Christmas Crunch Cake
A festive and delightful cake that combines rich flavors with a crunchy topping, perfect for holiday celebrations.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs room temperature
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 1 teaspoon vanilla extract
- 0.5 cup whole milk
- 1 cup festive sprinkles (red and green for the holidays) reserve ¼ cup for topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch cake pan.
- In a large mixing bowl, cream the softened butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients alternating with the milk. Mix until just combined. Avoid overmixing to keep your cake light and fluffy.
- Gently fold in ¾ cup of the festive sprinkles into the batter without overworking the mixture.
Baking
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Sprinkle the remaining sprinkles evenly across the top.
- Bake in the preheated oven for about 30 minutes or until a toothpick inserted in the center comes out clean.
- Once baked, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serving
- Serve the cake warm or at room temperature, optionally dusted with powdered sugar or served with vanilla ice cream.
Notes
For variations, consider different extracts like almond or peppermint, add-ins such as nuts or dried fruit, or a light glaze of powdered sugar and milk. To store, keep in an airtight container for up to 3 days at room temperature, a week in the refrigerator, or freeze for up to 3 months.