Peppermint Candy Three Layer Cake

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For the Cake
  1. 2 and 3/4 cups all-purpose flour spooned & leveled
  2. 1 tablespoon baking powder
  3. 3/4 teaspoon salt
  4. 1 cup buttermilk at room temperature
  5. 1 teaspoon clear vanilla extract
  6. 1 teaspoon peppermint extract
  7. 1 and 3/4 cups granulated sugar
  8. 1 cup butter at room temperature
  9. 5 large egg whites at room temperature

For the Frosting
  1. 1/2 cup real butter
  2. 8 ounces cream cheese at room temperature
  3. 3 and 1/2 cups sifted then measured confectioners sugar
  4. 1 to 2 tablespoons whole milk or heavy cream
  5. 1 teaspoon clear vanilla extract
  6. 8 ounces Cool Whip
  7. 4 or 5 candy canes or hard peppermint sticks crushed
  8. *optional assortment of peppermint candy for decorations


To make the white cake:

  1. Preheat oven to 350°F. Spray two 9-inch cake pans or 3 8-inch cake pans with nonstick cooking spray or coat with solid vegetable shortening.
  2. In a large mixing bowl, whisk together the cake flour, baking powder, and salt.
  3. In a measuring cup, combine the buttermilk, vanilla, and peppermint extract. Stir until well combined.
  4. In the bowl of a stand mixer fitted with the paddle attachment cream together the butter and sugar for about 4-5 minutes or until light and fluffy.
  5. Add the dry ingredients to the creamed butter and sugar in three additions alternating with the buttermilk mixture beginning and ending with the dry ingredients on low speed. Mix in each addition until just combined, making sure not to over mix the batter.
  6. In a separate clean mixing bowl, beat the egg whites to stiff peaks. Gently fold half of the egg whites into the batter, then fold in the remaining egg whites until just combined.
  7. Pour the cake batter into the prepared cake pans and spread evenly.
  8. Bake at 350°F for 27-30 minutes (9-inch pans) or 25 to 27 minutes (8-inch pans) or until a toothpick inserted into the center of the cakes comes out clean or with dry crumbs.
  9. Remove from the oven and allow to cool in the pan for about 20 minutes, then remove the cakes from the pans and transfer to a wire rack to cool completely.

For the Frosting

  1. In the bowl of a stand mixer fitted with the paddle attachment cream together the butter and cream cheese until smooth.
  2. w, slowly add the sugar. Add vanilla and milk. Mix until smooth. Stir the crushed peppermint to the mixture by hand.
  3. Divide the Cream Cheese Frosting into two equal parts. To 1/2 of the frosting fold in 8 ounce Cool Whip whipped cream.
  4. You will frost BETWEEN the layers with the cream cheese frosting with peppermint.
  5. Frost the OUTSIDE of the cake with the cream cheese frosting with the Cool Whip added to it.
  6. Decorate the cake with candy canes and peppermint. Keep refrigerated.

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