Holiday Cake

I still remember the first holiday cake I made. My kitchen smelled sweet, the lights were glowing, and I couldn’t stop smiling at the swirl of frosting roses covering the cake.

When I finally placed those shiny red and green candies on top, it instantly felt like Christmas had arrived right on my table.

This cake feels special because it’s not just layers of sponge and frosting — it carries the joy of the season with every little detail.

The soft vanilla cake, the creamy buttercream, the golden sprinkles, and that playful burst of candies in the middle… it’s the kind of dessert that makes everyone stop for a moment before they cut into it.

And honestly, that tiny pause — when everyone admires it — is just as sweet as the first bite.

Table of Contents

Holiday Cake Recipe

Ingredients

For the Cake:

2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
1 tbsp vanilla extract
1 cup whole milk, room temperature
½ cup sour cream, room temperature

For the Buttercream Frosting:

1 ½ cups unsalted butter, softened
6 cups powdered sugar, sifted
2 tsp vanilla extract
4–6 tbsp heavy cream (adjust for consistency)
Pinch of salt

For Decoration:

Red and green candy-coated chocolates (M&M’s or similar)
Small edible gold pearls or sprinkles
Silver or white snowflake sprinkles (optional)

Instructions

Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper circles for easy release. Preheat the oven to 350°F (175°C).
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter and sugar with a hand or stand mixer until pale, light, and fluffy (about 3–4 minutes).
Beat in the eggs, one at a time, mixing well after each addition. Add the vanilla extract and mix until combined.
Mix in the dry ingredients in three additions, alternating with milk and sour cream, starting and ending with dry. Mix until just combined—do not overbeat.
Divide the batter evenly between the prepared pans. Smooth the tops with a spatula. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then remove and transfer to a wire rack. Cool completely before frosting.
Beat the butter until creamy and pale. Gradually add powdered sugar, 1 cup at a time, beating on low until combined. Add vanilla, a pinch of salt, and heavy cream a tablespoon at a time until smooth, fluffy, and pipeable.
Place one cake layer on a serving plate. Spread an even layer of buttercream on top. Place the second cake layer over it. Apply a thin crumb coat of frosting over the entire cake and refrigerate for 20 minutes to set.
Frost the cake smoothly with buttercream. Using a star tip (Wilton 1M works perfectly), pipe rosettes all around the sides and top border of the cake. Add small piped stars to fill gaps.
Sprinkle gold pearls delicately between some rosettes for a festive shimmer.
Fill the center top of the cake with red and green candy-coated chocolates. Let them slightly mound up in the middle for a full, festive effect.
Scatter a few additional gold pearls around the candies and add optional snowflake sprinkles for extra holiday charm.

How Do I Keep My Holiday Cake Moist?

A dry cake takes away all the joy, but keeping it moist is easier than you think. Simple techniques while baking and storing make all the difference.

Do not overbake: Remove from the oven as soon as a toothpick comes out clean.
Use sour cream or yogurt: These keep the texture soft and rich.
Syrup trick: Brush cooled cake layers with simple syrup for extra moisture.
Cover tightly: Always cover cakes when storing to prevent dryness.

Can I Bake a Holiday Cake In Advance?

Yes, you can bake a holiday cake ahead of time. Doing so actually makes decorating less stressful because your cake will already be cooled and ready. Just be sure to store it properly so it stays soft and fresh.

Wrap properly: Wrap cooled cake layers tightly in plastic wrap.
Keep in fridge: Store for 2–3 days in the refrigerator before frosting.
Freeze longer: For more days, freeze the wrapped cake layers and thaw before decorating.

How Do You Decorate a Holiday Cake With Simple Tools?

You don’t need professional equipment to make your cake look festive. A few everyday tools can create a stunning design.

Use a spoon: Create rustic swirls in the frosting.
Ziplock bag: Cut the corner and use it as a piping bag for stars and rosettes.
Butter knife: Smooth the sides and top of the cake.
Sprinkle magic: Add candies, pearls, or sprinkles for instant holiday charm.

Can I Make a Holiday Cake Without Fondant?

Yes, fondant is not necessary for a beautiful holiday cake. Buttercream and toppings alone can give it that festive look.

Buttercream rosettes: Pipe stars and swirls with a simple piping bag.
Sprinkles: Use holiday-colored sprinkles for fun decoration.
Candies: Red and green candy-coated chocolates work perfectly.
Chocolate shavings: Add curls or grated chocolate on top.

What Size Pan Should I Use For a Holiday Cake?

The size of the pan depends on how many people you plan to serve. For most gatherings, a standard size works well.

9-inch round pans: Great for a classic two-layer cake.
8-inch round pans: Give you taller cake layers.
9×13-inch pan: Perfect for a single sheet cake style.
Bundt pan: Works if you prefer a ring-shaped cake.

How Do I Stop My Holiday Cake From Breaking While Layering?

Layering can feel tricky, but with some care your cake layers will stay intact.

Cool completely: Never frost warm cake layers.
Level the top: Use a serrated knife to trim uneven tops.
Use support: Chill layers before stacking to firm them up.
Handle gently: Lift with flat spatulas instead of bare hands.

How Do You Keep Candy Decorations From Melting On a Holiday Cake?

Candy decorations look festive, but they can melt if not handled correctly.

Add last: Place candies just before serving.
Keep cool: Store cake in a cool place, not near heat.
Dry surface: Make sure frosting has set before adding candies.
Firm candies: Use hard-coated candies as they hold shape better.

Can I Use Boxed Cake Mix For a Holiday Cake?

Yes, a boxed mix works fine if you want to save time. You can still make it special with a few extra touches.

Add sour cream: Makes the cake richer and softer.
Extra eggs: Add one more egg for better structure.
Use milk instead of water: Gives more flavor and softness.
Flavor boost: A little vanilla or almond extract enhances taste.

Can I Freeze a Holiday Cake After Decorating?

Yes, you can freeze a decorated holiday cake, but it requires some care to keep the design intact.

Chill first: Refrigerate the decorated cake until frosting firms up.
Wrap carefully: Wrap in plastic wrap, then in foil.
Store flat: Keep in a freezer-safe box for extra protection.
Thaw slowly: Thaw in the refrigerator overnight before serving.

How Do I Store a Holiday Cake Overnight?

If you’re serving the next day, proper storage will keep your cake soft and safe to eat.

Cover well: Use a cake dome or large airtight container.
Room temperature: Keep in a cool room if not too warm.
Refrigerator: If frosted with buttercream, it’s safe to chill overnight.
Protect decorations: Place a loose cover so candies or sprinkles don’t smudge.