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Ingredients
    Vanilla Cake

  • ½ cup Butter

  • 2 cups C&H® Granulated Sugar
  • ¾ cup Vegetable Oil
  • 1 Tbsp Vanilla Extract
  • 1 cup All Purpose Flour
  • 1 Tbsp Baking Powder
  • 1 tsp Salt
  • 1 cup Whole Milk

    Swiss Meringue Buttercream

  • ¾ cup Egg Whites

  • 2 ¾ cup C&H® Granulated Sugar
  • 1/8 tsp Salt
  • ¾ tsp Cream of Tarter
  • 2 cups Unsalted Butter
  • 1 tsp Clear Vanilla Extract

    Chocolate Ganache

  • 6 cups Semi-Sweet Chocolate Chips

  • 2 cups Heavy Whipping Cream

    White Chocolate Ganache

  • 1 cup White Chocolate Chips

  • 1/3 cup Heavy Whipping Cream

    Topping

  • 2 tbs C&H® Powdered Sugar

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Instructions
Prep Time: 30 minutes / Cook Time: 50 minutes / Yields: Two 8-inch cakes or three 6-inch cakes
Vanilla Cake
Step 1

Preheat oven to 350 F. Cream butter and C&H® Granulated Sugar on medium-low speed. Add oil. Beat until combined and creamy. Stir in vanilla extract.

Step 2

In a separate bowl, whisk together flour, baking powder, and salt. With mixer on medium speed, gradually alternate between adding flour mixture and milk. (Start and end with flour mixture).

Step 3

In a separate bowl, beat egg whites on high with a whisk attachement. Add egg whites to batter and gently fold until just combined.

Step 4

Add to cakepane and bake until a toothpick inserted in the middle comes out clean.

Swiss Meringue Buttercream
Step 1

In a mixing bowl, combine C&H® Granulated Sugar, egg whites, and salt. Whisk ingredients over a pot of simmering water until ingredients reach 160 F. Make sure water does not touch the bottom of the bowl.

Step 2

Move bowl to mixer, add cream of tarter and whisk ingredients on high for 8 minutes or until bowl is cool to touch.

Step 3

Switch to paddle attachement and mix on medium-low speed. Gradually add butter 1 tablespoon at a time until the frosting comes together. Mix in vanilla extract.

Step 4

For the chocolate ganache, heat heavy whipping cream in microwave or over a stove top then pour over chocolate chips. Let heavy whipping cream sit over chocolate chips for 1 minute before stirring. Using a whisk, mix the chocolate chips and heavy whipping cream until smooth.

Step 5

Repeat step 4 for the White Chocolate Ganache.

Assembly
Step 1

Level cake layers and stack them with Swiss meringue buttercream between each layer. Do this for both 8 and 6 inch cake.

Step 2

Add a thin crumb coat of Swiss meringue buttercream. Add a final coat of chocolate ganache and smooth with a cake comb. Allow ganche to set.

Step 3

Cover both cakes with red fondant. Add dowels to the 8 inch bottom tier. Dowels should be flush with the top of the cake. Carefully stack 6 inch cake on top of the 8 inch cake.

Step 4

Pour white chocolate ganache to the top of the cake and with an offset spatula, allow the ganche to run over the edge of the cake to create the drips.

Step 5

Add snowflakes to the side of the cake with edible paper or with white fondant.

Step 6

Add sugar cones to the top of the cake and with an open star tip, pipe green Swiss meringue buttercream onto the cones to crete Christmas trees.

Step 7

Sift C&H® Powdered Sugar on top of the Christmas tree to create a snowy design.

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Recipe by

Robert Lucas

@thesweetimpact

Self-taught cake artist and expert coach on The Big Nailed It Baking Challenge on Netflix, Robert Lucas, also known as The Sweet Impact created his first cake in 2019. In that time, he has created a community of millions of loyal fans who are enamored with his cakes and charming personalty. He is known for his fantastical artistry, modeling cakes after pop culture icons (Nike Air Jordan, Beauty and the Beast, Cocomelon) and more.