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
Scale
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.
