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peppermint cake

peppermint cake

This delightful peppermint cake is a festive treat perfect for any celebration. With its moist layers infused with peppermint and topped with a creamy frosting, it's sure to impress your guests and satisfy those holiday cravings.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 4 People
Calories 350 kcal

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.

Notes

For a stronger peppermint flavor, you can increase the peppermint extract to 1 ½ teaspoons.
This cake can be stored in an airtight container in the refrigerator for up to 5 days.
Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat. Enjoy!