Best 4 Santas Stocking Cake Recipes

STOCKING CAKE

Steps:

• Line a greased and floured 18x 2-in. baking pan with waxed paper; grease and flour the paper. Set aside., In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add flour; mix well. Pour into prepared pan., Bake at 325° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Meanwhile, in a small saucepan, whisk flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cover; cool to room temperature., Trace stocking pattern onto waxed paper; cut out. Arrange pattern over cake; with a sharp knife, cut out. Discard scraps. Transfer cake to a covered cake board., In a small bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Add milk mixture; beat for 10 minutes or until fluffy., Tint 2-1/2 cups frosting red; spread 1-1/2 cups red frosting over stocking portion of cake. Coat sides and top of stocking with red sugar. Spread or pipe white frosting over cuff; pipe remaining red frosting around edge of stocking. Sprinkle cuff with edible glitter., Fill stocking with cookies and candies.

SANTA'S STOCKING CAKE

Steps:

• Knead the ready-to-roll icing until smooth, then split into three equal pieces and colour each with colouring. Roll out to approx ½cm thickness and, using a template, cut out eight stocking shapes. Set aside.
• Make the royal icing and colour as before. With the end of a skewer, dot small 'spots' all over the stocking shapes (or use a piping bag). Set aside to dry. Keep the coloured icing covered with cling film until later.
• Fix the ribbon around the top edge of the cake, using a thin line of icing to help it stick. Using a little leftover coloured icing, 'hang' the stockings on the cake, just underneath the ribbon, in alternating colours. Top the cake with Smartie-filled boxes and scatter Smarties over the cake and cake board.

SANTA'S FAVORITE CAKE

Steps:

• Preheat oven to 350 degrees. Grease and flour three 9 inch round cake pans.
• In a large bowl, combine white cake mix, egg whites, buttermilk and vegetable oil. Mix with an electric mixer for 2 minutes on high speed.
• In a separate bowl, combine yellow cake mix, buttermilk, egg, cocoa, red food coloring and vinegar. Use an electric mixer to beat for 2 minutes on high speed.
• Spoon white batter alternately with red batter into the prepared cake pans. Swirl batter gently with a knife to create a marbled effect.
• Bake for 22-25 minutes, or until a wooden pick inserted into the centers comes out clean. Let cool in pans for at least 10 minutes before turning out onto a wire rack to cool completely.
• In a large bowl, beat cream cheese and margarine until smooth. Gradually blend in sugar until incorporated and smooth. Stir in peppermint extract. Spread peppermint cream cheese frosting between layers, and on top and sides of cake.

SANTA'S FAVORITE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans.
• In a large bowl, combine white cake mix, 3 egg whites, 1 1/3 cups buttermilk, and 2 tablespoons vegetable oil. Mix with an electric mixer for 2 minutes on high speed. In a separate bowl, combine yellow cake mix, 1/2 cup buttermilk, 1 egg, cocoa, red food coloring, and vinegar. Use an electric mixer to beat for 2 minutes on high speed.
• Spoon white batter alternately with red batter into the prepared cake pans. Swirl batter gently with a knife to create a marbled effect.
• Bake in preheated oven for 22 to 25 minutes, or until a wooden pick inserted into the centers comes out clean. Let cool in pans for at least 10 minutes before turning out onto a wire rack to cool completely.
• In a large bowl, beat cream cheese and margarine until smooth. Gradually blend in sugar until incorporated and smooth. Stir in peppermint extract. Spread peppermint cream cheese frosting between layers, and on top and sides of cake.