Name: Reindeer Cake
Prep time: 1 h
Cook time: 1 h
Yield: 2
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 -

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Reindeer Cake

1. 2-1/4 cups cake flour -

2. 1-1/2 cups sugar -

3. 3-1/2 teaspoons baking powder -

4. 1/2 teaspoon salt -

5. 1/2 cup unsalted butter, cubed -

6. 4 large egg whites, room temperature -

7. 3/4 cup 2% milk, divided -

8. 1 teaspoon clear vanilla extract -

9. 1/2 teaspoon almond extract -

10. 1/3 cup red and green jimmies -

11. BUTTERCREAM: -

12. 6 ounces dark chocolate, chopped -

13. 1/4 cup heavy whipping cream -

14. 6 large egg whites -

15. 1-1/2 cups sugar -

16. 1/2 teaspoon cream of tartar -

17. 1/2 teaspoon salt -

18. 2 cups unsalted butter, cubed -

19. 1-1/2 teaspoons vanilla extract -

20. 1/2 cup baking cocoa -

21. Optional edible decorations: Cookies, gold mist, melted chocolate, candy coating, gold pearl sprinkles -

How to cook deliciously - Reindeer Cake

1. Stage

Preheat oven to 350°. Line bottoms of three 6-in. round baking pans with parchment; grease and flour parchment and sides of pans.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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.

6. Stage

Spread frosting between layers and over top and side of cake. Reserve remaining buttercream for decorating. Decorate as desired. Store in refrigerator.