Let’s think of the sweetest way to spread holiday cheer.
And by typing “cheer,” I accidentally typed “cheese.” Honestly, I’d happily have both — holiday cake and holiday cheese. But truly, this is all about the cake.
Every year I share cookie recipes because cookies are a holiday staple for us. I used to bake with my grandma, now I bake with my cousin, and I’m planning to bake with Max. I love handing out piles of cookies on a sparkly plate — it’s one of my favorite holiday traditions.
This year I wanted to try something different. I’m not the most patient baker, so cakes can be intimidating, but I was determined to make a sparkly Christmas cake that’s not overly complicated — something you can make to bring to a party or pull together on Christmas Eve.
And here it is: a simple, elegant White Christmas Sparkle Cake.
The cake is bright with vanilla and a whisper of almond. The real star is the cream cheese frosting — tangy, rich, and perfectly balanced with the light vanilla layers.
Cream cheese frosting is everything. I’ve never been huge on frosting in general, but cream cheese buttercream brings cheesecake vibes and that familiar, indulgent flavor I can’t resist.
This cake is festive and surprisingly simple to assemble. It’s a showstopper that I’d happily display every weekend just because it’s so pretty.
A little secret: I tested this multiple times. I made the from-scratch version to get the flavor right, but I also tried it with boxed white cake mix — and it was delicious. If you’re short on time or want to skip measuring and waiting for butter to soften, use a good-quality white cake mix and add vanilla and almond extract for extra depth. No shame in convenience when the outside is all about the Christmas sparkle.
If you do want to bake from scratch, I used a slightly adapted white cake recipe that produces tender layers and great texture. For frosting, you can buy pre-made cream cheese frosting, but if you love that tangy, creamy flavor as much as I do, make it yourself — then lick the bowl (guilty!).
The “snow” I sprinkled around the cake in the photos is simply leftover granulated sugar from making sugared cranberries. It looks like fine snow and gives the board a festive finish.
For garnishes I made sugared cranberries and tried sugaring rosemary sprigs. The rosemary turned out beautifully and looks so festive—nice for cake decoration or holiday cocktails. The sugared rosemary gave me ideas for cocktail garnishes this season.
I also want to thank a friend who helped style and photograph the cake one chilly morning when I was very pregnant; we ate cake all day and it was glorious. Little moments like that are what the holidays are about.
White Christmas Sparkle Cake
8
2 hrs
Ingredients
Vanilla almond cake
- 3 cups cake flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups unsalted butter, softened
- 2 1/2 cups sugar
- 5 large eggs, at room temperature
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
Cream cheese frosting
- 1/2 cup unsalted butter, softened
- 2 (8-ounce) blocks cream cheese, softened
- 4 to 5 cups powdered sugar
- 2 teaspoons vanilla extract
- White sparkle sprinkles, for decorating
Sugared cranberries and rosemary
- 6 ounces fresh cranberries
- 2 cups granulated sugar
- 1/3 cup water
- 5–6 sprigs fresh rosemary
Instructions
- Note: You can use a white cake mix to simplify this recipe — I tried it and it works well. If using mix, add vanilla and almond extract for extra flavor.
- Preheat the oven to 350°F. Spray three 9-inch round cake pans with nonstick spray. Whisk together the flour, baking powder, and salt.
- Beat the butter until creamy. Add sugar and beat on medium speed for 3–4 minutes until light and fluffy. Add eggs one at a time, mixing until just combined, then beat in the vanilla and almond extracts.
- Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Scrape the bowl to ensure everything is combined.
- Divide batter evenly between pans and bake 25–30 minutes, until a toothpick comes out clean. Cool 5–10 minutes in the pans, then transfer to a rack to cool completely.
- For easier frosting, wrap each cooled layer in plastic and freeze overnight. Frost while frozen if desired. To achieve a soft “naked” look, spread frosting between layers and lightly smear on the sides, then scrape most of it off. Immediately sprinkle with white sparkle sprinkles and top with sugared cranberries and rosemary before serving.
Cream cheese frosting
- Beat butter and cream cheese together until smooth. Gradually add powdered sugar on low speed, then increase speed. Add vanilla and beat 2–3 minutes until creamy. If too thick, thin with milk, 1 teaspoon at a time, to reach desired consistency.
- This frosting holds up well when the cake is refrigerated and tastes even better chilled.
Sugared cranberries
- Combine 1 cup sugar and the water in a saucepan over medium heat. Whisk until the sugar dissolves, bring to a boil, and cook 2–3 minutes. Let the syrup cool until warm to the touch.
- Either dunk cranberries in the syrup or pour it over them, then roll each cranberry in the remaining granulated sugar on a plate. Remove excess syrup globs for the prettiest finish.
- For sugared rosemary, dip sprigs in the syrup and roll in sugar. Let set before shaking off excess.
Notes
It truly looks like a Christmas cloud — light, festive, and easy enough to make for the season. Enjoy and happy baking!