Recipes and Cooking Peppermint Dream Cake Be the first to rate & review! Top this candy cane lookalike peppermint cake recipe with a fluffy white chocolate buttercream and plenty of crushed mints for one of the most refreshing and delicious Christmas cake recipes you'll ever taste. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on December 10, 2020 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 45 mins Stand Time: 30 mins Bake Time: 25 mins Cool Time: 10 mins Total Time: 45 mins Servings: 12 Ingredients 3 eggs 1 ½ cup all-purpose flour 1 ½ teaspoon baking powder ¼ teaspoon salt 1 ½ cup sugar ¾ cup milk 3 tablespoon 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 tablespoon butter 8 ounce high-quality white chocolate, chopped ½ teaspoon peppermint extract 2 cup whipping cream Directions 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. In a small bowl stir together flour, baking powder, and salt; set aside. 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. Gradually add sugar, beating on medium speed for 4 to 5 minutes or until light and fluffy. Add flour mixture; beat on low to medium speed just until combined. In a small saucepan heat and stir milk and butter over medium heat until butter melts. Add milk mixture and peppermint extract to batter, beating until combined. Divide batter in half. Pour half of the batter into one of the prepared baking pans. Stir red food coloring into the remaining batter. Pour red batter into the other baking pan. 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. Remove cakes from pans. Peel off waxed paper. Cool completely on wire racks. Cut each cake layer in half horizontally. To assemble, place a white cake layer on a serving plate. Spread 3/4 cup of the frosting evenly over the cake. Top with a red cake layer; spread evenly with 3/4 cup of the frosting. Top with the remaining white cake layer; spread evenly with 3/4 cup frosting. Top with the red cake layer. Spread frosting over top and sides of cake. 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 In a medium saucepan heat and stir whipping cream and butter over medium heat until butter melts. Remove from heat. Add white chocolate (do not stir). Let stand for 5 minutes. Whisk mixture until smooth. Stir in peppermint extract. In a large chilled mixing bowl beat whipping cream with an electric mixer on medium speed until soft peaks form (tips curl). 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. Rate it Print