Description
This Festive Peppermint Cake is a delightful holiday dessert featuring a moist, fluffy cake infused with refreshing peppermint flavor. The cake layers can be optionally marbled with red gel food coloring for a festive look, and it is topped with a smooth peppermint buttercream frosting garnished with crushed candy canes. Perfect for Christmas celebrations and peppermint lovers!
Ingredients
Scale
Cake Batter
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons peppermint extract
- 1 cup whole milk, at room temperature
- Red gel food coloring (optional, for marbled effect)
Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2-3 tablespoons milk
- 1 teaspoon peppermint extract
- Crushed candy canes (for topping)
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar using an electric mixer for 2-3 minutes until the mixture is light, fluffy, and creamy.
- Add Eggs and Extracts: Add the eggs one at a time into the butter and sugar mixture, beating well after each addition. Then stir in the vanilla and peppermint extracts for fragrance and flavor.
- Combine Dry and Wet Ingredients: Alternately add the dry ingredient mix and milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until the batter is smooth and homogenous.
- Optional Marbled Effect: If desired, divide the batter in half. Add red gel food coloring to one half and mix well. Pour both batters into the prepared pans, swirling the red batter into the plain batter to create a festive marbled look.
- Bake the Cake: Evenly divide the batter between the two cake pans. Bake in the preheated oven for 28-32 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Let the cakes cool in the pans for 10 minutes. Then remove them from the pans and transfer to a wire rack to cool completely before frosting.
- Prepare the Frosting: Beat the softened butter until creamy. Gradually add powdered sugar, beating continuously. Mix in peppermint extract and milk, adjusting milk quantity to reach your desired frosting consistency.
- Assemble and Decorate: Spread a layer of frosting on one cake layer. Place the second cake layer on top, then frost the entire cake evenly. Finish by sprinkling crushed candy canes over the top for a festive and crunchy garnish.
Notes
- You can omit the red food coloring if you prefer a simple white peppermint cake.
- Ensure all ingredients like eggs and milk are at room temperature for best cake texture.
- The cake can be stored covered at room temperature for 2 days or refrigerated for up to 5 days.
- Use crushed candy canes of varying sizes for extra texture and decoration appeal.
- For a dairy-free option, substitute butter and milk with plant-based alternatives.
