White Christmas Vanilla Cake (8 Ingredients)

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!

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)

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.

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.

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

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.

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.

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.

Other sweet recipes you’ll love:

• Chocolate Brownie Whoopie Pie
• Brown Butter & White Chocolate Snickerdoodles
• Ferrero Rocher Cookies
• Red Velvet Cookies

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White Christmas Vanilla Cake

5 from 5 votes

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!

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Prep Time 30 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Vegetarian

Cuisine Baked Goods

Servings 8 -10

Calories 174 kcal

Ingredients

  

1x2x3x

• 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 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.

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: 10 | Calories: 174kcal | Carbohydrates: 31.7g | Protein: 2.8g | Fat: 2.6g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.3g | Cholesterol: 55.8mg | Sodium: 198.9mg | Fiber: 0.2g | Sugar: 30.2g

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