Classic Christmas Vanilla Cake with Festive Decor

There’s no better way to celebrate the magic of the holiday season than with a show-stopping homemade cake! This Classic Christmas Vanilla Cake is designed to be the sweet centerpiece of your festive table, bringing joy with every slice. Imagine a tender, moist vanilla cake, perfectly baked, enrobed in a smooth, creamy vanilla buttercream, and then adorned with vibrant, festive decorations reminiscent of a beautiful Christmas wreath. This cake is special not only for its comforting flavor but also for its ability to gather loved ones, spark conversation, and create cherished holiday memories. It’s a true labor of love that pays off in smiles, deliciousness, and a touch of edible holiday cheer!

Ingredients:

For the Vanilla Cake (Two 8-inch or Three 6-inch Rounds):

• 2 ½ cups (300g) all-purpose flour, sifted
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (226g) unsalted butter, softened
• 2 cups (400g) granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 1 cup (240ml) buttermilk, room temperature

For the Classic Vanilla Buttercream:

• 1 cup (226g) unsalted butter, softened
• 4-5 cups (480-600g) powdered sugar, sifted
• 2-4 tablespoons heavy cream or milk
• 2 teaspoons pure vanilla extract
• Pinch of salt

For the Festive Decoration:

• Green gel food coloring (leaf green or forest green)
• Red gel food coloring (no-taste red recommended)
• Various Christmas sprinkles (gold balls, red/green nonpareils, white nonpareils)
• Small red bow sprinkles or edible sugar bows (optional, for wreath accents)
• Piping bags
• Piping tips: small star tip (e.g., Wilton 1M or 21) for wreath, small round tip (e.g., Wilton 3 or 4) for writing/dots.

Step-by-Step Instructions

1. Bake the Vanilla Cake:

1. Preheat & Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans (or three 6-inch pans), and line the bottoms with parchment paper.
2. Combine Dry Ingredients: In a medium bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, and salt.
3. Cream Butter & Sugar: In a large bowl with an electric mixer (stand mixer with paddle attachment or hand mixer), cream the softened butter and granulated sugar together on medium-high speed until light, fluffy, and pale in color (about 3-5 minutes).
4. Add Eggs & Vanilla: Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Stir in the vanilla extract.
5. Alternate Dry & Wet: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk in two additions. Begin and end with the dry ingredients (Dry, Buttermilk, Dry, Buttermilk, Dry). Mix until just combined; do not overmix.
6. Fill Pans & Bake: Divide the batter evenly between the prepared cake pans. Bake for 28-35 minutes (for 8-inch pans) or 22-28 minutes (for 6-inch pans), or until a wooden skewer inserted into the center comes out clean.
7. Cool Cakes: Let the cakes cool in their pans on a wire rack for 10-15 minutes, then invert them onto the wire rack to cool completely. Once completely cool, they are ready for frosting. You can wrap them in plastic wrap and refrigerate overnight or freeze for later if desired.

2. Prepare the Classic Vanilla Buttercream:

1. Cream Butter: In a large bowl with an electric mixer, beat the softened butter on medium speed until creamy and smooth (about 2-3 minutes).
2. Add Powdered Sugar: Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until combined, then increase to medium speed.
3. Add Liquid & Vanilla: Add 2 tablespoons of heavy cream or milk, vanilla extract, and a pinch of salt. Beat on medium-high speed for 3-5 minutes until the buttercream is light, fluffy, and smooth. If it’s too thick, add more cream/milk one teaspoon at a time; if too thin, add more powdered sugar.

3. Assemble and Crumb Coat the Cake:

1. Level Cakes: If your cake layers have domes, use a serrated knife to level the tops so they are flat.
2. Stack & Fill: Place one cake layer on your serving plate or cake stand. Spread about ½-¾ cup of vanilla buttercream evenly over the top. Place the second cake layer on top (and third, if using 3 layers).
3. Crumb Coat: Apply a thin layer of buttercream all over the top and sides of the stacked cake. This “crumb coat” traps any loose crumbs. Refrigerate the cake for 15-20 minutes to set the crumb coat.

4. Final Frosting and Festive Decoration:

1. Final Frosting: Once the crumb coat is set, apply a thicker, even layer of vanilla buttercream over the entire cake. Smooth the sides and top using an offset spatula or bench scraper. Clean up the edges of the cake board.
2. Color Buttercream: Divide about 1-1.5 cups of the remaining vanilla buttercream into two small bowls. Tint one portion green with green gel food coloring, mixing until you achieve your desired wreath color. Tint a tiny amount red for writing if you want.
3. Pipe the Wreath: Transfer the green buttercream to a piping bag fitted with a small star tip (e.g., Wilton 1M or 21). Starting from the outer edge of the top of the cake, pipe small rosettes or star-like shapes in a circular pattern to form a wreath. Create another inner circle of piped shapes to fill out the wreath.
4. Add Sprinkles & Accents: While the green frosting is still soft, gently press in various Christmas sprinkles (gold balls, red/green nonpareils, white nonpareils) onto the wreath. Add small red bow sprinkles or edible sugar bows for extra festive detail, as shown in your inspiration image.
5. Write “Merry Christmas”: Transfer the small amount of red buttercream (or use a red food coloring marker if you prefer) to a piping bag fitted with a small round tip (e.g., Wilton 3 or 4). Carefully write “Merry Christmas” in the center of the cake.
6. Bottom Border: If desired, pipe a simple green border around the base of the cake using the star tip, adding small red dot details at intervals.
7. Chill: Refrigerate the decorated cake for at least 30 minutes to set the frosting before serving.

Tips, Variations, and Storage

• Room Temperature Ingredients: Ensure butter, eggs, and buttermilk are at room temperature for a smooth, well-emulsified batter and fluffy cake.
• Don’t Overmix: Overmixing cake batter can develop too much gluten, resulting in a tough cake. Mix until just combined.
• Cake Flavor Variations:
  • Chocolate Christmas Cake: Substitute ¼ cup of flour with unsweetened cocoa powder for a subtle chocolate flavor.
  • Peppermint Twist: Add ½-1 teaspoon of peppermint extract to the cake batter and/or buttercream for a festive minty flavor.
  • Almond Essence: Swap vanilla extract for almond extract in the cake or buttercream for a different festive note.
• Buttercream Consistency: For piping, your buttercream should be firm enough to hold its shape but soft enough to pipe smoothly. Adjust with more powdered sugar or cream as needed.
• Advance Prep: Cake layers can be baked 1-2 days in advance, wrapped tightly, and stored at room temperature, or frozen for up to 3 months. Buttercream can be made 1-2 days ahead and stored in the fridge, then re-whipped before use.
• Storage: The decorated cake can be stored at room temperature (if not excessively warm) for up to 2 days, or in the refrigerator for up to 5 days. Bring to room temperature for about an hour before serving for best flavor and texture.

Pairings

• Beverages: Coffee, hot chocolate, eggnog, mulled wine, or a festive sparkling cider.
• Dessert Table: Alongside other holiday treats like Christmas cookies, gingerbread, fruit tarts, or a Yule log.
• Atmosphere: Enjoy with good company, festive music, and cozy holiday lights!

Quick Info

• Prep time: 45 minutes
• Cook time: 28-35 minutes (plus cooling time)
• Decorating time: 30-45 minutes
• Total time: Approximately 2.5-3 hours (active time, plus cooling/chilling)
• Servings: 12-16 slices (for an 8-inch, 2-layer cake)
• Cuisine: American / Holiday
• Course: Dessert