OK, I know what you’re thinking. Did Santa’s workshop explode all over the IBK test kitchens?
No! Of course not! Santa’s workshop is, as far as I’m aware, intact and humming up at the North Pole. What you’re looking at right now is a cake.
A totally edible, wonderfully delicious, super-Christmas-y Christmas cheesecake cake!
As promised, today I’m sharing the last cheesecake layer cake I’ll be posting this year. But it’s a special one! This Christmas funfetti cheesecake layer cake is ridiculous in so many ways (as I’m sure you can see).
Last week’s eggnog cake is, to me, something you might serve at a Christmas party for very sophisticated people who say tomahto and wear tiaras at the dinner table, while this cake is more suited to a party where everyone is wearing ugly sweaters and the kids’ table is so noisy you can hear it across the street.
From the red frosting to the green drip to the red and green sprinkles in the white cake batter, we have so much Christmas going on here that I’m not sure I’ll ever be able to create something more fabulously holiday-esque.
As a bonus, the whole thing tastes pretty darn good and, while time-consuming, nothing you see here is difficult to make.
We use a white cake mix as the cake layers, and mix in red and green jimmies. (Don’t use the little round nonpareils because they’ll bleed in the batter.) If you’d prefer not to track down your own jimmies, you can absolutely substitute a box of Christmas funfetti cake; I didn’t do that because I’m a control freak and want to add the exact number of sprinkles I like.
The frosting gets its vivid red color from a little cocoa powder. If you’ve ever tried dying frosting red you know it’s next to impossible to get a non-pink color.
Adding cocoa powder is something I learned from (I’m almost positive) Cook’s Illustrated. It’s not enough to make the frosting chocolate flavored, it’s just enough to make your frosting deep red when you add the red food coloring.
I like to use red no-taste red gel coloring whenever I need to use a lot of it, but I haven’t done a taste-test to see if the stuff called “Christmas red” is really terrible-tasting. You’ll need 1 to 1.5 ounces of red gel food coloring and I don’t recommend having children help with the frosting; it can get messy.
The drip is just white chocolate, heavy cream, and some green food coloring. Fortunately you don’t need special tricks to make a nice deep green. I use this gel color.
As always, be sure you plan ahead when you’re making this cheesecake cake as the cheesecake layer needs to refrigerate overnight before you assemble your cake. The cake also needs to refrigerate overnight before you add your drip.
Please tell me you’ll include this Christmas funfetti cheesecake layer cake in your holiday celebrations. You know you want a slice! (You’ll need it to tolerate those
screaming enthusiastically loud children.)
Cheesecake layer adapted from The Baker’s Manual
Ganache drip adapted from Chelsweets.com