Reindeer Cake

20 ingredients
6 steps

Ingredients

  • 2-1/4 cups cake flour
  • 1-1/2 cups sugar
  • 3-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cubed
  • 4 large egg whites, room temperature
  • 3/4 cup 2% milk, divided
  • 1 teaspoon clear vanilla extract
  • 1/2 teaspoon almond extract
  • 1/3 cup red and green jimmies
  • 6 ounces dark chocolate, chopped
  • 1/4 cup heavy whipping cream
  • 6 large egg whites
  • 1-1/2 cups sugar
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 2 cups unsalted butter, cubed
  • 1-1/2 teaspoons vanilla extract
  • 1/2 cup baking cocoa
  • Optional edible decorations: Cookies, gold mist, melted chocolate, candy coating, gold pearl sprinkles

Directions

  1. 1
    Preheat oven to 350°. Line bottoms of three 6-in. round baking pans with parchment paper; grease and flour parchment and sides of pans.
  2. 2
    In a large bowl, whisk flour, sugar, baking powder and salt. Beat in butter until crumbly. Add egg whites, one at a time, beating well after each addition. Gradually beat in 1/4 cup milk and extracts; beat on medium until light and fluffy, about 2 minutes. Gradually beat in remaining milk. Gently fold in jimmies.
  3. 3
    Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
  4. 4
    For buttercream, in a microwave, melt chocolate with cream until smooth, stirring every 30 seconds. Set aside to cool slightly. In a heatproof bowl of a stand mixer, whisk egg whites, sugar, cream of tartar and salt until blended. Place over simmering water in a large saucepan over medium heat. Whisking constantly, heat mixture until a thermometer reads 160°, 8-10 minutes.
  5. 5
    Remove from heat. With whisk attachment of stand mixer, beat on high speed until cooled to 90°, about 7 minutes. Gradually beat in butter, a few tablespoons at a time, on medium speed until smooth; beat in melted chocolate mixture and vanilla extract. Gradually beat in cocoa through a sifter.
  6. 6
    Spread frosting between layers and over top and sides of cake. Reserve remaining buttercream for decorating. Decorate as desired. Store in refrigerator.

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