Description
A festive dessert capturing the spirit of the holiday season with rich peppermint and vanilla flavors.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, at room temperature
- 1 cup buttermilk
- 3 large eggs
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon peppermint extract
- Frosting:
- 1 cup unsalted butter, at room temperature
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Crushed candy canes for garnish
Instructions
- Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- Cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, then mix in the buttermilk, vanilla, and peppermint extract.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet mixture until just combined.
- Divide the batter evenly between the two pans and swirl in the red food coloring.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, beat the butter until creamy, then gradually add powdered sugar, followed by heavy cream and vanilla.
- Frost the cooled layers and top with crushed candy canes.
- Slice and serve.
Notes
Ensure butter and eggs are at room temperature for easy mixing. Store leftover cake in an airtight container for up to 3 days or freeze for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 37g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg