There’s something truly magical about a Christmas Cake with Whipped Filling Recipe that feels both festive and light at the same time. The fluffy whipped filling paired with a tender cake makes every bite feel like a cozy holiday hug—just perfect for sharing with loved ones or impressing at your holiday table.

The image shows a close-up of two stacked square cakes with three visible layers, each covered in chocolate. The bottom and top layers are bright red with a soft texture, the middle layer is white and creamy, and the layer below the chocolate coating on top is dark green with a similar soft texture. The chocolate coating is smooth but slightly melting on the sides. The cakes are set on a white marbled surface with a blurred background showing a white bottle with a narrow neck, likely milk. A larger chocolate-covered cake is visible in the background, out of focus. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Christmas Cake with Whipped Filling Recipe
Top Tip
How to Serve Christmas Cake with Whipped Filling Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Christmas Cake with Whipped Filling Recipe

Why You'll Love This Recipe

I’ve made this Christmas Cake with Whipped Filling Recipe dozens of times, and every year it feels like a new holiday tradition in my kitchen. It’s not just a dessert; it’s that light, creamy indulgence that balances sweetness without weighing you down.

Fluffy, Light Filling: The whipped buttercream is airy and fresh, a welcome change from dense frostings.
Velvety Cake Base: A tender white cake that’s perfectly neutral to highlight the filling’s texture.
Simple Ingredients: You probably have most of these in your pantry already.
Make-Ahead Friendly: This cake holds up beautifully, so you can prep it in advance and enjoy stress-free.

The image shows four small round cakes covered completely in smooth, thick dark brown chocolate frosting with slight swirls on top. Three cakes sit on a white cake stand, stacked close together, while one cake is placed alone on a square white plate in front. The background and surface are a white marbled texture. A clear glass bottle filled with milk is visible in the soft background. The cakes look moist and rich, with the frosting evenly spread over each one, giving them a glossy finish. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Christmas Cake with Whipped Filling Recipe plays its part to create that perfect balance of sweetness, texture, and flavor. From fluffy butter to smooth vanilla, these classics come together effortlessly.

Flat lay of a small white ceramic bowl of softened pale yellow butter, a single whole brown egg with a clean shell, a small white ceramic bowl filled with fine white confectioners' sugar, a small white ceramic bowl containing creamy white milk, a small white ceramic bowl with a pinch of fine salt crystals, and a tiny white ceramic bowl holding clear pale golden vanilla extract, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Butter: Using softened butter is key—it whips up creamy and aerated, creating that luscious texture in the filling.
Pure Vanilla Extract: A splash of vanilla brings warmth and depth, elevating the whole cake with subtle aromatics.
Confectioners' Sugar: The superfine texture dissolves easily for a silky smooth frosting, avoiding any grittiness.
Milk (2% or whole): A little milk adjusts frosting consistency, keeping it spreadable without sacrificing richness.
Pinch of Salt: That tiny hint of salt cuts through the sweetness and enhances flavor complexity.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Christmas Cake with Whipped Filling Recipe is how easy it is to tweak it to fit your style or dietary needs. I always like to play around with flavors and add a personal touch depending on the crowd!

Variation: I like to add a tablespoon of orange zest into the whipped filling for a fresh citrus twist that pairs beautifully with holiday spices.
Dietary Option: For a dairy-free version, try swapping the butter for a plant-based spread and use coconut milk instead of regular milk—still deliciously creamy!
Seasonal Change-Up: During the holidays, folding in finely chopped toasted nuts or dried cranberries gives the cake extra texture and festive flair.

Step-by-Step: How I Make Christmas Cake with Whipped Filling Recipe

Step 1: Whip the Butter to Fluffy Perfection

Start by beating your softened butter in the bowl of a stand mixer fitted with a whisk attachment. I usually crank it up to medium-high speed and let it go for about 3 minutes. You want the butter pale and fluffy—this aeration is what makes your filling so light. Don’t rush this part; it’s worth the wait!

Step 2: Add Vanilla and Slowly Incorporate Sugar and Milk

Next, pour in the vanilla extract. Then, with the mixer on low, gradually add the sifted confectioners’ sugar, milk, and a pinch of salt. Scrape down the bowl often so everything combines evenly. This slow addition keeps the sugar from puffing everywhere and ensures a smooth, creamy frosting base.

Step 3: Whip It Until It’s Silky and Spreadable

Once everything is just combined, turn your mixer to medium-high (or high if your mixer allows) and whip the frosting for at least 3 minutes. I usually go for 7 minutes because it becomes amazingly light and silky. If at any point it feels too thick to spread easily, add a few drops of milk and whip again. This step transforms your frosting into that gorgeous whipped filling.

Top Tip

From my experience, perfecting the whipped filling hinges on patience and attention to texture. Here are some tips that helped me nail it every time.

Soft Butter is Crucial: If your butter is too cold, it won’t whip properly—leave it out for at least an hour at room temperature.
Sift Your Sugar: Sifting avoids lumps and keeps the filling silky smooth.
Scrape the Bowl Often: This ensures even mixing and prevents clumps.
Adjust Consistency with Milk: Add milk gradually to get a frosting that’s easy to spread but not runny.

How to Serve Christmas Cake with Whipped Filling Recipe

Christmas cake with whipped filling - Serving Suggestion

Garnishes

When it comes to garnishes, I like to keep things festive yet simple. Fresh cranberries, a sprinkle of chopped pistachios, or even edible gold dust add that special touch without overpowering the delicate whipped filling. A dusting of powdered sugar always looks like a winter wonderland!

Side Dishes

Pairing this cake with a cup of spiced mulled wine or hot cocoa really brings the comfort up a notch. For a savory contrast, light cheese platters or buttery shortbread cookies complement the sweetness of the cake nicely.

Creative Ways to Present

I once made a mini Christmas cake tower by stacking these cakes with whipped filling between layers and decorating with fresh rosemary and cranberries for a rustic-yet-elegant centerpiece. It was such a hit at a holiday brunch, and a creative way to impress without fuss!

Make Ahead and Storage

Storing Leftovers

I usually keep leftover cake covered in an airtight container in the fridge. Thanks to the whipped filling's stable texture, it stays fresh and moist for up to 2 weeks—perfect if you want to enjoy it slowly or serve it for multiple gatherings.

Freezing

If you want to freeze, I recommend freezing the cake layers separately from the filling for best results. Once thawed, spread the whipped filling fresh. From experience, freezing the filled cake can make the whipped texture a bit heavier after thawing, but still delicious!

Reheating

Since this cake is best served chilled, I usually just bring it to room temperature before eating. If the filling feels a bit stiff, a quick gentle rewhip can bring back that light texture—just like when you first made it.

Frequently Asked Questions:

Can I use margarine instead of butter in the whipped filling?

While you can substitute margarine, the whipped filling won’t be as fluffy or flavorful because butter’s fat content and texture are key. For best results, stick to real butter.

How do I prevent my whipped filling from becoming grainy?

Sifting the confectioners’ sugar and adding it slowly helps avoid graininess. Also, make sure the butter is well softened and room temperature before whipping.

Can this whipped filling be made in advance?

Yes! You can make the whipped filling up to 2 weeks ahead and store it in the fridge. Just give it a quick rewhip with your mixer before spreading it on your cake.

Is this recipe suitable for vegan diets?

This particular recipe uses butter and milk, so it’s not vegan as is. However, you can experiment with plant-based butter and milk alternatives to create a vegan-friendly version, though texture may vary.

Final Thoughts

This Christmas Cake with Whipped Filling Recipe isn’t just a sweet treat — it’s a little festive magic that adds lightness and joy every holiday season. I love sharing it because it’s approachable, adaptable, and always makes people smile. When you try it yourself, I hope it becomes a cherished part of your celebrations, just like it did in mine.