I got the right recipe for a holiday cake.

This is very similar to a traditional cake. The only thing that they don’t have in common is that you fold in the walnuts at the end.

Start by whisking together the dry ingredients; then cover them with parchment paper and them aside.

(The full recipe and ingredient list can be found in the printable recipe card at the bottom of this post.)

Next, mix together the butter, shortening, and sugar. Then beat in the eggs along with vanilla extract.

Now, add the dry ingredients to the creamed mixture, alternating with buttermilk. 

Now at the end, fold in the walnuts.

I wanted to create a more festive cake. And a festive cake to me, is a layered cake!

So, let’s layer them up in three.

In the meantime I made a cream cheese frosting.

To finish off my Winter Cake, I decorated it with additional walnut pieces, springs of rosemary and sugared raspberries.

And with that, my winter cake is complete!


  • 3 3/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoons salt
  • 1/2 cup unsalted butter – softened
  • 1/2 cup vegetable shortening (Crisco)
  • 2 cups sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups buttermilk
  • 1 1/2 cups finely chopped walnuts
  • Sugared raspberries, chopped walnuts, and rosemary to garnish
  • 1 batch Cream Cheese Frosting


  • Begin by preheating your oven to 350 degrees F. Line the bottoms of three 9-inch round baking pans with parchment paper. Spray with baking spray. Set aside.
  • In a medium bowl, whisk together the flour, baking soda, and salt to combine. Set aside.
  • In the bowl of a stand mixer, cream together the butter, vegetable shortening, and sugar. Mix until light and fluffy. Add the eggs, one at a time, beating after each addition. Add in the vanilla. Mix to combine.
  • Add the dry ingredients to the creamed mixture, alternating with the buttermilk. Beat after each addition until smooth. Fold in the walnuts.
  • Evenly divide the batter among the three prepared baking bans. Bake for 25-30 minutes or until a toothpick interested near the center comes out clean. Cool the cake in the pans for 8-10 minutes; then remove to wire racks to cool completely.
  • In the meantime, prepare cream cheese frosting.
  • Once the cakes have cooled, level each with a serrated knife, if necessary. Then spread about 1 cup of frosting between the layers of cake. Add another cup of frosting to the top of the cake. Spread over the cake in an even, thin layer,using an offset spatula.
  • Top with additional walnut pieces, sugared raspberries, and sprigs of fresh rosemary to garnish.