Peppermint Cake

Peppermint Cake with  Tartan #ChefanieSheets

Peppermint Cake with Tartan #ChefanieSheets

We're not trying to be fresh, but this is simply mint to be for the holidays! Refreshing and fluffy, our Peppermint Cake is sweet with just a kick of peppermint-giving you the flavor of Christmas with the lightness of a cloud! 




- Canola oil spray

- 2 cups (16 ounces) of all-purpose flour

- 1 teaspoon of baking powder

- ¾ teaspoon of baking soda

- 1 teaspoon of salt

- 1 cup(8 ounces) of butter

- 1 cup (8 ouces) of granulated sugar

- 1 ½  teaspoon of vanilla extract

- ½  teaspoon of peppermint extract

- 2 large eggs

- 1 cup (8 fluid ounces) of buttermilk

- Red food coloring


Buttercream Frosting

- 4 cups of confectioner’s sugar

- 1 teaspoon of salt

- ½ cup of butter, softened

- 1 teaspoon of Peppermint extract

- ½ cup of heavy cream

Optional: Crushed peppermint candy & Chefanie Sheets



- Preheat the oven to 350ºF

- Prepare two 6- inch cake pans by spraying them with canola oil spray.

- In a medium bowl, mix  together the dry ingredients: flour, baking powder, baking soda and salt. Set aside.

- Using the KitchenAid stand mixer, beat butter and sugar on medium speed until the mixture is fluffy. Incorporate the vanilla and peppermint extract.

- Beat in the eggs, one at a time, until completely incorporated.

- Gently beat in the buttermilk, until just combined.

- Slowly add the dry mixture, and incorporate until the batter is completely smooth.

- To create the red and white zebra effect, separate the cake batter in two bowls. Add the red food coloring to one of the bowls and mix well.

- In the middle of the cake pan, pour 1 scoop of white batter into the prepared cake pans. On top of this, pour 1 scoop of red-colored batter. Alternate red and white cake batter until the cake pans are ¾ full.

- Bake them for 40 minutes or until they are done (they should spring back when you touch them) Make the frosting while the cake is in the oven.


Buttercream Frosting

- Put sugar, butter, vanilla extract and salt in the bowl of Kitchenaid stand mixer. Beat the mixture on low speed until smooth.

- Slowly pour the cream and keep beating until you reach the desired texture. Increase to high speed and beat for 3 minutes. Set aside.


- Allow cakes to cool for 15 minutes and then remove from pans.

- Once the cakes have cooled, slice them in half

- Spread the buttercream in between each cake layer (optional: add the peppermint candy between layers too) and cover the outside of the cake with buttercream frosting

- Apply #ChefanieSheet & enjoy!


30 minutes active time, 1.5 hour total time. Makes two 6-inch cake pans or eight servings.


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