Description
This festive Christmas Crunch Cake is the perfect holiday dessert, featuring layers of fluffy vanilla cake filled with a sweet, crunchy surprise. Topped with creamy frosting and festive sprinkles, this cake delivers a delightful blend of textures and flavors that will wow your guests. Ideal for Christmas parties or family gatherings!
Ingredients
Units
Scale
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup buttermilk
For the Crunch Filling:
- 1 cup rice cereal (like Rice Krispies)
- 1/2 cup crushed peppermint candies or candy canes
- 1/2 cup white chocolate chips, melted
- 1/4 cup sprinkles (red and green)
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup heavy cream (add more if needed)
- 1 tsp vanilla extract
- Pinch of salt
- Festive sprinkles, for garnish
Instructions
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. - Prepare the Cake Batter:
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined. - Bake the Cakes:
Divide the batter evenly between the prepared pans. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. - Make the Crunch Filling:
In a bowl, combine the rice cereal, crushed peppermint, and sprinkles. Drizzle the melted white chocolate over the mixture and stir to coat evenly. Spread the mixture on a parchment-lined baking sheet and let it harden. Once set, break into small crunchy pieces. - Prepare the Frosting:
Beat the butter until creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the heavy cream, vanilla, and salt, and continue to beat until the frosting is light and fluffy. - Assemble the Cake:
Place one cake layer on a serving plate. Spread a layer of frosting on top and sprinkle a generous amount of the crunch filling over it. Add the second cake layer, frost the top and sides of the cake, and decorate with festive sprinkles and more crunch filling if desired. - Serve:
Slice, serve, and enjoy the festive crunch in every bite!
Notes
- You can swap out peppermint candies for crushed toffee or chocolate chips if you prefer.
- For an extra pop of color, add red or green food coloring to the frosting.
- Store leftovers in an airtight container at room temperature for up to 3 days.