Hey there, festive friends!
Are you in the mood for some holiday magic? I’ve got a treat that’s sure to jingle your bells!
Today, I’m sharing my delicious Christmas peppermint cake.
It’s a sweet, minty delight that’s perfect for holiday gatherings.
Trust me, one slice and you’ll be dreaming of snowy nights and cozy fires.
Let’s dive into this festive creation!
| Preparation Time | 20-30 minutes |
| Cooking Time | 35 minutes |
| Total Time | 55-65 minutes |
| Level of Difficulty | Medium |
Ingredients
For the cake:
- 1 1/2 cups all-purpose flour
- 1/2 cup vegetable oil (such as Wesson refined canola oil)
- 2 cups granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup cocoa powder
- 2 cups milk (whole milk for richness, or any milk you have)
- 2 large eggs
For the frosting:
- 1/2 cup unsalted butter (softened to room temperature, about 68°F)
- 3 cups powdered sugar (sifted to prevent lumps)
- 1/2 tsp peppermint extract
- 1/2 cup cream cheese (softened, I prefer Philadelphia full-fat)
- 1 tsp vanilla extract
- 1 cup white chocolate chips (Ghirardelli premium baking chips are excellent)
For the topping:
- crushed candy canes (about 4-5 regular sized candy canes)
Step 1: Preheat and Prepare the Pan
Preheat your oven to 350°F (177°C) for convection or 325°F (163°C) for a conventional oven.
Grease and line a 10” square pan or a 9″x13″ pan with baking spray and parchment paper to ensure easy release of the cake once baked.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, Baker’s Corner All-Purpose 100% Baking Cocoa Powder, Baker’s Corner Baking Powder, and salt.
Make sure all the dry ingredients are evenly distributed.
Step 3: Combine Wet Ingredients
In a separate large bowl, combine the eggs, oil, and milk until they’re smooth and well-integrated.
Slowly sift the mixed dry ingredients into the bowl of wet ingredients.
Whisk together until fully combined to create a smooth batter.
Step 4: Bake the Cake
Pour the batter into the prepared pan and bake for 35 minutes.
Check for doneness by inserting a toothpick into the center of the cake; it should come out clean.
Set the cake aside to cool completely before frosting.
Step 5: Prepare the Frosting
Using a heatproof bowl, melt the Baker’s Corner White Baking Morsels in the microwave.
Do this in 15-second intervals, mixing in between, until smooth.
Set the melted white chocolate aside to cool.
Step 6: Make the Cream Cheese Frosting
In a stand mixer fitted with a paddle attachment, cream the butter and cream cheese together just until combined.
Add half the powdered sugar and beat on low speed until incorporated.
Repeat with the remaining powdered sugar.
Beat on high speed for 2-3 minutes until the frosting is light and fluffy.
Add the cooled melted white chocolate, vanilla extract, and Stonemill Pure Peppermint Extract.
Beat at medium speed just until everything is combined, making sure to scrape down the sides of the bowl occasionally.
Step 7: Frost the Cake
Once the cake is completely cooled, spread the cream cheese frosting evenly over the top.
Finish by topping with crushed candy canes for a festive touch.
Enjoy your deliciously rich and creamy cake!
