Nothing beats the smell of a fresh-baked cake filling your home during the holidays. This easy happy holiday cake is soft, fluffy, and tastes like pure joy. Many people feel nervous about baking from scratch, but don’t worry! You only need basic pantry items and simple steps. I’ll hold your hand the whole way. By the end, you’ll have a beautiful cake that looks and tastes like it came from a bakery. Ready to create some holiday magic together?
Why This Holiday Cake Is Perfect for Beginners
This recipe has been my family’s favorite for years because it always works. It uses the simple creaming method, forgives small mistakes, and turns out tall, moist layers every single time. Plus, you can decorate it exactly how you like – no fancy skills needed.
Ingredients You’ll Need
For the Vanilla Cake (two 8-inch layers)
- 2 ½ cups (300g) all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 1 cup (240ml) whole milk, room temperature
- ¼ cup (60ml) sour cream or plain yogurt (keeps it extra moist)
For the Easy Buttercream Frosting
- 1 ½ cups (340g) unsalted butter, softened
- 5–6 cups (600–720g) powdered sugar
- ⅓ cup (80ml) heavy cream or milk
- 2 teaspoons vanilla extract
- Pinch of salt
- Festive sprinkles or decorations
Tools You Need (Most Already in Your Kitchen)
| Essential | Nice to Have |
|---|---|
| Two 8-inch round cake pans | Cake leveler or serrated knife |
| Mixing bowls | Offset spatula |
| Electric mixer (hand or stand) | Rotating cake stand |
| Parchment paper | Piping bag for decoration |
| Cooling racks | Food coloring (red & green) |
Step-by-Step Baking Instructions
- Preheat & Prep
Set your oven to 350°F (175°C). Grease two 8-inch pans, line bottoms with parchment paper, and grease again. This prevents sticking every time. - Mix Dry Ingredients
Whisk flour, baking powder, baking soda, and salt in a medium bowl. Set aside. - Cream Butter and Sugar
Beat softened butter on medium speed for 1 minute. Add sugar and beat 3–4 minutes until pale and fluffy. This step creates the soft texture! - Add Eggs & Vanilla
Add eggs one at a time, beating well after each. Scrape the bowl. Add vanilla and mix. - Alternate Wet & Dry
On low speed, add dry ingredients in 3 parts, alternating with milk + sour cream. Start and end with dry. Mix just until combined – do not overmix. - Divide & Bake
Divide batter evenly between pans (about 550g each). Bake 28–34 minutes until a toothpick comes out clean or with few moist crumbs. - Cool Completely
Cool in pans 15 minutes, then turn onto racks. Peel off parchment and let cool fully (2–3 hours). Pro tip: wrap cooled layers in plastic and chill 30 minutes – makes frosting easier.
How to Make the Fluffiest Buttercream Frosting
- Beat softened butter 3–5 minutes until almost white.
- Add half the powdered sugar, beat on low, then increase speed.
- Add cream, vanilla, salt. Gradually add remaining sugar until you love the consistency.
- Beat 2 more minutes for extra fluffiness.
Simple Assembly & Decoration (Beginner-Friendly)
- Level the tops if domed.
- Place first layer on your serving plate. Add about 1 cup frosting and spread evenly.
- Add second layer (bottom side up for flat top).
- Apply a thin “crumb coat” of frosting all over. Chill 15 minutes.
- Add final thick layer of frosting. Smooth with a bench scraper or spatula.
- Decorate with holiday sprinkles, crushed candy canes, or simple piping swirls.
Fun Decoration Ideas
| Skill Level | Idea | Time Needed |
|---|---|---|
| Super Easy | Cover with red & green sprinkles | 2 minutes |
| Easy | Rosemary “trees” + cranberry “ornaments” | 10 minutes |
| Medium | Ombré red frosting + gold stars | 20 minutes |
| Fun for Kids | Let them add candy & marshmallows | As long as they want! |
Tips for Guaranteed Success
- Use room-temperature ingredients – this is the #1 secret for smooth batter.
- Measure flour correctly: spoon into the cup and level with a knife (not scoop!).
- Don’t open the oven door before 25 minutes or the cakes may sink.
- Read more about food safety during baking from the FDA Safe Food Handling guide.
- Learn proper egg safety from FoodSafety.gov.
Make-Ahead & Storage Tips
- Unfrosted layers can be wrapped and frozen up to 2 months.
- Frosted cake stays fresh at cool room temperature for 2 days.
- Refrigerate up to 5 days (bring to room temp before serving for best taste).
Frequently Asked Questions
Can I make this holiday cake without eggs?
Yes! Replace each egg with ¼ cup unsweetened applesauce or plain yogurt. The cake will still be tender.
How do I know when the cake is perfectly baked?
The top should spring back when lightly touched, edges pull slightly from the pan, and a toothpick has just a few moist crumbs.
Can I use a 9×13 pan instead?
Absolutely! Bake 30–38 minutes. Frost right in the pan for an easy sheet cake.
Is it okay to use salted butter?
Yes, just reduce added salt by half. Many bakers prefer salted butter for flavor.
How can I make it gluten-free?
Use a 1:1 gluten-free baking blend like King Arthur or Bob’s Red Mill. Results are almost identical.
My frosting is too sweet – what can I do?
Add a pinch more salt or a teaspoon of lemon juice to balance the sweetness.
Can kids help bake this cake?
Definitely! They love creaming butter, adding sprinkles, and decorating. It’s a perfect holiday memory-maker.
Final Thoughts
There you have it – your very own stunning holiday cake that looks impressive but was truly easy to make. Every time I bake this recipe, someone asks, “You MADE this?!” That proud feeling is the best part of holiday baking. Whether you’re bringing it to a party, gifting a slice to a neighbor, or enjoying it with hot cocoa by the tree, this cake brings smiles and warmth. You did it! Now go share the love (and maybe save an extra slice for yourself). Happy holidays and happy baking!
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