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4 from 4 votes

Simple Christmas Cake

Simple Christmas Cake is a white velvet buttermilk cake, topped with a delightful cream cheese frosting then garnished with fresh rosemary and cranberries. Perfect for your holiday dessert table!
Course Dessert
Cuisine American
Keyword 3 layer cake, simple christmas cake, white layer cake, white velvet buttermilk cake
Prep Time 20 minutes
Cook Time 27 minutes
Total Time 47 minutes
Servings 22 servings
Calories 364kcal


For the cake

  • 1 cup unsalted butter at room temperature
  • 1 1/2 cups granulated sugar
  • 3 cups all-purpose flour
  • 4 large eggs room temperature
  • 1 cup buttermilk room temperature
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 teaspoon pure vanilla extract

For the frosting

  • 8 ounces cream cheese softened
  • 1/2 cup unsalted butter, softened 4 ounces
  • 16 ounces powdered sugar about 4 cups
  • 1 teaspoon pure vanilla extract
  • Fresh cranberries and fresh rosemary, for garnish


For the cake

  • Preheat oven to 350°F. Spray 3 (9-inch) round cake pans with non-stick cooking spray and line with parchment paper. Set aside.
  • In a medium bowl, measure out flour, baking powder and salt. Whisk together. Set aside.
  • In a large bowl, cream butter with and electric mixer until smooth. Add sugar and mix. Add eggs and mix until combined. Add half of the flour mixture and half of the buttermilk, plus the vanilla. Mix on medium low until combined. Repeat with remaining flour and buttermilk. Mix until combined, then continue mixing on medium low for 30 seconds. Divide batter between the three prepared pans. Bake on the middle rack of your oven for 22-27 minutes. At 22 minutes, test one of the cakes by inserting a toothpick. If it comes out clean, they are done. If not, continue to bake for 5 more minutes. Let cool completely.

For the frosting

  • In a large bowl, cream butter and cream cheese with an electric mixer until smooth. Gradually add the powdered sugar with the mixer on low. Once it's added, turn mixer up to medium high and beat until smooth. Add flavoring and mix.

Frosting the cake

  • Remove cakes from pans. Place one layer on cake plate. Add frosting. Add another layer. Frost. Add top layer. Frost top and sides of cake. Add a crown of rosemary on top and cranberries in the middle. Stor cake, covered, at room temperature for one day and in the refrigerator for up to a week.


Calories: 364kcal | Carbohydrates: 48g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 84mg | Sodium: 250mg | Potassium: 101mg | Fiber: 1g | Sugar: 35g | Vitamin A: 599IU | Calcium: 50mg | Iron: 1mg