Bring the festive spirit to your table with this stunning Holiday Peppermint Cake. It’s a soft, fluffy white cake infused with peppermint, layered with silky peppermint buttercream, and topped with crushed candy canes for the perfect seasonal crunch. Whether you’re hosting a holiday party or just craving a sweet winter treat, this cake is as magical as the season itself.
Want recipes like this delivered straight to your inbox? Subscribe now to get the latest culinary creations you’ll love.
Why You’ll Love This Recipe
Festive Flavor – A refreshing peppermint twist makes it perfect for the holidays.
Show-Stopping Presentation – Pretty enough to be the centerpiece of your dessert table.
Make-Ahead Friendly – Bake the layers in advance and frost the next day.
Light and Fluffy Texture – A soft crumb that melts in your mouth.
Customizable – Add chocolate, swirl in color, or switch up the decoration!
Ingredients You’ll Need
For the Peppermint Cake Layers:
2½ cups all-purpose flour
2½ tsp baking powder
½ tsp salt
¾ cup unsalted butter, softened
1¾ cups granulated sugar
4 large egg whites
1 tsp pure vanilla extract
1½ tsp peppermint extract
1 cup whole milk
½ cup sour cream
Optional: Red gel food coloring for a festive swirl
For the Peppermint Buttercream:
1½ cups unsalted butter, softened
5 cups powdered sugar
2–3 tbsp heavy cream or milk
1½ tsp peppermint extract
½ tsp vanilla extract
Pinch of salt
Optional: Crushed candy canes for texture and garnish
For Garnish & Decorating:
Crushed peppermint candies or candy canes
White chocolate curls or shavings
Mini candy canes (optional)
Sprigs of rosemary or sugared cranberries for a wintery touch
Tools You’ll Need
Two 8-inch or 9-inch round cake pans
Parchment paper
Mixing bowls
Electric mixer or stand mixer
Rubber spatula
Cooling racks
Offset spatula or knife for frosting
Cake turntable (optional but helpful)
Step-by-Step Instructions
Step 1: Prepare Cake Pans and Preheat Oven
Preheat your oven to 350°F (175°C).
Grease and line the bottom of your cake pans with parchment paper for easy release.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, and salt.
Set aside.
Step 3: Cream Butter and Sugar
In a large bowl using an electric mixer, beat the butter and sugar together until light and fluffy (about 3-4 minutes).
Add the egg whites one at a time, beating well after each addition.
Step 4: Add Flavors and Dairy
Mix in the vanilla and peppermint extracts.
In a separate bowl, whisk together the milk and sour cream.
Alternate adding the dry ingredients and milk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined.
Step 5: Optional Swirl for a Festive Look
If desired, divide half the batter and tint one half with red gel food coloring.
Drop spoonfuls of each batter into the cake pans and gently swirl with a knife for a peppermint candy stripe effect.
Step 6: Bake the Cakes
Divide the batter evenly between the prepared pans.
Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
Let cakes cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
Step 7: Make the Peppermint Buttercream
In a large bowl, beat the softened butter until creamy.
Gradually add powdered sugar, mixing well after each addition.
Add peppermint extract, vanilla, and a pinch of salt.
Add cream a tablespoon at a time until desired consistency is reached. Beat until fluffy and smooth.
Step 8: Assemble the Cake
Level the cake layers if needed.
Spread a thick layer of peppermint buttercream between the cooled cake layers.
Frost the top and sides of the cake with the remaining buttercream. Use an offset spatula to smooth it out.
Step 9: Decorate and Garnish
Press crushed peppermint candies or candy canes gently around the bottom edge or over the top of the cake.
Add white chocolate curls, mini candy canes, or festive sprigs for a winter wonderland finish.
Step 10: Chill and Serve
Refrigerate the cake for 20–30 minutes before slicing to allow the buttercream to set.
Slice and serve chilled or at room temperature.
Tips for the Best Peppermint Cake
Use Room Temp Ingredients – This helps the batter mix smoothly and rise evenly.
Don’t Overmix – Mix just until the ingredients are incorporated to keep the cake fluffy.
Chill Before Frosting – Cooled cakes are easier to frost and less likely to crumble.
Decorate Close to Serving – Candy canes may melt if added too far in advance.
Balance the Peppermint – Use peppermint extract sparingly—it’s strong!
Serving Suggestions
With Hot Cocoa – A dreamy pairing for a cozy winter night.
Holiday Dessert Table – Pair with cookies, pies, and festive drinks.
With Chocolate Ganache – Drizzle some over a slice for a decadent twist.
Add a Scoop of Ice Cream – Vanilla or peppermint ice cream takes it over the top.
How to Store & Freeze
Storing:
Refrigerate: Store the frosted cake in an airtight container in the refrigerator for up to 4 days.
Bring to room temperature before serving.
Freezing:
Freeze cake layers (unfrosted) wrapped tightly in plastic wrap and foil for up to 2 months.
Thaw in the fridge overnight and frost before serving.
Reheating:
This cake doesn’t require reheating but can be brought to room temperature if chilled.
Frequently Asked Questions
1. Can I make this cake in advance?
Yes! Bake the layers a day ahead, wrap them well, and frost the next day.
2. Can I use peppermint oil instead of extract?
No, peppermint oil is much more concentrated. Use peppermint extract to avoid overpowering the flavor.
3. What’s a good substitute for sour cream?
Plain Greek yogurt works great and adds similar moisture and tang.
4. Can I make this gluten-free?
Yes, use a gluten-free 1:1 flour blend in place of all-purpose flour.
5. Can I turn this into cupcakes?
Absolutely! Bake at 350°F for 18–22 minutes until a toothpick comes out clean.
Final Thoughts
This Holiday Peppermint Cake is a wintertime showstopper. With its refreshing flavor, soft crumb, and festive presentation, it’s guaranteed to become a holiday tradition in your home. Whether you’re baking for a party or treating yourself, this cake brings the joy of the season to every slice.
Give it a try and tag your creations online—I’d love to see how you make it your own!
Preparation Time: 25 minutes
Cooking Time: 30 minutes
Cuisine: American
Nutritional Information (Per Serving):
Calories: 470 | Protein: 5g | Carbohydrates: 58g | Fat: 25g | Fiber: 1g | Sodium: 210mg
Holiday Peppermint Cake
- Total Time: 55 minutes
Description
Bring the festive spirit to your table with this stunning Holiday Peppermint Cake. It’s a soft, fluffy white cake infused with peppermint, layered with silky peppermint buttercream, and topped with crushed candy canes for the perfect seasonal crunch. Whether you’re hosting a holiday party or just craving a sweet winter treat, this cake is as magical as the season itself.
Want recipes like this delivered straight to your inbox? Subscribe now to get the latest culinary creations you’ll love.
Ingredients
For the Peppermint Cake Layers:
2½ cups all-purpose flour
2½ tsp baking powder
½ tsp salt
¾ cup unsalted butter, softened
1¾ cups granulated sugar
4 large egg whites
1 tsp pure vanilla extract
1½ tsp peppermint extract
1 cup whole milk
½ cup sour cream
Optional: Red gel food coloring for a festive swirl
For the Peppermint Buttercream:
1½ cups unsalted butter, softened
5 cups powdered sugar
2–3 tbsp heavy cream or milk
1½ tsp peppermint extract
½ tsp vanilla extract
Pinch of salt
Optional: Crushed candy canes for texture and garnish
For Garnish & Decorating:
Crushed peppermint candies or candy canes
White chocolate curls or shavings
Mini candy canes (optional)
Sprigs of rosemary or sugared cranberries for a wintery touch
Instructions
Step 1: Prepare Cake Pans and Preheat Oven
Preheat your oven to 350°F (175°C).
Grease and line the bottom of your cake pans with parchment paper for easy release.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, and salt.
Set aside.
Step 3: Cream Butter and Sugar
In a large bowl using an electric mixer, beat the butter and sugar together until light and fluffy (about 3-4 minutes).
Add the egg whites one at a time, beating well after each addition.
Step 4: Add Flavors and Dairy
Mix in the vanilla and peppermint extracts.
In a separate bowl, whisk together the milk and sour cream.
Alternate adding the dry ingredients and milk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined.
Step 5: Optional Swirl for a Festive Look
If desired, divide half the batter and tint one half with red gel food coloring.
Drop spoonfuls of each batter into the cake pans and gently swirl with a knife for a peppermint candy stripe effect.
Step 6: Bake the Cakes
Divide the batter evenly between the prepared pans.
Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
Let cakes cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
Step 7: Make the Peppermint Buttercream
In a large bowl, beat the softened butter until creamy.
Gradually add powdered sugar, mixing well after each addition.
Add peppermint extract, vanilla, and a pinch of salt.
Add cream a tablespoon at a time until desired consistency is reached. Beat until fluffy and smooth.
Step 8: Assemble the Cake
Level the cake layers if needed.
Spread a thick layer of peppermint buttercream between the cooled cake layers.
Frost the top and sides of the cake with the remaining buttercream. Use an offset spatula to smooth it out.
Step 9: Decorate and Garnish
Press crushed peppermint candies or candy canes gently around the bottom edge or over the top of the cake.
Add white chocolate curls, mini candy canes, or festive sprigs for a winter wonderland finish.
Step 10: Chill and Serve
Refrigerate the cake for 20–30 minutes before slicing to allow the buttercream to set.
Slice and serve chilled or at room temperature.
Notes
Use Room Temp Ingredients – This helps the batter mix smoothly and rise evenly.
Don’t Overmix – Mix just until the ingredients are incorporated to keep the cake fluffy.
Chill Before Frosting – Cooled cakes are easier to frost and less likely to crumble.
Decorate Close to Serving – Candy canes may melt if added too far in advance.
Balance the Peppermint – Use peppermint extract sparingly—it’s strong!
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Cuisine: American
