There is nothing better than beautiful but easy cakes during the holidays!
This White Christmas Cake with two simple recipes for fluffy white cake layers and buttercream for the filling and icing
It doesn’t get easier!
Typically I make 3 layer cakes with 7″ cake pans but for the holidays I always go with 2 layer 8″ cakes!
With all natural decor that is just so stunning!
The hardest part about this entire cake is picking out the best sliced almonds to make the pine cones!
So be forewarned you will need about an hour to do that part!
For the chocolate lovers don’t forget I have this exact cake in double chocolate fudge too!
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TOOLS I’M USING FOR THIS CAKE
- If you are using the box cake hack follow the instructions for the yellow cake box but use a white cake box instead.
- Otherwise make the scratch white cake recipe but you will need a double recipe for 2-8" cake pans
- While the cakes are baking prepare your favorite recipe for buttercream and I added a teaspoon of almond extract to mine with a teaspoon of lactic acid as well ~ *optional
- Follow the video tutorial for how to assemble the cake and make the almond pine cones
This cake can be kept at room temperature for a day or 2 but for longer storage keep refrigerated until serving for up to 1 week