Let’s think of the sweetest way to spread some holiday cheer.
And by typing “cheer” I accidentally typed “cheese.” I’d gladly take some holiday cheese along with my Christmas cake!
You’ll see where I’m going with this. I promise.
Every year I share a few cookie recipes because baking is a holiday staple for us. I grew up baking with my grandma, now I bake with my cousin, and soon I’ll be baking with Max. I love handing out piles of cookies on a sparkly plate!
This year I wanted to try something different. I’m not the most patient cake baker, but I was determined to make a sparkly Christmas cake — simple enough to make a few times over the holidays to bring to a party or serve on Christmas Eve.
And here it is!
This cake is bright with vanilla and just a hint of almond. The real star, though, is the cream cheese frosting.
Oh my gosh — cream cheese frosting is life.
If you’ve followed for a while, you know I’m not usually a frosting person. I tend to eat the cake and skip the heavy icing, unless it’s very dark and chocolatey. But cream cheese frosting? I can’t resist it — it reminds me of cheesecake, which has always been my favorite dessert.
This cake is gorgeous, a real showstopper, and honestly easier than it looks. I wish I could keep it on my table every weekend as a permanent decoration.
Here’s a little secret: I tested this several times. I made a from-scratch version a few times to perfect the flavor, and it was delicious. But when I finally made it using white cake mix, it was still fantastic. I’m not a cake mix snob — sometimes convenience wins, especially during the holidays.
If you’re short on time, use two boxes of your favorite white cake mix for three or four layers and boost the flavor with vanilla and almond extracts. The sparkle on the outside is what really makes this cake festive.
For those who prefer scratch baking, I adapted a favorite white cake recipe and it’s a wonderful option if you want to go that route. You can also use store-bought cream cheese frosting in a pinch, but I usually make mine so I can taste as I go.
The “snow” in the photos is leftover granulated sugar from making sugared cranberries — it looks just like powdered snow on the board.
Garnishes are fun and festive. I made sugared cranberries and, with the remaining syrup, I sugared fresh rosemary sprigs. The result felt so holiday-perfect that I might use sugared rosemary in cocktails this season too.
I also want to thank a friend who helped style the cake one morning when I was very pregnant — we basically ate cake all day and it was glorious. I’m hoping this becomes a regular holiday tradition.
White Christmas Sparkle Cake
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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
- tons of white sparkle sprinkles for throwing on the frosting
Sugared Cranberries and Rosemary
- 6 ounces fresh cranberries
- 2 cups granulated sugar
- 1/3 cup water
- 5 to 6 sprigs fresh rosemary
Instructions
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NOTE: You can totally use white cake mix to make this easier. I’ve done it — two boxes usually yield three or four layers. Add vanilla and almond extract for extra flavor.
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Preheat oven to 350°F. Spray three 9-inch round cake pans with non-stick spray. In a bowl, whisk together the cake flour, baking powder and salt.
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In a mixer, beat the butter until creamy. Add the sugar and beat on medium for 3 to 4 minutes until light and fluffy. Add eggs one at a time, mixing briefly after each. Mix in the extracts. Alternately add half the dry ingredients, then the milk, then the remaining dry ingredients. Scrape the bowl and combine fully.
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Divide batter evenly between pans and bake 25 to 30 minutes, or until a toothpick comes out clean. Cool 5 to 10 minutes in the pans, then transfer to a rack to cool completely.
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For easier frosting, wrap cooled cakes in plastic and freeze overnight, then frost while frozen. For a “naked” cake look, layer frosting between the layers, spread some on the sides, and scrape most of it off. Immediately sprinkle with white sparkle sprinkles. Top with sugared cranberries and rosemary before serving.
Cream Cheese Frosting
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In a mixer, beat butter and cream cheese until smooth. Gradually add powdered sugar on low, then increase speed once combined. Stir in vanilla and beat on medium-high for 2 to 3 minutes until creamy, scraping sides as needed. If too thick, add milk 1 teaspoon at a time until desired consistency.
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This frosting is especially tasty after the cake has been refrigerated.
Sugared Cranberries
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Combine 1 cup sugar and water in a saucepan over medium heat. Whisk until sugar dissolves and simmer 2 to 3 minutes. Cool until touchable. Toss cranberries in syrup or pour over them, then roll each in remaining granulated sugar. Remove excess syrup before sugaring to keep them pretty.
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For rosemary, dip sprigs in syrup, roll in sugar, and let set before shaking off excess.
Notes
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I appreciate you so much!
It’s like a Christmas cloud!