This festive and crunchy cake will be a hit during the holidays with its mix of sweet and spiced flavors!
Ingredients:
Cake Layers:
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3-4 cups powdered sugar
- 1 tsp vanilla extract
Crunch Topping:
- 1 cup pecans, chopped
- ½ cup brown sugar
- ¼ cup melted butter
- 1 tsp cinnamon
Instructions:
- Preheat your oven to 350°F (175°C) and grease two 9-inch cake pans. Line them with parchment paper for easy removal.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and nutmeg.
- In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Mix in the vanilla extract. Gradually add the flour mixture to the wet ingredients, alternating with the buttermilk. Mix until just combined.
- Divide the batter evenly between the two cake pans and bake for 25-30 minutes, or until a toothpick comes out clean. Let the cakes cool completely.
- Beat the cream cheese and butter until smooth. Gradually add the powdered sugar, one cup at a time, until you reach your desired sweetness. Add vanilla extract and mix until creamy.
- Mix chopped pecans, brown sugar, melted butter, and cinnamon together until well combined.
- Place the first cake layer on a serving plate and spread a thick layer of cream cheese frosting on top.
- Add the second cake layer and frost the entire cake with the remaining frosting.
- Sprinkle the crunchy pecan mixture generously on top of the cake.
Tips:
- For added flavor, consider toasting the pecans before mixing them into the topping.
- This cake can be made a day in advance; just store it in the fridge to keep it fresh.
FAQs:
- Can I use a different type of nut?
Yes, walnuts or almonds can be used instead of pecans for the crunch topping. - How should I store the cake?
Store the cake in an airtight container in the refrigerator for up to a week. - Can I freeze the cake?
Yes, you can freeze the unfrosted cake layers. Wrap them tightly in plastic wrap and foil, and store in the freezer for up to 3 months. - What can I substitute for buttermilk?
You can make a buttermilk substitute by mixing 1 cup of milk with 1 tbsp of vinegar or lemon juice. Let it sit for 5-10 minutes before using. - Can I make this cake in advance?
Yes, you can prepare the cake layers a day ahead and frost them before serving.
Indulge in this delightful Christmas Crunch Cake and enjoy the perfect blend of sweetness and spice during your holiday celebrations!