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Jolly Santa Claus Cake
Jolly Santa Claus Cake
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Prep Time:
45 minutes
Total Time:
3 hours
Make a festive Santa cake with Betty Crocker™ White Cake Mix, vanilla frosting, and sprinkles for a jolly holiday dessert that will bring smiles to your guests' faces. Ideal for family dinners or Christmas parties. Feel like Santa himself with this easy and delicious treat.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ White Cake Mix
  • Water, vegetable oil and whole eggs called for on cake mix box
  • 3/4 teaspoon Betty Crocker™ Red Gel Food Color
  • 3 cups from 2 tubs (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
  • 2 Junior® Mints Creamy Mints in Pure Chocolate
  • 1 small red gumdrop
  • 1 large marshmallow
  • 1 tablespoon white candy sprinkles from 1 container (6.9 oz) Betty Crocker™ Sprinkles Cool in Blue
  • 2 tablespoons candy sprinkles from 1 package (2.5 oz) Betty Crocker™ Fusion Sprinkles Holiday Mix
Instructions:
  • Preheat the oven to 350°F (325°F for dark or nonstick pans), and generously coat 2 (8-inch) round cake pans with cooking spray.
  • In a large bowl, use an electric mixer on medium speed to beat together the cake mix, water, oil, and eggs for 2 minutes, scraping the bowl occasionally. In a small bowl, combine 1/2 cup of the batter with 1/2 teaspoon of food color. Divide the remaining batter between the pans. Spoon dollops of the colored batter in a random pattern over the top of the plain batter in each pan. Use a table knife to make a zigzag pattern through the batters for a marbled design.
  • Bake for 29 to 34 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes, then run a metal spatula around the edges of the pans to loosen the cakes. Transfer the cakes to a cooling rack and let them cool completely for about 1 hour. Trim off any rounded tops of the cake layers, if needed.
  • Place one cake layer on a serving plate with the bottom side down. Spread 2/3 cup of frosting on top and place the second cake layer on top. Cover the top and sides of the cake with a thin layer of frosting to create a crumb coat. Chill in the refrigerator for 30 minutes to set.
  • Combine 3 tablespoons of frosting with 1/4 teaspoon of food color in a small bowl until blended. Then, fill a decorating bag fitted with a 1/2-inch star piping tip with 3/4 cup of untinted frosting. Set aside the red colored frosting and filled decorating bag.
  • Take the cake out of the refrigerator. Use the remaining 3/4 cup of untinted frosting to spread around the side and two-thirds of the top of the cake, using a photo as a reference if needed.
  • To decorate Santa’s face: Frost the top third of the cake with red frosting for his hat. Place 2 candies as eyes and slightly flatten a gumdrop for his nose, positioning it in the center of the cake. Use a decorating bag to pipe the brim of the hat, mustache, and decorative swirls for the beard. Flatten a marshmallow and place it at the side of the hat for the pom pom, referring to the photo for guidance.
  • Decorate the beard with 1 tablespoon of white candy sprinkles. Sprinkle 1/4 teaspoon of the holiday mix sprinkles on the brim of the hat. Press the remaining holiday mix sprinkles along the bottom edge of the cake. Store the cake loosely covered at room temperature.

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