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Willard Scott's Christmas Cake

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This delicious and moist Christmas cake will satisfy everyone at your dinner table.

. Prep
20 min.
20 min.
Ready In
3 hrs
16 servings
Trans-fat Free
Metric measurements


2 1/2cups flour, self-rising self rising
1teaspoon white vinegar
1 1/2cups sugarVideo
1teaspoon baking sodaVideo
1cup buttermilkVideo
2large eggsVideo
1teaspoon cocoa powderVideo
1teaspoon vanilla extractVideo
1 1/2cups vegetable oil
1/4cup food coloring red*
1/3pound butterVideo softened
1pound powdered sugarVideo
10ounces cream cheese softened
2cups pecans finely chopped and toasted, or walnuts
* not incl. in nutrient facts


Preheat oven to 350 degrees F.

Well grease and flour 3 9-inch cake pan. Set aside.

To make cake:

In large bowl with electric mixer, add all cake ingredients, beat at medium speed until well blended.

Pour into 3 prepared cake pans.

Bake for approximately 20 minutes until wooden skewer inserted center comes out almost clean.

Let cool in pan on wire racks completely.

To make frosting:

Beat first three ingredients together until fluffy.

Fold in 1 1/2 cups pecans, reserving 1/2 cup to decorate the top of the cake.

Frost cooled cake layers, then decorate the top.

Chill cake one hour or more until frosting sets.

Slice and serve.

First published: last updated: 2014-12-16

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Nutrition Facts

Serving Size 151g (5.3 oz)
Amount per Serving
Calories 67360% of calories from fat
 % Daily Value *
Total Fat 45g 70%
Saturated Fat 13g 63%
Trans Fat 0g
Cholesterol 67mg 22%
Sodium 416mg 17%
Total Carbohydrate 22g 22%
Dietary Fiber 2g 7%
Sugars g
Protein 12g
Vitamin A 10% Vitamin C 1%
Calcium 11% Iron 9%
* based on a 2,000 calorie diet How is this calculated?