Candy Cane Cake

Candy Cane Cake – Peppermint Layer Cake Recipe brings a little magic to your holiday celebrations. This cake made with layers of red and white, perfectly captures the spirit of winter festivities. As the aroma of peppermint fills your kitchen, each slice serves as a canvas of nostalgia, reminding you of childhood memories filled with candy canes and warm gatherings. Making this cake doesn’t have to be complex or daunting; it’s about sharing love and joy. With its moist texture and delightful frosting, each bite offers a festive explosion of flavor. So, roll up your sleeves, gather your ingredients, and let’s create something truly special together.

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Why This Recipe Works

The genius of this Candy Cane Cake – Peppermint Layer Cake Recipe lies in the perfect fusion of flavors. The sweet notes of peppermint extract combined with the creamy, buttery frosting create a cake experience that’ll make your taste buds dance with joy. Each bite offers a delightful burst of peppermint, while the soft texture of the cake invites you back for more.

Visually, the bright red and white layers are nothing short of stunning. When you slice into this cake, the festive colors make it a showstopper at any holiday gathering. It shines like a beacon of celebration that’s hard to ignore.

Why You’ll Love This Candy Cane Cake – Peppermint Layer Cake Recipe

This cake isn’t just a feast for the eyes; it’s incredibly moist and fluffy. Perfect for holiday celebrations, it captures the essence of winter festivities all in one slice. You’ll love how the nostalgic flavors of peppermint and candy canes evoke sweet memories of family gatherings, laughter, and the warmth of holiday cheer.

Moreover, it’s a crowd-pleaser! Friends and family won’t be able to resist asking for seconds. Its delightful combination of taste and visual appeal brings joyful moments back year after year. It really makes every festive occasion feel even more special.

Ingredients

• For the Cake:
• 1 cup whole milk
• 2 teaspoons peppermint extract
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 5 large egg whites

• Red food coloring (3-5 drops)

• For the Frosting:

• 3 cups unsalted butter, softened
• 6 cups powdered sugar
• 2 tablespoons peppermint extract

• 5-6 tablespoons heavy whipping cream

• For Decoration:

• 3 cups crushed candy canes

How to Make the Cake

Preheat and Prepare the Pans

First things first, preheat your oven to 350°F (175°C). Then, grab three 9-inch round cake pans and coat them with non-stick spray, making sure they’re ready for the batter.

Whisk Milk and Peppermint Extract

In a small bowl, whisk together the whole milk and peppermint extract. It’s the secret to getting that refreshing mint flavor throughout the cake. Set it aside while you continue with the other ingredients.

Cream Butter and Sugar

In the bowl of a stand mixer, cream together the softened butter and granulated sugar. Mix until the mixture is light and fluffy; this will add air to your cake, making it rise beautifully.

Combine Dry Ingredients

In another large mixing bowl, whisk together the all-purpose flour and baking powder. This step helps ensure an even distribution of the baking powder throughout the cake.

Alternate Adding Ingredients

Now, gradually alternate pouring your milk mixture and the dry ingredients into the butter and sugar mixture. Mix on medium speed until it all comes together nicely.

Beat Egg Whites

Rinse one of the mixing bowls, then use it to beat the egg whites. You want to whip them until stiff peaks form. Gently fold these airy egg whites into your cake batter; this will keep the cake light.

Color the Batter

Divide the batter evenly between two bowls. Keep one bowl white, adding 3-5 drops of red food coloring to the second bowl, mixing gently until you achieve your desired shade.

Fill the Pans

Scoop one cup each of red and white batter into each of the three prepared pans. Use a butter knife to swirl the batters gently so they create a lovely marbled effect.

Bake the Cakes

Pop the pans into your preheated oven and bake for 23-26 minutes. You can test doneness by inserting a toothpick into the center; it should come out clean. After baking, let the cakes cool completely before removing them from the pans.

Level the Cake Layers

Once cooled, carefully level the tops of your cake layers with a cake slicer. This will help everything stack nicely when you assemble your cake.

How to Make the Frosting

Beat Ingredients Together

In a standing mixer, beat together the softened butter, powdered sugar, peppermint extract, and heavy cream. Mix until you achieve stiff peaks. This airy frosting will complement the moist cake perfectly. Don’t forget to reserve about a cup of frosting in a piping bag for decoration later.

How to Assemble the Cake

Layer and Frost

Start by placing the first cake layer on a cake board or stand. Spread about a cup of frosting evenly on top. Layer another cake on top and repeat this process, covering the final layer with frosting on all sides.

Decorate with Candy Canes

Press the crushed candy canes onto the sides of the cake. This gives it a beautiful, festive look. Finally, pipe dollops of your reserved frosting on top and sprinkle with the remaining crushed candy canes for that extra touch.

Serving Suggestions

When serving, consider adding a dollop of whipped cream next to your slice of Candy Cane Cake. It pairs wonderfully with a hot cup of cocoa or peppermint tea, bringing warmth to each bite.

Tips for Success

• It’s best to ensure all ingredients are at room temperature for optimal mixing results.
• Feel free to adjust the amount of red food coloring based on how vibrant you want the cake to look.

Variations

Want to mix things up? Consider adding chocolate chips to the batter for a delicious chocolate-peppermint twist. Alternatively, you can substitute vanilla extract for the peppermint extract if you’re looking for a milder flavor.

Storage Tips

Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. If you want to save some for later, freeze the cake layers individually wrapped in plastic wrap and aluminum foil for up to 2 months.

FAQs

1. Can I use whole eggs instead of egg whites?
Yes, whole eggs will work, though the texture may be denser.

2. How do I make my cake moister?
Avoid overbaking, and consider adding a bit more milk if needed.

3. Can I use store-bought frosting?
Absolutely! While homemade adds extra flavor, store-bought can save time.

4. How do I prevent my cake from sticking?
You’ll want to coat your pans with non-stick spray and use parchment paper to make removal easier.

5. Is this cake suitable for freezing?
Definitely! Just wrap it well, and it’s perfect for future enjoyment.

With this Candy Cane Cake – Peppermint Layer Cake Recipe, you’ll create a dessert that not only looks delightful but also tastes heavenly. The peppermint and buttercream will warm hearts and fill your celebrations with joy. So, gather your friends and family, slice into that festive magic, and relish the sweet moments together!

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