White Christmas Sparkle Cake.
Let’s think of the sweetest way to spread some holiday cheer.
And by typing cheer, I accidentally typed CHEESE. I’d also like some holiday cheese please. With my Christmas cake!
You’ll see where I’m going with this. I swear.
Every year I share a few cookie recipes because those are such a staple for us around the holidays. I would bake with my grandma and now I bake with my cousin and am going to bake a few with Max. There is nothing I love more than giving people piles of cookies on a sparkly plate!
BUT. This year I wanted to try out something different. I don’t love to bake cakes (hellllo lack of patience) but was set on making a sparkly Christmas cake – one that was simple (well, as simple as cake can be) enough that I could share during the holiday season once or twice. Like take to a party or make on Christmas Eve.
And HERE IT IS!
This cake is heavy on the vanilla flavor with just a touch of almond. But the best part – in my opinion, what takes it over the top? Is the cream cheese icing!
OH MY GOSH.
Cream cheese icing is life.
If you have been following for a while, then you know that I just don’t LOVE icing. I’ve never been a frosting person. I either eat the cake only or I eat the cake with just a verrrrry light spread of the frosting. It’s always been this way.
Which is nuts, since I do have some sweet teeth. But frosting is just not my thing unless it’s very very very dark and chocolatey and rich.
Or unless it’s cream cheese frosting. Eeeep.
I think that I love cream cheese frosting so much because it reminds me of cheesecake, which has forever been my last mean dessert. Like the last dessert I would ever choose to have. My ultimate favorite.
This cake is SO pretty and such a show stopper and really NOT that difficult – that I wish I could have it on my table every single weekend… just because. Like as a permanent decoration.
And speaking of it being not that difficult, let me tell you a secret. I tested this a few times. I made a totally from-scratch version three times to make sure it would taste good enough. And it tasted delicious!
But guess what? I made it a final time using white cake mix from a box and it was still delicious. I am not a total cake mix snob. Mother Lovett, who baked all the time, used cake mix often. My mom uses cake mix often! So if you’re in a rush and don’t want to measure everything or wait for your butter to come to room temperature?
You can absolutely grab a white cake mix and make this cake. No shame. It’s all about the Christmas sparkle on the outside anyway.
For the from-scratch cake, I slightly adapted this white cake recipe from Robyn. It’s an amazing recipe and overall delish if you want to go that route.
You can probably also grab some cream cheese frosting from a container, but since I’m such a cream cheese frosting freak, I’d always make that myself. Mostly so I can lick the bowl.
Ooooops.
Oh! And. The “snow” on my marble table here is just leftover crunched up sugar from making the sugared cranberries! Looks sooo much like fancy ass snow.
Let’s talk about garnishes! I made sugared cranberries like I normally do around the holiday season and while I had some syrup and sugar left… I figured that I would sugar rosemary. I didn’t even know if it was possible but I LOVED the end result! It was so festive that I might do it for a few Christmas cocktails this season too, like the mistletoe margaritas from yesterday.
ALSO. I have to give a huge shout out to Erin who helped me set up the photos and style this cake one morning when I was 38.5 weeks pregnant and praying to god that I didn’t go into labor. We basically only ate cake that day and it was wonderful.
Really trying to rally for that to happen weekly. Christmas always!
White Christmas Sparkle Cake
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 of 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 of cream cheese, softened
- 4 to 5 cups powdered sugar
- 2 teaspoons vanilla extract
- tons of white sparkle sprinkles for throwing on the frosting!
sugar cranberries and rosemary
- 6 ounces fresh cranberries
- 2 cups granulated sugar
- 1/3 cup water
- 5 to 6 sprigs fresh rosemary
Instructions
- NOTE: YOU CAN TOTALLY USE WHITE CAKE MIX HERE TO MAKE THIS EASIER! I'VE DONE IT TWICE ALREADY. IT'S FINE! USE 2 BOXES OF YOUR FAVORITE WHITE CAKE MIX FOR 3 OR 4 LAYERS OF CAKE. I would still suggest adding the vanilla extract and almond extract to the white cake mix. Or just use this recipe below.
- Preheat the oven to 350 degrees F. Spray 3 9-inch round cake pans with non-stick baking spray liberally. In a bowl, stir together the flour, baking powder and salt.
- In the bowl of your electric mixer, beat the butter until creamy. Add in the sugar and beat on medium speed, scraping down the sides when needed, for 3 to 4 minutes, until light and fluffy. Add each egg one at a time and beat after each addition, beating just until combined. Beat in the extracts. Gradually beat in half of the dry ingredients, then add in the milk. Add the remaining dry ingredients. Be sure to scrape the bottom of the bowl and make sure all of the ingredients are combined.
- Evenly pour the cake batter into the pans (I like to do this using a measuring cup!). Bake for 25 to 30 minutes or until the center is set and a toothpick inserted comes out clean. Let cool for 5 to 10 minutes in the pan and then gently remove onto a cooling rack to cool completely.
- To frost these successfully, once they are cool, I wrap each cake in plastic wrap and place is in the freezer overnight. I remove and frost the cake while frozen, just because it's easier for me. To make the "naked" frosting look, I layered the frosting in the centers of the layers, then spread some on the sides but used a large spatula to scrape most of it off. As soon as I frosted the cakes, I threw white sparkle sprinkles on it (like these). Right before setting it out, you can top with the sugared cranberries and rosemary.
cream cheese frosting
- In the bowl of an electric mixer, mix the butter and cream cheese on medium speed until smooth. Gradually add in the powdered sugar with the mixer on low speed, increasing the speed once all of the sugar is added. Add in the vanilla extract, then beat on medium to medium-high speed for a good 2 to 3 minutes until creamy, scraping down the sides if needed. If you find the frosting it a bit too thick, add in some milk 1 teaspoon at a time until desired consistency is reached.
- I love how this frosting works on cakes once they are refrigerated! It's delicious.
sugared cranberries
- Add 1 cup of the sugar and the water to a saucepan over medium heat. Whisk until the sugar dissolves and bring the mixture to a boil, cooking for 2 to 3 minutes. Set it aside until it is cool enough to touch. Once the syrup is cool, either dunk the cranberries in it or pour the liquid over top of them in a bowl. Place the remaining sugar on a plate. I find the cranberries stay the prettiest if you try to remove any syrup “globs” and roll them in sugar one at a time.
- Same goes for the rosemary! Simply "dip" it in the sugar syrup mixture and them roll it in the sugar. Let it set before shaking off any excess sugar.
Notes
Did you make this recipe?
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I appreciate you so much!
It’s like a Christmas cloud!
102 Comments on “White Christmas Sparkle Cake.”
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This cake is like an edible Winter Wonderland – so gorgeous!
thanks love!
My goodness, this is a stunning cake!!
thank you jessica!
This is so beautiful!! I just love the sugared rosemary!
thank you becky!
It’s a winter wonderland cake!
I love the crystally looking green, my only hesitation is the strong flavor of rosemary…which I love, but more on savory food. Does it leave a rosemary flavor? Or add to the flavor?
not at all! it’s just lightly sort of placed on top, and i removed it before serving. :) no residual flavor!
this is SO pretty I love the berries and rosemary dipped in sugar!
thanks sahra!
Hi Jessica! I LOVE THIS! Wondering if I could get your thoughts on two questions. Since I’ll be traveling for Christmas, I’d love to make some parts of this ahead of time. That said, how long will the sugared cranberries last and sugared rosemary? Also, how long can I keep cream cheese frosting sealed in fridge before using? Thanks!!!
hi kate! i think the cream cheese can keep in the fridge for 2 to 3 days before frosting. as for the cranberries and rosemary, i truly just used them as garnish so you can definitely make them ahead of time! my only concern would be that in transport, a lot of the sugar would get knocked off. know what i mean? i think if you could find a way to package the cranberries and rosemary so they weren’t bumped around too much, they’d last a few days too!
Thank you so much for the response ! 😊
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GORGEOUS. Oh my. I am now dying to try sugaring rosemary (or any herb, for that matter).
thanks molly!
Oh my gosh, Jessica this is absolutely gorgeous!!! I love sugared cranberries with the White Cake – so good!
Thank you sooo much for mentioning and linking to my from-scratch White Cake in your post – you’re so sweet to do that and I’m glad you liked it! It’s one of our favorites!
I hope you and your family have a wonderful Christmas! It’s going to be so much fun with Max and Emilia!!!
Robyn xo
thank YOU robyn!!! that cake is phenomenal!
Hi! This cake looks amazing! If I used the boxed cake mix, should I make the cake as directed on the back of the box but adding in the vanilla and almond extract? Thanks!
hi neha! yes yes, i would still add the almond and vanilla extract to the boxed mix!
I LOVE THIS SO MUCH!
:)
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Hi there!
After you frost it and the cake is frozen atill, do you just leave it out at room temp or do you put it in the fridge? Thanks!
you can do either – whichever you prefer! both will be fine.
This looks so yum! Can I ask – is the cake photographed above the one using the actual recipe, or a white cake box mix? I haven’t had much luck with cake recipes coming out so WHITE, so if the one photographed above is from the recipe, I’m doing this tomorrow!! thanks!
hi aileen! this was with the scratch cake. that cake definitely comes out white! if you go to the cake recipe that i linked and use, you can see her photos are white too. i totally know what you mean though – i’ve had similar experiences! i hope it turned out for you!
WOnderful cake!
https://dinamighty.com/
thanks!
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Can u use Grand Manier on this cake
This cake looks amazing. I love cream cheese icing too. It’s my favorite. This is the best Christmas cake I’ve seen. Honestly, it is just perfect with the sugared rosemary and cranberries. Brilliant idea!
thank you!
now I really really want cake
Planning on making this for my son’s bday:) He’s turning 4 next week. Thanks for the recipe!
hope you guys loved it!
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I took this showstopper to a Christmas Party, and everyone loved it! It is beautiful to look at and so yummy. I used two white box mixes for the cake since I was in a hurry for time and added vanilla and almond extract to the batter. The cream cheese frosting takes it to the next level.
Thank you, Jessica, for sharing!
yay i’m so glad! xo
Hi Jessica,
This is a stupid question but I’m going to ask anyway. After the cake batter is poured in the pans and for layers, can I put more then one in the oven at a time or will it not bake evenly? Layer cake have always intimidated me.
hi! i did bake all of mine in the oven at once. i think most people do! as long as your oven temp is correct, they should be fine!
Hi Jessica this cake looks so wonderful An very delicately delicious… love to try it for my daughters first birthday.. I’m not a big fan of almond flavor, is there any substitute..?
just leave the almond out!
Can you please tell me what type of sprinkles you used for the cake? Were they like sanding sugar?
WHoops i just saw the link for the sprinkles!!!
Can’t wait to make this cake for my family – they love every recipe I make from your website :)
thanks danielle!
Thanks for such a nice recipe for Christmas gingerbread cake. It’s really nice and great in taste. Really Awesome!!! Keep sharing such a nice recipes.
thank you!
After you frost it and the cake is frozen still, do you just leave it out at room temp or do you put it in the fridge? Thanks so much!
your preference! we like cold cake so i keep mine stored in the fridge until serving. but it is fine at room temp!
After you frost it and the cake is frozen still, do you just leave it out at room temp or do you put it in the fridge?
i prefer to keep it in the fridge (because we like cold cake!) but you can leave it at room temp!
Do you think that I could make the frosting a day ahead to? I’m really strapped for time on Christmas Day
yes definitely! keep it stored in the fridge and then let it come to room temp before frosting.
Really nice frosting idea.
This cake is so beautiful and festive. I couldn’t agree with you more on your take on frosting. I prefer dark chocolate or cream cheese frosting too! Otherwise- it just gets left to the side of my plate!
thank you!
Absolutely beautiful! My question is this….is the cake on the dry side since you use butter instead of oil or shortening? I have found sometimes, that using butter in cake baking can tend to cause it to be a little dry.
Hi Jessica! I made this for a Christmas party last night and it was a huge hit! I only had two cake pans so I made it two layers instead of three. Everyone was obsessed with the decorations!
I made a few changes to your recipe. Really good. Tastes like pond cake!
Here’s a pic of mine…everyone loved it :)
FullSizeRender.jpg
Pound, not pond. Lol
I can’t get the picture to load :(
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I know I am late making a comment, but I made this cake for a Christmas party and it was all any one talked about the whole night. First it was, “I can’t wait to dive into that cake”, then it was “OMG THAT CAKE WAS AMAZING!!”. They are still talking about it and probably will for several more months. I wouldn’t be surprised if I am making a white sparkle Christmas cake to bring to a summer BBQ.
You can make your Christmas more enjoyable with cake recipe.
Here is the one that you can make easily at your home
http://trickyfact.com/maxican-brown-sugar-mayonnaise-egg-cake-recipe/
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I really like the theme of this cake it it looks so good!
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Hi Jessica,
It’s a beautiful cake! I am making it for my friend’s birthday. I was doing a trial run and I was using kitchen aid mixer for the first time and I guess I made the batter fluffier with extra air :( Could you please tell me in which speed I should mix it whenever I add each item? ( 1,2,4,6,8,10 scale) It will be really really helpful.
What if I keep the cake in the refrigerator not in the freezer before frosting?And can I make the frosting and keep it in refrigerator overnight ? Or I should prepare everything and put the cake(final product) in the refrigerator? I have some 2 hours travel to my friend’s place so how should I keep the cake/frosting safe ? Should I put the cake in the refrigerator when I reach there?
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Can’t wait to make this! Was thinking about adding some of the unfrosted cranberries to the cake batter for extra color (and since I’ll have them anyway). Do you think this would work well? Thanks! :)
Update: Cranberries baked into the cake make it even more festive/ gorgeous! I only added them to the last third of the batter and made that cake layer the center of the three. Wish I could attach a photo of the cross section but trust me :)
Great idea!! Did you just put them in raw? Whole? I’m making this for my book club this week – I can’t wait to try it!
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