Peppermint Chip Layer Cake

Why You’ll Love This Recipe

This cake combines the classic flavors of peppermint and chocolate in a beautiful, show-stopping layered dessert. The peppermint chips add bursts of cool mint throughout the cake, while the frosting is rich, creamy, and perfectly balanced. It’s a festive treat that’s fun to make and sure to impress.

Ingredients

For the cake layers:

• 2 1/2 cups all-purpose flour

• 2 1/2 tsp baking powder

• 1/2 tsp salt

• 1 cup unsalted butter, softened

• 1 3/4 cups granulated sugar

• 4 large eggs

• 1 tbsp vanilla extract

• 1 cup whole milk

• 1 cup peppermint chips or crushed peppermint candies

For the frosting:

• 1 cup unsalted butter, softened

• 4 cups powdered sugar

• 1/4 cup heavy cream or milk

• 1 tsp peppermint extract

• 1/2 cup crushed candy canes or peppermint candies

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat Oven and Prepare Pans:
   Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.

2. Mix Dry Ingredients:
   In a medium bowl, whisk together flour, baking powder, and salt.

3. Cream Butter and Sugar:
   In a large bowl, beat butter and sugar until light and fluffy.
   Add eggs one at a time, beating well after each. Stir in vanilla.

4. Combine Wet and Dry Ingredients:
   Alternately add dry ingredients and milk to the butter mixture, beginning and ending with flour mixture. Mix just until combined.

5. Add Peppermint Chips:
   Gently fold in peppermint chips or crushed candies.

6. Bake:
   Divide batter evenly among prepared pans.
   Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
   Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.

7. Make Frosting:
   Beat butter until creamy. Gradually add powdered sugar, alternating with heavy cream, beating to spreadable consistency.
   Mix in peppermint extract.

8. Assemble Cake:
   Place one cake layer on a serving plate. Spread with frosting.
   Repeat with remaining layers and frosting.
   Sprinkle crushed candy canes on top and sides for decoration.

9. Chill and Serve:
   Chill cake for 30 minutes before slicing for clean cuts.

Servings and Timing

• Servings: 12

• Prep time: 20 minutes

• Bake time: 30 minutes

• Cooling and assembly: 1 hour

• Total time: About 2 hours

Variations

• Chocolate Layers: Use chocolate cake instead of vanilla.

• Mint Chocolate Chip: Add mini chocolate chips alongside peppermint chips.

• Frosting: Use cream cheese frosting for a tangy twist.

• Gluten-Free: Use a gluten-free flour blend.

• Decor: Top with chocolate drizzle or whole peppermint sticks.

Storage/Reheating

• Storage: Store cake covered in the refrigerator for up to 4 days.

• Freezing: Freeze assembled cake for up to 2 months. Thaw overnight in the fridge.

• Serving: Bring to room temperature before serving for best flavor.

FAQs

Can I use peppermint extract instead of chips?

Yes, but chips add texture and bursts of mint flavor.

How do I prevent peppermint chips from sinking?

Toss chips in a little flour before folding into batter.

Can I make cupcakes?

Yes, bake in cupcake liners for 18-22 minutes.

Is this cake very sweet?

Moderately sweet with refreshing peppermint notes.

Can I substitute candy canes with other candies?

Yes, crushed peppermints or mint chocolates work well.

How do I get clean cake slices?

Chill cake before slicing and use a sharp knife warmed in hot water.

Can I make the frosting ahead?

Yes, refrigerate and re-whip before using.

Is this recipe suitable for kids?

Yes, it’s kid-friendly and festive.

Can I add food coloring?

Add red or green to frosting for extra holiday flair.

What drinks pair well?

Serve with hot chocolate, coffee, or peppermint tea.

Conclusion

Peppermint Chip Layer Cake is a festive, flavorful, and visually stunning dessert perfect for celebrating the holidays or any special occasion. With its moist layers, refreshing mint flavor, and creamy frosting, it’s sure to delight everyone at your table.

Peppermint Chip Layer Cake

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• Author: Alice
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Peppermint Chip Layer Cake is a festive and indulgent dessert featuring moist vanilla or chocolate cake layers studded with peppermint chips. Layered with creamy peppermint-flavored frosting and topped with crushed candy canes, this show-stopping cake is perfect for holidays and special occasions, combining rich sweetness with refreshing minty crunch.

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Ingredients

For the cake layers:

• 2 1/2 cups all-purpose flour

• 2 1/2 tsp baking powder

• 1/2 tsp salt

• 1 cup unsalted butter, softened

• 1 3/4 cups granulated sugar

• 4 large eggs

• 1 tbsp vanilla extract

• 1 cup whole milk

• 1 cup peppermint chips or crushed peppermint candies

For the frosting:

• 1 cup unsalted butter, softened

• 4 cups powdered sugar

• 1/4 cup heavy cream or milk

• 1 tsp peppermint extract

• 1/2 cup crushed candy canes or peppermint candies

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Instructions

• Preheat Oven and Prepare Pans:
  Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.

• Mix Dry Ingredients:
  Whisk together flour, baking powder, and salt in a medium bowl.

• Cream Butter and Sugar:
  Beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Stir in vanilla.

• Combine Wet and Dry Ingredients:
  Alternate adding dry ingredients and milk to butter mixture, starting and ending with flour mixture. Mix until just combined.

• Add Peppermint Chips:
  Gently fold in peppermint chips or crushed candies.

• Bake:
  Divide batter evenly into pans. Bake 25-30 minutes or until toothpick inserted comes out clean. Cool in pans 10 minutes, then transfer to wire racks to cool completely.

• Make Frosting:
  Beat butter until creamy. Gradually add powdered sugar, alternating with cream, until spreadable. Mix in peppermint extract.

• Assemble Cake:
  Layer cakes with frosting between layers and on top. Decorate with crushed candy canes on top and sides.

• Chill and Serve:
  Refrigerate cake for 30 minutes before slicing for clean cuts

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Notes

Toss peppermint chips in flour to prevent sinking.Substitute chocolate cake for a chocolate version.Use cream cheese frosting for a tangier taste.Add food coloring to frosting for holiday themes.Store cake covered in refrigerator; bring to room temperature before serving.