Peppermint Candy Cake
Embrace the festive spirit with this dazzling Peppermint Candy Cake, a show-stopping dessert that’s as delightful to look at as it is to eat. Featuring layers of moist, fluffy cake infused with the refreshing zing of peppermint extract and flecked with bits of crushed peppermint candies, this recipe brings holiday cheer straight to your table. A luscious, creamy frosting—tinted with a hint of red for a festive touch—takes this cake to the next level, while additional crushed candies create a dazzling and crunchy garnish. Perfect for holiday gatherings or winter celebrations, this peppermint cake is simple to prepare yet delivers bakery-quality results. With keywords like "easy peppermint cake," "holiday dessert recipe," and "festive layered cake," this recipe is a must-try for anyone seeking to sweeten the season!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 3 large eggs
- 1 teaspoon peppermint extract
- 1 teaspoon pure vanilla extract
- 1.25 cups whole milk
- 0.5 cup crushed peppermint candies (plus extra for garnish)
- 3 cups powdered sugar
- 3 tablespoons heavy cream
- 3 drops red food coloring (optional)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set aside.
In a medium-sized bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, mixing well after each addition. Stir in the peppermint extract and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined. Do not overmix.
Gently fold in the crushed peppermint candies, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before frosting.
To make the frosting, beat the powdered sugar, heavy cream, and red food coloring (if using) together in a medium bowl until smooth and fluffy.
Place one cake layer on a serving plate and spread a layer of frosting on top. Place the second cake layer on top and cover the entire cake with the remaining frosting.
Sprinkle additional crushed peppermint candies over the top and sides of the cake for garnish.
Slice and serve the cake, storing any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.2 g | 25% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 215 mg | 9% | |
| Total Carbohydrate | 84.8 g | 31% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 64.0 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 46 mg | 4% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 78 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
