Best 5 Peppermint Layer Cake Recipes

PEPPERMINT LAYER CAKE WITH CANDY CANE FROSTING

Steps:

• Make the cake: Position racks in the middle and lower thirds of the oven and preheat to 350 degrees F. Lightly butter three 8-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust with flour, tapping out the excess. Sift the flour, baking powder and salt into a medium bowl. Combine the milk and the vanilla and peppermint extracts in a small bowl; set aside.
• Beat the butter in a large bowl with a mixer on medium speed until smooth, about 1 minute. Gradually beat in 1 cup sugar, then increase the mixer speed to high and continue beating until light and fluffy, about 5 minutes.
• Reduce the mixer speed to low and add the flour mixture in 3 additions, alternating with the milk mixture, beginning and ending with the flour mixture, until just combined. Scrape down the side of the bowl, then increase the mixer speed to medium and beat until smooth, about 5 more minutes.
• In a separate large bowl (using clean beaters), beat the egg whites with a mixer on high speed until foamy. Gradually add the remaining 1/2 cup sugar and continue beating until stiff, shiny peaks form, about 6 minutes. Using a rubber spatula, gently fold the whites into the batter in 3 additions until combined.
• Divide the batter evenly among the prepared pans. Bake, switching the position of the pans about halfway through, until a toothpick inserted into the center comes out clean, about 20 minutes. Let the cakes cool 10 minutes in the pans, then run a knife around the edges and invert onto racks to cool completely. Peel off the parchment. (The cakes can be made up to 1 day ahead; wrap in plastic and store at room temperature.)
• Make the frosting: Fill a medium saucepan with 1 to 2 inches of water and bring to a simmer over medium-high heat. Combine the sugar, corn syrup, egg whites, 2 tablespoons water and the salt in a heatproof bowl and set over the saucepan (do not let the bowl touch the water). Whisk until the sugar dissolves and the mixture registers 165 degrees F on a candy thermometer, about 8 minutes. Remove the bowl from the pan and beat with a mixer on medium speed until soft peaks form, about 5 minutes. Increase the mixer speed to high and beat until fluffy and cool, about 4 more minutes. Add the vanilla and peppermint extracts and beat until combined, 1 more minute.
• Assemble the cake: Place 1 cake layer on a platter and spread 1 cup frosting on top; sprinkle with about 2 tablespoons crushed candy canes. Top with another cake layer, spread with 1 cup frosting and sprinkle with another 2 tablespoons crushed candy canes. Top with the final cake layer, then frost the top and side of the cake with the remaining frosting. Sprinkle more crushed candy canes on top.

SHORTCUT PEPPERMINT LAYER CAKE

Steps:

• Preheat oven to 350°. Line bottoms of three greased 8-in. round baking pans with parchment; grease paper., Prepare cake mix batter according to package directions. Remove 1-1/3 cups batter to a small bowl; stir in 1 tablespoon cocoa, 1/4 teaspoon extract and if desired, 1/2 teaspoon food coloring until blended. , Transfer plain batter to prepared pans. Top with red batter. Cut through batter with a knife to swirl. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., Mix 1 cup frosting with remaining 1 tablespoon cocoa, 1/8 teaspoon extract and if desired, 1/2 teaspoon food coloring. Place one cake layer on a serving plate; spread with 1 cup plain frosting. Repeat layers. Top with remaining cake layer. Frost sides of cake with remaining plain frosting. Spread red frosting over top of cake. Gently press baking chips into frosting on top of cake. Refrigerate leftovers.

CHRISTMAS 7 UP MARBLED PEPPERMINT LAYER CAKE

Steps:

• 1. Preheat oven to 350 degrees F. Spray with Bakers Joy or cooking spray 3 - 9 inch cake pans and set aside till needed.
• 2. In a large bowl, add the softened butter, oil and sugar. Beat until light and fluffy and no grains remain in batter about 5 minutes or so. Then add eggs one at a time. Beat well after each addition.
• 3. Measure flour into a small bowl and gradually add to sugar mixture, alternately with 7 Up. Blend until thourgly mixed.
• 4. Remove about 2/3 of batter into a separate bowl and add red food color according to the shade of pink that you would like. Stir with a spoon to blend well.
• 5. Now alternate by adding the pink and white cake batter into each of the 3 cake pans using a spoon for each color. Use what ever pattern you prefer, but I alternated a spoon of pink and then a spoon of white till all was evenly distributed among all 3 pans.
• 6. Bake in preheated 350 degree F. Oven for 35 to 38 minutes or until center of cake comes out clean when tested with a tooth pick. Remove from oven and let sit for 10 minutes then cool completely on a wire rack, before frosting.
• 7. For the Frosting- Add softened butter, crisco & powdered sugar into a medium size bowl, then start off slowly beat with wire whisk or beaters & beat till creamy and smooth, add evaporated milk, and peppermint extract then beat till completely blended.Invert first layer onto cake platter & top with frosting. Top frosting with raspberry fruit filling between each layer if desired. It does add another dimension in flavor. Can add a few drops of red food cororing if desired to tint pink, or leave plain and garnish with Hershey's candy cane kisses and mini peppermint canes if desired.
• 8. Serve Proudly to your guest. This cake is moist, airy & light, now sit back and wait for the compliments. You have done yourself proud.

PEPPERMINT LAYER CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease 2 (8-inch) round cake pans with shortening and lightly flour, or spray with baking spray with flour.
• Make cake mix as directed on box, using water, oil and eggs and adding mint extract. Pour batter into pans. Bake as directed for 8-inch rounds. Cool 10 minutes; remove from pans to cooling racks. Cool completely. Cut each cake layer horizontally to make 2 layers. (Mark side of cake with toothpicks and cut with long, thin serrated knife.)
• Tint 1 container frosting with red food color. Tint 1 cup frosting from second container with green food color. Leave remaining frosting white.
• Place 1 cake layer, cut side up, on serving plate; spread with half of red frosting to within 1/2 inch of edge. Top with second cake layer, cut side down; spread with green frosting. Top with third cake layer, cut side up; spread with remaining red frosting. Top with remaining cake layer. Spread white frosting on top and side of cake. Freeze 1 hour.
• Place red and green round peppermint candies on bottom edge of cake. Break candy canes into large pieces; place in center of cake.

PEPPERMINT LAYER CAKE

Steps:

• 1. PEPPERMINT LAYER CAKE (LAYER 1 - White Layer) - (Make 1 & 1/2 of this recipe for X-Lg. Cake Pan & only 1 recipe if you are using the usual cake pan- (9 x 13). · 1 box (15.25 Oz.) Pillsbury WHITE cake mix 1 box - (4-serving) instant sugar-free/fat-free French vanilla pudding/pie filling mix 1/2 C. - FAT-FREE, 1 or 2% milk 1/4 C. - water 1/4 C. - canola oil 2 Lg. - eggs 2 Lg. - egg whites 1 C. - Vanilla 'light' yogurt Peppermint Layer Cake (LAYER 2 - Red layer) 1/2 box- (About 1-1/2 cups) Pillsbury White Cake Mix (from 15.25 oz. box). 1/2 box(of 4-serving) instant sugar-free/fat-free French vanilla pudding/pie filling mix 1/4 C. Fat-Free, or 1% or 2% milk 1/8 C. water 1/8 C. canola oil 1 - Lg. Egg 1 - Lg. Egg white 1/2 C. - Vanilla 'Light' Yogurt 1/2 - tsp. pure peppermint extract 1 - 2 Tbsp. Red Food Coloring 3/4 - C. 'Andes' 'Peppermint Crunch' Baking Chips Directions: 1. Preheat oven to 325 degrees F. 2. Spray X-Large rectangular pan with 'BAKERS JOY' cooking spray. 3. In large mixing bowl, beat all ingredients (for layer 1) together until well blended. (Mixture will be thick) 4. In med. mixing bowl, beat all ingredients (for layer 2) together until well blended. (Mixture will be thick) 5. Pour (Layer 1) batter to prepared pan and spread evenly. 6. Repeat for Layer 2 (Red layer) and spread mix carefully & evenly on top of layer 1. 7. Bake approx. 35to 40 minutes or until inserted toothpick comes out clean. 8. Cool cake about 10-15 minutes on baking rack. 9. Invert onto sheet cake serving surface. (Cake taker or cake board-like bakery uses). 10. Frost with Peppermint Frosting. (See recipe) 11. Decorate as desired. (Andes Peppermint crunch or crushed peppermint candies are a nice touch.) 12. Refrigerate cake in airtight container until ready to serve ... Overnight in refrigerator & Cover & refrigerate any leftovers.)
• 2. Peppermint Frosting Ingredients: 8 Oz. - softened or whipped cream cheese 2 C. - powdered sugar 1/4 tsp. - peppermint extract 1 to 2 Tbsp. - red food coloring One - 12 Oz. container cool whip, thawed *Peppermint candies (crushed) or 'Andes' Peppermint Crunch (Optional) Directions: 1. Mix softened cream cheese and powdered sugar until well blended. 2. Add peppermint extract and red food coloring and continue to blend. 3. Fold in Cool Whip. 4. Spread over cooled cake. 5. Decorate as desired.