Go Back
A festive slice of christmas birthday cake featuring cranberry glaze, sugared cranberries, and fresh rosemary on a blue plate.
wiame recipes

Sparkle & Celebrate: The Ultimate Christmas Birthday Cake with Cream Cheese Frosting

Celebrate December birthdays with this dazzling Christmas cake! A moist vanilla almond cake paired with creamy, tangy cream cheese frosting, topped with sugared cranberries and rosemary for a sparkling winter finish. This show-stopping dessert brings festive joy to any birthday celebration!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Cooling & Decorating Time 1 hour
Total Time 2 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Vanilla Almond Cake
  • 3 cups cake flour
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 2 cups unsalted butter softened
  • 2 1/2 cups granulated sugar
  • 5 large eggs room temperature
  • 1 cup whole milk
  • 2 tsp vanilla extract
  • 1/2 tsp almond extract
Cream Cheese Frosting
  • 1/2 cup unsalted butter softened
  • 16 oz cream cheese softened (2 blocks)
  • 4-5 cups powdered sugar adjust to taste
  • 2 tsp vanilla extract
  • white sparkle sprinkles for decoration
Sugared Cranberries & Rosemary
  • 6 oz fresh cranberries
  • 2 cups granulated sugar divided
  • 1/3 cup water
  • 5-6 sprigs fresh rosemary

Equipment

  • Three 9-inch round cake pans
  • Electric mixer (stand or hand mixer)
  • Mixing bowls
  • measuring cups and spoons
  • Wire Cooling Rack
  • Offset spatula
  • plastic wrap
  • Small saucepan

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch cake pans or line with parchment paper.
  2. In a bowl, whisk together cake flour, baking powder, and salt. Set aside.
  3. In a mixer, beat butter until creamy (about 1 minute). Add sugar and beat until light and fluffy, 3–4 minutes.
  4. Add eggs one at a time, mixing after each. Stir in vanilla and almond extract.
  5. Gradually add half of the dry ingredients, then milk, then remaining dry ingredients. Mix just until combined.
  6. Divide batter evenly into pans and bake 25–30 minutes, or until a toothpick inserted comes out clean. Cool 10 minutes in pans, then transfer to racks. Wrap and freeze layers for easier frosting.
  7. For frosting, beat butter and cream cheese until smooth. Add powdered sugar gradually, then vanilla. Mix until creamy. Add milk if too thick.
  8. For sugared cranberries and rosemary, simmer sugar and water to create a syrup. Dip cranberries and rosemary, coat in sugar, and let dry.
  9. Assemble cake by layering frosting between cake layers. Coat the exterior with a thin 'naked' layer of frosting. Decorate with sprinkles and sugared cranberries.
  10. Chill before serving for best flavor and presentation.

Notes

For a smaller cake, halve the recipe. For cupcakes, bake 18–22 minutes. Substitute almond extract with vanilla or omit if preferred. Store covered in the fridge up to 5 days, or freeze slices up to 1 month.