The sweet aroma of peppermint wafts through the air, mingling with the rich scent of chocolate. You’re not dreaming; it’s time for the Holiday Peppermint Cake, a festive delight that brings smiles and a sprinkle of magic to any gathering. Imagine fluffy layers of chocolate cake infused with refreshing peppermint frosting, each bite transporting you to a winter wonderland.
This cake isn’t just about flavor; it’s about creating memories. Picture a cozy holiday gathering, laughter echoing around the table as you serve this delightful treat. The vibrant colors and candy cane garnishes make it a showstopper that everyone will rave about for years to come. Get ready for an unforgettable flavor experience!
Why You'll Love This Recipe
- The Holiday Peppermint Cake is incredibly easy to make, ensuring you spend more time enjoying than cooking.
- Its perfect balance of chocolate and mint creates a flavor harmony that’s simply irresistible.
- This cake is visually stunning, adorned with festive decorations that elevate any holiday table.
- It’s versatile enough for Christmas parties or New Year’s celebrations, making it the ultimate festive dessert.
Ingredients for Holiday Peppermint Cake
Here’s what you’ll need to make this delicious dish:
- All-Purpose Flour: This is your foundation for a light and fluffy cake, so be sure to use fresh flour for best results.
- Cocoa Powder: Choose unsweetened cocoa powder to give your cake that rich chocolate flavor without added sugar.
- Baking Powder: Essential for making the cake rise; double-check the expiration date to ensure freshness.
- Sugar: Granulated sugar adds sweetness and helps create that lovely crumb in your cake.
- Eggs: These bind everything together and add moisture; use large eggs for consistency in baking.
- Milk: Whole milk works best for adding richness but feel free to substitute with almond or oat milk if preferred.
- Butter: Softened butter gives your cake that delightful buttery flavor; don’t skip this ingredient!
- Peppermint Extract: The star of the show! Use pure peppermint extract for an authentic holiday flavor.
- Powdered Sugar: Essential for your frosting; sifting it makes for an extra smooth texture.
- Candy Canes: Crushed candy canes not only add crunch but also provide that festive touch on top of your cake.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Holiday Peppermint Cake
Follow these simple steps to prepare this delicious dish:
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C) and grease two round cake pans with butter or cooking spray. You want those cakes sliding out like they’ve just won a race!
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together flour, cocoa powder, baking powder, and sugar until combined. Consider this your dry mix party—everyone gets along splendidly!
Step 3: Mix Wet Ingredients
In another bowl, beat the eggs, milk, melted butter, and peppermint extract until smooth. Pour this mixture into the dry ingredients and mix until just combined; over-mixing leads to dense cake—nobody wants that!
Step 4: Bake the Cakes
Divide the batter evenly between the prepared pans and bake in the preheated oven for about 25-30 minutes or until a toothpick inserted comes out clean. While they bake, take a moment to dance around your kitchen—it’s good exercise!
Step 5: Cool Your Cakes
Once baked, remove them from the oven and let them cool in their pans for about ten minutes before transferring them onto wire racks to cool completely. Patience is key here; nobody likes molten lava cakes unless it’s intentional!
Step 6: Frost and Decorate
Prepare frosting by mixing softened butter with powdered sugar and peppermint extract until fluffy. Spread generously between layers and all over the top of the cooled cakes. Sprinkle crushed candy canes on top like edible confetti—it’s party time!
Transfer to plates and slice into wedges full of peppermint joy! Serve this delightful Holiday Peppermint Cake at your next festive gathering or simply indulge at home while binge-watching holiday movies (we won’t tell). Enjoy every minty bite!
You Must Know
- This delightful Holiday Peppermint Cake is not just a treat for the eyes; it’s a festive celebration in every bite.
- The vibrant red and white layers will brighten up any holiday table, making it perfect for gatherings.
- Plus, it’s surprisingly easy to whip up!
Perfecting the Cooking Process
Start by baking the cake layers first, allowing them to cool completely. While they cool, prepare the peppermint frosting and any decorations. Assemble your cake once everything is ready to ensure a smooth process.
Add Your Touch
Feel free to swap out the peppermint extract for vanilla or chocolate if mint isn’t your thing. You can also add crushed candy canes as a topping for extra crunch and flavor.
Storing & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. Simply let it come to room temperature before serving.
Chef's Helpful Tips
- Always make sure your ingredients are at room temperature before mixing for better incorporation.
- Use high-quality peppermint extract; it truly elevates the flavor.
- Don’t rush cooling—it’s crucial for stacking layers without crumbling!
My cousin once made this Holiday Peppermint Cake for our family Christmas party, and let’s just say it disappeared faster than Santa down a chimney! Everyone raved about it, and I vowed to never miss out on making it again.
FAQs:
What ingredients do I need for Holiday Peppermint Cake?
To make a delicious Holiday Peppermint Cake, gather the following ingredients: all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. You will also need eggs, whole milk, vegetable oil, vanilla extract, and peppermint extract. For the frosting, use butter, powdered sugar, heavy cream, and crushed peppermint candies to create that festive touch. This combination of flavors makes the cake rich and refreshing—a perfect treat for the holiday season.
How long does it take to bake Holiday Peppermint Cake?
Baking your Holiday Peppermint Cake typically takes about 25 to 30 minutes at 350°F (175°C). Start by preheating your oven and preparing your cake pans with parchment paper or non-stick spray. Once you pour the batter into the pans, place them in the oven and keep an eye on them. A toothpick inserted into the center should come out clean when the cakes are fully baked. Allow them to cool before frosting for best results.
Can I make Holiday Peppermint Cake ahead of time?
Yes, you can certainly make your Holiday Peppermint Cake ahead of time! To do this, bake the cake layers and let them cool completely. Wrap each layer tightly in plastic wrap and refrigerate or freeze them until you are ready to frost and serve. If freezing, be sure to thaw them overnight in the fridge before frosting. Preparing in advance allows you to enjoy more time with family during busy holiday gatherings.
What are some variations of Holiday Peppermint Cake?
There are many delightful variations for your Holiday Peppermint Cake! For a twist on flavor, consider adding chocolate chips or swapping out vanilla extract for almond extract. You can also experiment with different types of frosting—try a ganache made from dark chocolate or a cream cheese frosting for added richness. For those who love a crunch factor, sprinkle extra crushed peppermint candies on top or add layers of crushed cookies between layers for texture.
Conclusion for Holiday Peppermint Cake:
In summary, the Holiday Peppermint Cake is a delightful treat that blends rich chocolate with refreshing peppermint flavors. With simple ingredients like flour and cocoa powder combined with festive touches such as crushed peppermint candies in the frosting, this cake is sure to impress at any holiday gathering. Whether you choose to bake it fresh or prepare ahead of time, this recipe offers flexibility and deliciousness in every bite. Enjoy creating this seasonal masterpiece!
Holiday Peppermint Cake
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Approximately twelve servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Experience the festive joy of our Holiday Peppermint Cake, featuring rich chocolate layers and refreshing peppermint frosting that will dazzle your guests at any celebration.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 3 large eggs
- 1 cup whole milk (or almond/oat milk)
- ½ cup melted butter
- 1 tsp pure peppermint extract
- 1 cup softened butter
- 4 cups powdered sugar
- 2 tsp pure peppermint extract
- Crushed candy canes (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and grease two round cake pans with butter or cooking spray.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until combined.
- In another bowl, beat the eggs, milk, melted butter, and peppermint extract until smooth. Pour this mixture into the dry ingredients and mix until just combined.
- Divide the batter evenly between the prepared pans and bake for about 25-30 minutes or until a toothpick inserted comes out clean.
- Allow cakes to cool in pans for about ten minutes before transferring them to wire racks to cool completely.
- In a mixing bowl, combine softened butter with powdered sugar and peppermint extract until fluffy.
- Spread frosting generously between layers and over the top of the cooled cakes.
- Sprinkle crushed candy canes on top for decoration.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 35g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Please ensure all ingredients are at room temperature for better mixing. You may substitute cream cheese frosting for an extra rich flavor if desired. If you have leftovers, store them in an airtight container at room temperature for up to three days.
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