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

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Ingredients
  

CAKE

  • 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

BUTTERCREAM

  • 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

Instructions
 

For the cake:

  • 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.
  • In a medium bowl combine and stir the egg whites, 1/4 cup of milk, and the vanilla. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed for 30 seconds.
  • 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.
  • 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.
  • Divide the batter between the two cake pans.
  • Bake for 25-30 minutes or until a toothpick comes out clean.
  • Let cool on racks until cooled completely.

For the buttercream:

  • 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).
  • 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.
  • 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.
  • Once the sugar reaches 248 degrees, immediately add it to the egg white mixture. Mix on a high speed for 30 minutes.
  • 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.
  • Add vanilla and peppermint extracts and mix until just combined.
  • Use crushed candy canes to decorate.

Notes

*Makes 1 Cake
Lindsay sprinkling her baked goods | Sprinkles For Breakfast

About Lindsay

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

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