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.

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

Cook Mode Prevent your screen from going dark

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

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.