If you’re searching for a holiday showstopper that’s as easy to adore as it is to make, let me introduce you to the Festive Peppermint Cake. This delightful creation instantly brings the spirit of the season to your table, with fluffy layers laced with cool peppermint and adorned in luxuriously creamy frosting. Every bite sparkles with bright winter flavor and nostalgia. Perfect for parties, family get-togethers, or just a cozy treat with a mug of cocoa, the Festive Peppermint Cake is destined to become your most requested holiday dessert.

Festive Peppermint Cake Recipe - Recipe Image

Ingredients You’ll Need

Don’t let the list intimidate you; every ingredient here has a clear, simple purpose, and the end result is totally worth it. The classics lend structure and tenderness, while those peppermint and vanilla notes bring out all the cake’s cheerful personality and charm.

All-purpose flour: The base of any great cake—keeps the crumb tender but still sturdy enough for layering.
Baking powder: Adds lift and ensures your cake comes out perfectly light and fluffy.
Salt: Just a little balances the sweetness and wakes up all the flavors.
Unsalted butter (softened): Essential for richness and that irresistibly moist texture, both in the cake and frosting.
Granulated sugar: Sweetens the cake just right and helps achieve that beautiful golden color.
Large eggs: These bring structure and make your cake wonderfully soft and silky.
Vanilla extract: Enhances the flavors and deepens the aromatic profile of the cake.
Peppermint extract: The star of the show—gives the cake its characteristic cool, festive zing.
Whole milk: Helps create a smooth, luscious batter and a tender crumb.
Powdered sugar: Gives the frosting its classic, dreamy sweetness and smooth finish.
Heavy cream or milk: Adjusts the frosting’s creaminess and spreadability.
Pinch of salt (for frosting): Cuts through the sweetness and rounds out the frosting flavors.
Crushed peppermint candies or candy canes: Adds crunch, color, and a burst of holiday cheer to each slice.
White chocolate curls or sprinkles (optional): For even more festive flair and a gorgeous presentation.

How to Make Festive Peppermint Cake

Step 1: Prepare Your Pans and Oven

Start by preheating your oven to 350°F so it’s ready when you are. Grease and flour two 8-inch round cake pans, or line them with parchment paper for seamless removal. This step guarantees your Festive Peppermint Cake layers will emerge beautifully whole, with no sticky mishaps.

Step 2: Whisk the Dry Ingredients

Grab a medium bowl and whisk together the flour, baking powder, and salt. Mixing these ahead ensures the leavening is evenly distributed, leading to a more consistent, tender crumb that’s key for a perfect Festive Peppermint Cake every time.

Step 3: Cream Butter and Sugar

In a large bowl, beat the softened butter and granulated sugar for a good 2–3 minutes until it’s light and fluffy. This aerates the mixture, helping to create those soft, pillowy layers. Don’t rush—this step is worth the extra minute for unbeatable texture.

Step 4: Add Eggs and Extracts

Add the eggs one at a time, mixing well after each to fully incorporate. Stir in both the vanilla and peppermint extracts. These extracts are what give the Festive Peppermint Cake its signature aroma and flavor—don’t skip or skimp!

Step 5: Combine and Alternate Wet and Dry

Now, with your mixer on low, alternate adding the flour mixture and milk to the wet ingredients, starting and ending with the flour. This gradual process ensures a batter that’s smooth and lump-free, but avoid over-mixing to keep it light.

Step 6: Bake to Perfection

Pour the batter evenly into your prepared pans and smooth the tops. Bake for 28–32 minutes, until a toothpick in the center comes out clean. As irresistible as the scent may be, let the cakes cool in their pans for 10 minutes, then transfer them carefully to wire racks to cool completely.

Step 7: Mix Up the Peppermint Frosting

While your cakes are cooling, grab a bowl to beat your butter until creamy. Gradually add powdered sugar to avoid a powdery explosion, then blend in peppermint extract, a pinch of salt, and just enough cream to make it spreadable and luscious.

Step 8: Assemble and Decorate

Once your cake layers are cool, frost the top of one layer generously. Stack the second layer on top, then spread frosting over the entire cake, smoothing the top and sides. Now, for the fun part—decorate with a generous shower of crushed peppermint and, if you like, white chocolate curls for contrast. Chill until ready to serve to let the flavors meld into peppermint paradise.

How to Serve Festive Peppermint Cake

Garnishes

I love to finish this cake with a snowfall of crushed peppermint candies or candy canes—there’s something magical about those red and white shards sparkling on top. If you want a little extra elegance, white chocolate curls or festive sprinkles can give the Festive Peppermint Cake a playful, polished look. It’s all about adding texture and a hint of crunch with every snowy bite.

Side Dishes

This cake is at its best surrounded by cheery accompaniments. Serve slices of Festive Peppermint Cake with a billowy dollop of whipped cream, a scoop of vanilla or peppermint ice cream, or even a mug of hot chocolate or peppermint tea. The freshness of the mint pairs beautifully with creamy, cozy sides for the full holiday experience.

Creative Ways to Present

If you’re feeling artistic, try using food-safe red food coloring for a marbled swirl effect or layer red and white batters for a striped surprise inside. Present each slice on a vintage cake plate with a sprig of holly or a peppermint stick on the side, and watch as your guests’ eyes light up with every reveal of the Festive Peppermint Cake’s wintry beauty.

Make Ahead and Storage

Storing Leftovers

To keep your Festive Peppermint Cake fresh and flavorful, store it covered in the fridge. Use plastic wrap or a cake dome to keep it from drying out. It will stay moist and delicious for up to four days, making it perfect for snacking as the week goes on.

Freezing

If you’ve somehow managed to have leftovers, don’t worry—this cake freezes exceptionally well. Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe container. They’ll keep beautifully for up to two months, and you can thaw a slice whenever you need a burst of holiday joy.

Reheating

There’s no need to reheat, as Festive Peppermint Cake tastes best at room temperature. Simply allow the cake or slices to sit out for thirty minutes before serving to bring out the full flavor and soft texture, just like freshly baked.

FAQs

Can I make Festive Peppermint Cake gluten-free?

Absolutely! Substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour, checking that your baking powder is gluten-free too. The cake will be just as light and flavorful.

Can I use low-fat milk instead of whole milk?

Whole milk helps create a richer texture, but you can use 2% milk in a pinch. The crumb may be slightly less tender, but the peppermint flavor still shines through.

How do I get that pretty swirl or striped effect?

Simply add a few drops of red food coloring to half your batter. Swirl it gently for a marbled look or layer the colors for pretty stripes inside your Festive Peppermint Cake—the visual effect is magical and impressive every single time.

Can I use peppermint oil instead of peppermint extract?

You can, but use peppermint oil very sparingly! It’s much stronger than extract, so start with just a few drops, taste, and adjust as needed to avoid overpowering the cake.

Is it okay to make the cake a day ahead?

Yes, in fact, making Festive Peppermint Cake a day before serving often intensifies the minty flavor and allows the frosting to set beautifully. Just keep it well covered in the fridge, and let it come to room temperature before serving.

Final Thoughts

If you’re ready to win the holiday dessert table this year, give this Festive Peppermint Cake a try. It’s festive, easy to make, and sure to bring big smiles from kids and grownups alike. I can’t wait for you to taste that first delightful slice—happy baking and happy holidays!

Festive Peppermint Cake Recipe

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4.8 from 20 reviews

Author: admin
Total Time: 55 minutes (plus cooling)
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the festive spirit with this delightful Festive Peppermint Cake. A perfect combination of fluffy cake layers infused with peppermint, topped with a creamy peppermint frosting and adorned with seasonal decorations.

Ingredients

Scale

Cake:

2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
¾ cup unsalted butter (softened)
1 ¾ cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1 cup whole milk

Frosting:

1 cup unsalted butter (softened)
4 cups powdered sugar
2–3 tablespoons heavy cream or milk
½ teaspoon peppermint extract
pinch of salt

Decoration:

Crushed peppermint candies or candy canes
white chocolate curls or sprinkles (optional)

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Instructions

Preheat oven and prepare pans: Preheat oven to 350°F. Grease and flour two 8-inch round cake pans or line with parchment paper.
Prepare cake batter: Whisk together flour, baking powder, and salt. In a separate bowl, beat butter and sugar until fluffy. Add eggs, extracts, and alternate adding dry ingredients and milk.
Bake: Divide batter between pans and bake for 28–32 minutes. Cool in pans, then transfer to wire racks to cool completely.
Make frosting: Beat butter, add powdered sugar, peppermint extract, salt, and cream to reach desired consistency.
Decorate: Frost the cake layers, stack, and decorate as desired with crushed peppermint and white chocolate curls. Chill before serving.

Notes

You can add red food coloring for a swirl effect or layer different colored batters for a striped look.
Keep the cake covered in the refrigerator and serve at room temperature.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American