Christmas Crunch Cake

The Christmas Crunch Cake is a festive and delicious dessert that brings holiday cheer to any gathering. Combining vibrant colors, a crunchy texture, and rich flavors, this cake is perfect for celebrating the season. Whether it’s for a family dinner, a holiday party, or a cozy night by the fireplace, this cake is sure to be a crowd-pleaser.

Ingredients

• For the Cake Layers:
  • 2 ½ cups all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 cup buttermilk
• For the Crunch Layer:
  • 1 ½ cups crushed pretzels
  • ½ cup brown sugar
  • ½ cup unsalted butter, melted
• For the Frosting:
  • 1 ½ cups unsalted butter, softened
  • 4 cups powdered sugar
  • 3 tbsp heavy cream
  • 1 tsp vanilla extract
  • Red and green food coloring
• Optional Decorations:
  • Holiday sprinkles
  • Crushed candy canes
  • Edible glitter

Instructions

1. Prepare the Crunch Layer:
   • Preheat your oven to 350°F (175°C).
   • In a medium bowl, mix crushed pretzels, brown sugar, and melted butter until combined.
   • Spread the mixture evenly on a baking sheet lined with parchment paper.
   • Bake for 8-10 minutes, then let it cool completely. Break into small pieces.
2. Bake the Cake Layers:
   • Grease and flour three 8-inch round cake pans, and preheat the oven to 350°F (175°C).
   • In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
   • In a large mixing bowl, beat butter and sugar until light and fluffy.
   • Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
   • Alternate adding the dry ingredients and buttermilk, starting and ending with the dry ingredients. Mix until just combined.
   • Divide the batter evenly between the prepared pans.
   • Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
   • Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
3. Make the Frosting:
   • Beat the butter in a large bowl until creamy.
   • Gradually add powdered sugar, mixing well after each addition.
   • Mix in heavy cream and vanilla extract. Divide the frosting into three bowls. Tint one red, one green, and leave the third white.
4. Assemble the Cake:
   • Place one cake layer on a serving plate and spread a layer of frosting. Sprinkle some of the pretzel crunch on top.
   • Repeat with the second layer.
   • Place the final layer on top and frost the entire cake, alternating colors for a festive look.
5. Decorate:
   • Use holiday sprinkles, crushed candy canes, or edible glitter for the final touches.

Serving and Storage Tips

• Serving: Slice the cake into generous portions and serve with a glass of milk or hot chocolate for a true holiday treat.
• Storage: Store the cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Allow refrigerated cake to come to room temperature before serving.

FAQs

1. Can I make this cake ahead of time?

Yes, you can bake the cake layers and prepare the crunch topping a day in advance. Store the cake layers wrapped tightly in plastic wrap and the crunch topping in an airtight container. Assemble and frost the cake on the day of serving.

2. Can I substitute the pretzel crunch layer?

Absolutely! You can replace it with crushed graham crackers, toasted nuts, or even crushed cookies for a different flavor and texture.

3. Can I use store-bought frosting?

Yes, if you’re short on time, store-bought frosting can be used. Divide and color it as needed for the festive look.

4. Can I freeze this cake?

You can freeze the unfrosted cake layers by wrapping them tightly in plastic wrap and aluminum foil. They can be stored in the freezer for up to 2 months. Thaw before assembling and frosting.

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