Hanukkah Dreidel Cake

Hanukkah Dreidel Cake
170 min.
15
564kcal

Suggestions

Get ready to celebrate Hanukkah in style with this stunning and delicious Dreidel Cake! This recipe is perfect for the holiday season, bringing together the traditional flavors and symbols of Hanukkah in a creative and mouth-watering dessert. With a soft and fluffy cake base, you'll create a masterpiece that resembles the iconic dreidel, a spinning top used in the game played during the festival of lights. The recipe is designed to serve a crowd, making it ideal for family gatherings and festive parties. The cake is not only visually impressive but also incredibly tasty, with a perfect balance of sweetness and a hint of vanilla and almond extract. The frosting, a combination of white and blue, adds a beautiful contrast and allows for creative decoration. You can even customize the Hebrew letter on the dreidel to make it more personal. The preparation time is well worth the effort, as you'll be rewarded with a show-stopping dessert that will impress your guests and make your Hanukkah celebration even more memorable. So, gather your ingredients, put on your apron, and get ready to bake a cake that will become a new tradition in your holiday repertoire.

Ingredients

  • 2.3 cups flour all-purpose
  • 1.7 cups granulated sugar 
  • 0.7 cup shortening 
  • 1.3 cups milk 
  • 3.5 teaspoons double-acting baking powder 
  • teaspoon salt 
  • teaspoon vanilla 
  •  egg whites 
  • cups powdered sugar 
  • 0.8 cup shortening 
  • 0.8 teaspoon almond extract 
  • tablespoons milk 
  • drops food coloring blue
  • teaspoon cocoa powder unsweetened
  • 0.5 cup chocolate chips miniature

Equipment

  • bowl
  • frying pan
  • oven
  • knife
  • wire rack
  • plastic wrap
  • hand mixer
  • toothpicks
  • aluminum foil

Directions

  1. Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening and lightly flour, or spray with baking spray with flour.
  2. In large bowl, beat flour, 1 2/3 cups granulated sugar, 2/3 cup shortening, 1 1/4 cups milk, the baking powder, salt and 1 teaspoon vanilla with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Beat in egg whites on high speed 2 minutes, scraping bowl occasionally.
  3. Pour batter into pan.
  4. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean or until cake springs back when touched lightly in center. Cool 10 minutes. Run knife around side of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.
  5. Meanwhile, to make white frosting, in large bowl, beat powdered sugar and 3/4 cup shortening with spoon or electric mixer on low speed. Beat in 3/4 teaspoon clear vanilla and 4 to 5 tablespoons milk until smooth and spreadable.
  6. In medium bowl, reserve 2 cups of the white frosting; tint with food color. Reserve 2/3 cup of the blue frosting for decorating; set aside. In small bowl, reserve 2/3 cup of the white frosting for decorating; set aside. In another small bowl, reserve 1/4 cup of the white frosting; stir in cocoa.
  7. Cover large flat tray or piece of cardboard (20x12 inches) with plastic wrap or aluminum foil.
  8. Cut cake. (See link below for diagram.) Freeze pieces uncovered about 1 hour for easier frosting, if desired. Arrange cake pieces to form dreidel as shown in diagram.
  9. Frost the center and sides of the dreidel with remaining white frosting. Frost the dreidel point, handle top and sides with remaining blue frosting, attaching pieces with small amount of frosting. Outline the Hebrew letter of your choice with a toothpick; fill in with cocoa frosting and outline with chocolate chips.
  10. Place reserved 2/3 cup white frosting in decorating bag with star tip #32; pipe a shell border along base and top edge of white-frosted cake. With reserved 2/3 cup blue frosting, pipe a shell border along base and top edge of blue-frosted cake with shell tip. Outline top borders of white-frosted cake with chocolate chips.

Nutrition Facts

Calories564kcal
Protein2.88%
Fat34.28%
Carbs62.84%

Properties

Glycemic Index
20.87
Glycemic Load
26.53
Inflammation Score
-1
Nutrition Score
5.0973913478463%

Flavonoids

Catechin
0.04mg
Epicatechin
0.13mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:563.59kcal
28.18%
Fat:21.82g
33.57%
Saturated Fat:6.2g
38.72%
Carbohydrates:90.01g
30%
Net Carbohydrates:89.32g
32.48%
Sugar:74.23g
82.47%
Cholesterol:3.82mg
1.27%
Sodium:286.28mg
12.45%
Alcohol:0.16g
100%
Alcohol %:0.14%
100%
Protein:4.13g
8.25%
Selenium:9.25µg
13.22%
Vitamin B1:0.17mg
11.01%
Vitamin B2:0.18mg
10.83%
Vitamin K:10.43µg
9.93%
Calcium:96.37mg
9.64%
Folate:34.73µg
8.68%
Vitamin E:1.21mg
8.07%
Manganese:0.14mg
6.84%
Phosphorus:67.29mg
6.73%
Iron:1.12mg
6.22%
Vitamin B3:1.15mg
5.73%
Vitamin B5:0.32mg
3.24%
Fiber:0.69g
2.78%
Vitamin B12:0.14µg
2.34%
Magnesium:8.79mg
2.2%
Potassium:76.19mg
2.18%
Copper:0.04mg
1.88%
Vitamin D:0.27µg
1.78%
Zinc:0.25mg
1.64%
Vitamin B6:0.02mg
1.2%
Vitamin A:52.86IU
1.06%