Introduction

This Holiday Peppermint Cake is a festive treat perfect for holiday gatherings. With a light, fluffy texture and a refreshing peppermint flavor, it brings cheerful flavors to your dessert table. Topped with crushed candy canes, it’s both delicious and visually appealing.

A slice of white cake with two thick layers of light, fluffy white sponge separated by a thin layer of smooth white cream sits on a white plate with green leaf patterns around the edge. The outside of the cake is covered in white frosting and sprinkled heavily with small red candy pieces, giving it a textured look. The plate rests on a white marbled surface with festive red ornaments blurred softly in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box white cake mix (15.25 oz.)
1/2 cup water
3 large eggs
1/4 cup vegetable oil
1/2 cup Torani Peppermint Flavoring Syrup
1/2 cup butter, softened (1 stick)
3 3/4 cups powdered sugar
3 – 4 tablespoons milk or water
2 teaspoons pure peppermint extract
Crushed peppermint candy canes

Instructions

Step 1: Preheat the oven to 350°F. Grease and flour two 9-inch cake pans and set them aside.
Step 2: In a large mixing bowl, combine the dry cake mix, water, vegetable oil, eggs, and Torani Peppermint Syrup. Mix until well blended.
Step 3: Pour the batter evenly into the prepared cake pans.
Step 4: Bake for 20–25 minutes or until a cake tester inserted in the center comes out clean.
Step 5: While the cake bakes, prepare the frosting. In a large bowl, combine softened butter, powdered sugar, 3 tablespoons of milk or water, and peppermint extract.
Step 6: Beat the frosting with an electric mixer on medium speed until it is fluffy and smooth. Add the additional tablespoon of milk or water only if the frosting is too thick.
Step 7: Once the cakes have cooled completely, frost the cake layers evenly.
Step 8: Gently press crushed peppermint candy canes onto the sides and the top of the frosted cake for decoration and extra peppermint crunch.

Tips & Variations

Use high-quality peppermint extract for a more natural flavor, but adjust the amount to avoid overpowering the cake.
For a lighter frosting, substitute half the butter with cream cheese.
Try using crushed chocolate peppermint candies for added texture and a touch of chocolate flavor.
If you don’t have Torani Peppermint Syrup, increase the peppermint extract slightly and reduce other liquids.

Storage

Store the cake in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature before serving for the best flavor and texture. Leftover cake can be frozen wrapped tightly for up to 2 months; thaw overnight in the fridge before enjoying.

How to Serve

The image shows a slice of a white cake with two thick layers of pale yellow sponge and a thin middle layer of white frosting. The outside of the cake is covered with white frosting, sprinkled with small red crumbs, giving texture and color contrast. The slice sits on a white plate with a decorative green floral pattern around the edge. The background is a white marbled surface with blurred red ornaments in the distance, creating a festive atmosphere. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without the Torani Peppermint Syrup?

Yes, you can omit the syrup and increase the peppermint extract slightly, but be careful not to add too much to avoid a bitter taste. Alternatively, you could add a bit of peppermint candy melted into the batter.

How do I crush the peppermint candy canes easily?

Place the candy canes in a sealed plastic bag and gently crush them using a rolling pin or the bottom of a heavy pan until you achieve the desired size of pieces. This keeps your kitchen mess-free and safe.