Description
This Festive Peppermint Cake is a delightful holiday treat featuring a moist and fluffy cake infused with peppermint extract. It offers the option for a beautiful red and white marbled effect and is finished with a creamy peppermint frosting topped with crushed candy canes for a festive touch. Perfect for holiday gatherings and celebrations.
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 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 evenly combined.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer until the mixture is light and fluffy, about 2-3 minutes.
- Add Eggs and Extracts: Add the eggs one at a time to the creamed mixture, beating well after each addition. Stir in the vanilla and peppermint extracts for flavor.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients and whole milk to the butter mixture, starting and ending with the dry ingredients. Mix until the batter is smooth and well incorporated.
- Create Optional Marbled Effect: If desired, divide the batter into two halves. Add red gel food coloring to one half and gently swirl it into the plain batter in the prepared pans to create a marbled pattern.
- Fill the Pans: Evenly divide the batter between the two prepared cake pans, smoothing the tops.
- Bake the Cake: Bake in the preheated oven for 28-32 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Remove the cakes from the oven and let them cool in the pans for 10 minutes. 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, mixing well. Stir in the peppermint extract and 2-3 tablespoons of milk, adjusting the milk to reach your desired frosting consistency.
- Assemble the Cake: Spread a layer of frosting over one cake layer. Carefully stack the second cake layer on top.
- Frost the Cake: Use the remaining frosting to cover the top and sides of the entire cake evenly.
- Decorate: Sprinkle crushed candy canes over the frosted cake for a festive finish.
Notes
- For best results, make sure all your ingredients are at room temperature before starting.
- Red gel food coloring is used for a more vibrant color without altering the batter’s consistency.
- You can prepare the cake layers a day ahead and keep them wrapped tightly in plastic wrap at room temperature.
- The frosting consistency can be adjusted by adding more or less milk depending on your preference.
- Store the finished cake covered in the refrigerator for up to 3 days to keep it fresh.
