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Wacky Argyle Cake

This wacky argyle cake will be the star of your retro Christmas party. Have fun with the decorations and coloring. —Taste of Home Test Kitchen
  • Total Time
    Prep: 1 hour Bake: 40 min. + cooling
  • Makes
    about 50 servings

Ingredients

  • 2-1/4 cups butter, softened
  • 12 ounces cream cheese, softened
  • 4-1/2 cups sugar
  • 12 large eggs, room temperature
  • 1-1/2 teaspoons vanilla extract
  • 4-1/2 cups cake flour
  • FROSTING:
  • 1-1/2 cups butter, softened
  • 8 cups confectioners' sugar
  • 3 teaspoons vanilla extract
  • 8 to 10 tablespoons whole milk
  • 1 cup seedless raspberry jam
  • 1 package (24 ounces) ready-to-use rolled blue fondant
  • 1 package (24 ounces) ready-to-use rolled green fondant
  • Red gel food coloring

Directions

  • Preheat oven to 325°. Line two 13x9-in. baking pans with parchment; grease paper.
  • In a large bowl, beat butter, cream cheese and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat vanilla. Add flour; mix well. Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool completely on a wire rack; remove paper.
  • For frosting: In a large bowl, beat butter until light and fluffy. Beat in confectioners' sugar and vanilla. Add enough milk to achieve desired consistency.
  • Using a serrated knife, level tops of cakes if necessary. Place 1 cake layer on a cake board. Frost top with frosting; spread raspberry jam to within 1/2 in. of edges. Top with remaining layer. Frost top and sides of cake with remaining frosting, reserving 1 cup frosting for decoration.
  • For fondant argyle: On a work surface dusted with confectioners' sugar, roll out green fondant into an 1/8-in.-thick rectangle. Using a 4-in. diamond cutter, cut out 10 diamonds. Repeat with blue fondant. Place fondant diamonds in alternating colors on the top and sides of cake, cutting in half to fit the ends.
  • Color reserved frosting red with gel food coloring and place in a piping bag fitted with a #2 piping tip. Pipe dashed lines diagonally across the fondant diamonds to create an argyle pattern.
Nutrition Facts
1 piece: 426 calories, 18g fat (11g saturated fat), 88mg cholesterol, 150mg sodium, 63g carbohydrate (53g sugars, 0 fiber), 3g protein.
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