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Holiday Peppermint Cake

A festive, fluffy peppermint cake layered with creamy peppermint frosting and garnished with crushed candy canes.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 3 eggs large
  • 1.5 tsp peppermint extract
  • 1 cup milk or buttermilk
  • 1 cup cocoa powder optional
Frosting
  • 1 cup cream cheese or butter softened
  • 2 cups powdered sugar
  • 1 tsp peppermint extract
  • 2-3 tbsp heavy cream or milk
  • 0.5 cup crushed candy canes for garnish

Equipment

  • Mixing bowls
  • Cake pans
  • Wire racks
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C) and grease cake pans.
  2. Whisk together flour, baking powder, baking soda, salt, and cocoa powder if using.
  3. Cream butter and sugar until fluffy.
  4. Beat in eggs one at a time, then peppermint extract.
  5. Alternate mixing in dry ingredients and milk until smooth.
  6. Divide batter into pans and bake for 25–30 minutes.
  7. Cool cakes completely on wire racks.
  8. Prepare frosting by mixing cream cheese or butter with powdered sugar, peppermint extract, and cream.
  9. Frost and stack cake layers.
  10. Garnish with crushed candy canes and serve.

Notes

For a taller cake, double the recipe and use three layers. Store covered in refrigerator.