Step right up and grab your taste buds! We’re taking a vibrant culinary journey into the world of sweetness with the Peppermint Chip Layer Cake, a flavor explosion that marries classic cake-making with an exhilarating peppermint twist that’ll make you feel like you’ve landed smack dab in a winter wonderland, complete with candy cane confetti swirling around your kitchen. Pack your bags—this cake is about to whisk you away on a sweet journey of texture and taste!
Why make this recipe?
Why not, my friend?! Picture this: a moist, fluffy layer cake adorned with a crown of peppermint frosting that’s so creamy it gives the clouds jealous vibes. And don’t even get me started on the cascade of candy atop this beauty. It’s a cake that’s not just a showstopper; it’s your ticket to an unforgettable celebration, whether you’re hosting a festive holiday gathering, a birthday party, or just want to treat yourself (because hey, self-care includes cake!). Ready to get started? Let’s grab our aprons and dive into this confectionery adventure!
How to make Peppermint Chip Layer Cake
Ingredients:
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For the Cake:
- 3/4 cup (168g) unsalted butter, room temperature
- 1 1/2 cups (310g) sugar
- 3/4 cup (173g) sour cream, room temperature
- 1 tsp vanilla extract
- 1 tbsp (10ml) peppermint extract
- 6 large egg whites, room temperature
- 2 1/2 cups (325g) all-purpose flour
- 4 tsp (15g) baking powder
- ½ tsp salt
- 3/4 cup (180ml) milk, room temperature
- 1/4 cup (60ml) water, room temperature
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For the Frosting:
- 1 1/2 cups (336g) salted butter
- 1 1/2 cups (284g) shortening
- 11 1/2 cups (1323g) powdered sugar
- 4-5 tbsp (60-75ml) water
- 1 tsp vanilla extract
- 1 tbsp peppermint extract
- 3/4 cup peppermint pieces
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For the Ganache & Toppings:
- 5 oz white chocolate chips
- 3-4 tbsp (90-105ml) heavy whipping cream
- Red gel icing color
- Candy cane Hershey kisses, Peppermints, Cadbury chocolate balls, White chocolate peppermint M&Ms
- Extra peppermint pieces for garnish
Directions:
To Make the Cake Layers:
- First, let’s prepare the stage. Grab three 8-inch cake pans, line them with parchment paper, and grease the sides. Preheat your oven to a toasty 350°F (176°C) and get ready to rock.
- In a large mixing bowl, start the magic! Cream together the butter and sugar until light, fluffy, and ready to dance—about 3-4 minutes of joy in a bowl.
- Toss in the sour cream, vanilla, and peppermint extracts and mix like the world’s funkiest DJ until they jam together harmoniously.
- Add the egg whites in two batches, ensuring every egg is well blended before introducing the next guest.
- In a separate bowl, combine your dry ingredients. Meanwhile, in a small measuring cup, mix the milk and water. Let’s create a symphony of flavors!
- Fold half of the dry mix into the batter like you’re folding a delicate origami crane; then, add the milk mixture and mix until they form a cohesive group. Throw in the remaining dry mix, giving everything a final swirl.
- Divide the batter evenly among your cake pans, then let those beauties bake for 21-23 minutes or until a toothpick comes out with just a few tasty crumbs.
- Once baked, let them cool in the pan for 2-3 minutes before transferring them to wire racks. Let’s cool completely before the real fun starts!
To Make the Frosting:
9. In a separate mixing bowl, beat the salted butter and shortening together until creamy and delightful.
10. Slowly sift in half of the powdered sugar, mixing until smooth—this is where the frosting gets its structure!
11. Add 3-4 tablespoons of water along with the vanilla and peppermint extracts to create a sweet abyss of flavor, mixing until it’s as smooth as your finest moves on the dance floor.
12. Gradually add the remaining powdered sugar. Keep mixing, adding more water as needed until your frosting reaches that perfect, silky consistency. Stir in those peppermint pieces, and let’s go!
To Assemble the Cake:
13. Grab that big serrated knife and trim the domes off the top of each cake layer until they’re flat and ready to rock.
14. Place the first layer on a serving plate or cardboard cake round. Spread about 1 cup of that luscious peppermint frosting like you’re painting a masterpiece.
15. Add the second layer, topping it with another cup of frosting, then seal the deal with the final layer and frost the entire cake with the remaining peppermint frosting.
16. Now for the grand finale! Melt the white chocolate chips with the heavy cream—microwave until it just starts to boil, then whisk into a glorious ganache. Add small amounts of red gel icing until you reach your desired shade.
17. Let that ganache rest until it thickens a bit. Using a squeeze bottle or spatula, add it around the edges of the cake for that jaw-dropping drip effect. You’re creating edible art here, folks!
18. Finally, to bling it up, use leftover frosting to pipe a nice ring around the cake, then beautifully arrange your candies on top.
This sweet masterpiece can hang out in the fridge until you’re ready to serve it, but let’s be real—you might not want to wait that long! Serve it at room temperature to unleash all those luscious flavors.
How to serve Peppermint Chip Layer Cake
Slice this beauty with a flourish, and grab your plates because the chocolate dreams are about to begin! Don’t forget a sprinkling of peppermint on top for that extra zap of zing. Each bite is a delightful adventure that bridges classic flavors with a pop of peppermint magic!
How to store Peppermint Chip Layer Cake
This cake loves the cool embrace of the fridge but can be kept at room temperature for a day or so—if it lasts that long! If the candy on top begins to soften, consider adding it close to serving time for maximum crunch and pretty points in presentation.
Tips to make Peppermint Chip Layer Cake
- Measure your ingredients for cake layers and frosting carefully to ensure the best results.
- Cream that butter and sugar well; it’s the secret to a light and airy cake!
- Don’t rush the cooling process; your frosting will thank you!
- If the frosting is too thick, add a splash more water to help it spread smooth.
Variations
Feel adventurous? Try swapping in different flavored extracts like almond or orange for a unique twist. Want more crunch? Toss in some chopped nuts or your favorite sprinkles for visual flair and extra texture!
FAQs
Can I use whole eggs instead of egg whites?
Absolutely! Whole eggs will give your cake a richer color and flavor—just remember, you might trade some of that cloud-like fluffiness.
How long can I keep this cake?
Once frosted, keep it properly stored in the fridge for up to a week. If you can resist it for that long!
Can I make this cake ahead of time?
Definitely! You can bake the layers in advance and freeze them. When ready to serve, just frost and decorate as per the recipe!
Now, go forth and sprinkle your life with peppermint magic—one slice at a time! 🌟✨
Peppermint Chip Layer Cake
Ingredients
Method
- First, prepare three 8-inch cake pans by lining them with parchment paper and greasing the sides. Preheat your oven to 350°F (176°C).
- Cream together the butter and sugar in a large mixing bowl for about 3-4 minutes until light and fluffy.
- Mix in the sour cream, vanilla extract, and peppermint extract until well combined.
- Add the egg whites in two batches, ensuring each is blended well before adding the next.
- In a separate bowl, combine the dry ingredients.
- In a measuring cup, mix the milk and water together.
- Fold half of the dry ingredients into the batter, then add the milk mixture and mix until combined. Finally, fold in the remaining dry mix.
- Divide the batter evenly among the cake pans, and bake for 21-23 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 2-3 minutes before transferring to wire racks to cool completely.
- Beat the salted butter and shortening together until creamy.
- Sift in half of the powdered sugar, mixing until smooth.
- Add 3-4 tablespoons of water, vanilla extract, and peppermint extract, mixing until smooth.
- Gradually add the remaining powdered sugar, mixing and adding more water as needed to achieve a silky consistency. Stir in the peppermint pieces.
- Trim the domes off the top of each cake layer until flat.
- Place the first layer on a serving plate and spread about 1 cup of frosting on top.
- Add the second layer, topping it with another cup of frosting, then place the final layer on top and frost the entire cake with the remaining frosting.
- Melt the white chocolate chips with the heavy cream, whisking to form a ganache. Add red gel icing color to reach desired shade.
- Let the ganache thicken and drizzle it around the edges of the cake.
- Use leftover frosting to pipe a ring around the cake, then arrange candies on top.