This tried-and-tested recipe for Fluffy White Vanilla and Raspberry Holiday Cake with Vanilla Whipped Cream has been a family favorite for decades and never disappoints! It’s the perfect proof that Festive Holiday Baking does not have to be complicated and time-consuming!
Confession: If I had to pick a cake recipe for everyone to have on hand—it would be this Holiday cake! Yes, that’s how much I LOVE it—actually that’s how much my entire family LOVES it! And that’s how GREAT it is.
This Holiday cake recipe started way back when my grandma used to make it with like a ton of butter and eggs. Then eventually my mom lightened it up a little bit with fewer eggs and less butter, and it managed to remain that way for a while.
A few years ago, I tweaked the cake recipe with the help of my pickiest taste tester—my lovely sister, and we managed to keep it that way in the family for a while now.
Why everyone should have the recipe for this simple Vanilla Raspberry Holiday Cake:
There’s something about a simple vanilla cake that reminds me of my grandma’s baking and Holiday Baking. There’s something comforting about that good old cake. Something that you can’t get from a fancy dessert cake.
But the bonus is, once you make this really classic white fluffy old fashioned vanilla cake—you can keep it as classic and comforting as it is, or turn it into a fancy dessert cake with all sorts of fillings, toppings and glazes!
If you guys are having a nice warm Holiday, this cake will make you feel a bit closer to a snowy white Christmas. When I used to live in Miami, our Holidays were warm and felt like summer.
Everywhere in the malls, beaches and downtown areas, there would be “fake” snow so the kids can play and feel like it’s the Holidays—but for us, we never really felt it.
This Holiday cake with its nice thick white coating of vanilla cream, dotted with festive raspberries and a generous sprinkle of confectioner sugar on top feels close enough to a snowy white and festive Holiday!
The butter in this Holiday cake is really little and I mix in a bit of oil too, and the fact that it’s made with egg whites only gives it a nice white color and a light as air feel—which is why we can afford some whipped cream..after all it’s the Holidays!!
How to make this festive Vanilla Raspberry Holiday Cake:
Here’s how easy this comes together! You’ll add the shredded cold butter into a mixture of flour, baking powder and sugar.
Then you’ll go in with the vanilla and buttermilk.
In a separate bowl, you’ll whip up the egg whites till nice and stiff and gently fold them into the cake for a light as air white cake.
Bake the Holiday cake in a springform pan so it can release easily, then let cool completely before topping it.
Spread some homemade vanilla whipped cream on top and decorate with fresh raspberries and some confectioner sugar (snow) dusting.
I can’t urge you enough to make this simple vanilla raspberry holiday cake! Keep the recipe in your recipe box for all your cake-isn occasions. Make it as light and plain or as fancy as you like, either way, you will LOVE this go-to white cake recipe 🙂
Happy Baking and Happy Holidays!
Tips for success:
- Feel free to top this cake with any fruits and berries you have on hand and sprinkle with cinnamon sugar or cocoa powder, for a different look.
- Sauces like homemade caramel or chocolate sauce make for a nice addition as well!
- For an extra festive touch, use brandy- or eggnog-whipped cream instead of vanilla whipped cream.
Fluffy White Raspberry Holiday Cake
This tried-and-tested recipe for Fluffy White Vanilla and Raspberry Holiday Cake with Vanilla Whipped Cream has been a family favourite for decades and never disappoints! It's the perfect proof that Festive Holiday Baking does not have to be complicated and time-consuming!
Ingredients
For the Vanilla Cake:
- 1 1/2 cup all-purpose flour
- 3/4 cups sugar
- 2 teaspoons baking powder
- 1 pinch salt
- 5 tablespoons grated frozen butter
- 2/3 cups buttermilk
- 1 teaspoon vanilla
- 4 egg whites whipped until stiff
For the Vanilla Whipped Cream:
- 1 cup cold whipping cream
- 1 teaspoon vanilla
- 1/3 cup confectioner sugar
Topping:
- Fresh Raspberries
- Confectioner sugar for dusting (optional)
Instructions
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Preheat the oven to 350 degrees F. Line a 10-inch springform pan with parchment paper and set aside. Whip the egg whites separately in a large bowl and set aside.
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In a large bowl, add the flour, sugar. baking powder, salt and whisk them up until combined. Add the frozen grated butter and use a fork to 10-inch blend it in.
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Pour in the vanilla and buttermilk and use a spatula to combine the ingredients into a batter.
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Use the same spatula to fold in the egg whites gradually into the cake batter.
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Bake the cake for 25 minutes until springy and cooked through (use a toothpick inserted in the centre to test for doneness).
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Let the cake cool down completely before frosting it with the whipped cream.
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For the whipped cream: Use a kitchen mixer to into the cream, vanilla and confectioner sugar until stiff ( be careful not to over springform the cream as it will separate—so as soon as it holds its’ shape, turn it off).
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Frostspringformthe top of the cake with the vanilla cream and dot the raspberries all over the cake, then dust it with more confectioner sugar! Serve and enjoy!
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**into cake keeps in the fridge for up to 6 days and can be prepared well in advance.
Recipe Notes
- Feel free to top this cake with any fruits and berries you have on hand and sprinkle with cinnamon sugar or cocoa powder, for a different look.
- Sauces like homemade caramel or chocolate sauce make for a nice addition as well!
- For an extra festive touch, use brandy- or eggnog-whipped cream instead of vanilla whipped cream.
Thanks so much Shashi!! 🙂 You’re totally right- these old recipes, even with a bit of tweaking remain the BEST! And the folded egg whites add a more light and fluffy feel to the cake–you really need to try it 🙂