Ingredients:

  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ½ cup unsalted butter, softened
  • 1 cup whole milk
  • 3 ½ teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract (optional)
  • ½ teaspoon salt
  • 4 large eggs
  • 1 cup unsalted butter, softened (for frosting)
  • 4 cups powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract (for frosting)
  • 1 teaspoon peppermint extract (optional for a festive twist)
  • Food coloring (red, green, and white for decoration)
  • Edible glitter
  • Christmas-themed sprinkles
  • Candy canes or other festive candies (for garnish)

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans and line the bottoms with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
  3. In another mixing bowl, cream the softened butter and granulated sugar together using a hand mixer or stand mixer on medium speed until light and fluffy, about 3-4 minutes.
  4. Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla and almond extract.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined.
  6. Divide the batter evenly among the three prepared cake pans. Use a spatula to smooth the tops. Bake in the preheated oven for 25 minutes or until a toothpick inserted in the center comes out clean.
  7. Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer to a wire rack to cool completely (about 30 minutes).
  8. In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar and beat on low until combined. Add milk, vanilla extract, and peppermint extract until you reach a spreadable consistency.
  9. Divide the frosting into three bowls. Tint one bowl red, one green, and leave one bowl white.
  10. Place one cake layer on a serving plate. Spread a layer of white frosting on top. Add the second cake layer and repeat with another layer of white frosting. Place the third cake layer on top. Use the remaining frosting to cover the entire cake, smoothing it with a spatula.
  11. Use the red and green frosting to pipe decorative patterns on the top and sides of the cake. Sprinkle with edible glitter and festive candies, if desired.
  12. Slice the cake into 12 equal pieces and serve. Enjoy your Riley Blake Christmas Layer Cake!