Description
This festive Reindeer Cake recipe combines moist vanilla and chocolate cake layers decorated with rich and creamy fondant and buttercream, finished with adorable reindeer-themed accents. Perfect for holiday celebrations, this cake blends smooth chocolate, classic vanilla, and eye-catching decorations like reindeer antlers, heart-shaped fondant cutouts, and sparkling sugar crystals to create a charming centerpiece dessert.
Ingredients
Scale
Cake Ingredients
- 2 boxes French vanilla cake mix
- 6 large eggs
- 2 cups water
- 1 cup canola oil
- Red and green gel food coloring (for decorating)
Frosting Ingredients
- 1 1/2 cups unsalted sweet cream butter, softened
- 1 – 8 oz cream cheese, softened
- 7 cups powdered sugar
- 1/4 cup heavy whipping cream
- 1 1/2 cups Hershey special dark cocoa powder
Fondant and Decoration Ingredients
- 1 box chocolate fondant
- 1 box white fondant
- 1 tub chocolate fondant (additional)
- 1 tube red fondant
- 1 cup Ghirardelli white chocolate melting chips
- 1/2 cup white chocolate chips, melted
- Gold edible mist spray
- 1 container white sugar crystal sprinkles
Baking & Decorating Tools
- 1 disposable piping bag (two used)
- 1 cookie sheet fitted with parchment paper
- Parchment paper (extra)
- 1 medium heart cookie cutter
- 1 small heart cookie cutter
- Reindeer antlers cutout
- Mini circle cutter
Instructions
- Prepare the Cake Batter: In a large mixing bowl, combine the two boxes of French vanilla cake mix with 6 large eggs, 2 cups of water, and 1 cup of canola oil. Mix thoroughly until smooth. Optionally, add red and green gel food coloring for festive layers or accents. Pour the batter evenly into prepared cake pans lined with parchment paper.
- Bake the Cake: Preheat your oven to the temperature recommended on the cake mix boxes (typically 350°F/175°C). Bake the cake layers for approximately 30-36 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool completely on a wire rack.
- Prepare the Frosting: While the cake cools, make the frosting by creaming together 1 1/2 cups softened unsalted sweet cream butter and 8 oz softened cream cheese until fluffy. Gradually add 7 cups powdered sugar and 1 1/2 cups Hershey special dark cocoa powder, alternating with 1/4 cup heavy whipping cream, mixing to a smooth and spreadable consistency.
- Assemble the Cake Layers: Once the cake layers are fully cooled, spread a layer of the prepared chocolate cream cheese frosting between each cake layer to build the cake stack. Apply a crumb coat of frosting around the entire cake and chill briefly to set.
- Decorate with Fondant and Chocolate: Roll out the chocolate and white fondant on parchment paper and cut shapes using the medium and small heart cookie cutters. Use melted white chocolate to adhere fondant hearts and other decorations onto the cake. Attach the reindeer antlers cutout to the cake using melted white chocolate or frosting as glue. Use the disposable piping bags to pipe additional details where desired. Spray the cake lightly with gold edible mist spray and sprinkle white sugar crystal sprinkles for a sparkling effect.
- Create the Reindeer Nose and Final Touches: Use the red fondant tube and mini circle cutter to create the reindeer’s nose. Attach it to the cake’s front with a small dab of melted white chocolate or frosting. Drizzle or pipe any additional melted white chocolate details to finalize the festive look. Allow all decorations to set before serving.
Notes
- Ensure cakes are completely cooled before frosting to prevent melting.
- Fondant can be stubborn; dust your work surface with powdered sugar to prevent sticking.
- You can prepare cake layers a day ahead and wrap them in plastic wrap to keep moist.
- Use room temperature butter and cream cheese for smooth frosting.
- If you prefer, substitute homemade cake batter for mix.
- Handle the gold edible mist spray in a well-ventilated area and keep it away from food surfaces you don’t want colored.
