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Ingredients
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- 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)
- 3 cups unsalted butter, softened
- 6 cups powdered sugar
- 2 tablespoons peppermint extract
- 5–6 tablespoons heavy whipping cream
- 3 cups crushed candy canes
Instructions
- Preheat oven to 350°F (175°C) and prepare three 9-inch round cake pans.
- Whisk together whole milk and peppermint extract in a small bowl.
- Cream softened butter and granulated sugar until light and fluffy.
- In a separate bowl, whisk together all-purpose flour and baking powder.
- Gradually alternate adding the milk mixture and dry ingredients to the butter and sugar mixture.
- Beat the egg whites until stiff peaks form and gently fold them into the batter.
- Divide the batter into two bowls, coloring one with red food coloring.
- Scoop red and white batter into prepared pans and swirl them gently.
- Bake for 23-26 minutes and cool completely before removing from pans.
- Level the tops of cooled cake layers with a cake slicer.
- Beat softened butter, powdered sugar, peppermint extract, and heavy cream for frosting until stiff peaks form.
- Assemble the cake by layering and frosting each layer.
- Decorate with crushed candy canes and reserved frosting.
Notes
Ensure all ingredients are at room temperature for optimal mixing.
Adjust the red food coloring amount based on your desired cake color.
- Prep Time: 20 minutes
- Cook Time: 26 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 36g
- Sodium: 190mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg