Amazing Christmas Cake

Instructions

For the Cake:

1. Line three 8in (20cm) round pans with parchment paper. Set them aside. You can use just one 8-inch pan, but keep in mind that the cake will take longer to bake in the center (about 35 minutes). 
2. Preheat the oven to 350°F (180°C) for about 5 minutes before baking the cake. 
3. Combine the butter, sugar, oil, and almond extract. Beat on medium speed for about 2 minutes or until smooth. 
4. Add the eggs, one at a time, beating after each addition until well combined. 
5. Add the milk and vinegar and whisk to combine. 
6. Sift the flour, baking powder, and salt over the mixture. Using a wire whisk, stir until well combined and smooth. You can beat with the electric mixer on low speed for a few seconds to remove any lumps. Don’t overmix the batter, or the cake will be dense.
7. Pour the batter into the prepared pans and smooth the top. 
8. Bake for about 15-18 minutes or until a toothpick inserted in the center comes out clean. 
9. Let them cool completely at room temperature. 

For the Swiss Meringue Buttercream (reverse method):

1. Combine the egg whites, salt, and sugar in a heatproof bowl. Set it over a pan of simmering water on low heat. Don’t let the water touch the bottom of the bowl. 
2. Whisk constantly using a wire whisk until the sugar dissolves. The mixture should feel warm and completely smooth when rubbed between your fingertips (without sugar grains).
3. Pour the mixture into the bowl of an electric mixer fitted with the whisk attachment and beat on medium-high speed until it forms glossy and stiff peaks, about 10 minutes. 
4. Transfer the meringue to another bowl. It may be slightly warm, so set it aside and let it cool at room temperature while creaming the butter. 
5. Switch to the paddle attachment and cream the butter until light and creamy. Add the meringue in three additions, beating after each addition until well combined. 
6. Stir the buttercream with a spatula to remove big air bubbles. 
7. Divide the meringue: 1 3/4 cups for the frosting, 1 1/4 cups for the green decoration, and 1 1/2 cups for the filling. 
8. Fill a piping bag fitted with a round tip with 1 3/4 cups of buttercream for the frosting. 
9. Add green food coloring gel to 1 1/4 cups of buttercream until the desired color and fill a piping bag fitted with a 1M piping tip. 
10. Melt the chocolate using a double boiler or microwave in 30-second intervals, stirring until smooth. Let it cool at room temperature. 
11. Place 1 1/2 cups of buttercream into the bowl of the electric mixer and add the melted chocolate. Beat until well combined. Make sure the chocolate isn’t warm, or it will melt the butter. Sift the cocoa powder on top and mix to combine (optional).

Assembling the Cake:

1. Place the first cake layer onto a serving plate. Adjust an acetate cake collar tightly around the cake, fixing it with adhesive tape. Pipe the white buttercream around the top of the cake and fill the interior with chocolate buttercream. Repeat the process with the second layer of filling and place the last cake layer on top. 
2. Cover with plastic wrap and refrigerate for about 1-2 hours to set. Keep the remaining frosting at room temperature to use it later.

Decorating the Cake:

1. Remove the acetate collar from the chilled cake. Cover the cake with a thin layer of the remaining white buttercream. 
2. Pipe a round garland on top of the cake using the piping bag fitted with the 1M tip. Decorate with a big red bow and colorful balls. You can watch the step-by-step video on how to make this red bow at the beginning of the post.