Peppermint Ribbon Cake Recipe 485

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PEPPERMINT LAYER CAKE WITH CANDY CANE FROSTING



Peppermint Layer Cake with Candy Cane Frosting image

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

1 1/2 sticks unsalted butter, at room temperature, plus more for the pans
2 cups sifted cake flour (sift first, then measure), plus more for dusting
1 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup whole milk, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1 1/2 cups sugar
3 large egg whites, at room temperature
1 1/2 cups sugar
1/2 cup light corn syrup
6 large egg whites
Pinch of salt
1/2 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1/4 cup crushed candy canes, plus more for topping

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.

PEPPERMINT RIBBON CAKE



Peppermint Ribbon Cake image

With its pretty pink layer and fabulous mint flavor, this is a great holiday dessert. Because I work full-time, I like the convenience of starting with a cake mix. -Lisa M. Varner, El Paso, Texas

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 6

1 package white cake mix (regular size)
1/2 teaspoon peppermint extract
1/2 teaspoon red food coloring
1/2 cup plus 2 tablespoons crushed peppermint candies, divided
1 cup confectioners' sugar
1 tablespoon 2% milk

Steps:

  • Prepare cake batter according to package directions. Transfer 1 cup to a small bowl; stir in the extract, food coloring and 1/2 cup crushed candies., Spoon 2 cups of remaining batter into a greased and floured 10-in. fluted tube pan. Carefully top with peppermint batter; do not swirl. Top with remaining plain batter., Bake at 350° for 35-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Combine confectioners' sugar and milk; drizzle over cake. Sprinkle with remaining crushed candies.

Nutrition Facts : Calories 300 calories, Fat 10g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 312mg sodium, Carbohydrate 49g carbohydrate (31g sugars, Fiber 0 fiber), Protein 3g protein.

PEPPERMINT CHIFFON CAKE



Peppermint Chiffon Cake image

Use cake flour and peppermint extract to deliver an oh-so-minty cake, perfect for Christmas-time entertaining!

Provided by Lynn-Pgh

Categories     Desserts     Cakes     Bundt Cake Recipes

Yield 12

Number Of Ingredients 11

2 ½ cups cake flour
1 ½ cups white sugar
3 teaspoons baking powder
1 teaspoon salt
½ cup vegetable oil
7 eggs
½ cup water
½ teaspoon cream of tartar
1 ½ teaspoons peppermint extract
½ teaspoon vanilla extract
15 drops red food coloring

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Separate the eggs.
  • Sift the cake flour, sugar, baking powder and salt into a large bowl. Make a well in the center and add the oil, egg yolks, water, peppermint extract and vanilla extract. Beat with mixer on low for 1 minute.
  • Beat egg whites with cream of tarter until stiff peaks form. Gently fold the whites into the yolk mixture. Pour 1/3 of the batter into a separate bowl and tint with the food coloring.
  • Alternate large spoonfuls of red and plain batter into an ungreased tube or bundt pan. Run a knife or spatula through the batter to make a swirled effect.
  • Bake at 325 degrees F (165 degrees C) for 55 minutes. Increase heat to 350 degrees F (175 degrees C) and bake for an additional 15 minutes or until done. Let cake cool in pan on rack. Once cool remove from pan and frost, if desired.

Nutrition Facts : Calories 330.2 calories, Carbohydrate 48.9 g, Cholesterol 108.5 mg, Fat 12.3 g, Fiber 0.5 g, Protein 6.1 g, SaturatedFat 2.1 g, Sodium 357.6 mg, Sugar 25.3 g

FABULOUS FUDGE RIBBON CAKE



Fabulous Fudge Ribbon Cake image

A rich dark chocolate cake with a ribbon of cream cheese in center.

Provided by Carol

Categories     Desserts     Cakes     Chocolate Cake Recipes

Yield 16

Number Of Ingredients 18

1 (8 ounce) package cream cheese
¼ cup white sugar
1 egg
½ teaspoon vanilla extract
1 cup all-purpose flour
1 ⅓ cups white sugar
1 ¼ teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
1 cup milk
3 tablespoons shortening
1 egg
½ teaspoon vanilla extract
3 (1 ounce) squares unsweetened chocolate, melted
3 (1 ounce) squares semisweet chocolate
1 tablespoon butter
1 tablespoon water
½ teaspoon vegetable oil

Steps:

  • In a small bowl, beat together cream cheese, 1/4 cup sugar, 1 egg, and 1/2 teaspoon vanilla until smooth.
  • In a separate bowl, combine flour, 1 1/3 cup sugar, baking powder, soda, salt, milk, shortening, 1 egg, 1/2 teaspoon vanilla, and 3 squares melted unsweetened chocolate in large mixing bowl. Beat for 1/2 minute with an electric mixer on low speed. Beat 2 minutes on medium speed.
  • Grease a 9 inch square pan. Pour half of the batter into the pan. Spread cream cheese mixture evenly over the batter, and top with remaining cake batter to cover completely.
  • Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until cake tester inserted in center comes out clean. Cool.
  • Melt 3 squares semisweet chocolate with butter, water, and oil; blend until smooth. Spread evenly over cooled cake.

Nutrition Facts : Calories 252.8 calories, Carbohydrate 31.6 g, Cholesterol 41.8 mg, Fat 13.6 g, Fiber 1.5 g, Protein 4.2 g, SaturatedFat 7.2 g, Sodium 193.5 mg, Sugar 23.3 g

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