If you are looking for a dessert that perfectly captures the holiday spirit and pleases every crowd, this Festive Peppermint Cake Recipe is just the treat you need. Imagine tender, moist layers infused with a refreshing burst of peppermint, topped with a creamy frosting and finished off with crunchy crushed candy canes for that iconic festive crunch. This cake not only tastes incredible but also looks stunning with its classic marbled red and white design. It’s a surefire way to light up any holiday celebration or winter gathering with warmth and sweetness.
Ingredients You’ll Need
The ingredients for this cake are refreshingly straightforward but each plays a vital role in building the perfect texture, flavor, and festive vibe. From buttery softness to the distinctive peppermint punch and a hint of classic vanilla, every item adds a special note to this merry masterpiece.
- 2 1/2 cups all-purpose flour: This forms the cake’s sturdy yet tender base, giving it structure and crumb.
- 2 1/2 teaspoons baking powder: Essential for that light, fluffy rise we all love in a good cake.
- 1/2 teaspoon salt: Balances sweetness and highlights the flavors.
- 1 cup unsalted butter, softened (plus 1 cup for frosting): Butter adds richness and moisture for a melt-in-your-mouth texture.
- 1 3/4 cups granulated sugar: Sweetness that also helps create a tender crumb.
- 4 large eggs, at room temperature: Eggs bind the ingredients and add to the cake’s stability and richness.
- 1 teaspoon vanilla extract: Provides warm undertones to balance the bright peppermint.
- 1 1/2 teaspoons peppermint extract: The star flavor giving the cake its festive freshness.
- 1 cup whole milk, at room temperature: Adds moisture and richness, helping to keep the cake soft.
- Red gel food coloring (optional): For creating that eye-catching marbled red effect typical of holiday treats.
- 4 cups powdered sugar: Key for the silky smooth frosting base.
- 2-3 tablespoons milk (for frosting): Adjusts frosting consistency for perfect spreadability.
- Crushed candy canes (for topping): Adds delightful crunch and that unmistakable peppermint spark on the final decoration.
How to Make Festive Peppermint Cake Recipe
Step 1: Prepare Your Batter
Start by preheating your oven to 350°F (175°C) and preparing two 9-inch round cake pans with grease and flour or parchment. This ensures your cakes come out cleanly and ready for frosting. Then, whisk together your flour, baking powder, and salt in a separate bowl—this dry mix will give your cake the perfect structure.
Step 2: Cream Butter and Sugar
In a large bowl, cream the softened butter and granulated sugar together until the mixture is delightfully light and fluffy, about 2 to 3 minutes. This step is crucial because it incorporates air into the batter, which helps create a wonderfully tender cake.
Step 3: Add the Eggs and Extracts
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Follow up with the vanilla and peppermint extracts, which provide both warmth and that peppermint holiday zing that defines this cake.
Step 4: Combine Dry Ingredients and Milk
Now, alternate adding the dry flour mixture and milk to the wet ingredients, starting and ending with the dry. Mix gently after each addition until the batter is smooth but not overworked, keeping your cake tender.
Step 5: Create the Marbled Effect (Optional)
If you want to add a festive flair, divide the batter in half and tint one part with red gel food coloring. Then, swirl the red batter into the white batter in your pans. This swirled effect gives the cake a gorgeous, holiday-spirited look that’s sure to wow your guests.
Step 6: Bake the Cake
Evenly divide the batter between your prepared pans and pop them into the oven for about 28 to 32 minutes. The cake is done when a toothpick inserted into the center comes out clean. Let cool in the pans for 10 minutes before moving to a wire rack to cool completely.
Step 7: Make the Peppermint Frosting
Beat the softened butter until creamy, then gradually add the powdered sugar to build a smooth, fluffy frosting. Mix in the peppermint extract and add milk as needed to get just the right spreading consistency. This frosting brings a luscious, minty finish that perfectly complements the cake’s texture.
Step 8: Assemble and Decorate
Spread a generous layer of frosting on one cake layer, stack the second on top, and cover the entire cake with the remaining frosting. For the final festive touch, sprinkle crushed candy canes over the top, adding crunch and that unmistakable holiday peppermint cheer.
How to Serve Festive Peppermint Cake Recipe
Garnishes
Enhance the festive appeal by topping the cake with extra crushed candy canes or even a few whole candy canes artfully poked into the frosting for a whimsical touch. Bright red or green sprinkles work too, adding visual pop and sweetness.
Side Dishes
This cake pairs beautifully with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream. Alternatively, a warm cup of hot cocoa or spiced tea complements the cool peppermint flavor perfectly, making every bite feel like a cozy holiday hug.
Creative Ways to Present
Consider slicing the cake into neat wedges and serving on a festive platter lined with pine sprigs or edible flowers for a dramatic look. For parties, cut into small squares and serve on decorative toothpicks for delightful festive bites everyone can enjoy.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Festive Peppermint Cake Recipe fresh by storing it tightly covered in the refrigerator for up to 4 days. The frosting helps seal in moisture so the cake stays deliciously soft throughout.
Freezing
You can freeze the cake layers before frosting by wrapping them tightly in plastic wrap and foil for up to 2 months. When ready to serve, thaw overnight in the fridge and frost as usual for a last-minute holiday treat.
Reheating
No need to reheat the cake since it’s best served at room temperature or chilled. However, letting it sit out for 30 minutes before serving lets the flavors shine and the frosting soften slightly for the perfect texture.
FAQs
Can I use a different milk instead of whole milk?
Absolutely! While whole milk provides the best moisture and richness, you can substitute with 2% or even a non-dairy alternative such as almond or oat milk. Just make sure it’s at room temperature to maintain the batter’s balance.
Is peppermint extract the same as peppermint oil?
Not quite. Peppermint extract is diluted and meant for culinary use, whereas peppermint oil is more concentrated and not always food grade. Always use peppermint extract to get the proper mint flavor safely.
How do I avoid the cake drying out?
Proper measuring of ingredients, not overbaking, and storing the cake well-covered are key. Using room temperature ingredients and not overmixing the batter also help keep your cake tender and moist.
Can I make this cake gluten-free?
Yes, by substituting the all-purpose flour with a gluten-free baking blend that includes xanthan gum, you can make this Festive Peppermint Cake Recipe gluten-free. Make sure the blend is suitable for cakes for the best results.
How can I make the marbled effect more pronounced?
To get a bold marbled look, add enough red gel food coloring to create a vibrant hue and be generous when swirling the two batters together. Using a knife to gently swirl in sweeping motions helps create beautiful patterns without mixing them completely.
Final Thoughts
This Festive Peppermint Cake Recipe is truly a treasure to bring out whenever you want to spread holiday cheer. Its delightful blend of peppermint flavor, soft cake layers, and charming red-and-white presentation make it a star at any celebration. Don’t hesitate to dive in and share this sweet tradition with your loved ones this season—your taste buds will thank you!
Print
Festive Peppermint Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Festive Peppermint Cake is a delightful holiday treat featuring a moist, fluffy vanilla-peppermint batter with an optional red marbled effect. It is topped with a creamy peppermint frosting and sprinkled with crushed candy canes for an extra festive touch. Perfect for Christmas celebrations or any winter gathering, this cake combines classic flavors with eye-catching presentation.
Ingredients
Cake Ingredients
- 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 Ingredients
- 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 the 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 to ensure even distribution.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 2 to 3 minutes, which helps create a tender crumb.
- Add Eggs and Extracts: Incorporate the eggs one at a time, beating well after each addition to maintain an even batter. Then stir in the vanilla and peppermint extracts for flavor.
- Combine Dry and Wet Ingredients: Alternate adding the dry flour mixture and whole milk to the butter mixture, beginning and ending with the dry ingredients. Mix until smooth but avoid overmixing to keep the cake light.
- Optional Marbled Effect: For a festive touch, divide the batter in half. Add red gel food coloring to one half and gently swirl it into the white batter in the pans to create a marbled look.
- Bake the Cake: Evenly divide the batter between the prepared pans. Bake for 28 to 32 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Let the cakes cool in the pans for 10 minutes to set, then transfer them to a wire rack to cool completely before frosting.
- Prepare the Frosting: Beat the softened butter until creamy. Gradually add the powdered sugar while continuing to beat. Mix in the peppermint extract and 2 to 3 tablespoons of milk until the frosting reaches a smooth, spreadable consistency.
- Assemble and Decorate the Cake: Spread a layer of frosting on one cake layer, then stack the second layer on top. Frost the entire cake evenly. Finish by sprinkling crushed candy canes over the top for a festive garnish.
Notes
- Ensure eggs and milk are at room temperature to achieve a smooth, lump-free batter.
- To prevent cracking or uneven baking, avoid opening the oven door frequently during baking.
- The red gel food coloring is optional but adds a beautiful holiday look when swirled into the batter.
- Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Allow the cake to come to room temperature after refrigeration before serving for best flavor and texture.
