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peppermint cake

How to Make Peppermint Birthday Cake

It's that time of year! And to get into the spirit, I made a Vanilla Peppermint Cake to start the celebration a little early. This easy vanilla cake is paired with a delicious peppermint buttercream and a crunchy coating of candy canes!

Best Moist and Fluffy Birthday Cake Quick and Easy Peppermint Birthday Cake Complete Tutorial on Birthday Cake with Peppermint

Peppermint Cake

Peppermint Cake | Sprinkles For Breakfast



  • 5 large egg whites at room temperature
  • 1 cup whole milk at room temperature
  • 2 1/4 teaspoons pure vanilla extract
  • 3 cups cake flour, sifted
  • 1 3/4 cups sugar
  • 1 tablespoon + 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 12 tablespoons unsalted butter, at room temperature and cut into cubes


  • 1 lb (2 cups) room temperature butter
  • 5 egg whites
  • 1 cup sugar
  • 1 teaspoons vanilla extract
  • 1 teaspoon peppermint extract
  • water
  • candy thermometer
  • Candy Canes, crushed


for the cake:

  1. Preheat oven to 350 degrees. Prepare two 8" cake pans with pam and parchment. You also need to make sure that all the ingredients are at room temperature.
  2. In a medium bowl combine and stir the egg whites, 1/4 cup of milk, and the vanilla. Set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed for 30 seconds.
  4. Add the butter and remaining milk, and mix on a low speed until just combined. Increase to medium speed and mix for 1-2 minutes.
  5. Scrape the sides of the bowl and begin to add the egg mixture in 2 separate batches, beat on medium speed until it is just combined.
  6. Divide the batter between the two cake pans.
  7. Bake for 25-30 minutes or until a toothpick comes out clean.
  8. Let cool on racks until cooled completely.

for the buttercream:

  1. In a small sauce pan put 3/4 cup of sugar and cover the sugar with a little bit of water until the sugar looks like wet sand. Cook on a stove top over high heat until it reaches 248 degrees (you will need a candy thermometer).
  2. While the sugar is cooking, whip eggs whites in a bowl of an electric mixer fitted with the paddle attachment at a high speed until they reach soft peaks.
  3. Once the egg whites reach soft peaks add the other 1/4 cup of sugar and mix on a high speed until the egg whites reach stiff peaks. You can keep mixing the egg whites at a high speed until the sugar is done cooking.
  4. Once the sugar reaches 248 degrees, immediately add it to the egg white mixture. Mix on a high speed for 30 minutes.
  5. After 30 minutes, add the room temperature butter and mix on a high speed for 5-10 minutes until the butter is fully combined and the mixture resembles buttercream.
  6. Add vanilla and peppermint extracts and mix until just combined.
  7. Use crushed candy canes to decorate.

*Makes 1 Cake

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meet the author

Lindsay Nathanson - Baker and Author

I might be the only person in the history of the world that has ever been grounded from baking. That's right. When I was a teen, it wasn't the computer, or the phone or the tv that got taken away. For me, it was the unsalted butter.

Comments (3)


Hi :) This cake looks so very very yummy. I’d like to make it for a party I’m going to this weekend. Do you really beat the buttercream for 30 minutes? Just making sure I don’t mess it up. ;)

Lindsay Nathanson

Hi Melissa! Yes - 30 minutes is correct. I know it sounds like a long time, but this time allows the egg whites to cool down before you add the butter. I think people are going to love this cake!


When you say cake flour, is that self-rising flour or all-purpose?

Lindsay Nathanson

It is actually different from both self-rising and all-purpose flour. If you don't have access to cake flour, you can make your own version by using this:

1 cup all purpose flour (minus 2 tablespoons) + 2 tablespoons corn starch


Very pretty.