Peppermint Bliss Cake

Get ready to delight your senses with the ultimate easy peppermint cake recipe, featuring a luscious peppermint frosting that’s simply irresistible. This old-fashioned, homemade delight promises a moist, delicious Christmas dessert that everyone will adore. Imagine beautiful layers, possibly with a hint of red and pink, creating a festive “surprise inside” effect, all bursting with a cool, invigorating mint flavor.

There’s nothing quite like a cake infused with the vibrant taste of peppermint to usher in the holiday spirit. Each bite delivers a refreshing coolness, making it the perfect festive treat. With crushed candies delicately folded into the mousse and generously sprinkled on the frosting, you have complete control over the intensity of the minty crunch. This is truly the best Christmas dessert to make and share with loved ones this season.

Why This Peppermint Cake Will Be Your Holiday Favorite

If you’re a fan of our Peppermint Fudge, you’ll be thrilled with this cake. While the fudge offers a rich, dense crunch, this peppermint cake provides a fluffy, moist, and beautifully layered alternative, ideal for feeding a crowd and impressing your holiday guests. It’s not just a dessert; it’s a centerpiece.

The beauty of this recipe lies in its versatility, especially when it comes to incorporating candy canes or other peppermint candies. You can add them to various components of the cake – the batter, the filling, the frosting, or simply as a garnish. For an extra touch of festive fun, consider melting peppermint candy into creative shapes to decorate the top of your cake, or even to create edible ornaments for your Christmas tree. This activity is wonderful for involving kids in the holiday baking process, making memories as sweet as the cake itself.

Just like our Peppermint Bark, you can choose between classic candy canes or round peppermint candies, depending on what’s available or on sale. While pre-crushed peppermints offer convenience, crushing them yourself can often be more cost-effective and allow for custom texture. The choice is entirely yours, leading to a truly personalized dessert.

Essential Ingredients for Your Peppermint Cake

Crafting this festive peppermint cake requires a selection of common baking staples, elevated by the luxurious addition of white chocolate. Here’s a detailed look at what you’ll need to create this holiday masterpiece:

• White Chocolate Chips: 6 oz, or a white chocolate bar broken into pieces and melted. This adds a subtle sweetness and richness to the cake batter, creating a perfectly moist texture.
• Eggs: Essential for structure and binding the ingredients, ensuring a tender crumb.
• Whole Milk: 1.5 cups, providing moisture and contributing to the cake’s tender consistency.
• Vanilla Extract: A classic flavor enhancer that complements the peppermint beautifully without overpowering it.
• All-Purpose Flour: The foundation of our cake, giving it body and structure.
• Granulated Sugar: 1 1/4 cups, for sweetness and to help achieve that desired golden crust.
• Baking Powder: Our primary leavening agent, ensuring the cake rises perfectly and has a light, airy texture.
• Salt: A pinch of salt balances the sweetness and enhances all the other flavors.
• Unsalted Butter: Softened to room temperature, 3/4 cup. Crucial for a rich flavor and tender texture in the cake. Room temperature butter creams beautifully with sugar.

Peppermint Cake from Scratch or with a White Cake Mix

Whether you prefer to bake from scratch or opt for a convenient boxed mix, this peppermint cake recipe is adaptable to your preference. Both methods yield a delightful result, though the homemade version offers a depth of flavor that’s hard to beat.

Using a Boxed White Cake Mix

For those times when you’re short on time but still want to create something special, a white boxed cake mix can be easily transformed into a fabulous peppermint cake. To elevate a standard mix, we recommend incorporating 1 box of instant vanilla pudding into the batter. This simple trick adds incredible moisture, making your cake far more tender and flavorful than a basic mix alone. Additionally, stir in 1/4 to 1/2 cup of finely crushed candy canes directly into the batter to infuse it with a distinct minty kick. Bake according to the box directions. Once cooled, use a store-bought tub of vanilla frosting and generously mix in or sprinkle more crushed peppermint candies on top for an effortless yet impressive finish.

The Perfect Peppermint Mousse and Frosting

The layers of this peppermint cake are enhanced by a divine peppermint mousse, offering a creamy, mint-infused contrast to the moist cake. You can also explore various frosting options to suit your taste and desired presentation.

• White Chocolate Chips: 5 oz, or a white chocolate bar broken into pieces and melted, forms the creamy base for our mousse.
• Heavy Cream (or Whipping Cream): 1 cup, whipped to light and fluffy peaks, gives the mousse its airy texture.
• Sour Cream: 1.5 tablespoons, adds a subtle tang and richness, balancing the sweetness.
• Crushed Peppermints: 1/2 cup, finely crushed, for that signature peppermint crunch and flavor in the mousse. This will transform it into a vibrant Peppermint Frosting or a light mousse layer.

For the middle layer, beyond the delightful peppermint mousse, you have several options to customize your cake. You could use a rich ganache, or simply melt chocolate chips in the microwave, allow it to cool slightly, and use that as a decadent chocolate layer. The possibilities for tailoring the flavor and texture of your cake are endless, allowing you to truly make it your own.

Step-by-Step Guide to Our Easy Christmas Cake Recipe

Follow these detailed instructions to create a show-stopping peppermint cake that will be the highlight of your holiday table.

1. Prepare Your Oven and White Chocolate: Preheat your oven to 350 degrees Fahrenheit (175°C). In a microwave-safe bowl, combine 6 ounces of white chocolate chips with 1/4 cup of the whole milk. Heat in 20-second increments, stirring after each, until the chocolate is smoothly melted. Set aside to cool to room temperature.
2. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this aside.
3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together at medium speed for about 2-3 minutes, until the mixture is light and fluffy. This step is crucial for incorporating air and achieving a tender cake crumb.
4. Add Eggs and Flavorings: Incorporate the eggs one at a time, beating well after each addition and scraping down the sides of the bowl to ensure everything is thoroughly combined. Stir in the vanilla extract and the cooled melted white chocolate mixture, mixing until just combined.
5. Alternate Wet and Dry Ingredients: Using a spatula, gently fold in the dry ingredients and the remaining milk, starting and ending with the flour mixture. Alternate adding the flour mixture and the milk, mixing just until all ingredients are incorporated. Be careful not to overmix, as this can lead to a tough cake.
6. Bake the Cake Layers: Evenly divide the cake batter between two 9-inch cake pans. For best results, line the bottoms of the pans with parchment paper or ensure they are thoroughly greased and floured (non-stick spray with flour works well). Bake in the preheated 350-degree oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean with only moist crumbs attached.
7. Cool the Cake: Once baked, run a knife around the edges of the pans to loosen the cakes. Invert them onto a wire cooling rack and allow them to cool completely to room temperature before frosting. This prevents the frosting from melting.
8. Prepare the Peppermint Mousse: While the cakes cool, prepare your mousse. In a small saucepan over low heat, gently melt the 5 ounces of white chocolate, sour cream, and half of the heavy whipping cream. Stir continuously until the mixture is just melted and smooth, then remove from heat. Let it cool, stirring occasionally for about 20 minutes, until it reaches room temperature.
9. Whip Cream and Fold in Mint: In a medium bowl, whip the remaining heavy cream until it forms light and fluffy peaks. Gently fold in the finely crushed peppermint candies. Then, carefully fold in the cooled white chocolate mixture. Place this peppermint mousse in the refrigerator for about 2 hours to chill until it’s almost set, making it easier to spread.
10. Assemble the Cake: Place the first cooled cake layer onto your serving plate, flat side up. Spread an even layer of the chilled peppermint mousse over the top. Carefully place the second cake layer on top, flat side down, aligning it evenly.
11. Frost and Decorate: Using an offset spatula, generously coat the top and sides of the entire cake with your chosen frosting. For a truly homemade touch, use our Peppermint Frosting recipe (link in recipe card below). Alternatively, use a ready-made tub of vanilla frosting and simply sprinkle extra crushed candy canes on top for an easy finish.
12. Add Crushed Candy Cane Garnish: For a stunning visual and textual element, scoop small handfuls of crushed peppermint candies and gently press them into the sides of the frosted cake. Apply enough pressure for them to adhere firmly to the frosting, repeating until the entire side of the cake is beautifully coated.
13. Chill Before Serving: Place the assembled and decorated cake in the refrigerator for at least an hour to allow the frosting to set. Store any leftovers in the refrigerator until you’re ready to enjoy them again.

Tips for a Perfectly Minty Cake

Achieving that perfect balance of mint flavor and beautiful presentation is key to a memorable holiday dessert. Here are some tips to ensure your peppermint cake is a showstopper:

• Ingredient Temperature Matters: Always ensure your butter and eggs are at room temperature. This allows them to cream together properly with the sugar, incorporating air and resulting in a lighter, more tender cake.
• Don’t Overmix: When combining the wet and dry ingredients, mix just until no streaks of flour remain. Overmixing can develop the gluten in the flour too much, leading to a dense and tough cake.
• Crushing Peppermints: The easiest way to crush peppermint candies or candy canes is to place them in a sturdy Ziploc bag and gently hit them with a rolling pin or the flat side of a meat tenderizer. Control the size of the pieces to your preference – fine dust for flavor, larger chunks for texture.
• Achieving “Surprise Inside” Color: If you desire the red and pink “surprise inside” effect, you can divide a small portion of your peppermint mousse or even a part of the cake batter and tint it with a few drops of red or pink food coloring before layering.
• Testing for Doneness: The toothpick test is reliable! Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, your cake is ready.
• Cool Completely: Resist the urge to frost a warm cake. A completely cooled cake (room temperature) is essential to prevent your frosting from melting and sliding off.

Serving, Storage, and Delicious Variations

The exterior of your peppermint cake offers a canvas for creativity! While crushed candies are a classic choice, don’t limit yourself. For a more subtle approach, a plain Cream Cheese Frosting Without Butter offers a delightful tangy contrast. Chocolate pairs exceptionally well with mint, so garnishing with chocolate sprinkles, a drizzle of chocolate ganache, or even chocolate shavings would be a winning combination.

For an even more intense mint flavor, consider folding a small amount of peppermint extract (start with 1/4 teaspoon and add more to taste) into your frosting or even directly into the cake batter. A touch of vanilla extract can also enhance the overall aroma. Feel free to mix and match these flavor boosters based on your taste preferences. If you have leftover chocolate peppermint cake, ensure its freshness by wrapping the cut sides tightly with plastic wrap, pressing the wrap directly against the exposed cake. Store it in the refrigerator for up to 3 days for the best quality and flavor.

To further enhance your holiday celebration, consider serving this cake alongside other festive treats. We love pairing it with our Christmas Bar Cookies or a warm cup of coffee topped with homemade Peppermint Chocolate Cold Foam for an extra touch of minty magic. These pairings can transform a simple dessert into an unforgettable holiday experience.

Peppermint Cake

By Justine

Easy peppermint cake layered with homemade frosting, a moist and delicious Christmas dessert everyone loves. This pretty red and pink cake brings a festive pop of mint to any holiday table.

Prep time: 15 mins | Cook time: 23 mins | Servings: 12

Equipment

• 2 9-inch cake pans
• 2 bowls

Ingredients

For the Peppermint Cake Layers:

• 6 oz white chocolate chips, or bar broken and melted
• 3 large eggs
• 1.5 c whole milk
• 2 tsp vanilla extract (link to product)
• 2.5 c all purpose flour
• 1 1/4 c granulated sugar (link to product)
• 2.5 tsp baking powder
• 1/2 tsp salt (link to product)
• 3/4 c unsalted butter, softened to room temperature (link to product)

For the Peppermint Mousse & Frosting:

• 5 oz white chocolate chips, or bar broken and melted
• 1 c heavy cream or whipping cream
• 1.5 tbsp sour cream
• 1/2 c peppermints, crushed
• Peppermint Frosting (for outer coating, optional)

Instructions

1. Prepare Cake Batter: Preheat your oven to 350°F (175°C). In a microwave-safe bowl, melt 6 oz white chocolate with ¼ c milk in 20-second intervals until smooth. Set aside to cool. In another bowl, whisk together flour, baking powder, and salt.
2. In a large mixing bowl, cream softened butter and sugar together at medium speed for 2-3 minutes until light and fluffy. Add eggs one at a time, mixing well after each. Scrape down the bowl sides. Stir in vanilla and the cooled melted white chocolate.
3. Using a spatula, gently fold in the dry ingredients, alternating with the remaining milk, beginning and ending with the flour mixture. Mix until just combined.
4. Evenly divide batter between two 9-inch cake pans (lined with parchment paper or greased/floured). Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool on a wire rack to room temperature.
5. Prepare Peppermint Mousse: In a small pan over low heat, gently melt 5 oz white chocolate, sour cream, and half of the whipping cream. Stir continuously until smooth. Remove from heat and cool for about 20 minutes, stirring occasionally.
6. In a medium bowl, whip the remaining heavy cream until light and fluffy. Gently fold in the finely crushed peppermint candies, then fold in the cooled white chocolate mixture. Refrigerate for about 2 hours until almost set.
7. Assemble Cake: Place the first cooled cake layer flat side up on your serving plate. Spread the peppermint mousse evenly over the top. Place the second cake layer, flat side down, evenly on top.
8. Frost the Cake: Frost the top and sides of the cake with an even layer of your chosen frosting. (Use the linked homemade Peppermint Frosting recipe or a ready-made vanilla frosting with crushed candy canes).
9. Decorate: Using your hands, scoop a small handful of crushed peppermint candies and gently press them into the sides of the cake, ensuring they stick to the frosting. Repeat until the entire side is coated.
10. Refrigerate the cake for at least an hour to allow the frosting to set before serving. Store any leftover cake in the refrigerator.

Nutrition

Additional Info

Course: Dessert

Cuisine: American