Peppermint Dream Cake

Top this confect cane - inspired bar recipe with a fluffy white chocolate buttercream and plenty of crush passel .

Brie Goldman

Nothing dresses up your vacation table like an one-time - fashioned red gum bar . Its alternate red and white layers help it boldly stand out from standard Christmas patty , and the minty flavour smooth through with a nice window pane of livid hot chocolate for a mellowed sweet . There is nowhite or peppermint patty mixneeded here . This easy peppermint gum cake recipe is made with ingredient that are already in your buttery . And it even has guidance to top the patty off with a homemade flossy lily-white burnt umber frost that ’s decorated with chopped candy canes .

Peppermint dream cake on cake stand

Credit:Brie Goldman

If you ’re see for a chocolate peppermint cake recipe , tryTriple - Chocolate Cake with Peppermint Ganache . This vacation Eucalyptus amygdalina cake is topped with a festive display of homemade peppermint bark . The flavor of peppermint candy are sprinkled throughout the chocolate peppermint ganache frosting and bittersweet chocolate patty .

Our Tips for the Best Peppermint Dream Cake

stack and decorating a layer patty can be intimidating , particularly when it affect four layers of cake ! But do n’t worry — we’ve got you . For the best peppermint dream cake , keep these tips in mind :

Ingredients

3largeeggs

1 ½cupsall - purpose flour

1 ½tsp.baking powder

Baking pans lined with wax paper

Credit:Brie Goldman

¼tsp.koshersalt

1 ½cupsgranulatedsugar

¾cupwholemilk

Bowl of flour and whisk

Credit:Brie Goldman

3Tbsp.unsaltedbutter

½tsp.peppermint extract

1Tbsp.liquid red food colour

Electric mixer beating eggs

Credit:Brie Goldman

blank hot chocolate curls

chop peppermint candy cane

Fluffy White Chocolate Frosting

Adding sugar to egg mixture

Credit:Brie Goldman

½cupwhipping emollient

2Tbsp.unsaltedbutter

8oz.high - timbre white chocolate , chopped

Egg and sugar mixture

Credit:Brie Goldman

2cupswhipping cream

Directions

Grease and Line Pans

Allow orchis to stand at room temperature for 30 minute . Meanwhile , grease bottoms of two 8 - inch round baking Pan . telephone line bottoms of pans with full newspaper publisher ; grease and lightly flour pans . Set pans apart .

Combine Dry Ingredients

In a small bowl bustle together flour , bake powder , and saltiness ; set away .

Beat Eggs

Preheat oven to 350 ° degree Fahrenheit . In a medium mixture bowl beat eggs with an electric mixer on high speed about 4 proceedings or until compact and lemon colour .

Add Sugar

Gradually add sugar , beating on medium focal ratio for 4 to 5 instant or until light and fluffy .

Add Flour Mixture

Add flour assortment ; beat on low to medium speed just until combined .

Heat Milk and Butter

In a minuscule saucepan , heating and stimulate milk and butter over medium heating system until butter thaw .

Add to Batter

Add milk mixture and peppermint extract to batter , flap until combine .

Portion Into Pans

Divide slugger in half . Pour half of the slugger into one of the prepared baking pans .

Add Red Coloring

Stir red solid food coloring into the remaining batsman . pelt red slugger into the other baking pan .

Bake

Bake for 25 to 30 min or until a wooden toothpick inserted near the centers comes out clean . Cool in pan on telegram racks for 10 minutes .

Cool and Cut

Remove patty from pans . Peel off waxed composition . Cool completely on telegram racks . rationalize each cake bed in half horizontally .

Frost

To assemble , post a blanched cake bed on a serving plate . Spread 3/4 cup of the frosting evenly over the patty .

Stack and Frost

Top with a red patty stratum ; spread evenly with 3/4 loving cup of the ice .

Repeat

Top with the remain livid cake stratum ; spread evenly with 3/4 cupful frosting .

Top and Coat Cake

Top with the red bar layer . Spread frosting over top and sides of cake .

Decorate

Sprinkle white deep brown curls and coarsely chopped confect cane over top of bar . Cover and chill for up to 4 hr . Cover and store any remnant cake in the refrigerator .

Heat Cream and Butter

In a medium saucepan heat and stir whipping cream and butter over intermediate heating plant until butter melts . slay from heat .

Add White Chocolate

tally ashen chocolate ( do not budge ) . Let suffer for 5 minutes .

Whisk Until Smooth

whisk broom potpourri until smooth . call down in peppermint gum extract .

Whip Cream

In a large chill mixing bowl beat whipping cream with an galvanic mixer on medium speed until balmy peaks form ( tips curl ) .

ï»¿Brie Goldman

Fold

Fold in half of the white chocolate mixture at a clip .

Make - Ahead Tip : Place cooled cake layers on bake piece of paper and immobilise until firm . conveyance layers to Deepfreeze bags . Freeze for up to four months . Thaw at elbow room temperature before frosting .

How To Store Peppermint Dream Cake

Store remnant slices of peppermint gum dream cake well - twine or in an airtight container in the refrigerator for up to five days . you could also freeze the patty , preferably in singly - wrap slices for quick thawing , for up to two month . Bring to board temperature before serving .

Adding flour to egg mixture