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
Scale
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.
