This peppermint cake is one of those desserts that makes you feel all cozy inside. It smells like fresh mint and sugar, its like unwrapping a present for your taste buds. The soft cake layers mixed with that cool, minty zing is just perfect for those cold nights or when you need a sweet pick-me-up.
History of Peppermint Cake
Peppermint has been around for ages, people using it for cooking and even for medicine. It probably started in the Mediterranean where Romans first found it growing wild. Later on, folks began adding it to candies and drinks. Eventually bakers thought, why not put it in cakes?
In the Victorian times, fancy cakes were all the rage at celebrations. Thats when peppermint cake really took off among holiday sweets. The minty smell and taste made it perfect for Christmas and New Year parties. Now its a go-to treat for many happy occasions.
Ingredients That Make Peppermint Cake Shine
Picking the right stuff is important if you want your peppermint cake to taste its best. Youll need the basic cake ingredients plus some minty boosters.
Essential Ingredients
- Base Ingredients: flour, sugar, eggs, and butter are the backbone of this cake.
- Peppermint Extract vs. Fresh Peppermint: extract gives you a strong mint flavor, fresh leaves add a more natural taste.
- Cocoa Powder: only if you wanna make it chocolate peppermint, pick a good quality powder.
Optional Ingredients
If you like experimenting, try these boosters:
- Chocolate Ganache: for a rich layer of choc that balances the mint.
- Frostings: cream cheese or buttercream with a hint of peppermint can be great.
- Decorations: crushed candy canes, chocolate bits or colored sprinkles for extra fun.
Detailed Recipe Section
Here's a simple guide to bake a peppermint cake that will leave everyone asking for more. Dont worry if youre not a pro baker, its pretty forgiving.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 3 large eggs
- 2 teaspoon peppermint extract
- 1 cup boiling water
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ½ cup heavy cream
- 2 teaspoon peppermint extract
- Crushed peppermint candies for decoration
Directions
Preparing the Cake
First, preheat the oven to 350°F (175°C) and grease your pans. In a big bowl, mix the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk the buttermilk, oil, eggs, and peppermint extract. Add the wet stuff into the dry stuff slowly, stirring until theres no lumps. Then pour in the boiling water, it will make the batter thin but thats okay. Divide batter between the pans and bake 30–35 minutes. A toothpick should come out mostly clean when its done. Let cakes cool in their pans for 10 minutes, then move them to a rack.
Making the Frosting
Beat the softened butter with a mixer until smooth. Slowly add powdered sugar while mixing on low. Once combined, turn the speed up and add cream and peppermint extract. Beat until its fluffy. If its too thick, add a splash more cream. If its runny, add more sugar.
Assembly
When cakes are totally cool, place one layer on a plate. Spread a big spoonful of frosting on top. Put the next layer and cover the whole cake with frosting. Sprinkle crushed peppermint candies over it for a festive look.
Tips for the Perfect Peppermint Cake
- Baking Tips: make sure your oven temp is right. You can turn the pans once halfway through so they bake even. A clean toothpick means its ready.
- Storing Your Cake: keep it in an airtight container at room temp up to 3 days. You can freeze each layer wrapped in plastic and foil for up to 3 months.
Versatile Variations of Peppermint Cake
You can switch things up with this cake in lots of ways:
Chocolate Peppermint Cake
Just add more cocoa and use chocolate frosting. It makes a rich mint-choc combo thats super yummy.
Peppermint Layered Cake
For a showy dessert, stack several thin layers and alternate frosting types. Use food coloring for a festive twist.
Minty Cupcakes
Use the same batter in muffin tins. Top each with peppermint buttercream and crushed candy. Perfect for parties!
Gluten-Free Options
Swap in a gluten-free flour blend and double-check your baking powder. Now everyone can have a slice.
Serving Suggestions
Pair your cake with drinks or toppings to make it extra special:
Pairing Ideas
- Best Beverages: hot chocolate, peppermint tea, or cold milk go great with it.
- Suggested Garnishes: dust with powdered sugar, drizzle chocolate sauce, or add a dollop of whipped cream.
Special Occasion Uses
Peppermint cake works for more than just Christmas:
Peppermint Cake for Holidays
Decorate with red and green sprinkles or candy canes for a holiday party. It’ll look as good as it tastes.
Weddings and Birthdays
Make it fancy with flowers or elegant toppers. A tiered peppermint cake is a fun surprise at any wedding or birthday bash.
FAQs
What does peppermint cake taste like?
It tastes sweet and minty at the same time. The cake is soft and rich, the peppermint gives it a cool, fresh finish.
Can I use fresh peppermint instead of extract?
Yes, chop about 1 tablespoon of fresh leaves for each teaspoon of extract. It gives a more subtle, natural flavor.
What is the best way to store peppermint cake?
Wrap it in plastic wrap and stick it in the fridge. Or keep it in an airtight container at room temp for a couple days. Freeze for longer storage.
Is peppermint cake good for birthdays?
Definitely! Its a cool twist on the usual birthday cake. Decorate it to match the party theme.
Can I make peppermint cake in advance?
Sure, bake the layers 2–3 days ahead and keep them chilled. You can even freeze them and frost later when you need.
peppermint cake
Equipment
- 2 9-inch round cake pans
- multiple mixing bowls
- 1 electric mixer or whisk
- 1 set measuring cups and spoons
- 1 rubber spatula
- 1 cooling rack
- 1 piping bag with decorative tip (optional)
Ingredients
- 2 ½ cups all-purpose flour
- 2 ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1 cup whole milk
- 3 cups powdered sugar
- ½ cup unsweetened cocoa powder
- 1 cup heavy cream
- to taste crushed peppermint candies for decoration
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour the two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla and peppermint extracts.
- Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk. Mix until just combined.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow the cakes to cool in the pans for 10 minutes before transferring them to a cooling rack to cool completely.
- While the cakes are cooling, prepare the frosting. In a medium bowl, beat together the powdered sugar and cocoa powder.
- In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the chocolate mixture until smooth.
- Once the cakes are completely cool, place one layer on a serving platter. Spread a generous amount of frosting on top, then place the second layer on top.
- Frost the top and sides of the cake with the remaining frosting. Optionally, pipe decorated borders around the cake using the piping bag.
- Finish by sprinkling crushed peppermint candies on the top and sides of the cake.
