Peppermint Layer Cake Recipes

SHORTCUT PEPPERMINT LAYER CAKE

Steps:

• Preheat oven to 350°. Line bottoms of three greased 8-in. round baking pans with parchment; grease paper., Prepare cake mix batter according to package directions. Remove 1-1/3 cups batter to a small bowl; stir in 1 tablespoon cocoa, 1/4 teaspoon extract and if desired, 1/2 teaspoon food coloring until blended. , Transfer plain batter to prepared pans. Top with red batter. Cut through batter with a knife to swirl. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., Mix 1 cup frosting with remaining 1 tablespoon cocoa, 1/8 teaspoon extract and if desired, 1/2 teaspoon food coloring. Place one cake layer on a serving plate; spread with 1 cup plain frosting. Repeat layers. Top with remaining cake layer. Frost sides of cake with remaining plain frosting. Spread red frosting over top of cake. Gently press baking chips into frosting on top of cake. Refrigerate leftovers.

PEPPERMINT LAYER CAKE WITH M&M'S TREES

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.

LAYERED PEPPERMINT POUND CAKE

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.

PEPPERMINT LAYER CAKE

Steps:

• 1. PEPPERMINT LAYER CAKE (LAYER 1 - White Layer) - (Make 1 & 1/2 of this recipe for X-Lg. Cake Pan & only 1 recipe if you are using the usual cake pan- (9 x 13). · 1 box (15.25 Oz.) Pillsbury WHITE cake mix 1 box - (4-serving) instant sugar-free/fat-free French vanilla pudding/pie filling mix 1/2 C. - FAT-FREE, 1 or 2% milk 1/4 C. - water 1/4 C. - canola oil 2 Lg. - eggs 2 Lg. - egg whites 1 C. - Vanilla 'light' yogurt Peppermint Layer Cake (LAYER 2 - Red layer) 1/2 box- (About 1-1/2 cups) Pillsbury White Cake Mix (from 15.25 oz. box). 1/2 box(of 4-serving) instant sugar-free/fat-free French vanilla pudding/pie filling mix 1/4 C. Fat-Free, or 1% or 2% milk 1/8 C. water 1/8 C. canola oil 1 - Lg. Egg 1 - Lg. Egg white 1/2 C. - Vanilla 'Light' Yogurt 1/2 - tsp. pure peppermint extract 1 - 2 Tbsp. Red Food Coloring 3/4 - C. 'Andes' 'Peppermint Crunch' Baking Chips Directions: 1. Preheat oven to 325 degrees F. 2. Spray X-Large rectangular pan with 'BAKERS JOY' cooking spray. 3. In large mixing bowl, beat all ingredients (for layer 1) together until well blended. (Mixture will be thick) 4. In med. mixing bowl, beat all ingredients (for layer 2) together until well blended. (Mixture will be thick) 5. Pour (Layer 1) batter to prepared pan and spread evenly. 6. Repeat for Layer 2 (Red layer) and spread mix carefully & evenly on top of layer 1. 7. Bake approx. 35to 40 minutes or until inserted toothpick comes out clean. 8. Cool cake about 10-15 minutes on baking rack. 9. Invert onto sheet cake serving surface. (Cake taker or cake board-like bakery uses). 10. Frost with Peppermint Frosting. (See recipe) 11. Decorate as desired. (Andes Peppermint crunch or crushed peppermint candies are a nice touch.) 12. Refrigerate cake in airtight container until ready to serve ... Overnight in refrigerator & Cover & refrigerate any leftovers.)
• 2. Peppermint Frosting Ingredients: 8 Oz. - softened or whipped cream cheese 2 C. - powdered sugar 1/4 tsp. - peppermint extract 1 to 2 Tbsp. - red food coloring One - 12 Oz. container cool whip, thawed *Peppermint candies (crushed) or 'Andes' Peppermint Crunch (Optional) Directions: 1. Mix softened cream cheese and powdered sugar until well blended. 2. Add peppermint extract and red food coloring and continue to blend. 3. Fold in Cool Whip. 4. Spread over cooled cake. 5. Decorate as desired.