This is a great cake for holiday parties. It’s light and moist with a fresh, crisp peppermint flavor.
I don’t add any mint to the cake batter, keeping it exclusively in the frosting. Since the layers are thin, and there’s frosting between each one, I think it’s the perfect amount of mint. However, you could add some to the batter with the milk, if you desire. Just be careful, too much mint makes things taste like toothpaste.
- 2 cups sugar
- 1 cup butter, softened
- 1 cup milk
- 2 teaspoons vanilla
- 3 cups cake flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 5 egg whites
- 4 cups powdered sugar
- ¾ cup butter, softened
- ½ cup cream
- 2 teaspoons vanilla extract
- 5 drops peppermint oil
- ½ teaspoon salt
- 1-2 crushed candy canes for decoration
- Preheat oven to 350 degrees F, and line bottoms of 3 (9-inch) cake pans with parchment paper. Coat sides and parchment with non-stick spray for baking, or grease and flour them.
- In the bowl of a stand mixer, combine butter and sugar, and beat for about 10 minutes. Scrape down sides regularly. The mixture should be very light and fluffy.
- Meanwhile, in a large mixing bowl, combine cake flour, baking powder, and salt. Set aside.
- Stir together milk, vanilla, and peppermint oil (if you're using it.)
- Alternately add 1/3 dry ingredients to the butter mixture then ½ of the milk. Beginning and ending with the flour. Mix thoroughly between each addition.
- Beat egg whites until stiff peaks form, and then gently fold into batter.
- Divide batter evenly between prepared pans, and bake at 350 degrees for 20-23 minutes or until a pick inserted into the center comes out clean. Cool in pans on wire racks for 10 minutes, then remove from pans. Discard parchment paper, and cool completely.
- Spread with Peppermint Buttercream Frosting.
- Beat all ingredients until light, smooth, and fluffy. Spread on cake
- You can decide whether or not you want to put peppermint oil in the cake batter, but definitely put it in the frosting.
Preheat oven to 350 degrees F, and line bottoms of 3 (9-inch) cake pans with parchment paper. Coat sides and parchment with non-stick spray for baking, or grease and flour them.
In the bowl of a stand mixer, combine:
2 cups granulated sugar
1 cup butter, softened
Beat for about 10 minutes, scraping down sides regularly.
The mixture should be very light and fluffy.
Stir together:
1 cup milk
2 teaspoons vanilla
3-5 drops peppermint oil, optional
In a large mixing bowl, combine:
3 cups cake flour
1 tablespoon baking powder
½ teaspoon salt
It’s really important that you use CAKE flour in this recipe. If you don’t have any, don’t worry. It’s really easy to make your own out of all-purpose flour. Click here for directions on how to make cake flour.
Alternately add 1/3 dry ingredients to the whipped butter and sugar, and mix to incorporate fully. Then …
… add ½ of the milk., and mix.
Add another 1/3 dry ingredients, …
… the other ½ of the milk, …
… and the last of the dry ingredients. Be sure to mix and scrape the sides of the bowl between each addition.
Beat egg whites (in either a glass or metal bowl) until stiff peaks form, and …
… then gently fold into batter.
Don’t beat or over-mix.
Divide batter evenly between prepared pans, and bake at 350 degrees for 20-23 minutes.
When they’re done, they’ll be golden, and a pick inserted in the center will come out clean.
Cool in pans on wire racks for 10 minutes, then …
… remove from pans. Discard parchment paper, and …
… cool completely. (about 1 hour)
Make the Peppermint Buttercream Frosting:
Combine:
½ cup cream
5 drops peppermint oil
In a large mixing bowl, combine:
4 cups powdered sugar
¾ cup butter, softened
2 teaspoons vanilla extract
½ teaspoon salt
and add
½ cup cream
5 drops peppermint oil
Beat until very light and fluffy. If it’s too dry, add a few drops of cream. If it’s too sticky, add a little powdered sugar to adjust.
Spread 1 cup frosting on each layer and the remainder on the sides and top.
Crush enough candy canes or peppermints to make about 1 cup pieces.
Sprinkle crushed candy onto sides and top edge.
I like to sprinkle just the edge, but you can do it however you like.
Slice, and ….
… serve.
It’s sweet, creamy, and minty. YUM!