Christmas Cake Recipe
This beautiful Christmas Cake recipe has red, white, and green cake layers topped with fluffy vanilla frosting and cake crumb sprinkles!
Servings 16
Calories 282kcal
Ingredients
- 2 15.25 oz white cake mixes
- 1 ½ cups vanilla yogurt I used Light and Fit Greek Vanilla Yogurt
- 1 cup water
- 8 egg whites
- ½ cup oil
Fluffy Vanilla Frosting
- 8 oz package cream cheese softened
- 2 cups powdered sugar
- ¾ cup marshmallow cream
- 1 tablespoon vanilla extract
- 16 oz cool whip thawed (about 6 1/2 cups) or use whipped cream
Instructions
Cakes:
- Preheat the oven to 325˚F degrees.
- Spray three 9-inch cake pans with cooking spray. Line them with parchment paper circles. Spray them again and lightly coat them with flour.
- Mix together cake mixes, vanilla yogurt, water, egg whites, and oil for about 30 seconds on low until moistened. Then, increase the speed to medium and beat for two minutes. The batter will be thick.
- Put three cups of batter in three separate bowls (3 cups of batter in each bowl). Tint the batter the colors you want.
- Spread the batter into the prepared pans and firmly tap the pans on the counter a couple of times.
- Bake at 325 degrees for 35-45 minutes, until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 30 minutes on a wire rack.
- Carefully remove the cakes from the pans, peel off the parchment circles, and cool completely on wire racks.
Fluffy Vanilla Bean Frosting:
- Use a mixer to beat a package of softened cream cheese.
- Mix in the powdered sugar.
- Beat in the marshmallow cream and vanilla bean paste until smooth.
- Gently stir in the thawed whipped topping by hand.
Assembly:
- Once the cakes the cooled, level the cakes by using a serrated knife to cut off the rounded tops. Set the cake tops aside for later.
- Place the first cake layer on a cardboard cake round on a rotating cake stand or place it directly on your cake platter. Spread one cup of the frosting on the first layer and repeat with the two remaining layers.
- Use the remaining frosting to cover the top and sides of the cake.
- Then, use an offset spatula to make rustic ruffles around the sides and the top.
- Sprinkle top of the cake with cake crumbs from the leftover cake tops.
- Store in the fridge until ready to serve.
Video
Notes
Storage:
Cover and store the cake in the fridge for 3-4 days.Nutrition
Serving: 1slice | Calories: 282kcal | Carbohydrates: 31g | Protein: 4g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 16mg | Sodium: 107mg | Potassium: 124mg | Fiber: 0.001g | Sugar: 29g | Vitamin A: 221IU | Vitamin C: 0.2mg | Calcium: 75mg | Iron: 0.1mg
