Advertisement

Peppermint Dream Cake

2012-07-13
Peppermint Dream Cake
Prep Time:
45 mins
Stand Time:
30 mins
Bake Time:
25 mins
Cool Time:
10 mins
Total Time:
45 mins
Servings:
12

Nothing dresses up your holiday table like an old-fashioned peppermint cake. Its alternating red and white layers have a minty flavor and it boldly stands out from Christmas cakes that make every day of your season sweet. There is no white or peppermint cake mix needed here. This easy peppermint cake recipe is made with ingredients that are already in your pantry. And it even has directions to top the cake off with a homemade fluffy white chocolate frosting that’s decorated with chopped candy canes. 

If you’re looking for another chocolate peppermint cake recipe, try Triple-Chocolate Cake with Peppermint Ganache. This holiday peppermint cake is topped with a festive display of homemade peppermint bark. The flavors of peppermint candy are sprinkled throughout the chocolate peppermint ganache frosting and bittersweet chocolate cake.

Ingredients

  • 3 eggs

  • 1 ½ cups all-purpose flour

  • 1 ½ teaspoons baking powder

  • ¼ teaspoon salt

  • 1 ½ cups sugar

  • ¾ cup milk

  • 3 tablespoons butter

  • ½ teaspoon peppermint extract

  • 1 tablespoon liquid red food coloring

  • 1 recipe Fluffy White Chocolate Frosting

  • White chocolate curls

  • Chopped peppermint candy canes

Fluffy White Chocolate Frosting

  • ½ cup whipping cream

  • 2 tablespoons butter

  • 8 ounces high-quality white chocolate, chopped

  • ½ teaspoon peppermint extract

  • 2 cups whipping cream

Directions

  1. Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease bottoms of two 8-inch round baking pans. Line bottoms of pans with waxed paper; grease and lightly flour pans. Set pans aside.

  2. In a small bowl stir together flour, baking powder, and salt; set aside.

  3. Preheat oven to 350°F. In a medium mixing bowl beat eggs with an electric mixer on high speed about 4 minutes or until thick and lemon colored.

  4. Gradually add sugar, beating on medium speed for 4 to 5 minutes or until light and fluffy.

  5. Add flour mixture; beat on low to medium speed just until combined.

  6. In a small saucepan heat and stir milk and butter over medium heat until butter melts.

  7. Add milk mixture and peppermint extract to batter, beating until combined.

  8. Divide batter in half. Pour half of the batter into one of the prepared baking pans.

  9. Stir red food coloring into the remaining batter. Pour red batter into the other baking pan.

  10. Bake for 25 to 30 minutes or until a wooden toothpick inserted near the centers comes out clean. Cool in pans on wire racks for 10 minutes.

  11. Remove cakes from pans. Peel off waxed paper. Cool completely on wire racks. Cut each cake layer in half horizontally.

  12. To assemble, place a white cake layer on a serving plate. Spread 3/4 cup of the frosting evenly over the cake.

  13. Top with a red cake layer; spread evenly with 3/4 cup of the frosting.

  14. Top with the remaining white cake layer; spread evenly with 3/4 cup frosting.

  15. Top with the red cake layer. Spread frosting over top and sides of cake.

  16. Sprinkle white chocolate curls and coarsely chopped candy canes over top of cake. Cover and chill for up to 4 hours. Cover and store any leftover cake in the refrigerator.

Fluffy White Chocolate Frosting

  1. In a medium saucepan heat and stir whipping cream and butter over medium heat until butter melts. Remove from heat.

  2. Add white chocolate (do not stir). Let stand for 5 minutes.

  3. Whisk mixture until smooth. Stir in peppermint extract.

  4. In a large chilled mixing bowl beat whipping cream with an electric mixer on medium speed until soft peaks form (tips curl).

  5. Fold in half of the white chocolate mixture at a time.

    Make-Ahead Tip: Place cooled cake layers on baking sheets and freeze until firm. Transfer layers to freezer bags. Freeze up to 4 months. Thaw at room temperature before frosting.

Advertisement