Description
Indulge in the festive flavors of the season with this Holiday Peppermint Cake! This dessert combines moist layers of rich vanilla cake, fluffy peppermint-infused frosting, and a sprinkle of crushed candy canes for the perfect holiday treat. Whether you’re hosting a gathering or just celebrating at home, this cake is sure to bring holiday cheer to your table!
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Ingredients
Scale
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1 cup whole milk
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons peppermint extract
- 3–4 tablespoons heavy cream
- Red gel food coloring (optional)
For the Decoration:
- ½ cup crushed candy canes or peppermint candies
- Mini candy canes or peppermint sticks (optional)
Instructions
Step 1: Prepare the Cake Batter
- Preheat your oven to 350°F (175°C) and grease two or three 8-inch cake pans.
- In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy.
- Beat in the eggs, one at a time, then add the vanilla and peppermint extracts.
- Gradually add the dry ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Step 2: Bake the Cakes
- Divide the batter evenly among the prepared cake pans.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 3: Make the Frosting
- In a large bowl, beat the butter until creamy.
- Gradually add the powdered sugar, one cup at a time, mixing until smooth.
- Add the peppermint extract and 3 tablespoons of heavy cream. Beat until light and fluffy. Add more cream if needed to reach your desired consistency.
- For a festive look, swirl in red gel food coloring for a candy cane effect.
Step 4: Assemble the Cake
- Place one cake layer on a serving plate. Spread a thick layer of frosting on top.
- Add the second (and third, if using) layer, frosting between each layer.
- Frost the top and sides of the cake with the remaining frosting.
Step 5: Decorate
- Sprinkle crushed candy canes over the top and sides of the cake.
- Garnish with mini candy canes or peppermint sticks for extra flair.
Notes
- Room Temperature Ingredients: Ensure the butter, eggs, and milk are at room temperature for the best texture.
- Don’t Overmix: Mix the batter just until combined to keep the cake tender.
- Crush Candy Canes Gently: Use a zip-top bag and rolling pin to crush candy canes evenly.
- Store Properly: Keep the cake covered at room temperature for up to 2 days, or refrigerate for up to a week.
- Prep Time: 20 minutes
- Assembly Time:: 20 minutes
- Cook Time: 30 minutes
- Cuisine: American