Skip to Content

Homemade Peppermint Cake with Frosting

Easy peppermint cake layered with frosting, homemade is a moist delicious Christmas dessert everyone loves. Pretty red and pink type of Surprise Cake with a pop of mint!

Peppermint Cake

Cake with peppermint brings a cool holiday whiz to your mouth. With candies crushed inside the mousse and frosting you can add as little or much as you’d like. The best Christmas dessert you will love. (affiliate links present)

Candy Cane Cake

If you tried and loved our Microwave Peppermint Fudge we did too. You can only have a little chunk of that and it is rather crunchy. For something fluffy, layered, pretty and feeding a crowd this one is another option to make and impress your guests this holiday season.

There are a ton of ways to incorporate the candy canes or round candies. You can add some to all the things or just one. Melting Peppermint Candy into shapes to incorporate on to the top is another fun activity you can do with your kids as well as making a few to hang on the tree.

Easy Peppermint Cake Recipe

Easy Peppermint Cake Recipe

Just like our Microwave Peppermint Bark we have crushed round versions and canes depending on what I find on sale. You can buy them already crushed too but typically that is more expensive. That option is up to you.

  • 6 oz white chocolate chips or bar broken and melted
  • Eggs
  • 1.5 c milk whole
  • Vanilla
  • All purpose flour
  • 1 1/4 c sugar
  • Baking powder
  • 1/2 tsp salt
  • Butter softened to room temperature
  • Mousse ingredients are;
  • 5 oz white chocolate chips or bar broken and melted
  • Heavy cream or whipping cream
  • 1.5 tbsp sour cream
  • 1/2 c peppermints crushed
  • Peppermint Frosting

As far as the middle you could go with the one listed below, use ganache or melt chocolate chips in microwave, cool and use that instead. There are tons of options as far as the middle layer goes.

Christmas Cake

Christmas Cake

Preheat the oven to 350 degrees. Melt the 6 oz of white chocolate with ¼ c of the milk in the microwave in a safe bowl in 20 second increments until it is smooth. Set aside to cool. In another bowl, mix together the flour, baking powder and salt. Set to the side.

  • Beat the butter and sugar together at medium speed until they are light and fluffy, about 2-3 minutes. Add in the eggs, one at a time and thoroughly combine, scraping down the sides of the bowl as you go. Add in the vanilla and cooled white chocolate and mix.
  • Using a spatula to fold in the ingredients, starting and ending with the dry ingredients, alternate between the flour mixture first.
  • Then the milk until all ingredients are incorporated together.
  • Evenly divide the batter between 2- 9” cake pans and bake (either lined with parchment paper – or nonstick).
  • Oven should be set to 350 degrees for 22-25 minutes, or until a toothpick inserted into center comes out clean with moist crumbs attached.
  • Run a knife around the edge and release to be placed on a cooling rack to cool completely until room temperature.
  • In a small pan over low heat, melt the white chocolate, sour cream, and half of the whipping cream together. Continually stir until it is just melted, then remove from heat. Allow to cool and stir on occasion for about 20 minutes until it has come to room temperature.

In a medium bowl, whip the remaining cream until it is light and fluffy. Add the finely crushed candy canes. Gently fold in the cooled white chocolate mixture and place in the refrigerator for about 2 hours to chill until almost set. Take the first layer and place in the center of the cake plate flat side up. Cover the top with the peppermint mousse. Place the top layer of holiday cake, flat side down evenly on top. Then frost.

mint Cake

Mint Cake

And the outside has a lot of options as well. There is a link in the recipe card below for the one with candies or tone it down with plain Cream Cheese Frosting Without Butter instead. Chocolate goes well with this flavor too so garnishing this with sprinkles is a winner too.

For a lot of intense flavors you can fold in vanilla or peppermint extract into the frosting of our Christmas Bar Cookies or any of these layers. Mix and match depending on your tastebuds. For leftover chocolate peppermint cake recipes you will want to wrap the outsides with plastic wrap touching all around. Store in fridge for up to 3 days for best results.

If you want to create a bar of holiday spirit in a sense I have included a few other festive ideas throughout this post. To drink we have made Peppermint Chocolate Cream Cold Foam to serve on top of cold brew as well. Another favorite that makes a cup of ok into WOW.

Candy Cane Cake

Before you go I want you to sign up for my free newsletter!! You will get all my new recipes emailed to you a few times a week that will help with meal planning for the week.

Want to see a few of my favorite things that I am totally obsessed with?? Take a peek and see how many you might already have…twinsies!

Looking for more easy family recipes and tips? LIKE The Typical Mom Facebook page because we share all our new creations there every single day. And follow me on Pinterest for more inspirations! 😉

***** If you LOVED this recipe give it 5 Stars below and let everyone know what you thought about it. 😉

the typical mom
Peppermint Cake
Print Pin
No ratings yet

Peppermint Cake

Easy peppermint cake layered with frosting, homemade is a moist delicious Christmas dessert everyone loves. Pretty red and pink cake.
Course Dessert
Cuisine American
Keyword cake, candy cane, christmas, mint, peppermint
Prep Time 15 minutes
Cook Time 23 minutes
Servings 12
Calories 553kcal
Author The Typical Mom

Equipment

  • 2 9 inch cake pans

Ingredients

Peppermint Mousse

Instructions

  • Peppermint cake – Preheat the oven to 350 degrees. Melt the 6 oz of white chocolate with ¼ c of the milk in the microwave in a safe bowl in 20 second increments until it is smooth. Set aside to cool. In another bowl, mix together the flour, baking powder and salt. Set to the side.
  • Cream butter and sugar together until they are light and fluffy, about 2-3 minutes. Add in the eggs, one at a time and thoroughly combine, scraping down the sides of the bowl as you go. Add in the vanilla and cooled white chocolate and mix.
  • Using a spatula to fold in the ingredients, starting and ending with the dry ingredients, alternate between the flour mixture first, then the milk until all ingredients are incorporated together.
  • Evenly divide the batter between 2- 9” cake pans (either lined with parchment paper – or nonstick). Bake in a 350 degree oven for 22-25 minutes, or until a toothpick comes out clean. Run a knife around the edge and release to be placed on a cooling rack until at room temperature.
  • Peppermint Mousse – In a small pan over low heat, melt the white chocolate, sour cream, and half of the whipping cream together. Continually stir until it is just melted, then remove from heat. Allow to cool and stir on occasion for about 20 minutes until it has come to room temperature.
  • In a medium bowl, whip the remaining cream until it is light and fluffy. Add the finely crushed peppermint candies. Gently fold in the cooled white chocolate mixture and place in the refrigerator for about 2 hours to chill until almost set.
  • Assemble – Take the first layer and place in the center of the cake plate flat side up. Cover the top with the peppermint mousse. Place the top layer of cake, flat side down evenly on top.
  • Frosting – Using an offset spatula coat the top and side with an even layer of frosting. (use link above for homemade or use a ready made tub of vanilla and sprinkle crushed candy canes on top)
  • Using your hands, scoop up a small handful of peppermint candies and gently press into the side of the cake, firmly enough for them to stick to the frosting. Repeat until the entire side of the cake is coated in candies.
  • Place in the refrigerator for about an hour to allow frosting to set before serving. Store in the refrigerator until ready to eat.

Video

Nutrition Facts
Peppermint Cake
Amount Per Serving (1 oz)
Calories 553 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 18g113%
Trans Fat 0.5g
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 104mg35%
Sodium 246mg11%
Potassium 273mg8%
Carbohydrates 65g22%
Fiber 1g4%
Sugar 43g48%
Protein 7g14%
Vitamin A 772IU15%
Vitamin C 0.3mg0%
Calcium 154mg15%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.