Description
Delight in the festive spirit with this Christmas Reindeer Cake, featuring a rich chocolate base and creamy frosting, perfect for holiday gatherings.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ cups granulated sugar
- 1 ½ tsp baking powder
- 3 large eggs
- 1 cup whole milk
- ½ cup unsalted butter, melted
- 2 tsp vanilla extract
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- Pretzels (for antlers)
- Edible eyes (candies)
- Red candies (for nose)
Instructions
- Preheat your oven to 350°F (175°C) and grease two round cake pans.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, and sugar until combined.
- In another bowl, beat eggs with milk, melted butter, and vanilla extract until smooth. Add this mixture to the dry ingredients and mix until just combined.
- Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow cakes to cool in their pans for about ten minutes before transferring to wire racks to cool completely.
- In a mixing bowl, beat together softened cream cheese and powdered sugar until fluffy.
- Once cakes are completely cooled, frost one layer with cream cheese frosting and place the second layer on top.
- Frost generously around the sides and top of the cake.
- Use pretzels as antlers, edible eyes for decoration, and red candies for the nose to create a festive reindeer face.
Nutrition
- Serving Size: 1 slice (112g)
- Calories: 360
- Sugar: 40g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
Keywords: - For a peppermint twist, substitute vanilla extract with peppermint extract. - Incorporate colorful sprinkles into your frosting for added festivity. - Store any leftovers in an airtight container at room temperature for up to three days or refrigerate for longer freshness.