Description
Festive Christmas Crunch Cake brings holiday cheer with layers of rich chocolate and peppermint crackle. Sweet memories mingle with seasonal delight, promising delectable moments you’ll savor with each delightful bite.
Ingredients
Scale
Main Ingredients (Cake Base):
- 2 ½ cups (310 g) all-purpose flour
- 1 ¾ cups (350 g) granulated sugar
- 1 cup (230 g) unsalted butter, softened
- 4 large eggs
- 1 cup (240 ml) buttermilk
Leavening and Seasoning Ingredients:
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Topping and Decorative Ingredients:
- 1 cup (90 g) rice cereal
- ½ cup (100 g) holiday sprinkles
- ¼ cup (50 g) crushed pretzels
- ½ cup (85 g) white chocolate chips
- ½ cup (85 g) crushed candy canes or peppermint candies
- ¼ cup (50 g) melted butter
- ¼ cup (50 g) brown sugar
Glaze Ingredients (Optional):
- 1 cup (125 g) powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Prepare the cake foundation by combining dry ingredients in a medium bowl, whisking flour, baking powder, baking soda, and salt until well integrated.
- In a spacious mixing bowl, cream butter and sugar until achieving a light, airy texture with soft peaks forming.
- Incorporate eggs individually, thoroughly blending after each addition, then gently stir in vanilla extract to enhance the aromatic profile.
- Gradually introduce dry ingredients to the wet mixture, alternating with buttermilk, ensuring a smooth, homogeneous batter without overmixing.
- Delicately fold crushed candy canes or peppermint candies throughout the batter, distributing them evenly for a festive crunch.
- Transfer the batter into a greased and floured 9×13-inch cake pan, carefully smoothing the surface for uniform baking.
- Position the pan in a preheated oven at 350°F (175°C) and bake for approximately 35 minutes, monitoring until a toothpick emerges clean when inserted into the center.
- Allow the cake to cool completely within the pan, creating a stable foundation for the upcoming layers.
- Construct the crunchy topping by combining rice cereal, holiday sprinkles, crushed pretzels, and white chocolate chips in a medium mixing bowl.
- Create a caramelized binding sauce by melting butter and brown sugar in a small saucepan until achieving a bubbly, glossy consistency.
- Pour the warm caramel mixture over the cereal blend, gently tossing to ensure comprehensive coating and crisp texture.
- Once the cake has reached room temperature, generously distribute the crunchy topping across the entire surface.
- Optional: Prepare a delicate glaze by whisking powdered sugar, milk, and vanilla extract until achieving a silky, pourable consistency.
- Elegantly drizzle the glaze over the crunchy topping, adding an extra layer of sweetness and visual appeal.
- Slice the Christmas Crunch Cake into generous portions and serve alongside warm beverages like hot cocoa or freshly brewed coffee for a delightful holiday experience.
Notes
- Customize candy levels by adjusting crushed peppermint amounts to suit taste preferences and create balanced sweetness.
- Swap traditional white flour with gluten-free alternatives like almond or rice flour for dietary accommodations without compromising texture.
- Ensure room temperature ingredients blend smoothly, creating consistent cake batter and preventing potential lumpy textures.
- Toast rice cereal briefly before mixing with topping ingredients to enhance nutty flavors and add extra crunchiness to the dessert.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 460
- Sugar: 32 g
- Sodium: 220 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 59 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 80 mg