Description
Indulge in the holiday spirit with this vibrant Christmas Crunch Cake, featuring layers of fluffy cake, crunchy candy canes, and aromatic spices for a memorable festive treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs, room temperature
- 1 tsp pure vanilla extract
- 1 cup milk
- 1 cup crushed candy canes
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two round cake pans.
- In a bowl, whisk together flour, baking powder, cinnamon, and salt.
- In a large bowl, beat softened butter and sugar until light and fluffy.
- Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract.
- Gradually mix in the dry ingredient blend alternately with milk until just combined.
- Gently fold in crushed candy canes into the batter.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Allow to cool before frosting with whipped cream or icing.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 22g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: <1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Customize your cake by adding different spices like nutmeg or using peppermint extract instead of vanilla for a refreshing twist. Store leftover cake in an airtight container at room temperature for up to five days.