Peppermint Dream Cake
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.
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Peppermint Dream Cake
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 degrees 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.
From the Test Kitchen
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.
Fluffy White Chocolate Frosting
Directions
- 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.
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Reviews (6)
Peggy
1078 Days Ago
I made this cake and was somewhat disappointed. Was expecting the cake layers to be light and fluffly - however, the cake was very dense. The layers were so thin - looked nothing like the picture to be able to cut into four layers. I was so disappointed the first time - I made it a second time, with same results.
Kate Amaezechi
1764 Days Ago
We had this cake and it was so incredible. Thanks to my sister for taking the time to make it.
Anonymous
1782 Days Ago
Cassandra, it's 2-1/2 cups total for the frosting BUT you use the amounts separately. They list the ingredients in order of use in the recipe.
1. Heat the 1/2 c whipping cream and butter, then follow the rest of the steps up to and including the peppermint extract.
2. Whip the 2 cups whipping cream until soft peaks form and fold that in the peppermint mixture. The whipped cream gives volume and a lighter texture.
1. Heat the 1/2 c whipping cream and butter, then follow the rest of the steps up to and including the peppermint extract.
2. Whip the 2 cups whipping cream until soft peaks form and fold that in the peppermint mixture. The whipped cream gives volume and a lighter texture.