Best Easy Bubble Room White Christmas Cake Recipe

The holiday season is the perfect time to indulge in delicious and festive desserts. One classic treat that never fails to impress is the Bubble Room White Christmas Cake. This delightful cake is not only visually stunning with its layers of white cake and creamy frosting, but it also boasts a heavenly flavor that will leave everyone wanting more. If you are looking for the perfect Christmas dessert, look no further than this easy and delicious recipe.

– 2 cups all-purpose flour
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 1/2 cups granulated sugar
– 4 large egg whites
– 1 teaspoon vanilla extract
– 1 cup whole milk
– 1/2 cup sweetened shredded coconut
– 1/4 cup chopped maraschino cherries
– 1/4 cup chopped walnuts

For the frosting:
– 1/2 cup unsalted butter, softened
– 4 cups powdered sugar
– 1/4 cup whole milk
– 1 teaspoon almond extract
– 1/2 cup sweetened shredded coconut
– 1/4 cup chopped maraschino cherries
– 1/4 cup chopped walnuts

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Add the egg whites one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients.
6. Fold in the shredded coconut, chopped cherries, and walnuts.
7. Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
8. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
9. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.

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For the frosting:
1. In a mixing bowl, beat the softened butter until creamy.
2. Gradually add the powdered sugar, alternating with the milk, until the desired consistency is reached.
3. Stir in the almond extract.
4. Spread a layer of frosting on top of one cooled cake layer. Sprinkle with shredded coconut, chopped cherries, and walnuts.
5. Place the second cake layer on top and frost the sides and top of the cake.
6. Decorate the cake with additional shredded coconut, cherries, and walnuts as desired.

Now that you have this delectable Bubble Room White Christmas Cake ready, let’s answer some common questions about this recipe:

1. Can I use cake flour instead of all-purpose flour?
Yes, you can substitute cake flour if you prefer a lighter texture.

2. Can I use salted butter instead of unsalted butter?
Yes, but be mindful of the additional salt content in the butter.

3. Can I omit the shredded coconut?
Certainly, if you’re not a fan of coconut, feel free to omit it.

4. Can I use fresh cherries instead of maraschino cherries?
Yes, fresh cherries can be used as a substitute, but the flavor and texture will differ slightly.

5. How long can I store this cake?
This cake can be stored in an airtight container at room temperature for up to three days.

6. Can I freeze this cake?
Yes, you can freeze the cake layers before frosting. Wrap them tightly in plastic wrap and place in a freezer bag for up to three months.

7. Can I use a different frosting?
Certainly, you can use your favorite frosting recipe or even store-bought frosting if desired.

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8. Can I make this recipe gluten-free?
Yes, you can substitute gluten-free flour for the all-purpose flour to make this cake gluten-free.

9. Can I make cupcakes instead of a cake?
Yes, this recipe can be adapted to make cupcakes. Simply adjust the baking time to 15-20 minutes.

Enjoy this delightful Bubble Room White Christmas Cake with your loved ones this holiday season. It’s the perfect dessert to bring joy and sweetness to any gathering.