Description
This Festive Peppermint Cake is a delightful holiday treat featuring a moist, fluffy vanilla cake infused with refreshing peppermint extract. The cake offers an optional festive marbled red-and-white design, paired with a creamy peppermint buttercream frosting and topped with crushed candy canes for a perfect seasonal finish.
Ingredients
Scale
Cake Batter
- 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
- 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 to ensure they are well combined.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which usually takes about 2-3 minutes using an electric mixer.
- Add Eggs and Extracts: Add eggs one at a time to the creamed butter and sugar, beating well after each addition. Then mix in vanilla and peppermint extracts to infuse the batter with flavor.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients and the whole milk to the batter, beginning and ending with the dry ingredients. Mix until the batter is smooth and uniform.
- Optional Marbled Effect: For a festive touch, divide the batter in half and add red gel food coloring to one portion.
- Create Marbled Design: Pour the red batter and the white batter into the prepared cake pans, swirling them together gently with a knife or skewer to create a marbled effect.
- Bake the Cake: Evenly divide the batter between the two pans. Bake in the preheated oven for 28-32 minutes or until a toothpick inserted in the center comes out clean.
- Cool Cakes: Allow the cakes to cool in their 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 continuously. Stir in peppermint extract and 2-3 tablespoons of milk until the frosting reaches your desired consistency.
- Assemble the Cake: Spread a layer of frosting over one cake layer. Carefully place the second cake layer on top.
- Frost the Cake: Cover the entire cake with a smooth layer of the peppermint frosting.
- Decorate: Sprinkle crushed candy canes over the frosted cake for a festive and crunchy finish.
Notes
- For best results, use room temperature ingredients to ensure smooth batter and frosting.
- Red gel food coloring is preferred for vibrant color without thinning the batter.
- Make sure not to overmix the batter once flour is added to keep the cake tender.
- The cake layers must be completely cool before frosting to prevent melting.
- Store the cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
