Peppermint Layer Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SHORTCUT PEPPERMINT LAYER CAKE



Shortcut Peppermint Layer Cake image

When I first made this cake it was snowing outside, the entire family was home, and we enjoyed it all together. A perfectly pretty holiday cake for a perfect holiday moment! Be sure to measure the the peppermint extract carefully-it's strong, and a little bit goes a very long way. -Mindie Hilton, Susanville, California

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 6

1 package white cake mix (regular size)
2 tablespoons baking cocoa, divided
1/4 teaspoon plus 1/8 teaspoon peppermint extract, divided
1 teaspoon red food coloring, optional, divided
2 cans (14 ounces each) whipped vanilla frosting, divided
1/4 cup peppermint crunch baking chips

Steps:

  • Preheat oven to 350°. Line bottoms of three greased 8-in. round baking pans with parchment; grease paper., Prepare cake mix batter according to package directions. Remove 1-1/3 cups batter to a small bowl; stir in 1 tablespoon cocoa, 1/4 teaspoon extract and if desired, 1/2 teaspoon food coloring until blended. , Transfer plain batter to prepared pans. Top with red batter. Cut through batter with a knife to swirl. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., Mix 1 cup frosting with remaining 1 tablespoon cocoa, 1/8 teaspoon extract and if desired, 1/2 teaspoon food coloring. Place one cake layer on a serving plate; spread with 1 cup plain frosting. Repeat layers. Top with remaining cake layer. Frost sides of cake with remaining plain frosting. Spread red frosting over top of cake. Gently press baking chips into frosting on top of cake. Refrigerate leftovers.

Nutrition Facts : Calories 506 calories, Fat 23g fat (7g saturated fat), Cholesterol 0 cholesterol, Sodium 357mg sodium, Carbohydrate 76g carbohydrate (57g sugars, Fiber 1g fiber), Protein 3g protein.

PEPPERMINT LAYER CAKE



Peppermint Layer Cake image

Here's the perfect festive dessert recipe for your holiday table - a Betty Crocker™ Super Moist™ layered cake, that looks and tastes like Christmas peppermint candy.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h20m

Yield 12

Number Of Ingredients 7

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1/4 teaspoon mint extract
3 containers Betty Crocker™ Whipped fluffy white frosting
Red and green paste food color
20 red and green hard round peppermint candies, unwrapped
12 red and green candy canes

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease 2 (8-inch) round cake pans with shortening and lightly flour, or spray with baking spray with flour.
  • Make cake mix as directed on box, using water, oil and eggs and adding mint extract. Pour batter into pans. Bake as directed for 8-inch rounds. Cool 10 minutes; remove from pans to cooling racks. Cool completely. Cut each cake layer horizontally to make 2 layers. (Mark side of cake with toothpicks and cut with long, thin serrated knife.)
  • Tint 1 container frosting with red food color. Tint 1 cup frosting from second container with green food color. Leave remaining frosting white.
  • Place 1 cake layer, cut side up, on serving plate; spread with half of red frosting to within 1/2 inch of edge. Top with second cake layer, cut side down; spread with green frosting. Top with third cake layer, cut side up; spread with remaining red frosting. Top with remaining cake layer. Spread white frosting on top and side of cake. Freeze 1 hour.
  • Place red and green round peppermint candies on bottom edge of cake. Break candy canes into large pieces; place in center of cake.

Nutrition Facts : Calories 670, Carbohydrate 105 g, Fat 5, Fiber 0 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 350 mg

PEPPERMINT LAYER CAKE WITH M&M'S TREES



Peppermint Layer Cake with M&M'S Trees image

This classic buttery vanilla layer cake has a cool pop of peppermint, which acts as a delicious base for festive handmade M&M'S trees. To make them, ice cream cones are coated with chocolate frosting, then decoratively coated with M&M'S and a light dusting of confectioners' sugar, leaving you with the perfect holiday centerpiece and dessert.

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 38 servings

Number Of Ingredients 21

1/2 cup vegetable oil, plus more for the pans
2 3/4 cups cake flour, plus more for the pans
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1 stick unsalted butter
1 2/3 cups granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
1/2 to 1 teaspoon pure peppermint extract
1 1/2 cups buttermilk
4 sticks unsalted butter, at room temperature
1/2 teaspoon salt
5 cups confectioners' sugar, plus more for dusting
2 teaspoons pure vanilla extract
1/2 to 1 teaspoon pure peppermint extract
1/4 cup milk
2 ounces semisweet chocolate, finely chopped
1 tablespoon unsweetened cocoa powder
4 ice cream sugar cones
Red and green M&M'S, for decorating

Steps:

  • Make the cake: Preheat the oven to 350˚ F. Brush two 9-inch round cake pans with vegetable oil, line the bottoms with parchment, brush the parchment with oil, then dust lightly with flour, tapping out the excess. Whisk the flour, baking powder, salt and baking soda in a medium bowl.
  • Beat the vegetable oil and butter in a large bowl with a mixer on medium-high speed until combined. Add the granulated sugar and beat until light and creamy, about 4 minutes. Beat in the eggs, one at a time, then beat in the extracts. Reduce the speed to low; beat in the flour mixture in three additions, alternating with the buttermilk. Increase the speed to medium high and beat until combined.
  • Divide the batter between the cake pans. Tap them against the counter, then bake until golden brown and the cakes spring back when gently pressed, 30 to 35 minutes. Transfer to a rack and let cool 15 minutes in the pans, then remove the cakes to the rack, remove the parchment and let cool completely.
  • Meanwhile, make the frosting: Beat the butter and salt in a large bowl with a mixer on medium-high speed until creamy, 2 to 3 minutes. Add the confectioners' sugar, 1 cup at a time, beating to combine after each addition. Beat in the extracts, then the milk, beating until light and fluffy, 2 to 3 minutes. Remove 1 cup of the frosting to a small bowl.
  • Melt the chocolate in the microwave in 30-second intervals, stirring. Let cool slightly, then stir the melted chocolate into the reserved 1 cup frosting along with the cocoa powder.
  • Make the trees: Using a serrated knife, carefully saw off the wide ends of 3 of the sugar cones so all the cones are varying heights. Cover the outside of all 4 cones with a thick layer of the chocolate frosting. Press M&M'S into the frosting to cover completely.
  • Put 1 cake layer on a cake stand or platter. Spread about 1 cup white frosting on the cake. Top with the second cake layer, then frost the top and sides of the cake with the remaining white frosting. Arrange the trees on top. Lightly dust the trees with confectioners' sugar.

LAYERED PEPPERMINT POUND CAKE



Layered Peppermint Pound Cake image

Classic pound cake gets all dressed up with pepperminty whipped cream. Mmm.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h5m

Yield 16

Number Of Ingredients 11

3 cups Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 3/4 cups granulated sugar
1 1/4 cups butter or margarine, softened
1 teaspoon vanilla or almond extract
5 eggs
1 cup evaporated milk
1 1/2 cups whipping (heavy) cream
1/4 cup powdered sugar
1/2 cup crushed hard peppermint candies

Steps:

  • Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan. Mix flour, baking powder and salt; set aside.
  • In large bowl, beat granulated sugar, butter, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour mixture alternately with milk on low speed. Pour into pan.
  • Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Remove from pan to wire rack. Cool completely, about 1 hour.
  • In chilled large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until soft peaks form. Fold in peppermint candies.
  • Cut cake horizontally into 3 layers. Spread 1 cup whipped cream mixture over 1 cake layer. Repeat with second layer. Top with remaining layer. Drop remaining whipped cream mixture in dollops on top of cake. Store in refrigerator.

Nutrition Facts : Calories 390, Carbohydrate 54 g, Cholesterol 105 mg, Fiber 1 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 200 mg

PEPPERMINT LAYER CAKE



PEPPERMINT LAYER CAKE image

I USE A BASIC CAKE MIX RECIPE AND MAKE CHANGES IN FLAVORS FOR THE OCCASION, HOLIDAY ETC. THIS IS DIABETIC FRIENDLY & THIS ONE IS ESPECIALLY GOOD FOR THOSE THAT DON'T PARTICULARITY LIKE CHOCOLATE AND PEPPERMINT BUT DO LIKE PEPPERMINT FLAVORED DESSERTS. I AM ALWAYS HARD PRESSED TO DECIDE WHICH CAKE I LIKE BEST BECAUSE I AM ALWAYS...

Provided by penny jordan

Categories     Cakes

Time 1h5m

Number Of Ingredients 1

PLEASE SEE BELOW

Steps:

  • 1. PEPPERMINT LAYER CAKE (LAYER 1 - White Layer) - (Make 1 & 1/2 of this recipe for X-Lg. Cake Pan & only 1 recipe if you are using the usual cake pan- (9 x 13). · 1 box (15.25 Oz.) Pillsbury WHITE cake mix 1 box - (4-serving) instant sugar-free/fat-free French vanilla pudding/pie filling mix 1/2 C. - FAT-FREE, 1 or 2% milk 1/4 C. - water 1/4 C. - canola oil 2 Lg. - eggs 2 Lg. - egg whites 1 C. - Vanilla 'light' yogurt Peppermint Layer Cake (LAYER 2 - Red layer) 1/2 box- (About 1-1/2 cups) Pillsbury White Cake Mix (from 15.25 oz. box). 1/2 box(of 4-serving) instant sugar-free/fat-free French vanilla pudding/pie filling mix 1/4 C. Fat-Free, or 1% or 2% milk 1/8 C. water 1/8 C. canola oil 1 - Lg. Egg 1 - Lg. Egg white 1/2 C. - Vanilla 'Light' Yogurt 1/2 - tsp. pure peppermint extract 1 - 2 Tbsp. Red Food Coloring 3/4 - C. 'Andes' 'Peppermint Crunch' Baking Chips Directions: 1. Preheat oven to 325 degrees F. 2. Spray X-Large rectangular pan with 'BAKERS JOY' cooking spray. 3. In large mixing bowl, beat all ingredients (for layer 1) together until well blended. (Mixture will be thick) 4. In med. mixing bowl, beat all ingredients (for layer 2) together until well blended. (Mixture will be thick) 5. Pour (Layer 1) batter to prepared pan and spread evenly. 6. Repeat for Layer 2 (Red layer) and spread mix carefully & evenly on top of layer 1. 7. Bake approx. 35to 40 minutes or until inserted toothpick comes out clean. 8. Cool cake about 10-15 minutes on baking rack. 9. Invert onto sheet cake serving surface. (Cake taker or cake board-like bakery uses). 10. Frost with Peppermint Frosting. (See recipe) 11. Decorate as desired. (Andes Peppermint crunch or crushed peppermint candies are a nice touch.) 12. Refrigerate cake in airtight container until ready to serve ... Overnight in refrigerator & Cover & refrigerate any leftovers.)
  • 2. Peppermint Frosting Ingredients: 8 Oz. - softened or whipped cream cheese 2 C. - powdered sugar 1/4 tsp. - peppermint extract 1 to 2 Tbsp. - red food coloring One - 12 Oz. container cool whip, thawed *Peppermint candies (crushed) or 'Andes' Peppermint Crunch (Optional) Directions: 1. Mix softened cream cheese and powdered sugar until well blended. 2. Add peppermint extract and red food coloring and continue to blend. 3. Fold in Cool Whip. 4. Spread over cooled cake. 5. Decorate as desired.

More about "peppermint layer cake recipes"

PEPPERMINT BARK LAYER CAKE - THE SEASIDE BAKER
peppermint-bark-layer-cake-the-seaside-baker image
Web 2019-12-03 In a medium-sized microwave-safe bowl, heat heavy cream for 30-45 seconds or until hot. 2. Add the chocolate chips and let sit for 4-5 …
From theseasidebaker.com
Cuisine American
Category Dessert
Servings 12
Estimated Reading Time 8 mins
  • Preheat oven to 350 degrees. Grease and flour four 8-inch round pans* See notes below for other pan options.
  • In a microwave-safe dish, melt white chocolate on high for 60 seconds, then remove from microwave and let rest for 1-2 minutes. Stir chocolate until smooth and chips are completely melted. If needed heat for additional 15-second increments. Let cool until chocolate is room temperature and no longer warm.
See details


CANDY CANE CAKE - PEPPERMINT LAYER CAKE RECIPE - THE …
candy-cane-cake-peppermint-layer-cake-recipe-the image
Web 2019-12-03 Preheat oven to 350°F and coat all three pans with non-stick spray. Whisk together the milk and peppermint extract in a small bowl and set aside. In the bowl of a stand mixer, cream together butter and sugar …
From thesoccermomblog.com
See details


PEPPERMINT DREAM CAKE - BETTER HOMES & GARDENS
peppermint-dream-cake-better-homes-gardens image
Web 2020-12-10 Line bottoms of pans with waxed paper; grease and lightly flour pans. Set pans aside. In a small bowl stir together flour, baking powder, and salt; set aside. Preheat oven to 350°F. In a medium mixing …
From bhg.com
See details


WHITE CHRISTMAS PEPPERMINT LAYER CAKE | MIDWEST LIVING
white-christmas-peppermint-layer-cake-midwest-living image
Web Bake in a 350° oven for 30 to 35 minutes or until a wooden toothpick inserted near centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Run a knife around the sides of the cakes; remove …
From midwestliving.com
See details


PEPPERMINT LAYER CAKE - TABLE FOR SEVEN
Web 2019-11-22 Preheat oven to 350 degrees. Grease and flour 2-9 inch round cake pans. In a mixing bowl, add in dry white cake mix. Then, add in melted butter, egg whites, milk, …
From ourtableforseven.com
Reviews 16
Calories 265 per serving
Category Cakes
See details


PEPPERMINT BARK LAYER CAKE RECIPE - FOOD FANATIC
Web 2015-12-06 Butter and flour two 8-inch round cake pans and set aside. In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, …
From foodfanatic.com
See details


PEPPERMINT CHOCOLATE LAYER CAKE RECIPE - GOOD HOUSEKEEPING
Web 2011-11-02 Step 1 Prepare cake: Preheat oven to 350 degrees F. Lightly grease two 9-inch round cake pans. Line bottoms with parchment paper; lightly grease paper. Step 2 …
From goodhousekeeping.com
See details


4 EASY RECIPES FOR A SIMPLE LAST-MINUTE CHRISTMAS DINNER
Web 2022-12-24 Directions. Place russet potatoes, peeled and cut into quarters, in a large pot and pour in cold water to cover by 1 inch. Add 1 tablespoon onion powder and enough …
From goodmorningamerica.com
See details


PEPPERMINT PATTIES RECIPE | THE NOVICE CHEF
Web 2022-12-23 Place a sheet of parchment paper on top of the balls, and use the bottom of a drinking glass to press each one into a ¼-inch thick disc. Chill. Place the pan of …
From thenovicechefblog.com
See details


PEPPERMINT LAYER CAKE | CARRIE’S EXPERIMENTAL KITCHEN
Web 2021-11-20 Preheat the oven to 350 degrees F; then generously spray the inside of the cake pans with cooking spray. Add the cake mix to a mixing bowl along with the water, …
From carriesexperimentalkitchen.com
See details


PEPPERMINT BARK LAYER CAKE - JUST DESSERTS BAKEHOUSE
Web 2021-12-07 Preheat oven to 325 and prepare three 8″ round cake pans with cooking spray and parchment paper lining the bottoms. For the Cake: In a stand mixer with paddle …
From justdessertsbakehouse.com
See details


LAYERED DOUBLE CHOCOLATE PEPPERMINT CAKE - THE RECIPE REBEL
Web 2016-12-14 CakePreheat oven to 350 degrees F and grease 2 8″ round pans well. In a large bowl, whisk together the sugar, oil, vanilla, mint extract (if using) milk and eggs. …
From thereciperebel.com
See details


SINGLE LAYER PEPPERMINT CHOCOLATE CAKE - BEYOND THE BUTTER
Web 2021-12-20 In a separate medium-size mixing bowl, whisk together the egg, milk, vegetable oil, vanilla extract, and hot water. 1 Large Egg, ¼ cup Whole Milk, 2 …
From beyondthebutter.com
See details


PEPPERMINT CANDY THREE LAYER CAKE > CALL ME PMC
Web Peppermint Candy Three Layer Cake Recipe Notes. Store cake in an airtight container in the refrigerator for up to four days. To make a 9×13 cake: Spray a 9×13 can pan with …
From callmepmc.com
See details


PEPPERMINT LAYER CAKE - ISLAND BAKES
Web 2017-12-12 Line the bottom of the pan with parchment paper. In the bowl of an electric mixer, combine the butter and sugars. Beat on medium-high speed for 2-3 minutes, until …
From island-bakes.com
See details


DAIRY-FREE CHOCOLATE PEPPERMINT BARS RECIPE
Web 2022-12-24 Whisk thoroughly. If not fully melted, microwave in 15 second intervals, whisking thoroughly between each heating, until just melted. Do not overheat the …
From godairyfree.org
See details


PEPPERMINT LAYERED CAKE WITH PEPPERMINT CLOUD FROSTING - A …
Web 2018-12-06 In a medium bowl, whisk together the cake flour, baking powder and salt. In a large measuring cup, combine the milk, vanilla extract and peppermint extract. In a …
From aclassictwist.com
See details


Related Search