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.
Sweet Buttercream Peppermint Cake
Write a review
Sweet Buttercream Peppermint Cake Ingredients
- 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
Peppermint Buttercream Frosting Ingredients
- 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
Sweet Buttercream Peppermint Cake Directions
- 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.
Peppermint Buttercream Frosting Directions
- 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.
White Apron Blog http://whiteapronblog.com/
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.
Make the Peppermint Buttercream Frosting: