Peppermint Cake is the sweetest way to usher in the holiday season, capturing the warm embrace of festive gatherings, the sparkle of candy cane decorations, and the comfort of timeless traditions. Its tender crumb and subtle minty brightness remind me that no matter how busy the holidays get, there’s always room for a cozy slice of nostalgic cheer. Just a few bites of this festive dessert can coax out childhood memories—frosted windows, fuzzy sweaters, and singing carols by the twinkling tree.
For all the hustle and bustle that December brings, baking a Peppermint Cake feels like a soothing, creative escape. Its pastel tones and holiday scents fill the kitchen with delight, offering a sensory treat long before the first slice is served. The hint of peppermint enhances the cake’s fluffy crumb, making each forkful a refreshing balance of sweet and bright, indulgent yet somehow light and airy.
As with all my recipes, this Peppermint Cake is as delightful to create as it is to enjoy. The ingredients are simple enough for any baker, and the process encourages you to slow down, to pause amidst the rushing season. When you finally place it on your table, dusted with powdered sugar and drizzled with a festive icing, you’ll find that this charming cake not only tastes wonderful—it’s a reminder that holiday magic often comes in the simplest forms.
Ingredients
Each ingredient in this Peppermint Cake has a special role in creating the perfect holiday treat. Here’s a closer look at what makes this recipe so magical:
- All-Purpose Flour (2 ¼ cups): The foundation of the cake, providing structure and stability. This versatile flour creates a soft yet sturdy crumb, perfect for holding up the intricate details of the decorative pan.
- Crushed Peppermint Candy Canes (1/2 cup): These add a festive burst of minty freshness and a delightful crunch throughout the cake. They also give a subtle swirl of color and seasonal flavor in every bite.
- Corn Starch (1/4 cup): Combined with the flour, cornstarch creates a lighter, tender texture, helping the cake achieve its fluffy and soft crumb.
- Granulated Sugar (1 ¼ cups): The sweetener that balances the peppermint flavor and caramelizes during baking for a golden crust.
- Baking Powder (2 tsp): The leavening agent that gives the cake its rise and light, airy texture. Essential for achieving that perfect height and fluffiness.
- Butter (1/2 cup): Softened and creamed with sugar, butter creates a rich, moist base and adds depth of flavor to the cake.
- Olive Oil (¼ cup): A surprising addition that keeps the cake incredibly moist and adds a subtle fruity undertone, balancing the sweetness.
- Large Eggs (3) & Egg Yolks (2): The eggs provide structure, moisture, and richness, while the additional yolks make the cake extra tender and luxurious.
- Vanilla Extract (1 tbsp): A warm, aromatic backdrop that enhances the cake’s overall flavor while complementing the peppermint and butter notes.
- Buttermilk (1 cup): The secret to a moist and tender crumb. Its slight tang balances the sweetness and reacts with the baking powder for a beautifully light texture.
Together, these ingredients create a cake that’s full of holiday cheer—perfectly tender, minty, and just sweet enough to keep everyone coming back for another slice.
How to Make It
1. Prep the Pan & Oven:
Gather all your ingredients then preheat your oven to 350°F. Grease and flour your decorative Nordicware holiday pan thoroughly, ensuring all the details are well-coated to prevent sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, corn starch, and crushed peppermint candy canes until well combined.
3. Cream Butter & Sugar:
In a stand mixer with a paddle attachment (or a handheld mixer), beat the butter and sugar on medium speed until light and fluffy, about 3-4 minutes.
4. Add Eggs & Vanilla:
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
5. Alternate Dry & Wet:
Reduce the mixer speed to low. Add half of the flour mixture, followed by the buttermilk, then the remaining flour mixture, mixing just until combined. Avoid overmixing. Gently fold in the crushed candy canes with a spatula.
6. Bake the Cake:
Spoon the batter into your prepared pan, smoothing the top with a spatula. Tap the pan lightly on the counter to release any air bubbles. Bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
7. Decorate the Cake:
Once the cake has cooled, sift powdered sugar over the top to highlight the pan’s beautiful holiday design. Use store-bought decorative icing to outline and accent the details for a festive look.
Pro Tips
- Buttermilk Brilliance: Buttermilk is the key to achieving a moist and tender cake. Don’t substitute it with regular milk unless you add an acid like lemon juice or vinegar.
- Candy Cane Crunch: When crushing candy canes, aim for small, even pieces. A mix of fine powder and small chunks works best for texture and flavor.
- Pan Prep Perfection: Nordicware pans require extra attention when greasing and flouring—get into all the details to ensure a smooth release.
FAQs
Q: Can I substitute crushed candy canes with peppermint extract?
A: While peppermint extract can provide the flavor, it won’t give you the delightful crunch and festive touch of the candy canes. Stick with the real deal for the best holiday effect.
Q: How should I store this cake?
A: Keep it covered at room temperature for up to 3 days. For longer storage, wrap the undecorated cake tightly in plastic wrap and freeze for up to one month.
Q: Can I use a different pan?
A: Absolutely! If you don’t have a decorative pan, a regular bundt pan works perfectly. The design will be simpler, but the flavor will still shine.
Nutritional Benefits
This Peppermint Cake offers a sweet way to celebrate while sneaking in a few subtle perks:
- Eggs: High in protein and essential nutrients, eggs add structure to the cake while supporting your holiday energy needs.
- Buttermilk: Buttermilk not only adds moisture but also delivers calcium and probiotics for a little digestive boost.
- Candy Cane Peppermint: Crushed candy canes bring festive cheer and a touch of refreshing mint to brighten each slice.
While it’s a treat meant for indulgence, this festive dessert is also a beautiful reminder of the joy in sharing homemade goodness with loved ones. Enjoy every pepperminty bite!
Holiday Peppermint Cake
Description
This festive peppermint cake combines buttery richness with refreshing crushed candy canes, creating a holiday dessert that's perfect for celebrations.
Ingredients
Instructions
-
Prepare the Ingredients:
Gather all the ingredients and preheat the oven to 350°F (175°C). Lightly grease a loaf or rectangular cake pan with butter.
-
Crush the Candy Canes:
Place the candy canes in a ziplock bag and crush them into small pieces using a rolling pin. Set aside.
-
Combine the Dry Ingredients:
In a large mixing bowl, sift together the flour, corn starch, and baking powder. Gently fold in the crushed peppermint candy canes for even distribution.
-
Cream Butter, Oil and Sugar:
In a separate bowl, beat the softened butter, olive oil, and sugar until light and fluffy. This step ensures a moist and tender cake.
-
Incorporate Eggs and Vanilla:
Add the eggs, egg yolks, and vanilla extract to the butter mixture, beating well after each addition.
-
Mix the Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Mix until just combined, ensuring a smooth, lump-free batter.
-
Pour and Bake:
Pour the batter into the prepared pan, spreading it evenly. Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
-
Cool the Cake:
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
-
Decorate and Serve:
Once cooled, use icing and additional crushed peppermint candy canes to decorate the cake for a festive touch.
Servings 12
- Amount Per Serving
- Calories 359.76kcal
- % Daily Value *
- Total Fat 16.76g26%
- Saturated Fat 7.5g38%
- Cholesterol 98.65mg33%
- Sodium 123.22mg6%
- Potassium 115.42mg4%
- Total Carbohydrate 47.21g16%
- Dietary Fiber 1.08g5%
- Sugars 26.09g
- Protein 6.1g13%
- Vitamin A 100.88 IU
- Vitamin C 0.2 mg
- Calcium 100.29 mg
- Iron 1.82 mg
- Vitamin D 0.41 IU
- Vitamin E 1.16 IU
- Vitamin K 3.92 mcg
- Thiamin 0.2 mg
- Riboflavin 0.25 mg
- Niacin 1.44 mg
- Vitamin B6 0.05 mg
- Folate 18.83 mcg
- Vitamin B12 0.24 mcg
- Phosphorus 172.98 mg
- Magnesium 18.88 mg
- Zinc 0.64 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
