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)
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
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 45 g
- Sodium: 180 mg
- Fat: 26 g
- Saturated Fat: 16 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 105 mg
