In my kitchen, this Holiday Peppermint Cake has become a festive favorite. Its delightful combination of soft, fluffy cake and creamy peppermint frosting brings the spirit of the holiday season to every gathering. Whether it’s a casual family dinner or an elegant holiday party, this cake always adds that special touch. Plus, it’s a remarkably simple recipe that even novice bakers can master, making it the perfect choice for spreading holiday cheer!
Why You’ll Love This Dish
Making this Holiday Peppermint Cake at home isn’t just about enjoying a delicious dessert it’s about sharing joy and warmth with family and friends. This recipe is quick to whip up, budget-friendly, and universally loved by kids and adults alike, making it an ideal choice for festive occasions or cozy get-togethers. Imagine the smiles on faces as they dig into this creamy, minty treat!
Time Breakdown
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 12
Step-by-Step Overview
Before we dive into the ingredients, let’s set the stage for making this delightful Holiday Peppermint Cake. You’ll start by mixing the cake batter, baking it to perfection, and then creating a luscious peppermint frosting. With the cake cooled, you’ll blend the frosting ingredients, spread it generously on the cake, and finish it with a sprinkle of crushed peppermint candy canes. Easy, right?
What You’ll Need
Gather these items to create your festive cake:
- 1 box white cake mix (15.25 oz.)
- 1/2 cup water
- 3 large eggs
- 1/4 cup vegetable oil
- 1/2 cup Torani Peppermint Flavoring Syrup
- 1/2 cup butter, softened (1 stick)
- 3 3/4 cups powdered sugar
- 3 – 4 tablespoons milk or water
- 2 teaspoons pure peppermint extract
- Crushed peppermint candy canes
Note: The peppermint syrup adds that special flavor kick, and you can always substitute with homemade syrup if you prefer. Make sure your ingredients are at room temperature for better mixing!
Directions to Follow
For the cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine the white cake mix, water, eggs, vegetable oil, and peppermint flavoring syrup. Beat on medium speed until well incorporated, about 2 minutes.
- Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, let the cakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
For the frosting:
- In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing on low speed until combined.
- Add in the milk (or water), peppermint extract, and beat on high speed for 2-3 minutes until fluffy.
Assembly Instructions:
- Place one cake layer on your serving platter. Spread a layer of frosting over the top.
- Add the second layer of cake and frost the top and sides of the entire cake.
- Finish by sprinkling crushed peppermint candy canes over the top of the frosted cake for a festive look!
Best Ways to Enjoy It
This Holiday Peppermint Cake is a showstopper that pairs wonderfully with a hot cup of cocoa or a glass of chilled milk. For an extra festive touch, consider serving it alongside vanilla ice cream or a light drizzle of chocolate sauce. It’s not just a dessert; it’s a celebration on a plate!
Keeping Leftovers Fresh
To keep your leftover cake delicious, store it in an airtight container at room temperature for up to 3 days. You can also refrigerate it for a week if you prefer it chilled. If you’d like to enjoy it later, feel free to freeze it! Wrap each layer tightly in plastic wrap and then foil, and it can last up to three months in the freezer.
Pro Chef Tips
- Room Temperature Ingredients: Allow your eggs and butter to come to room temperature before mixing to ensure a smoother batter.
- Avoid Overmixing: When combining your dry and wet ingredients, mix just until combined to avoid a dense cake.
- Creative Toppings: Experiment with different toppings like chocolate curls or a drizzle of white chocolate for variety!
- Chill the Frosting: If the frosting is too soft, refrigerate it for about 30 minutes before frosting the cake to make it easier to spread.
Creative Twists
Looking to switch things up? Here are some variations you can try:
- Chocolate Peppermint Cake: Substitute a chocolate cake mix for the white cake mix for a rich twist.
- Dairy-Free Option: Use a dairy-free butter alternative and almond milk to make this cake dairy-free without compromising on taste.
- Nutty Crunch: Add crushed walnuts or almonds into the cake batter for an added crunch and delightful flavor.
