CHRISTMAS CRUNCH CAKE
This Christmas Crunch Cake is a festive dessert layered with soft vanilla cake, creamy frosting, and a sweet, crunchy topping. Perfect for parties, it’s colourful, fun, and full of holiday cheer in every bite!
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup milk
For the Frosting:
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- 2 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- Pinch of salt
For the Crunch Topping:
- 1 ½ cups rice cereal like Rice Krispies
- ½ cup crushed candy canes
- ½ cup red and green sprinkles
- 1 cup white chocolate melted
Instructions
Bake the Cake:
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch cake pan.
- Whisk together flour, baking powder, and salt. In a large bowl, beat butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla. Alternately add dry ingredients and milk until fully combined. Pour into prepared pan and bake for 30–35 minutes. Cool completely.
Make the Frosting:
- Beat the butter until smooth. Gradually add powdered sugar, cream, vanilla, and salt. Beat until fluffy.
Make the Crunch Topping:
- In a bowl, combine rice cereal, crushed candy canes, and sprinkles. Pour melted white chocolate over the mixture and stir to coat. Spread on parchment paper and let set, then break into chunks.
Assemble:
- Frost the cooled cake evenly. Sprinkle the crunchy topping generously over the top.
Notes
Make Ahead:
Bake the cake a day in advance and store covered. Add frosting and topping just before serving. Customizing the Flavour:
Add peppermint extract to the frosting for an extra festive touch. Serving Suggestions:
Perfect for holiday dinners, potlucks, or Christmas birthday celebrations. Allergy-Friendly Options:
Use dairy-free butter and milk substitutes for a lactose-free version. Storage Tips:
Store covered at room temperature for up to 2 days or in the fridge for up to 4 days.
Bake the cake a day in advance and store covered. Add frosting and topping just before serving. Customizing the Flavour:
Add peppermint extract to the frosting for an extra festive touch. Serving Suggestions:
Perfect for holiday dinners, potlucks, or Christmas birthday celebrations. Allergy-Friendly Options:
Use dairy-free butter and milk substitutes for a lactose-free version. Storage Tips:
Store covered at room temperature for up to 2 days or in the fridge for up to 4 days.