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Christmas peppermint cake

Christmas desserts

http://sweetapolita.com/2011/12/winter-delight-peppermint-cake/

Ingredients:

Cake:
  • 3 cups (360 g) of all-purpose flour
  • 2 3/4 cups (550 g) of white sugar
  • 1 cup (120 g) of dark unsweetened cocoa powder
  • 2.5 teaspoons (12 g) of baking soda
  • 2 teaspoon (10 g) of baking powder
  • 2 teaspoon (14 g) of salt
  • 1 cup + 2 tablespoons (280 ml) of room temperature buttermilk
  • 1 cup + 2 tablespoons (280 ml) of hot brewed coffee or espresso
  • 4 eggs
  • 2/3 cup (150 ml) of vegetable oil
  • 2 tablespoons (30 ml) of pure vanilla extract
Christmas desserts

This is an easier icing option and it still look amazing!

Frosting:

  • 4.5 sticks (563 g) of softened and cubed unsalted butter
  • 4.5 cups (720 g) of sifted confectioners’ sugar
  • 3 tablespoons (45 ml) of milk
  • 1 teaspoon (5 ml) of pure vanilla extract
  • 3/4 teaspoon (3.75 ml) of peppermint extract
  • Pinch of salt
  • A few drops of green food colour + a few drops of pink (or a drop of red) food colour
  • Crushed peppermint candy or candy canes, for sprinkling over each layer of filling

You can also use this basic butter cream icing recipe, adding 1 teaspoon of peppermint extract. Frost the cake and then sprinkle with crushed peppermint candy to decorate.

Method:

Cake:

1. Preheat the oven to 350° F/175C and prepare one round 8-inch cake pan with butter, a parchment paper round and cocoa powder. Tap out excess. Then prepare an 8-inch contour pan with a generous greasing of butter and cocoa powder (or flour), and tap out excess.

2. In a bowl (preferably of an electric mixer fitted with the paddle attachment), sift and add all dry ingredients.

3. In a larger measuring cup gently whisk together all of the reamining cake remaining ingredients.

4. Add the wet mixture to the dry ingredients and mix on medium for 2 minutes or by hand until it’s a creamy, cake butter constituency.

5. Pour the batter into prepared pans, filling each the cake pan about 2/3 full. The batter should be liquidy.

6. Bake for about 30 minutes (40 minutes for the contour pan) or until a toothpick or skewer inserted into the centre of each cake comes out almost clean. Avoid opening oven door during the first 20 minutes of baking and try not to over-bake the cakes.

7. Cool on wire racks for 10 minutes, then loosen the edges with a small palette knife and gently invert onto racks until completely cool.

Frosting:

1. In a bowl (again preferably of an electric mixer fitted with the paddle attachment), whip the butter for 8 minutes on medium speed or until the butter is very pale & creamy. If you do this by hand it will take longer to reach the desired constituency.

2. Add the confectioners’ sugar, salt, milk and extracts and mix on low for 1 minute, then on medium for 6 minutes until the frosting is very light, creamy, and fluffy. Again, if mixing by hand this will take longer.

3. If desired, you can tint about 2 cups of frosting pink (for filling) and remaining frosting mint green (for outside of cake) using food colouring.

4. For a thicker frosting, you can add and whip in small amounts of icing sugar; for thinner frosting, you can add a touch more milk until it reaches desired consistency. It’s completely up to you and what you want!

Assembly:

1. Spread a small dollop of pink frosting onto the cake plate or cake board you will be using to keep your cake from shifting.

2. Place the 8-inch cake layer from the standard round cake pan, top-side facing up and trim top until flat using a long sharp serrated knife.

3. Take the 8-inch contour cake, with bottom up, and trim any doming from the the flat side and then make 1 horizontal slice in the middle to create 2 layers. You should now have 1 standard 8″ layer and 2 layers from the contour pan, totaling 3 cake layers.

4. Place 1 cup of the peppermint frosting on top of your first layer and spread evenly with a small offset palette knife and then sprinkle a generous layer of the crushed peppermint candy on top of the frosting, leaving about a 1″ edge un-sprinkled.

5. Carefully place the next cake layer on top, with the more narrow end (contour side) up, then repeat step 4.

6. Gently place the final cake layer, smooth domed side up, on top.

7. Put a very generous scoop of mint green frosting on top, spreading evenly with a small offset palette knife and working your way down the sides until you have a thin layer of frosting over the entire cake. You will want to start with very generous additions of frosting, as much of it will be scraped off with your palette knife when smoothing. To keep the distinct rounded top, be sure to smooth over the domed top as much as possible.

8. Chill in the refrigerator until the frosting sets, about 30 minutes or 15 minutes in the freezer.

9. Remove the cake from the refrigerator/freezer and cover with remaining mint green frosting.

10. Once your cake is frosted, you can place it (cake stand and all) over a cookie sheet and generously sprinkle with sanding sugar for an icy effect, add a wintery topper decoration and/or create a Christmas frosted wonder using whatever original and creative ideas you have.

Store in a cake keeper at room temperature for up to 2 days or refrigerator for 5 days. Best enjoyed at room temperature.

See more Christmas Dessert Recipes

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