Nativity cake

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  • Our step-by-step picture guide makes preparing this chocolate nativity cake a doddle. It’s a chocolate lover’s dream, with a rich cocoa sponge, smooth chocolate and gingerbread icing, encased in a layer of chocolate fingers.

    Once you’ve made the nativity cake, you’ll need to mould the Jesus, Mary, Joseph from coloured fondant icing. You could make these based on the designs shown in the image above – or, follow our easy step-by-step guide to making nativity cake toppers. After a more traditional festive cake? Try Mary Berry’s cake Christmas cake recipe.


    For the cake:

    3 x 180g packs dark chocolate broken into squares
    525g unsalted butter, at room temperature
    525g golden caster sugar
    14 large eggs
    375g self-raising flour
    125g cocoa
    200ml milk

    To decorate:

    400g jar Lotus Biscoff Smooth Spread
    400g jar chocolate spread
    3 x 228g packets milk chocolate finger biscuits
    bronze rainbow dust edible glitter
    bronze crunch sprinkles
    nativity figures, made from a coloured fondant icing
    10 straws
    gold glitter star cake toppers

    You will need:

    Multi-size Cake Pan divided into two 25 x 15cm greased and lined. Or use two 20cm square tins

    How to make this chocolate nativity cake

    To assemble the cake, if you have used 2 square tins, trim off 5cm along the length of each cake to make a rectangular stable shape (the trimmings are not needed). Take the shallower cake and use a bread knife to cut off 2 triangles – 1 from each side – to create a large triangular roof.

    Put the deeper cake on to a cake board and trim the top off to level it. Push in a series of straws into the chocolate cake, trimming the ends so that they show 1cm above the cake (this will help support the cake and roof). Spread a generous layer of the Biscoff spread around the sides of the deeper cake.

    Spoon chocolate spread into a piping bag and pipe over the top of the base cake. Gently press triangular roof on the top of the base. Spread the roof with the remaining Biscoff spread

    Arrange the chocolate finger biscuits around the sides of the base cake. Cut chocolate fingers to cover the roof ends and press on. Finish by arranging the chocolate fingers on the roof. Sprinkle a little bronze glitter rainbow dust on the roof and the bronze crunch pieces around the stable. Push in 1 or more gold star cake topper into the top of the stable.

    You might also like…

    Mary Berry’s Christmas cake
    Chocolate finger cake
    Malteser Christmas pudding