20 of the Best Christmas Cakes, Tarts and Other Treats from Melbourne Bakeries and Cake Shops

Top pastry chefs and bakers around Melbourne have created playful festive treats perfect for Australian Christmas. Here are 20 of the best.

Tropical pudding, Stokehouse

This is the fifth and final year Stokehouse is making its tropical Christmas pudding. It comes with brandy custard and is packed with pineapple, raisins, sultanas, papaya, coconut, dried mango, banana, lemon zest and lime zest. 

Available for pre-order for pick-up from Stokehouse daily from 10am to late until Wednesday December 24.

Three-dough panettone, Oji House

Fresh off leading the Australia team to third place at the World Panettone Championships, Oji House founder Quentin Berthonneau is making a three-dough panettone, inspired by Italian pastry chef Vincenzo Tiri. 

Pre-orders closed. Direct message @oji_house on Instagram for availability.

Black forest cake, The Flour

North Melbourne’s The Flour is one of the most underrated bakeries in the city. In addition to delicate Christmas cookie boxes, pastry chef April Yoonhee Bae is making her black forest cake. Two layers of kirsch-soaked chocolate chiffon are sandwiched together by vanilla-white-chocolate Chantilly, house-made kirsch cherry compote, and cherry halves. The whole thing is then topped with a dark chocolate Chantilly, chocolate shavings and kirsch-soaked cherries. The black forest cake is available as individual cakes or a six-inch cake. 

Cookies, Raya

It’s become a tradition for Raymond Tan of Raya and Dua to package his Christmas cookies in boxes heavily inspired by a well-known brand. Make sweet memories with this year’s Kodak cookies. There are five different cookies including butter cookies, a riff on Taylor Swift’s chai sugar cookies, and handmade matcha-almond Pocky sticks. They come as single-flavour boxes or in a large, five-box pack. 

Available for online pre-order or in-store purchase at Dua and Raya while stock lasts.

Trifle, Dua 

For a fun new take on trifle, this year Raymond Tan’s bakery Dua is making a trifle version of its signature pandan princess cake. It has enough layers of cake, custard, boysenberry jelly and whipped cream for 20 to 25 people (and you get to keep the trifle bowl). 

Available for pre-order in-store at Raya or Dua or online until Sunday December 21, or sold out.

Pandoro, Pidapipo

For frozen takes on classic cakes, Pidapipo has a gelato version of an Italian star-shaped pandoro. A sponge cake base is topped with layers of cherry cream, chocolate and redcurrant gelato. The whole thing is finished with a raspberry chocolate spray and topped with a handmade edible chocolate bauble. 

Available for online pre-order until Sunday December 21, for collection on or before Tuesday December 24. 

Panettone, Piccolina

This year, Piccolina has a gelato-stuffed panettone. A roasted hazelnut syrup-infused panettone is filled with Piccolina’s Better Than Nutella gelato and chocolate shards. It’s then covered with a dark chocolate and roasted hazelnut glaze, and topped with milk and white chocolate pearls and a gianduja (chocolate stretched with hazelnut butter) bauble. 

Available for pre-order until sold out. 

Christmas madeleines, Madeleine de Proust

Former Attica pastry chef Hyoju Park and her chef-partner Rong Yao Soh transform the madeleine into pieces of edible art year-round at Carlton bakery Madeleine de Proust. But they’ve outdone themselves this Christmas with six holiday madeleines. The teddy-bear-shaped Gingerbear sees a gingerbread-spiced madeleine filled with speculoos ganache and coated in caramelised white chocolate. And a Santa-shaped citrus madeleine is filled with vanilla ganache, pear and champagne pâte de fruit and covered in white chocolate with feuilletine folded through.

Available for pre-order until close of business on Wednesday December 24 and in-store while stocks last.

Panforte, Monforte

This dessert will give you the distinct pleasure of saying you got a panforte from Monforte, Giorgia McAllister Forte’s tiny Carlton North viennoiserie. Forte’s version of the Italian fruitcake is spiced with a cinnamon and pepper blend and filled with sour cherries, dried figs, house-candied oranges, Tasmanian leatherwood honey and chocolate from Hunted & Gathered. 

Available for pre-order here for pick-up from Saturday December 20.

Pre-order by Sunday December 21 for pick-up on Tuesday December 23 or Wednesday December 24. Some small cakes will be available in-store from now until Wednesday December 24.

Peach melba pavlova wreath ice-cream cake, Kori Ice-Cream

Pastry chefs Joane Yeoh and Bernard Chu’s Japanese ice-cream shop Kori is selling tubs of Asian Christmas flavours including mulled plum wine and matcha strawberry pavlova. But this peach melba pavlova wreath ice-cream cake adds a Kori twist to two classic desserts. Its raspberry semifreddo core sits on top of a pavlova sponge base and is complemented by a layer of yuzu semifreddo with blood-peach jelly. The whole thing is enveloped in a white peach sorbet folded with peach jelly and freeze-dried raspberries and topped with a raspberry chocolate bow.

Available for pre-order until sold-out.  

Partridge in a Pear Tree cake, Sweet Bakes 

Sweet Bakes founder Alisha Henderson is one half of Richmond’s Co Bake Space. Her bakes look like they’ve come straight out of picture books. Her 2025 Christmas bakes are decorated with snowmen, reindeer and gingerbread men. Her Partridge In a Pear Tree cake is a simple spiced ginger and pear cake filled with cream cheese layers. It’s decorated with hand-painted plums and topped with an edible partridge. 

Available for pre-order until Sunday December 20.

Gingerbread slice, Miss Trixie

The other half of Co Bake Space Alice Bennett (aka Miss Trixie), also has a strong Christmas line-up. But our favourite is her gingerbread-person-shaped gingerbread slice. A cakey caramelly ginger slice is a great way to branch out beyond the typical gingerbread men. Plus, $1 from every Miss Trixie Christmas order will be donated to My Room, a volunteer-led charity that supports families of children with cancer.

Available for pre-order until midday on Friday December 19. Small quantities available to purchase from Co Bake Space on Wednesday December 24 between 8am and midday.

Eggnog and fruit mince tart, Tarts Anon

Melbourne’s favourite tart maker is getting festive with a bake-at-home eggnog and fruit mince tart. It comes with a pre-baked fruit-mince-jam-lined shortcrust pastry shell, pre-mixed eggnog custard and nutmeg, so all you have to do is fill the shell and pop it in the oven. Plus, a tart tin you can keep. Alcoholic and non-alcoholic versions are available.

Available for pre-order until midday on Monday December 22. 

Buche de Noel croissant, Lune

Buche de Noel, also called a yule log, is a traditional Christmas cake in many corners of the world. Here in Melbourne, Kate Reid and the Lune team have done what they do best, and transformed the cake into a croissant. Their take sees a pain au chocolat filled with chestnut and hazelnut frangipane and blackcurrant jam; topped with chestnut namelaka (chocolate cream), freeze-dried blackcurrants, roasted hazelnuts, tempered chocolate shards and chocolate pearls.⁠

Available for pre-order for Christmas Day for pick-up from Lune Fitzroy, and in-stores until Wednesday December 31.

Blue cheese mince tarts, Butter Days Bakery

Dessert Masters winner and former fine dining pastry chef John Demetrios’s new Malvern bakery is making exceptional mince tarts this year. Pastry shells are filled with a punchy mix of spiced, dark-rum-soaked prunes, figs, sour cherries, fresh apple, orange, golden raisins, sultanas and currants. It’s topped with a star-shaped biscuit. And if you want to amp things up even more, you can order tarts topped with a disc of blue cheese that is caramelised in sugar.

To pre-order, email always@butterdaysbakery.com.au with your desired pick-up date and order quantity. Available in-store while stocks last.

Gluten-free yule log Swiss roll, Kudo Bakery

If you’ve got dietaries to consider this year, gluten-free CBD bakery Kudo has festive treats including a yule log Swiss roll. It’s sold by the slice and is filled with chocolate fudge, roasted wattleseed-infused cream and banana caramel, then coated in chocolate ganache and finished with chocolate bark.

Available in-store until Wednesday December 31.

Mince tarts, Morning Market

Trader House’s grocery-cafe-bakery hybrid Morning Market has brought but its mince tarts. They’re filled with dried fruit including apples, golden raisins, prunes and sultanas, plus brandy, pastis and warm spices, all macerated for months before being baked into tarts. 

Available for pre-order or in stores until Wednesday December 24. 

Panettone, Baker Bleu

Chef-favourite sourdough maker Baker Bleu has taken its starter and made sourdough panettones. There’s a more traditional citrus take, as well as a sour cherry and dark chocolate number.

Available at all Baker Bleu stores until sold out. 

Pudding, To Be Frank

For a traditional pudding, To Be Frank has you covered. The bakery is selling pud in two sizes so you can enjoy the classic Christmas dessert no matter how big or small your party is. Plus, it comes with brandy panna cotta from Lush Desserts.

Available for pre-order until Sunday December 21 or in stores until sold-out.

North Pole Neapolitan, Miilk Cake Studio

Miilk Cake Studio, smack in the middle of the CBD, is known for its layer cakes that use Southeast Asian flavours. Its North Pole Neapolitan cake sees pandan sponge, layered with strawberry jam and chocolate cream. It’s complete with fresh berries and festive red bows.

Available for pre-order online, or pick up in stores from Saturday November 22 to Monday December 26.