Festive Peppermint Cake

Name: Festive Peppermint Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
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); 1 cup unsalted butter, softened; 4 cups powdered sugar; 2-3 tablespoons milk; 1 teaspoon peppermint extract; Crushed candy canes (for topping)

Isabella

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This Festive Peppermint Cake is the ultimate holiday dessert. It’s a moist and fluffy cake infused with refreshing peppermint flavor, layered with creamy peppermint frosting, and adorned with crushed candy canes for a show-stopping presentation. Whether you’re hosting a holiday gathering or want to treat your loved ones, this cake will bring cheer to any celebration.

Why You’ll Love This Recipe

Holiday Flavor: The peppermint flavor is perfect for the festive season, combining sweetness with a refreshing kick.

Eye-Catching Presentation: The marbled effect and crushed candy cane topping make it a centerpiece-worthy dessert.

Simple Yet Impressive: With straightforward steps, even beginner bakers can create this stunning cake.

Customizable: You can adjust the peppermint intensity or skip the food coloring for a more classic look.

Crowd-Pleaser: Its moist texture and creamy frosting will have everyone asking for seconds.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

2 1/2 cups all-purpose flour

2 1/2 teaspoons baking powder

1 cup unsalted butter, softened

1/2 teaspoon salt

1 3/4 cups granulated sugar

1 teaspoon vanilla extract

4 large eggs, at room temperature

1 1/2 teaspoons peppermint extract

1 cup whole milk, at room temperature

Red gel food coloring (optional, for a 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

Directions

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.

In a bowl, whisk together the flour, baking powder, and salt.

In a large mixing bowl, beat the butter and sugar until light and fluffy (about 2-3 minutes).

Add the eggs one at a time, beating well after each addition. Mix in the vanilla and peppermint extracts.

Gradually alternate adding the dry ingredients and milk, starting and ending with the dry ingredients, until the batter is smooth.

Optional Marbled Effect:

Divide the batter in half. Add a few drops of red gel food coloring to one half.

Swirl the red batter gently into the white batter to create a marbled look.

Bake the Cake:

Divide the batter evenly between the prepared pans.

Bake for 28-32 minutes or until a toothpick inserted in the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Prepare the Frosting:

Beat the softened butter in a mixing bowl until creamy.

Gradually add the powdered sugar, mixing on low speed.

Add the peppermint extract and milk, one tablespoon at a time, until the frosting reaches a spreadable consistency.

Assemble and Decorate the Cake:

Spread a layer of frosting over the top of one cake layer.

Place the second cake layer on top and frost the entire cake.

Sprinkle crushed candy canes over the top for a festive touch.

Servings and Timing

Servings: 12 slices

Prep Time: 20 minutes

Bake Time: 30 minutes

Total Time: 50 minutes

Variations

Chocolate Peppermint Cake: Add 1/3 cup of cocoa powder to the dry ingredients for a chocolatey twist.

Peppermint Drizzle: Drizzle melted white chocolate over the cake for added decadence.

Gluten-Free Option: Use a 1:1 gluten-free baking flour blend for a gluten-free version.

Extra Festive: Decorate with whole peppermint candies or pipe additional frosting designs.

Frosting Flavors: Swap out peppermint extract for vanilla or almond extract if preferred.

Storage/Reheating

Room Temperature: Store in an airtight container for up to 2 days.

Refrigeration: Keep in the refrigerator for up to 5 days, ensuring it’s covered to maintain freshness.

Freezing: Wrap slices individually in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw at room temperature before serving.

Related Recipes:

Boozy Dark Chocolate Peppermint Truffles

FAQs

How can I prevent my cake from sticking to the pans?

Grease and flour the pans thoroughly, or use parchment paper to ensure the cake releases easily after baking.

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day in advance. Store them tightly wrapped at room temperature or refrigerate if frosting the next day.

What can I use instead of peppermint extract?

If you don’t have peppermint extract, you can use vanilla extract for a different flavor profile.

How do I achieve a perfect marbled effect?

Gently swirl the red batter into the white batter using a skewer or knife, avoiding overmixing to maintain distinct patterns.

Can I use pre-made frosting?

Yes, store-bought frosting can be used in a pinch, but homemade peppermint frosting enhances the flavor and freshness of the cake.

Conclusion

This Festive Peppermint Cake is the perfect combination of flavor, texture, and holiday cheer. Its moist layers and creamy frosting, topped with crushed candy canes, make it a dessert everyone will remember. Whether you stick to the classic recipe or experiment with variations, it’s a guaranteed hit for the holiday season.

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