White Christmas Vanilla Cake | FoodByMaria Recipes

Vegan Desserts

White Christmas Vanilla Cake (8 Ingredients)

Last Updated:

Prep

30 minutes

Cook

50 minutes

Yield

8-10

This white Christmas vanilla cake is easy and will only require 8-ingredients to whip up. The perfect holiday dessert or base to use for any vanilla cake you want to celebrate any occasion. Decorate however you wish and get creative!

Vanilla cake on counter with slice out of it

Why you’ll love this vanilla cake:

  • Minimal Ingredients: This recipe only takes 8 simple ingredients to make
  • Short Prep: Prep this in only 30-minutes and have it ready in under 1.5 hours
  • Versatile: Decorate this cake however you please, make it vegan too if you choose (see notes)

Close-up of vanilla cake with coconut on top

Bag of Bob's Red Mill Pastry Flour on counter

Ingredient Notes:

Pastry Flour: For this recipe I used Bob’s Red Mill Unbleached Pastry Flour. This flour is low protein milled from soft white wheat and makes it ideal for tender baked goods like pastries, pie dough, or this vanilla cake because it makes it oh-so-fluffy!

Eggs: If you want to make this recipe vegan you can replace the regular eggs with 3 flax eggs instead and voila!

How to make vanilla cake:

1. Preheat the oven to 350F and line a 10in-12in a cake pan with parchment and brush with oil or spray with oil entirely, including the edges.  Set aside.

Bowl of wet ingredients for vanilla cake with a whisk in it

2. Into a small mixing bowl, combine the eggs, 1/4 of the almond milk, and vanilla.  Whisk till combined and set aside. NOTE: you can also do this with hand mixer or stand mixer with paddle attachment.

Bowl of dry ingredients for vanilla cake

3. In a large bowl, combine the flour, sugar, baking powder, and salt.  Whisk till combined.

Ingredients for vanilla cake being beaten with a mixer

4. Now, using a hand mixer or stand mixer with the paddle attachment, add the butter and remaining 1/2 cup of milk and mix or low-medium speed till combined.

5. Reduce hand mixer speed to low and slowly add in the egg mixture. Beating for 1 minute total, adding some in every 15-20 seconds.  Note, you can stop and scrape down the sides to ensure everything is incorporated.

Vanilla cake batter being added to a cake pan

6. Transfer the batter to the lined cake pan and cook for around 50 minutes or until a toothpick comes out perfectly clean.

7. Let the cake cool for 20 minutes in the pan.  Use a sharp knife to loosen around the edges of the pan before flipping and icing with your favorite vanilla icing.

Vanilla cake with a slice out of it on a countertop

Expert Tips & FAQ:

How do I make vanilla icing? I have a simple recipe for vanilla recipe that you can find here.

How do I make this vanilla cake vegan? If you’re vegan, use Earth Balance butter, it is already softened, so no need to bring to room temperate if it’s soft. You can also replace the eggs with 3 flax eggs as mentioned above.

Storage: The cake will last up to 1 week in a tightly sealed container on the counter at room temperature.

How do I store leftover icing? Any leftover icing will last up to 1 week in a sealed container in the fridge.

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White Christmas Vanilla Cake

  • Author: Maria Koutsogiannis
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour, 20 minutes
  • Yield: 8-10 1x
  • Category: Vegetarian
  • Method: Bake
  • Cuisine: Baked Goods
  • Diet: Vegetarian

Description

This easy white Christmas vanilla cake can be made with your favorite icing, favorite decorations, or like I did it with sprinkled coconut on top. Get creative!


Ingredients

Scale

3 eggs, room temperature

¾ almond milk, divided

1 tbsp + 1 tsp vanilla

2 ½ cups Bob’s Red Mill Unbleached White Pastry Flour

1 1/2 cups sugar

1 1/2 tbsp. baking baking powder

1/2 tsp salt

3/4 cup butter, unsalted, room temperature

1-2 cup Vanilla Icing (as desired)


Instructions

Preheat the oven to 350F and line a 10in-12in a cake pan with parchment and brush with oil or spray with oil entirely, including the edges.  Set aside.

Into a small mixing bowl, combine the eggs, 1/4 of the almond milk, and vanilla.  Whisk till combined and set aside. NOTE: you can also do this with a hand mixer or stand mixer with the paddle attachment.

In a large bowl, combine the flour, sugar, baking powder, and salt.  Whisk till combined.

Now, using a hand mixer or stand mixer with the paddle attachment, add the butter and remaining 1/2 cup of milk and mix or low-medium speed till combined.

Reduce hand mixer speed to low and slowly add in the egg mixture. Beating for 1 minute total, adding some in every 15-20 seconds.  Note, you can stop and scrape down the sides to ensure everything is incorporated.

Transfer the batter to the lined cake pan and cook for around 50 minutes or until a toothpick comes out perfectly clean.

Let the cake cool for 20 minutes in the pan.  Use a sharp knife to loosen around the edges of the pan before flipping and icing with your favorite vanilla icing.

YouTube video

Notes

If you’re vegan, then use 3 flax eggs to replace the egg.

If you’re vegan, use Earth Balance butter, it is already softened, so no need to bring to room temperate if it’s soft.

The cake will last up to 1 week in a tightly sealed container on the counter at room temperature.

Any leftover icing will last up to 1 week in a sealed container in the fridge.


Nutrition

  • Serving Size: 10
  • Calories: 174
  • Sugar: 30.2g
  • Sodium: 198.9mg
  • Fat: 2.6g
  • Saturated Fat: 0.5g
  • Unsaturated Fat: 0.3g
  • Trans Fat: 0g
  • Carbohydrates: 31.7g
  • Fiber: 0.2g
  • Protein: 2.8g
  • Cholesterol: 55.8mg

Keywords: recipe, mix, easy, best

Daria V

I was wondering if I could sub out sugar cane for something else, maybe Agave? I don’t like my desserts to be too sweet. Maybe if I mixed it with honey and agave? What do you think?

Maria Koutsogiannis

I would recommend using a 1:1 sugar, like lakanto!

Hayley R

I’m new to baking and I was wondering if you had any advice on the baking process? like when it’s in the over how do you know when it’s ready? What are some signs? I usually do recipes by eye, I like to intuitively cook like that, but the oven and I don’t have that good of a relationship. This recipe looks amazing btw, can’t wait to make it!

Maria Koutsogiannis

just cook for the time instructed and then check with a tooth pick by pocking into the center of the cake, if it comes out clean then it’s good!

Karolina P

Hello Maria! I’m looking forward to making this recipe for the Christmas holidays! I can’t wait to try this and maybe those chocolate mint cookies 🙂 It looks beautiful, fluffy, and delicious. Hello from Sweden!

Maria Koutsogiannis

you’re going to love it!

Charlotte M

I made this cake last night, I followed the instructions word for word and the end result made my heart skip a beat, the best simple vanilla cake recipe, I will use this recipe until I die!! I know it’s dramatic but it’s the truth!

Maria Koutsogiannis

thank you so much!!!!

Lisa B.

Love this cake! So simple, easy to make, delicious, and a big portion. I feel like this cake can be made with chocolate too!!

Maria Koutsogiannis

thank you so much lisa!

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