daunting, but with a bit of care and technique, it’s very achievable at home. Let’s break it down:
Step 1: Preparing the Sponge Cake
- Preheat the Oven: Set your oven to 170°C (340°F). Line the bottom of a 6-inch round cake pan with parchment paper. Do not grease the sides—this helps the sponge climb and rise evenly.
- Whip the Eggs and Sugar: In a large bowl, combine the eggs and sugar. Place the bowl over a pot of simmering water (bain-marie) and whisk constantly until the mixture reaches about 40°C (104°F). This helps dissolve the sugar and create volume.
- Beat Until Ribbon Stage: Remove from heat. Using a hand or stand mixer, beat the mixture on high until it triples in volume and forms thick ribbons when you lift the whisk. This should take about 7–10 minutes.
- Fold in the Flour: Sift the cake flour again directly over the egg mixture. Gently fold using a spatula in an under-and-over motion to maintain the airiness. Work quickly but carefully.
- Incorporate Butter and Milk: Mix the melted butter, milk, and vanilla in a small bowl. Add a small amount of the batter to it, stir gently, then fold this mixture back into the main batter.
- Bake: Pour the batter into the prepared pan. Tap gently to release air bubbles. Bake for 25–30 minutes or until a skewer comes out clean and the top springs back when touched.
- Cool: Invert the cake onto a wire rack and let cool completely. Once cooled, wrap in plastic and refrigerate for 1 hour for easier slicing.
Step 2: Making the Whipped Cream
- Chill Everything: Use chilled bowls and beaters for best results. The heavy cream should be very cold.
- Whip the Cream: Combine cream, sugar, and vanilla in a bowl. Whip on medium speed until soft peaks form. Do not overwhip—you’re aiming for smooth, spreadable cream that holds shape.
Step 3: Assembling the Japanese Christmas Cake
- Slice the Cake: Slice the cooled sponge cake horizontally into two even layers using a serrated knife.
- Prepare the Strawberries: Slice half of the strawberries into thin pieces for the filling. Reserve the prettiest whole berries for the top.
- Build the Cake:
- Place one cake layer on a serving plate or cake board.
- Spread a thin layer of whipped cream.
- Arrange sliced strawberries evenly.
- Top with another layer of whipped cream.
- Place the second cake layer on top.
- Frost the Cake:
- Use an offset spatula to spread whipped cream over the top and sides.
- Smooth the surface or create decorative swirls for texture.
- Decorate: Top with whole strawberries. Add powdered sugar, mint leaves, or festive accents to elevate presentation.
💡 Tips for the Perfect Japanese Christmas Cake
- Use Cake Flour: This low-protein flour yields a tender, delicate crumb essential for the sponge.
- Freshness Matters: Use fresh, ripe strawberries. Avoid overripe berries that bleed into the cream.
- Temperature Control: Eggs at room temperature whip up better, while cream should be ice-cold.
- Don’t Rush the Folding: Gentle folding ensures the sponge remains airy.
- Work Quickly: As whipped cream can deflate and sponge can dry out, have your components ready before assembling.
🎨 Variations and Customizations
While the classic Japanese Christmas Cake recipe is iconic in its simplicity, you can get creative while staying true to its spirit:
- Matcha Christmas Cake: Add 1 tsp of sifted matcha powder to the flour for a green tea twist.
- Yuzu-Infused Cream: Add a touch of yuzu juice or zest to the whipped cream for a bright, citrusy note.
- Chocolate Version: Use a cocoa sponge and decorate with white chocolate curls and raspberries.
- Mini Cakes: Bake the batter in ramekins or muffin tins for individual servings.
🎁 Serving Suggestions
Japanese Christmas Cake is best served chilled and fresh. It’s ideal as:
- A showstopping dessert centerpiece at holiday dinners.
- A delicate treat for afternoon Christmas tea.
- A festive addition to holiday brunches or Japanese-themed Christmas parties.
Pair it with a warm cup of hojicha or a glass of sparkling wine for an extra touch of sophistication.
🧊 How to Store Japanese Christmas Cake
- Refrigerate: Store the cake in the fridge in an airtight container or lightly wrapped in plastic wrap for up to 2 days.
- Freezing Not Recommended: Due to the whipped cream and fresh strawberries, freezing can negatively impact texture and flavor.
JP A Brief History: Why Japanese Christmas Cake?
The tradition of eating strawberry shortcake on Christmas started post-WWII, as Western-style confections became popular in Japan. The Japanese Christmas Cake quickly became a symbol of prosperity and modernity. By the 1970s, it was widely embraced as a cultural staple—sweet, shareable, and tied to the joy of the season. Today, bakeries across Japan display intricate versions of this cake from early December, making it as iconic in Japan as gingerbread men are in the West.
🎅 Final Thoughts: A New Holiday Tradition Worth Starting
This Japanese Christmas Cake recipe captures the spirit of the season in the most delicate and delightful way. With its pillowy sponge, ethereal whipped cream, and jewel-like strawberries, it’s not just a dessert—it’s an experience.
Whether you’re celebrating with family, hosting a holiday dinner, or simply want to try something uniquely beautiful, this cake brings elegance and joy to your Christmas table.
Japanese Christmas Cake Recipe
Ingredients
Sponge Cake (6-inch round):
- 3 large eggs room temperature
- 90 g about 1/2 cup granulated sugar
- 90 g 3/4 cup cake flour, sifted
- 15 g 1 tbsp unsalted butter, melted and cooled
- 1 tbsp whole milk room temperature
- 1/2 tsp vanilla extract optional
Whipped Cream Filling & Frosting:
- 300 ml 1 1/4 cups heavy cream (36–40% fat), chilled
- 30 g 2 tbsp granulated sugar
- 1/2 tsp vanilla extract
For Filling & Decoration:
- 12 –15 fresh strawberries washed and hulled
- Optional: powdered sugar mint leaves, edible gold leaf, holiday cake toppers
Instructions
Step 1: Bake the Sponge Cake
- Preheat oven to 170°C (340°F). Line the base of a 6-inch round cake pan with parchment paper (do not grease the sides).
- In a heatproof bowl, whisk eggs and sugar over a bain-marie until mixture reaches about 40°C (104°F).
- Remove from heat. Using a mixer, beat until thick ribbons form (about 7–10 minutes).
- Sift flour over the batter and gently fold to combine without deflating.
- Mix melted butter, milk, and vanilla in a separate bowl. Fold in a small portion of the batter, then return it to the main bowl and gently fold to combine.
- Pour batter into pan and bake for 25–30 minutes or until golden and springy.
- Cool inverted on a wire rack, then wrap and chill for at least 1 hour.
Step 2: Prepare Whipped Cream
- In a chilled bowl, combine cream, sugar, and vanilla. Beat until soft peaks form. Do not overwhip.
Step 3: Assemble the Cake
- Slice the sponge into two even layers.
- Spread whipped cream on the bottom layer and arrange sliced strawberries evenly.
- Add a thin layer of cream over the strawberries and place the second cake layer on top.
- Frost the top and sides with whipped cream using an offset spatula.
Step 4: Decorate
- Top with whole strawberries and dust with powdered sugar.
- Add holiday decorations, mint leaves, or gold leaf as desired.
Notes
- Use cake flour for a tender crumb and avoid overmixing the batter.
- Make sure strawberries are dry to prevent cream from sliding.
- For best results, assemble and chill the cake at least 2–3 hours before serving.
- Store in the refrigerator for up to 2 days. Not recommended for freezing due to fresh cream and fruit.
- Variations include adding matcha to the sponge or using yuzu-infused cream for a citrus twist.