Festive Peppermint Cake Recipe

If you’re searching for the ultimate holiday dessert that brings together wintry cheer and irresistible flavor, look no further than this Festive Peppermint Cake. Combining a fluffy white cake base with a swirl of cool peppermint and a luscious buttery frosting topped with crushed peppermint candies, this cake is as beautiful as it is delicious. Perfect for celebrating anything from cozy evenings at home to the busiest, most sparkling holiday gatherings, Festive Peppermint Cake is guaranteed to dazzle guests and family alike with every merry, minty bite!

this Recipe

Ingredients You’ll Need

The beauty of this recipe is how a handful of simple, familiar ingredients come together to create a showstopper dessert. Each component elevates the flavor, texture, or visual appeal of the Festive Peppermint Cake, making every forkful something to remember!

• All-purpose flour: The reliable backbone of the cake’s structure, yielding a tender, moist crumb.
• Baking powder and baking soda: These leavening agents ensure your layers bake up tall and fluffy.
• Salt: Just a pinch sharpens the flavors and balances the sweetness throughout.
• Unsalted butter: Softened to creaminess, it delivers rich flavor and the perfect frosting base.
• Granulated sugar: For both sweetness and that soft, delicate cake texture we all crave.
• Egg whites: They create a light, airy crumb without weighing the cake down—no yolks needed here!
• Vanilla and peppermint extracts: These extracts fill every slice with classic, aromatic holiday flavor.
• Buttermilk (room temperature): Adds a gentle tang and helps keep the cake incredibly moist.
• Sour cream (room temperature): Brings extra tenderness and delicious subtle richness.
• Red gel food coloring (optional): Swirl in for that gorgeous, candy cane-inspired look!
• Powdered sugar: Provides a creamy, sweet base for the dreamy frosting.
• Heavy cream: Whips the frosting into utter fluffiness, making it easy to spread.
• Crushed peppermint candies: The sparkling, crunchy topper that gives every bite a festive pop.

How to Make Festive Peppermint Cake

Step 1: Prepare the Cake Pans and Preheat

Begin by setting the stage: preheat your oven to 350°F (175°C) and give two 9-inch round cake pans a generous coating of grease and a light dusting of flour. This ensures your gorgeous cake pops right out of the pans in perfect layers, ready for decorating.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This preliminary mixing evenly distributes the leaveners, guaranteeing your Festive Peppermint Cake bakes up evenly with a lovely rise.

Step 3: Cream Butter and Sugar

With a large bowl and a mixer, beat your softened butter and granulated sugar together until light and fluffy—think pale and airy. This essential step creates structure and sweetness, setting the foundation for each moist, melt-in-your-mouth bite.

Step 4: Add Egg Whites and Flavorings

One at a time, add the egg whites, beating well after each addition. Stir in the vanilla and peppermint extracts, letting those holiday aromas swirl through your kitchen. The egg whites keep your cake light, while the extracts infuse the unmistakable flavor of a peppermint wonderland.

Step 5: Combine the Wet and Dry Mixes

Add the flour mixture to the butter mixture in three parts, alternating with the buttermilk and sour cream. Begin and end with the dry ingredients, mixing gently to avoid overworking the batter. This creates a beautiful, tender crumb and a velvety texture in the finished Festive Peppermint Cake.

Step 6: Swirl in the Color (Optional)

If you’re feeling artistic, divide the batter in half. Tint one half with red gel food coloring for that classic peppermint swirl effect. Drop spoonfuls of each batter into the prepared pans and gently swirl together with a knife—just enough to create a marbled look, but don’t overmix!

Step 7: Bake to Perfection

Evenly divide your batter between the prepared pans and bake for 25–30 minutes. When a toothpick inserted into the center comes out clean, your layers are ready. Let them cool in the pans for about 10 minutes before turning out onto wire racks to cool completely. This patience pays off!

Step 8: Make the Peppermint Frosting

For the frosting, beat the butter until smooth, then gradually add the powdered sugar. Pour in the heavy cream and peppermint extract, and whip everything until the frosting is light, fluffy, and almost cloud-like. Taste and adjust the peppermint if you want even bolder flavor.

Step 9: Assemble and Decorate

Once your cake layers have cooled, spread the peppermint frosting generously between them and over the top and sides. Finish with a snowfall of crushed peppermint candies. For a truly special finish, refrigerate the cake for about 15 minutes to let everything set before slicing and serving this unforgettable Festive Peppermint Cake.

How to Serve Festive Peppermint Cake

Garnishes

The crowning touch on your Festive Peppermint Cake is always a sprinkle of crushed peppermint candies right before serving. You can also add white chocolate shavings, sugared cranberries, or a drizzle of melted chocolate for a little extra flair and sweet contrast.

Side Dishes

This cake is a star all on its own, but it pairs wonderfully with a scoop of vanilla or peppermint ice cream. A mug of hot chocolate, coffee, or even a glass of cold milk is ideal for rounding out a cozy holiday dessert moment.

Creative Ways to Present

For parties, try cutting small, square slices and serving on a tiered stand. Individual cake rounds, mini loaf cakes, or cupcakes are perfect for gifting or dessert tables. You can even layer slices with whipped cream in glasses for an easy peppermint trifle!

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Festive Peppermint Cake tightly in plastic wrap or keep in an airtight container. Store in the refrigerator for up to 4 days. Let slices come to room temperature before enjoying for the best flavor and texture.

Freezing

This cake freezes beautifully! You can freeze the unfrosted cake layers, wrapped tightly in plastic and foil, for up to 2 months. Thaw overnight in the refrigerator before assembling and frosting. Frosted cake can also be frozen in slices, individually wrapped for easy treats later.

Reheating

Gently bring chilled cake to room temperature for about 30–45 minutes before eating. There’s no need to reheat in the oven or microwave, as the frosting and cake are best enjoyed soft and fresh.

FAQs

Can I make Festive Peppermint Cake ahead of time?

Absolutely! You can bake the cake layers a day in advance and frost the cake right before serving. Store the layers covered at room temperature or in the refrigerator for convenience.

Is it okay to use peppermint oil instead of extract?

Use caution: peppermint oil is much stronger than extract. If you wish to use oil, start with just a few drops and taste as you go—it packs a punch!

Can I make Festive Peppermint Cake gluten free?

Yes, you can substitute a good-quality 1:1 gluten-free all-purpose flour blend. Just be sure to check that your baking powder and candies are gluten free as well.

How do I get the red-and-white swirl effect?

Simply divide your batter in half and tint one portion with red gel food coloring. Spoon dollops of each batter into the pans and swirl gently with a knife for those eye-catching peppermint ribbons!

Will this recipe work for cupcakes?

Definitely! The batter yields about 24 cupcakes. Bake at 350°F (175°C) for 16–18 minutes or until a toothpick comes out clean.

Final Thoughts

If you’re ready to spread a little holiday magic, Festive Peppermint Cake is your ticket to pure seasonal joy. With its charming peppermint flavor, eye-catching swirl, and the happiest crunch of candy on top, this cake is sure to become a family favorite tradition. I can’t wait for you to try it, share it, and spark smiles at your next celebration!

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