Every year, I swear I’ll go “minimal” with my holiday baking — and every year, I end up elbow-deep in flour, cranberries, and chaos.
This Minimalist Christmas Cake is my truce with reality: elegant enough to impress your mother-in-law, but simple enough that you won’t cry into your mixing bowl. Think of it as the little black dress of desserts — clean, classic, and impossible to mess up.
The magic here is in the balance: soft white cake layers, a swirl of tart cranberry jam, and a dreamy Christmas buttercream that tastes like the holidays without screaming for attention.
It’s the kind of cake that looks like it came from a fancy bakery but still has your fingerprints all over it.
I made this Frosted Christmas Cake one December night after vowing “no more twelve-step bakes.” The result?
A cozy, White Cranberry Cake that felt festive but calm — like a Rustic Holiday Cake that decided to put on a little lipstick. It’s proof that sometimes, less really is more.
Because who needs a hundred candy canes when you can have one perfectly frosted slice of peace?
Minimalist Christmas Cake
EQUIPMENT (PAID LINKS)
- Saucepan
- Stand mixer or hand mixer
- 3 (8-inch) round cake pans
- Wire rack
- Offset spatula
Ingredients
Cranberry Jam
- ½ cup granulated sugar
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon optional
- ¼ cup water
- 1½ cups 6 ounces fresh cranberries
Cake
- 1 cup whole milk room temperature
- 1 cup egg whites from 6–7 large eggs, room temperature
- ½ cup sour cream or crème fraîche room temperature
- 1 tablespoon vanilla extract
- 2¾ cups all-purpose flour
- 2 cups granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 cup 2 sticks unsalted butter, room temperature, cut into small pieces
- White Chocolate Buttercream
- 8 ounces white chocolate chopped
- 1½ cups 3 sticks unsalted butter, room temperature
- 3 tablespoons light corn syrup
- Pinch of salt
- 2 cups powdered sugar
- 2 tablespoons heavy cream
- 1 tablespoon vanilla extract
Sugared Cranberries
- ¾ cup water
- 1¼ cups granulated sugar divided
- Pinch of salt
- 1 teaspoon vanilla extract
- 1½ cups 6 ounces fresh cranberries
Instructions
- Make the Cranberry Jam: Combine sugar, salt, cinnamon (if using), and water in a saucepan. Bring to a boil, stirring until sugar dissolves. Add cranberries and simmer until they pop and the mixture thickens, about 15–20 minutes. Let cool completely before using or refrigerate up to 5 days.½ cup granulated sugar, ¼ teaspoon salt, ½ teaspoon ground cinnamon, ¼ cup water, 1½ cups 6 ounces fresh cranberries
- Preheat and Prepare Pans: Preheat the oven to 350°F. Butter and flour three 8-inch round cake pans, then line the bottoms with parchment paper.
- Mix Wet Ingredients: In a bowl, whisk together milk, egg whites, sour cream, and vanilla until smooth.1 cup whole milk, 1 cup egg whites, ½ cup sour cream or crème fraîche, 1 tablespoon vanilla extract
- Combine Dry Ingredients: In a stand mixer, mix flour, sugar, baking powder, and salt on low speed. Add butter pieces a few at a time until the mixture looks like coarse sand.2¾ cups all-purpose flour, 2 cups granulated sugar, 4 teaspoons baking powder, 1 teaspoon salt, 1½ cups 3 sticks unsalted butter, room temperature
- Make the Batter: Slowly pour in about half the wet ingredients while mixing on low. Increase to medium speed for 30 seconds, then add the rest and beat until smooth. The batter may look slightly bumpy—that’s okay.
- Bake the Cakes: Divide batter evenly into the pans, smooth the tops, and tap gently on the counter. Bake 28–35 minutes or until a toothpick comes out with a few crumbs. Cool in pans for 30 minutes, then remove to wire racks to cool completely.
- Make the White Chocolate Buttercream: Melt white chocolate in a heatproof bowl set over simmering water, stirring constantly. Let cool slightly. Beat butter in a mixer until pale and creamy, about 3 minutes. Add corn syrup and salt, mixing well. Gradually beat in powdered sugar until fluffy. Mix in cooled white chocolate, heavy cream, and vanilla until smooth.1 cup 2 sticks unsalted butter, room temperature, cut into small pieces, White Chocolate Buttercream, 8 ounces white chocolate, 3 tablespoons light corn syrup, Pinch of salt, 2 cups powdered sugar, 2 tablespoons heavy cream, 1 tablespoon vanilla extract
- Make the Sugared Cranberries: In a saucepan, heat ¾ cup water, ¾ cup sugar, and salt until the sugar dissolves and slightly thickens, 5–7 minutes. Remove from heat, stir in vanilla, and pour over cranberries in a bowl. Cover and refrigerate for at least 8 hours or overnight. Drain, then roll cranberries in remaining ½ cup sugar. Spread on a baking sheet to dry.¾ cup water, 1¼ cups granulated sugar, 1 teaspoon vanilla extract, 1½ cups 6 ounces fresh cranberries, Pinch of salt
- Assemble the Cake: Place one cake layer on a plate or stand. Spread about 3 tablespoons of cranberry jam on top. Add the second layer, spread with another 3 tablespoons of jam, then top with the final cake layer. Frost the entire cake with white chocolate buttercream.
- Decorate and Serve: Top with sugared cranberries for a simple, elegant finish. Store covered in the fridge for up to 2 days and bring to room temperature before serving.
How to Fake Perfection: My Sneaky Secrets for the Minimalist Christmas Cake
Don’t Panic About the Butter
Yes, the recipe calls for “room temperature butter,” but let’s be real—nobody remembers to take it out three hours early. If you forgot, just microwave it in 5-second bursts until it’s squishy but not melted. The goal is “soft enough to poke,” not “butter soup.” And if you’re out of fancy European butter, don’t stress—any unsalted stick from the grocery store will do the trick.
Sour Cream vs. Crème Fraîche: The Great Debate
If you have crème fraîche in your fridge, congrats—you’re probably the kind of person who also owns copper mixing bowls. For the rest of us, sour cream is your best friend here. It keeps the cake tender and moist, and honestly, no one’s going to know the difference. This is cake, not a Parisian pastry exam.
White Chocolate: Choose Your Fighter
Not all white chocolate is created equal. Some melt like a dream; others seize up and curse your family name. Stick to good baking bars like Guittard or Valrhona—skip the chips. But if you’re in a pinch, toss a tiny bit of coconut oil in while melting to keep things smooth. Think of it as chocolate’s emotional support oil.
The Great Cranberry Shortcut
If simmering fresh cranberries feels like too much work, store-bought cranberry jam or even raspberry preserves will get you 90% of the way there. Just don’t skip the tang—it balances all that buttery sweetness. A little tartness makes the whole thing feel like dessert with a personality.
Frosting Without the Stress
White chocolate buttercream sounds fancy, but it’s really just frosting in a tuxedo. If it’s too thick, splash in a spoonful of heavy cream or milk; too thin, add more powdered sugar. And if you accidentally eat half the bowl before the cake’s ready—don’t panic. That’s what “rustic” decorating is for.
Storing Like a Pro (or at Least Pretending To)
This cake chills beautifully. Wrap it up and keep it in the fridge for a day or two—just let it come back to room temp before serving. Cold buttercream is about as inviting as frozen mashed potatoes. And those sugared cranberries? Store them separately unless you like soggy sparkle.
The Lazy Baker’s Redemption Arc
Here’s the truth: even if your layers lean, your frosting’s uneven, or your cranberries roll off the top, people will still lose their minds over this cake. It’s light, festive, and tastes like winter without the stress. Because the best holiday cakes aren’t perfect—they’re just eaten fast.
