Description
This Christmas Crunch Cake is a festive dessert loaded with holiday cheer. It features layers of moist cake, crunchy toppings, and a sweet glaze, making it the perfect centerpiece for your holiday table. Easy to customize with your favorite holiday sprinkles and toppings, this cake is a showstopper!
Ingredients
Scale
For the cake:
- 2 1/2 cups (310 g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup (230 g) unsalted butter, softened
- 1 3/4 cups (350 g) granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup (240 ml) buttermilk
- 1/2 cup (85 g) crushed candy canes or peppermint candies (optional)
For the topping:
- 1 cup (90 g) rice cereal (e.g., Rice Krispies)
- 1/2 cup (100 g) holiday sprinkles
- 1/4 cup (50 g) crushed pretzels
- 1/2 cup (85 g) white chocolate chips
- 1/4 cup (50 g) melted butter
- 1/4 cup (50 g) brown sugar
For the glaze (optional):
- 1 cup (125 g) powdered sugar
- 2–3 tbsp milk
- 1/2 tsp vanilla extract
Instructions
1. Prepare the cake
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 2–3 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in the crushed candy canes or peppermint candies, if using.
2. Bake the cake
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan.
3. Prepare the crunchy topping
- In a medium bowl, combine the rice cereal, holiday sprinkles, crushed pretzels, and white chocolate chips.
- In a small saucepan, melt the butter and brown sugar over medium heat until bubbly. Pour the mixture over the cereal mixture and toss to coat.
4. Assemble the cake
- Once the cake has cooled, sprinkle the crunchy topping evenly over the surface of the cake.
5. (Optional) Drizzle with glaze
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the crunchy topping for extra sweetness.
6. Serve
- Slice and serve this festive cake at your holiday gatherings. It pairs wonderfully with a cup of hot cocoa or coffee.
Notes
- Make-Ahead: Bake the cake a day ahead, but add the crunchy topping just before serving to maintain its crispiness.
- Storage: Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Variations: Use caramel bits, toffee pieces, or chocolate chips in the topping for a fun twist.