Description
This Festive Peppermint Cake is a delightful holiday treat featuring a moist, tender cake infused with peppermint extract and a creamy peppermint frosting. The optional marbled red and white layers add a beautiful visual appeal, while the crushed candy canes on top provide a crunchy, festive finish. Perfect for holiday gatherings and celebrations, this cake combines classic vanilla and peppermint flavors with a smooth, fluffy texture.
Ingredients
Scale
For the Cake:
- 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)
For the 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 with an electric mixer until light and fluffy, about 2 to 3 minutes.
- Add Eggs and Extracts: Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla and peppermint extracts to evenly distribute the flavors.
- Combine Dry and Wet Ingredients: Alternately add the dry ingredient mixture and the whole milk to the batter, beginning and ending with the dry ingredients. Mix until smooth and fully incorporated.
- Optional Marbled Effect: Divide the batter evenly into two bowls. Add a few drops of red gel food coloring to one half. Swirl the red batter gently into the plain batter when layering in the pans to create a festive marbled look.
- Prepare for Baking: Pour the batter evenly into the prepared cake pans, smoothing the tops for even baking.
- Bake the Cake: Place the pans in the preheated oven and bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Allow the cakes to cool in their pans for 10 minutes, then carefully transfer them to a wire rack to cool completely before frosting.
- Prepare the Frosting: Beat the softened butter in a bowl until creamy. Gradually add the powdered sugar while continuing to beat. Mix in the peppermint extract and 2 to 3 tablespoons of milk until you reach a smooth and spreadable consistency.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a generous layer of frosting on top.
- Stack and Frost: Place the second cake layer on top and spread frosting evenly over the top and sides of the entire cake.
- Decorate: Sprinkle crushed candy canes over the frosted cake for a festive and crunchy topping.
Notes
- Use room temperature ingredients for a smoother batter and better cake texture.
- The red gel food coloring is optional and can be omitted for a classic white peppermint cake.
- To make the crushed candy canes, place them in a sealed bag and gently crush with a rolling pin or use a food processor.
- Store the cake covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Allow refrigerated cake to come to room temperature before serving for best flavor and texture.
