In a medium bowl, beat the softened cream cheese and butter until completely smooth. Gradually beat in the powdered sugar until creamy. Remove ½ cup of this plain frosting and set aside.
To the remaining frosting in the bowl, sift and beat in the cocoa powder (or colorful powder of choice) and a pinch of salt until you have a smooth, chocolate frosting.
Step 3: The Artistic Application (This is the Key!)
Drop random spoonfuls of both the plain and chocolate frostings all over the surface of the raw cake batter. Using the back of a spoon or a small offset spatula, gently swirl the frostings together and into the batter just slightly. You want to create a marbled effect on the surface, but not mix it in completely.
Step 4: Bake & Watch the Magic Happen
Bake for 40-50 minutes, until the edges are golden and a toothpick inserted into the cake center (avoid a major frosting swirl) comes out clean. The top will be a magnificent landscape of cracks and crinkles!
Step 5: The Crucial Cool
Let the cake cool completely in the pan on a wire rack. As it cools, the cracked frosting will set into a delicious, slightly chewy topping. Dust with extra powdered sugar before serving for a snowy, elegant finish.
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Pro-Tips for Crinkle Cake Mastery
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