This two-toned white-and-red Christmas cake didn’t come to play: it came to sleigh. With a holly-jolly sprinkle surprise tucked right in the middle and swoops of green buttercream dancing across the top like tiny evergreen waves, this cake is basically wearing its holiday sweater loud and proud. It’s sweet, it’s merry, it’s serving serious North Pole vibes, and it’s ready to spread more cheer than a carol stuck on repeat. So pour the cocoa, pull on your comfiest sweater, and get ready to bake a little slice of classic holiday magic.
If you’re ready to decorate your own, don’t worry…I’m not about to say “good luck” and vanish like Santa at sunrise. Like a good little elf, you can follow along with both the photo tutorial and the video, because holiday multitasking is hard enough without guessing what a buttercream swirl is supposed to look like. Pause it, rewind it, stare aggressively at the photos- no judgment here. I’ll walk you through every merry detail from snowy layers to holly-jolly drama, so you can deck your cake with confidence and maybe even feel like a frosting professional by the end. To make, you need:
- Green and red gel dye
- Piping bags
- 1M piping tip
- Scraper
- Holly sprinkles from Wilton
- Large amount of buttercream frosting divided into three bags: dye one red, another green, and leave the rest white. Load red and white into large piping bags with frosting tips or just snip the piping bag for the white and red frosting so the hole is larger; load green into a bag with 1M tip.
Follow along below with both the photo and video tutorials to learn how to decorate!
Recipe and Instructions
If not gluten free, use any kind of white or yellow cake mix. Monkfruit can also be replaced with regular powdered sugar for frosting. Protein powder can also be replaced with additional monkfruit or regular powdered sugar.
Ingredients
CAKE*1 box of gluten free yellow cake mix (I used King Arthur)
*2/3 cup fat free or skim milk
*38 g (2 TBS) unsweetened applesauce *4 eggs
*1/2 cup fat free Greek yogurt
FROSTING
*225 g (1/2 cup) softened butter
*12 ounces Lakanto powdered monkfruit
*4 ounces Quest vanilla milkshake protein powder (cuts the sweetness of the monkfruit and makes a nice, stiff, spreadable frosting; omit and use all monkfruit if desired)
*1 TBS clear vanilla
*1/4 tsp almond extract
*1/2 cup + 2 TBS milk
*1/4 tsp citric acid if you like less sweet frosting
Directions
- Preheat oven to 350 and grease three 6-inch pans.
- Whisk cake ingredients together in a stand mixer on low for 60 seconds before switching to medium-high for two minutes.
- Pour batter evenly into pan and bake for 30 minutes, or until a toothpick comes out mostly clean from the center.
- Allow cake to cool fully before frosting.
- To make frosting, whip butter for 3 minutes before adding in half the powdered monkfruit, protein powder, vanilla, almond, and milk.
- Add in remaining monkfruit mix fully.
- Once fully cooled, frost your cake and use the gallery above to decorate.
- Keep cake covered and in the fridge. It is best served at room temp, so remove from fridge 30 minutes before eating. Enjoy!
Nutrition
Macros
12 servings
335 cal/35.8 c/16 f/11.9 p per slice
Kate Bakes Cakes 