Description

Fluffy vanilla cake, cloud-like buttercream, and a sweet coating—this from-scratch version will make your holidays extra magical. Makes 20–24 cakes.

Ingredients

Scale

For the Fluffy Vanilla Cake:

3 cups all-purpose flour (or 2 cups all-purpose + 1 cup cake flour for lighter texture)
4 tsp baking powder
1 tsp salt
2 cups (4 sticks) unsalted butter, room temperature
4 cups sugar
8 large eggs, room temperature
8 tsp vanilla extract (or vanilla bean paste)
2 cups buttermilk, room temperature (or DIY: 2 cups milk + 2 tbsp vinegar/lemon juice, let sit 5 min)

For the Dreamy Buttercream:

2 cups (4 sticks) unsalted butter, room temperature
10 cups powdered sugar, sifted if needed
8–10 Tbsp heavy cream
6 tsp vanilla extract
½ tsp salt

For the Festive Decor:

Green sugar sprinkles
Red gel food coloring
Optional: melted white chocolate, edible glitter, crushed peppermint

Instructions

Step 1: Preheat & Prep

Preheat oven to 350°F (175°C).
Line two 10×15-inch jelly roll pans with parchment paper.

Step 2: Whisk Dry Ingredients

In a large bowl, whisk together flour, baking powder, and salt. Set aside.

Step 3: Cream Butter & Sugar

In a stand mixer (or with a hand mixer), beat butter and sugar on medium-high for 3–5 min until pale and fluffy.
Scrape down the sides halfway through.

Step 4: Add Eggs & Vanilla

Add eggs one at a time, fully incorporating each before the next.
Mix in vanilla extract.

Step 5: Combine Wet & Dry Ingredients

Reduce mixer to low. Add dry ingredients and buttermilk in three parts (start and end with flour).
Mix until just combined. Do not overmix!

Step 6: Bake the Cake

Divide batter evenly between prepared pans. Smooth with an offset spatula.
Bake 25–30 min until lightly golden and springy; toothpick comes out clean.
Cool completely on a wire rack.

Step 7: Make Buttercream

Beat butter until smooth.
Gradually add powdered sugar on low speed.
Mix in vanilla and salt.
Add heavy cream, beat medium-high 2–3 min until fluffy.

Step 8: Cut & Assemble

Use a Christmas tree-shaped cookie cutter (3–4 inches tall) to cut cakes.
Spread buttercream on one tree, top with another to make a sandwich. Repeat.

Step 9: Frost & Decorate

Option 1: Crumb coat + final buttercream layer.
Option 2: Dip tops in melted white chocolate. Before coating sets, add green sprinkles and use red gel for stripes.
Let set at room temperature or in the fridge.

Notes

Peppermint Twist: Add 1 tsp peppermint extract to buttercream; decorate with crushed candy canes.
Chocolate Version: Replace ¾ cup flour with cocoa powder; pair with chocolate buttercream.
Naked Cakes: Skip outer frosting; dust with powdered sugar.
Lemon Snowdrop: Use lemon extract; dip in white chocolate; decorate with yellow sprinkles/zest.
Gluten-Free: Use a 1:1 gluten-free flour blend.

Nutrition

Calories: 420 kcal per cake
Sugar: 43 g
Fat: 20 g
Carbohydrates: 56 g
Protein: 4 g