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Holiday Peppermint Cake Recipe

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4.7 from 629 reviews

This Holiday Peppermint Cake is a festive and flavorful treat perfect for the holiday season. It features a moist white cake infused with peppermint syrup and topped with a creamy peppermint buttercream frosting, decorated with crushed candy canes for a delightful crunch and seasonal touch.

Ingredients

Scale

Cake

  • 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

Frosting

  • 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, for decorating

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F. Grease and flour two 9-inch cake pans and set them aside to ensure your cake does not stick.
  2. Mix Cake Batter: In a large mixing bowl, combine the dry white cake mix with water, vegetable oil, eggs, and Torani Peppermint Flavoring Syrup. Mix well until all ingredients are fully incorporated and the batter is smooth. Then pour the batter evenly into the prepared pans.
  3. Bake the Cake: Place the pans in the preheated oven and bake for 20-25 minutes. Check doneness by inserting a cake tester or toothpick; it should come out clean when the cake is done.
  4. Prepare the Frosting: In a large mixing bowl, add softened butter, powdered sugar, 3 tablespoons of milk or water, and peppermint extract. Using an electric mixer on medium speed, beat the ingredients until the frosting is well combined, fluffy, and smooth. If the frosting is too thick, add the additional tablespoon of milk or water to reach the desired consistency.
  5. Frost the Cake: Once the cake has completely cooled, spread the peppermint frosting evenly over the top and sides of the cakes.
  6. Decorate: Gently press crushed peppermint candy cane pieces into the sides and top of the frosted cake for a festive look and extra peppermint crunch.

Notes

  • Be sure the cake is fully cooled before frosting to prevent the frosting from melting.
  • If Torani Peppermint Flavoring Syrup is unavailable, substitute with a similar peppermint syrup or reduce regular peppermint extract slightly and adjust sugar accordingly.
  • For best results, crush candy canes finely but not to powder to maintain texture.
  • You can make this cake a day ahead and store it covered in the refrigerator for enhanced flavor melding.
  • Room temperature ingredients like eggs and butter improve mix quality.

Keywords: Holiday Peppermint Cake, peppermint cake, Christmas cake, peppermint frosting, festive cake, candy cane cake

Find it online: https://freshrecipehub.com/holiday-peppermint-cake-recipe/