If you’re searching for a dessert that truly captures the spirit of the holidays, look no further than this Festive Peppermint Cake Recipe. It’s a delightful combination of tender, buttery cake infused with a refreshing peppermint zing, complemented by a creamy frosting finished with the crunch of crushed candy canes. Perfect for holiday gatherings or anytime you want to spread some cheer, this cake brings together both classic holiday flavors and a visually stunning presentation that will wow everyone at your table.
Ingredients You’ll Need
The ingredients for this Festive Peppermint Cake Recipe are beautifully straightforward yet essential to creating the perfect balance of flavor, texture, and festive color. Each element plays a vital role in making the cake moist, fluffy, and bursting with peppermint goodness.
- 2 1/2 cups all-purpose flour: The base of the cake giving structure and tenderness.
- 2 1/2 teaspoons baking powder: Provides lift and lightness.
- 1/2 teaspoon salt: Enhances all the flavors in the cake.
- 1 cup unsalted butter, softened (for batter): Adds richness and moisture to the crumb.
- 1 3/4 cups granulated sugar: Sweetens and helps create a delicate crumb.
- 4 large eggs, at room temperature: Acts as a binder and enriches the batter.
- 1 teaspoon vanilla extract: Deepens flavor complexity.
- 1 1/2 teaspoons peppermint extract: Infuses that unmistakable festive minty aroma.
- 1 cup whole milk, at room temperature: Keeps the batter smooth and tender.
- Red gel food coloring (optional): For a beautiful marbled effect that makes your cake pop with holiday spirit.
- 1 cup unsalted butter, softened (for frosting): Creates a luscious, creamy frosting base.
- 4 cups powdered sugar: Sweetens and thickens the frosting perfectly.
- 2-3 tablespoons milk: Adjusts frosting consistency for easy spreading.
- 1 teaspoon peppermint extract: Gives the frosting a refreshing peppermint punch.
- Crushed candy canes (for topping): Adds a festive crunch and gorgeous finishing touch.
How to Make Festive Peppermint Cake Recipe
Step 1: Prepare the Cake Batter
Start by preheating your oven to 350°F (175°C) and greasing two 9-inch round cake pans. You can either flour them or line with parchment paper for easy removal. Next, whisk together your dry ingredients—flour, baking powder, and salt—in a medium bowl. This ensures your leavening agents and salt are evenly distributed, which helps your cake rise perfectly and taste balanced.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar until it’s light and fluffy, about 2 to 3 minutes. This step is so important because it incorporates air into the batter, giving your cake a tender, airy crumb that melts in your mouth.
Step 3: Add Eggs and Flavorings
Now, add your eggs one at a time, beating well after each addition to keep the mixture smooth and uniform. Then stir in the vanilla and peppermint extracts. The peppermint extract is the star here, giving the cake its signature refreshing flavor that makes this recipe truly festive.
Step 4: Combine Dry Ingredients and Milk
Alternately add the flour mixture and the whole milk to your bowl, starting and ending with the dry ingredients. Mix just until smooth to avoid overworking the batter, which can make the cake tough. If you’re going for the eye-catching marbled red and white effect, divide the batter in half and gently stir red gel food coloring into one portion.
Step 5: Create the Marbled Effect and Bake
Pour the white batter into your prepared pans, then spoon the red batter on top in swirls. Use a knife to gently swirl the two together for that gorgeous marbled look. Bake for 28 to 32 minutes or until a toothpick inserted in the center comes out clean. Once baked, let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 6: Prepare the Peppermint Frosting
Beat the softened butter until creamy and smooth. Gradually add the powdered sugar, continuing to beat until fully incorporated. Stir in the peppermint extract along with 2 to 3 tablespoons of milk until you reach your desired frosting consistency. This frosting is silky, sweet, and full of refreshing peppermint flavor to complement the cake perfectly.
Step 7: Assemble and Decorate
Spread a generous layer of frosting on top of one cake layer, then carefully place the second cake layer on top. Frost the entire cake evenly. Finally, sprinkle crushed candy canes on the top for a festive crunch and dazzling holiday look. This finishing step adds texture and an extra burst of peppermint joy.
How to Serve Festive Peppermint Cake Recipe
Garnishes
To elevate your Festive Peppermint Cake Recipe further, consider topping it with additional festive garnishes like whole candy canes, fresh cranberries, or a dusting of powdered sugar. These touches not only add beauty but bring exciting flavor contrasts and texture.
Side Dishes
This peppermint cake pairs beautifully with light accompaniments such as whipped cream, a scoop of vanilla ice cream, or a hot cup of cocoa. The creamy and warm sides balance the cool peppermint flavor perfectly, making for a cozy and indulgent holiday dessert experience.
Creative Ways to Present
Try presenting your cake on a decorative holiday platter surrounded by evergreen sprigs or red berries for a stunning centerpiece. Alternatively, slice the cake into petite squares and serve them alongside peppermint bark or chocolate truffles for a dessert buffet that will have your guests raving.
Make Ahead and Storage
Storing Leftovers
Your Festive Peppermint Cake Recipe tastes just as amazing the next day! Store leftovers in an airtight container at room temperature for up to two days or in the refrigerator for up to five days to keep it fresh and moist.
Freezing
If you want to plan ahead, this cake freezes wonderfully. Wrap it tightly in plastic wrap and aluminum foil, then pop it in the freezer for up to three months. When you’re ready to enjoy, thaw the cake overnight in the fridge before frosting or serving.
Reheating
Since this cake is best served at room temperature, if it’s chilled, allow it to sit out for about 30 minutes before serving. Avoid microwaving as it can alter the texture of the frosting and cake crumb.
FAQs
Can I use almond extract instead of peppermint extract?
While almond extract offers a lovely flavor, the peppermint extract is what makes this cake feel so festive. If you substitute, the cake won’t have that signature peppermint zing, but almond will still add a sweet, nutty twist.
What if I don’t want to do the red marbled effect?
No problem at all! The cake is delicious without the coloring. You can simply bake the batter as one color, and it will still taste amazing and look elegant topped with the peppermint frosting and candy cane garnish.
Can I make this recipe gluten-free?
Yes! Substitute the all-purpose flour with your favorite gluten-free baking flour blend, making sure it includes xanthan gum if your blend doesn’t already contain it. The texture might be slightly different but still deliciously festive.
How can I make this cake vegan?
To go vegan, replace the butter with plant-based margarine or coconut oil, use flax eggs in place of regular eggs, and swap whole milk for a non-dairy milk like almond or oat milk. Use powdered sugar that’s certified vegan for the frosting. The peppermint flavor will shine through beautifully!
What is the best way to crush candy canes for the topping?
Place candy canes inside a zip-top bag and gently crush them with a rolling pin or the bottom of a heavy pan. This way you get a mix of fine pieces and slightly larger chunks for a more interesting and pretty topping.
Final Thoughts
This Festive Peppermint Cake Recipe is truly a holiday gem you’ll want to keep coming back to year after year. It’s a showstopper in flavor, looks delightful on any holiday table, and is surprisingly simple to make. So go ahead, gather your ingredients, and bake this seasonal treat that’s sure to make your festive celebrations extra sweet and memorable!
Print
Festive Peppermint Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 32 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A festive and flavorful peppermint cake with a delightful marbled effect, layered with creamy peppermint frosting and topped with crushed candy canes. Perfect for holiday celebrations, this moist and fluffy cake blends classic vanilla with refreshing peppermint for a truly seasonal treat.
Ingredients
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 ensure easy removal after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes. This will incorporate air and help create a tender crumb.
- Add Eggs and Extracts: Add the eggs one at a time, beating well after each addition. Stir in the vanilla and peppermint extracts to infuse the batter with flavor.
- Combine Dry and Wet Ingredients: Alternate adding the dry flour mixture and whole milk to the butter mixture, starting and ending with the dry ingredients. Mix each addition until just combined to prevent overworking the batter.
- Optional Marbled Effect: For a festive touch, divide the batter in half. Add red gel food coloring to one half, gently mixing without overbeating.
- Create the Marble Swirl: Pour the white and red batters alternately into the prepared pans and use a knife or skewer to swirl together to create a marbled effect.
- Bake the Cake: Divide the batter evenly between the two pans. Bake in the preheated oven for 28-32 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Let the cakes cool in their pans for 10 minutes before carefully transferring them to a wire rack to cool completely. This prevents sogginess and prepares them for frosting.
- Prepare the Frosting: Beat the softened butter until creamy and light. Gradually add the powdered sugar, beating continuously. Mix in the peppermint extract and milk, adjusting the milk amount until you achieve a smooth, spreadable consistency.
- Assemble and Decorate: Spread a generous layer of frosting on one cake layer, then place the second layer on top. Frost the top and sides of the cake evenly. Garnish with crushed candy canes for a festive finish.
Notes
- Ensure all ingredients are at room temperature for best mixing results and a tender cake texture.
- Red gel food coloring is optional but adds a beautiful festive look when swirled.
- Use a light hand when mixing the batter after adding flour to avoid a dense cake.
- To save time, you can prepare the frosting while the cakes are cooling.
- Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Bring refrigerated cake to room temperature before serving for optimal flavor and texture.
