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Peppermint Christmas Cake

Peppermint Christmas Cake

“There’s nothing better than cake, but more cake.” 

— Harry S. Truman

Peppermint Christmas Cake. December 12, 2023.

My dad and I have always had a shared love of 7-minute frosting on chocolate cake. We especially loved out the outer layer hardened just a bit to give it a nice crackle. The pillowy and marshmallow-like texture and taste of 7-minute frosting is unique and incredibly delicious! To be sure it is a little more involved as well which is probably why we never had it very often growing up. And admittedly, even though I love it I didn’t make it often in my own household. But with Christmas on the way I wanted to pull out this classic frosting and create a festive cake. However, for a holiday touch I added peppermint flavor to the meringue-like frosting for this cake.

My standby chocolate cake recipe is used in this Peppermint Christmas Cake. As noted below I use dark baking cocoa for that rich dark chocolate taste that pairs so well with the peppermint; however, regular baking cocoa is great as well. On another note, the icing makes enough to frost the middle and top of a 9-inch cake. If you want icing for the sides, I recommend doubling the recipe.

Peppermint Christmas Cake

Peppermint Christmas Cake

A moist dark chocolate cake topped with the classic 7-minute frosting in peppermint!
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Ingredients

Cake Ingredients

  • 3 cups cake flour
  • 3 cups sugar
  • 1 cup dark baking cocoa (regular baking cocoa is fine too)
  • 1.5 tsp. salt
  • 2 1/4 tsp. baking powder
  • 2 1/4 tsp. baking soda
  • 1 1/2 cups buttermilk
  • 3 eggs
  • 3/4 cup oil
  • 1 1/2 cups water

Peppermint Frosting Ingredients

  • 1/4 tsp. peppermint extract
  • 1/4 tsp. vanilla
  • 2 egg whites (room temperature)
  • 2 tsps. corn syrup
  • 1 1/2 cups white sugar (not powdered)
  • 2 drops red or pink food coloring

Instructions

Make cake

  • Combine all dry ingredients in mixer.
  • In a separate bowl beat together eggs, buttermilk, oil, and vanilla.
  • Add wet mixture to dry mixture and combine well.
  • Mix in boiling water. Batter will be thin.
  • Divide batter equally between 2 9-inch cake pans that have been greased and lined with wax paper.
  • Bake at 350 degrees for 35-40 minutes or until cake is set.
  • Cool cakes for 10 minutes before removing from pans.
  • Let cakes finish cooling on rack before frosting.

Make peppermint frosting

  • Note on frosting: this frosting is enough for the top and middle of a 9-inch cake. If you want more frosting for the sides then double the recipe.
  • Combine sugar, egg whites, corn syrup and water in the top layer of a double boiler.
  • Mix ingredients for a minute with a hand mixer.
  • Set up the bottom of double boiler on the oven and bring water to boil.
  • Set top of double boiler in the bottom portion (the water should not touch the bottom of the pot).
  • Using hand mixer blend sugar mixture continuously on high until frosting is spreadable and stiff peaks form.
  • Add peppermint extract, vanilla extract, and 2 drops of red food coloring.
  • Blend in extracts and coloring and remove from stove.
  • Use to frost cake immediately.
  • Store cake in fridge.
Peppermint Christmas Cake

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