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Taste of Home

Reindeer Cake

TOTAL TIME: Prep: 1 hour Bake: 25 min. + cooling YIELD: 20 servings.
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

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

  • 1. Preheat oven to 350°. Line bottoms of three 6-in. round baking pans with parchment; grease and flour parchment and sides of pans.
  • 2. 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. 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. 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. 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. Spread frosting between layers and over top and side of cake. Reserve remaining buttercream for decorating. Decorate as desired. Store in refrigerator.

Nutrition Facts

1 piece: 463 calories, 28g fat (17g saturated fat), 65mg cholesterol, 242mg sodium, 52g carbohydrate (37g sugars, 1g fiber), 5g protein.

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