Whether you turn this cake into a reindeer or decorate it with your own creative vision, it’s a three-layer stunner that will command center stage at your next holiday get-together. Embrace your baking prowess! —Lauren Knoelke, Des Moines, IA
Test Kitchen tips
Watch How to Make Reindeer Cake
Ingredients
- 2-1/4 cups cake flour
- 1-1/2 cups sugar
- 3-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cubed
- 4 large egg whites, room temperature
- 3/4 cup 2% milk, divided
- 1 teaspoon clear vanilla extract
- 1/2 teaspoon almond extract
- 1/3 cup red and green jimmies
- buttercream:
- 6 ounces dark chocolate, chopped
- 1/4 cup heavy whipping cream
- 6 large egg whites
- 1-1/2 cups sugar
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 2 cups unsalted butter, cubed
- 1-1/2 teaspoons vanilla extract
- 1/2 cup baking cocoa
- Optional edible decorations: Cookies, gold mist, melted chocolate, candy coating, gold pearl sprinkles
Directions
- Preheat oven to 350°. Line bottoms of three 6-in. round baking pans with parchment; grease and flour parchment and sides of pans.
- In a large bowl, whisk flour, sugar, baking powder and salt. Beat in butter until crumbly. Add egg whites, 1 at a time, beating well after each addition. Gradually beat in 1/4 cup milk and extracts; beat on medium until light and fluffy, about 2 minutes. Gradually beat in remaining 1/2 cup milk. Gently fold in jimmies.
- Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
- For buttercream, in a microwave, melt chocolate with cream until smooth, stirring every 30 seconds. Set aside to cool slightly. In a heatproof bowl of a stand mixer, whisk egg whites, sugar, cream of tartar and salt until blended. Place over simmering water in a large saucepan over medium heat. Whisking constantly, heat mixture until a thermometer reads 160°, 8-10 minutes.
- Remove from heat. With whisk attachment of stand mixer, beat on high speed until cooled to 90°, about 7 minutes. Gradually beat in butter, a few tablespoons at a time, on medium speed until smooth; beat in melted chocolate mixture and vanilla extract. Gradually beat in cocoa through a sifter.
- Spread frosting between layers and over top and side of cake. Reserve remaining buttercream for decorating. Decorate as desired. Store in refrigerator.
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