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Holiday Cake

This easy Holiday Cake is beautiful, tasty, and surprisingly simple!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Decorating Timeq 20 minutes
Total Time 40 minutes
Servings 10 Slices
Calories 678kcal
Author Lisa


  • Butter for greasing the cake rounds
  • 3 Tbs flour for dusting the cake rounds
  • 1 box white cake mix I used Pillsbury brand
  • ½ cup vegetable oil
  • 2 tbs vanilla
  • ¾ cup sour cream
  • ¾ cup heavy cream
  • 4 egg whites
  • 2-3 Crushed Candy Canes optional
  • 3 6 ” cake rounds*
  • 2 batches of my easy vanilla butter cream frosting
  • ¾ cup holiday colored chocolate candies I used M&Ms
  • Holiday Sprinkles I used a Wilton Holiday Sprinkle Mix
  • 1 M Piping Tip
  • Piping Bags


How to make a Christmas Cake:

  • Preheat oven to 325°F. Prep your cake rounds by covering the inside of the pans with a light layer of butter and then dusting with flour. I like to use my fingers to make sure the butter gets in all seams.
  • Mix together, either by hand or in a stand mixer, the oil, vanilla, sour cream, heavy cream and egg whites. Then mix in the boxed cake mix. Mix until only just combined- overmixing will cause the cake to sink in the middle. Gently stir in the crushed candy canes if using.
  • Divide the batter between the 3 cake rounds.
  • Bake for 25 minutes or until a toothpick inserted comes out clean. Make sure to bake all the cakes on the same oven rack so they bake evenly.
  • Let the cakes cool for 5 minutes then flip upside down onto a wire cooling rack and remove the pans. They should come out easily.
  • Let the cakes cool completely before frosting.

How to make M&M frosting:

  • Whip up 2 batches of my Vanilla Butter Cream frosting, divide into two bowls.
  • In one bowl stir in M&Ms, leaving the other bowl as just plain frosting.

How to assemble cake:

  • Scoop about ½ cup of M&M frosting onto the bottom layer of the cake and smooth into an even layer.
  • Place the second cake layer on top and then use the rest of the M&M frosting to make a crumb coat on the cake. The crumb coat won’t be very smooth since there are M&Ms in it but that’s okay because our piping will cover it up.
  • Once the crumb coat is on place the cake in the refrigerator for 10 minutes to let it harden slightly.
  • After 10 minutes pipe on the rosettes using the 1M piping tip. Decorate the top with extra M&Ms and fun sprinkles.
  • Enjoy!


*The batter will make 3 layers which you can either use all three or make a 2-layer cake like I’ve done and use the third layer for something else.


Calories: 678kcal | Carbohydrates: 78g | Protein: 3g | Fat: 39g | Saturated Fat: 20g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 218mg | Potassium: 94mg | Fiber: 1g | Sugar: 70g | Vitamin A: 405IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg