PEPPERMINT LAYER CAKE WITH CANDY CANE FROSTING
This white layer cake with gooey peppermint-flavored frosting and crushed candy canes is a project but so worth it. Try it for the holidays for an extra festive dessert.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Make the cake: Position racks in the middle and lower thirds of the oven and preheat to 350 degrees F. Lightly butter three 8-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust with flour, tapping out the excess. Sift the flour, baking powder and salt into a medium bowl. Combine the milk and the vanilla and peppermint extracts in a small bowl; set aside.
- Beat the butter in a large bowl with a mixer on medium speed until smooth, about 1 minute. Gradually beat in 1 cup sugar, then increase the mixer speed to high and continue beating until light and fluffy, about 5 minutes.
- Reduce the mixer speed to low and add the flour mixture in 3 additions, alternating with the milk mixture, beginning and ending with the flour mixture, until just combined. Scrape down the side of the bowl, then increase the mixer speed to medium and beat until smooth, about 5 more minutes.
- In a separate large bowl (using clean beaters), beat the egg whites with a mixer on high speed until foamy. Gradually add the remaining 1/2 cup sugar and continue beating until stiff, shiny peaks form, about 6 minutes. Using a rubber spatula, gently fold the whites into the batter in 3 additions until combined.
- Divide the batter evenly among the prepared pans. Bake, switching the position of the pans about halfway through, until a toothpick inserted into the center comes out clean, about 20 minutes. Let the cakes cool 10 minutes in the pans, then run a knife around the edges and invert onto racks to cool completely. Peel off the parchment. (The cakes can be made up to 1 day ahead; wrap in plastic and store at room temperature.)
- Make the frosting: Fill a medium saucepan with 1 to 2 inches of water and bring to a simmer over medium-high heat. Combine the sugar, corn syrup, egg whites, 2 tablespoons water and the salt in a heatproof bowl and set over the saucepan (do not let the bowl touch the water). Whisk until the sugar dissolves and the mixture registers 165 degrees F on a candy thermometer, about 8 minutes. Remove the bowl from the pan and beat with a mixer on medium speed until soft peaks form, about 5 minutes. Increase the mixer speed to high and beat until fluffy and cool, about 4 more minutes. Add the vanilla and peppermint extracts and beat until combined, 1 more minute.
- Assemble the cake: Place 1 cake layer on a platter and spread 1 cup frosting on top; sprinkle with about 2 tablespoons crushed candy canes. Top with another cake layer, spread with 1 cup frosting and sprinkle with another 2 tablespoons crushed candy canes. Top with the final cake layer, then frost the top and side of the cake with the remaining frosting. Sprinkle more crushed candy canes on top.
LAYERED PEPPERMINT POUND CAKE
Classic pound cake gets all dressed up with pepperminty whipped cream. Mmm.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h5m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan. Mix flour, baking powder and salt; set aside.
- In large bowl, beat granulated sugar, butter, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour mixture alternately with milk on low speed. Pour into pan.
- Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Remove from pan to wire rack. Cool completely, about 1 hour.
- In chilled large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until soft peaks form. Fold in peppermint candies.
- Cut cake horizontally into 3 layers. Spread 1 cup whipped cream mixture over 1 cake layer. Repeat with second layer. Top with remaining layer. Drop remaining whipped cream mixture in dollops on top of cake. Store in refrigerator.
Nutrition Facts : Calories 390, Carbohydrate 54 g, Cholesterol 105 mg, Fiber 1 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 200 mg
PEPPERMINT LAYER CAKE WITH M&M'S TREES
This classic buttery vanilla layer cake has a cool pop of peppermint, which acts as a delicious base for festive handmade M&M'S trees. To make them, ice cream cones are coated with chocolate frosting, then decoratively coated with M&M'S and a light dusting of confectioners' sugar, leaving you with the perfect holiday centerpiece and dessert.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 38 servings
Number Of Ingredients 21
Steps:
- Make the cake: Preheat the oven to 350˚ F. Brush two 9-inch round cake pans with vegetable oil, line the bottoms with parchment, brush the parchment with oil, then dust lightly with flour, tapping out the excess. Whisk the flour, baking powder, salt and baking soda in a medium bowl.
- Beat the vegetable oil and butter in a large bowl with a mixer on medium-high speed until combined. Add the granulated sugar and beat until light and creamy, about 4 minutes. Beat in the eggs, one at a time, then beat in the extracts. Reduce the speed to low; beat in the flour mixture in three additions, alternating with the buttermilk. Increase the speed to medium high and beat until combined.
- Divide the batter between the cake pans. Tap them against the counter, then bake until golden brown and the cakes spring back when gently pressed, 30 to 35 minutes. Transfer to a rack and let cool 15 minutes in the pans, then remove the cakes to the rack, remove the parchment and let cool completely.
- Meanwhile, make the frosting: Beat the butter and salt in a large bowl with a mixer on medium-high speed until creamy, 2 to 3 minutes. Add the confectioners' sugar, 1 cup at a time, beating to combine after each addition. Beat in the extracts, then the milk, beating until light and fluffy, 2 to 3 minutes. Remove 1 cup of the frosting to a small bowl.
- Melt the chocolate in the microwave in 30-second intervals, stirring. Let cool slightly, then stir the melted chocolate into the reserved 1 cup frosting along with the cocoa powder.
- Make the trees: Using a serrated knife, carefully saw off the wide ends of 3 of the sugar cones so all the cones are varying heights. Cover the outside of all 4 cones with a thick layer of the chocolate frosting. Press M&M'S into the frosting to cover completely.
- Put 1 cake layer on a cake stand or platter. Spread about 1 cup white frosting on the cake. Top with the second cake layer, then frost the top and sides of the cake with the remaining white frosting. Arrange the trees on top. Lightly dust the trees with confectioners' sugar.
PEPPERMINT POUND CAKE WITH CREAM CHEESE PEPPERMINT BARK FROSTING
This is a wonderfully festive wintertime cake. It's a tender and moist pound cake with the most subtle peppermint flavor. The cream cheese frosting glaze is rich-tasting and blends so well with the mint and cake.
Provided by Karen Rankin
Time 3h40m
Yield 16
Number Of Ingredients 16
Steps:
- Position a rack in the center of the oven and preheat to 300 degrees F (150 degrees C). Spray a 12-cup fluted tube pan (such as Bundt®) with baking spray; set aside.
- Beat softened butter in a stand mixer fitted with the paddle attachment on medium speed until creamy and light yellow in color, 4 to 6 minutes. Gradually add sugar, beating on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed. Add eggs one at a time, beating just until combined.
- Alternately add flour and milk, beginning and ending with flour, beating on low speed after each addition until batter is just blended. Add vanilla extract and peppermint extract; blend just until incorporated.
- Transfer 1 cup of the batter into a small mixing bowl; stir in red food coloring.
- Pour 1/3 of the uncolored batter into the prepared pan. Dollop with 1/3 of the red batter. Top with remaining uncolored batter and dollop with remaining red batter. Tap the filled pan gently on the counter to release any air pockets. Use a long skewer or off-set spatula to swirl the batter slightly.
- Bake in the preheated oven until a long wooden pick inserted into the center comes out clean, 1 hour 45 to 55 minutes. Cool in the pan on a wire rack for 15 minutes, then invert onto the rack to cool completely, about 1 hour.
- While the cake cools, beat softened cream cheese and butter in a stand mixer fitted with the whisk attachment on medium speed until light and fluffy. Slowly add powdered sugar, a little at a time, mixing on low speed, until all the sugar is incorporated. Add milk and vanilla extract; beat until smooth and creamy.
- Drizzle frosting over the cooled cake. Sprinkle candies and peppermint bark over the frosting while it's slightly wet. Let stand for 20 to 30 minutes before slicing.
Nutrition Facts : Calories 621 calories, Carbohydrate 83.5 g, Cholesterol 141.8 mg, Fat 30 g, Fiber 0.9 g, Protein 6.9 g, SaturatedFat 18.1 g, Sodium 52.5 mg, Sugar 57.2 g
PEPPERMINT POUND CAKE
This makes a beautiful cake. You can leave it plain or put a light glaze on it. I made it for New Year's Day with a light glaze, and everyone loved it. The next time I make it, I think I'll try a chocolate glaze.
Provided by Rose Dailey
Categories Cakes
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 300°F. Grease and flour a bundt or tube pan.
- 2. In a large mixing bowl with electric mixer, cream the butter with the cream cheese until soft and fluffy. Add the sugar and cream until light. Add the egg yolks, one at a time, and beat well after each addition. Add the flour in stages, blending well after each addition (do not overbeat). Fold in the vanilla and peppermint.
- 3. In a separate bowl, whip the egg whites until stiff, but not dry. Gently fold the egg whites into the cake batter, taking care not to deflate the mixture.
- 4. Bake the cake for 1 hour, 25 minutes, or until a toothpick inserted in the center comes out clean.
PEPPERMINT LAYER CAKE
Here's the perfect festive dessert recipe for your holiday table - a Betty Crocker™ Super Moist™ layered cake, that looks and tastes like Christmas peppermint candy.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h20m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease 2 (8-inch) round cake pans with shortening and lightly flour, or spray with baking spray with flour.
- Make cake mix as directed on box, using water, oil and eggs and adding mint extract. Pour batter into pans. Bake as directed for 8-inch rounds. Cool 10 minutes; remove from pans to cooling racks. Cool completely. Cut each cake layer horizontally to make 2 layers. (Mark side of cake with toothpicks and cut with long, thin serrated knife.)
- Tint 1 container frosting with red food color. Tint 1 cup frosting from second container with green food color. Leave remaining frosting white.
- Place 1 cake layer, cut side up, on serving plate; spread with half of red frosting to within 1/2 inch of edge. Top with second cake layer, cut side down; spread with green frosting. Top with third cake layer, cut side up; spread with remaining red frosting. Top with remaining cake layer. Spread white frosting on top and side of cake. Freeze 1 hour.
- Place red and green round peppermint candies on bottom edge of cake. Break candy canes into large pieces; place in center of cake.
Nutrition Facts : Calories 670, Carbohydrate 105 g, Fat 5, Fiber 0 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 350 mg
PEPPERMINT POUND CAKE
This recipe is from Bob's Candies (peppermint candy producer). For that extra boost, glaze with a chocolate glaze.
Provided by Mercy
Categories Dessert
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 300°F.
- Grease and flour (or use baking spray) a bundt or tube pan.
- In a large mixing bowl with electric mixer, cream the butter with the cream cheese until soft and fluffy.
- Add the sugar and cream until light.
- Add the egg yolks, one at a time, and beat well after each addition.
- Add the flour in stages, blending well after each addition (do not overbeat).
- Fold in the vanilla and peppermint.
- In a separate bowl, whip the egg whites until stiff, but not dry.
- Gently fold the egg whites into the cake batter, taking care not to deflate the mixture.
- Bake the cake for 1 hour, 25 minutes, or until a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 937, Fat 48.6, SaturatedFat 29.3, Cholesterol 281.3, Sodium 142.2, Carbohydrate 116.2, Fiber 0.9, Sugar 75.5, Protein 11.4
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