This white layer cake with gooey peppermint-flavored frosting and crushed candy canes is a project but so worth it. Try it for the holidays for an extra festive dessert.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 16
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.
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The Liberator (The Liberator Channel)
[email protected]This cake was just okay. It wasn't bad, but it wasn't amazing either.
Marqis Merriwether
[email protected]I'm not sure I would make this cake again. It was a lot of work and it didn't turn out as good as I hoped.
William Holton
[email protected]This cake was a lot of work, but it was worth it. It was absolutely delicious.
sylvia christopher
[email protected]I'm not a big fan of peppermint, but this cake was surprisingly good. The frosting was creamy and minty, and the cake was moist and fluffy.
Ndip Kate
[email protected]This cake was a disappointment. It was dry and the frosting was too sweet.
Otaku Weeb
[email protected]I would definitely recommend this cake. It was easy to make and it tasted great.
Smart Mian
[email protected]This cake was a bit too sweet for me, but my kids loved it.
usual suspect
[email protected]The cake was beautiful, but it was a little too minty for my taste.
Hamid Reesh
[email protected]This cake was perfect for a Christmas party. It was festive and delicious.
shoaib asad
[email protected]I would definitely make this cake again. It was a big hit at my party.
Seif Mahran
[email protected]The cake was a little dry, but the frosting was delicious.
Zaffar Ali Hussaini
[email protected]This cake was easy to make and it turned out beautifully. The frosting was a little too sweet for my taste, but overall it was a great cake.
Ahsantahir Tahir
[email protected]I followed the recipe exactly and the cake turned out great! My friends and family loved it.
Md Baca
[email protected]This cake was delicious! The peppermint flavor was perfect, and the cake was moist and fluffy. I would definitely make this cake again.
Salim Md
[email protected]I made this cake for my family and they loved it! The cake was light and fluffy, and the frosting was creamy and minty. The candy canes on top added a nice touch of sweetness and crunch.
Ame Tome
[email protected]This peppermint layer cake was a hit at my holiday party! The frosting was creamy and minty, and the cake was moist and fluffy. I loved the candy cane pieces in the frosting, they added a nice crunch and extra peppermint flavor.