If you're looking for a new dessert to try this Christmas, look no further! This classic scratch-made white cake is infused with peppermint, topped with creamy peppermint buttercream frosting, and decorated with crushed candy canes.
This festive Christmas candy cane cake is perfect for the holidays! Why? Because Santa's favorite candy is peppermint! Just ask Louis Armstrong:
"And you gonna flip when Old Saint Nick takes a lick on the peppermint stick." (from Cool Yule)
Holiday Peppermint Cake
Cake Ingredients
3/4 cup unsalted butter, room temperature
1 1/2 cups sugar
3/4 cup sour cream, room temperature
1 tsp vanilla extract
1 Tbsp peppermint extract
6 large egg whites, room temperature
2 1/2 cups all purpose flour
4 tsp baking powder
½ tsp salt
3/4 cup milk, room temperature
1/4 cup water, room temperature
Peppermint Buttercream Ingredients
2 cups unsalted butter, softened
5-8 cups powdered sugar
4 tsp vanilla extract
¼-½ tsp peppermint extract
1 tsp salt
2-4 Tbsp heavy whipping cream (optional)
Garnish
broken candy canes
To Make the Cake
- Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F.
- In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes.
- Add sour cream, vanilla, and peppermint extract and mix until well combined.
- Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
- Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.
- Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
- Divide the batter evenly between the cakes pans and bake for about 21-23 minutes, or until a toothpick comes out with a few crumbs.
- Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
To Make the Frosting
- Add butter to a large mixing bowl. Beat butter on high for 1-2 minutes, scraping down sides and bottom of bowl with a rubber spatula.
- Add powdered sugar one cup at a time, starting mixer on low speed. Slowly increase speed to high, mixing until smooth after each addition (about 30 seconds or so for each cup). Scrape down bowl every 2-3 cups. If mixture looks grainy, add a small splash of cream when you scrape the bowl.
- After adding 5 cups powdered sugar, add vanilla, ¼ teaspoon peppermint, and salt and mix until fully combined. Taste, adding more peppermint if needed. (Do so cautiously, as the flavor intensifies with time, especially in the refrigerator.) Depending on your brand of peppermint, you may need to use more than ½ teaspoon.
- Taste your frosting and keep adding sugar, this time ½ cup or less at a time, until it reaches your desired thickness. Add cream as needed, in small splashes, to smooth out the frosting.
- Once you’re happy with the taste and thickness, scrape down the bowl again then beat on high for 3-5 minutes.
- Once the frosting is light and fluffy and fully blended, use a rubber spatula or wooden sppon to stir vigorously by hand for about a minute, or until you no longer see any air pockets as you stir.
To Assemble the Cake
- Once cakes have completely cooled, use the frosting to generously frost in between layers, the sides, and the top.
- Sprinkle frosted cake with chopped candy canes before serving. (Candy canes can sometimes soften when exposed to moisture, so make sure to add them close to the time you are serving the cake.)
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