Recipes & Cooking Desserts & Baking Cakes Peppermint Dream Cake Be the first to rate & review! Top this candy cane look-alike peppermint cake recipe with a fluffy white chocolate buttercream and plenty of crushed mints for one of the most refreshing and delicious holiday peppermint cake recipes you'll ever taste. By Sheryl Geerts Sheryl Geerts Sheryl Geerts is an editor and author who has nearly three decades of writing and editing experience. She enjoys writing about garden, food, and home topics. Her bylines have appeared in Better Homes and Gardens, Allrecipes, Martha Stewart Living, and several other publications. Learn about BHG's Editorial Process Updated on March 28, 2024 Recipe tested by Colleen Weeden Recipe tested by Colleen Weeden As a food expert, Colleen Weeden has written extensively for Better Homes & Gardens. From airfryer tips to advice on how to poach an egg, she shares her passion for food with practical, easy-to-follow tips. She has also contributed to Midwest Living magazine. Learn more about the Better Homes & Gardens Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: Brie Goldman Prep Time: 45 mins Stand Time: 30 mins Bake Time: 25 mins Cool Time: 10 mins Total Time: 45 mins Servings: 12 Nothing dresses up your holiday table like an old-fashioned peppermint cake. Its alternating red and white layers have a minty flavor and it boldly stands out from Christmas cakes that make every day of your season sweet. There is no white or peppermint cake mix needed here. This easy peppermint cake recipe is made with ingredients that are already in your pantry. And it even has directions to top the cake off with a homemade fluffy white chocolate frosting that’s decorated with chopped candy canes. If you’re looking for another chocolate peppermint cake recipe, try Triple-Chocolate Cake with Peppermint Ganache. This holiday peppermint cake is topped with a festive display of homemade peppermint bark. The flavors of peppermint candy are sprinkled throughout the chocolate peppermint ganache frosting and bittersweet chocolate cake. 18 Decadent White Chocolate Desserts You'll Want to Make on Repeat Ingredients 3 eggs 1 ½ cups all-purpose flour 1 ½ teaspoons baking powder ¼ teaspoon salt 1 ½ cups sugar ¾ cup milk 3 tablespoons butter ½ teaspoon peppermint extract 1 tablespoon liquid red food coloring 1 recipe Fluffy White Chocolate Frosting White chocolate curls Chopped peppermint candy canes Fluffy White Chocolate Frosting ½ cup whipping cream 2 tablespoons butter 8 ounces high-quality white chocolate, chopped ½ teaspoon peppermint extract 2 cups whipping cream Directions Brie Goldman Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease bottoms of two 8-inch round baking pans. Line bottoms of pans with waxed paper; grease and lightly flour pans. Set pans aside. Brie Goldman In a small bowl stir together flour, baking powder, and salt; set aside. Brie Goldman Preheat oven to 350°F. In a medium mixing bowl beat eggs with an electric mixer on high speed about 4 minutes or until thick and lemon colored. Brie Goldman Brie Goldman Gradually add sugar, beating on medium speed for 4 to 5 minutes or until light and fluffy. Brie Goldman Brie Goldman Add flour mixture; beat on low to medium speed just until combined. Brie Goldman In a small saucepan heat and stir milk and butter over medium heat until butter melts. Brie Goldman Brie Goldman Add milk mixture and peppermint extract to batter, beating until combined. Brie Goldman Divide batter in half. Pour half of the batter into one of the prepared baking pans. Brie Goldman Stir red food coloring into the remaining batter. Pour red batter into the other baking pan. Brie Goldman Bake for 25 to 30 minutes or until a wooden toothpick inserted near the centers comes out clean. Cool in pans on wire racks for 10 minutes. Brie Goldman Remove cakes from pans. Peel off waxed paper. Cool completely on wire racks. Cut each cake layer in half horizontally. Brie Goldman To assemble, place a white cake layer on a serving plate. Spread 3/4 cup of the frosting evenly over the cake. Brie Goldman Top with a red cake layer; spread evenly with 3/4 cup of the frosting. Brie Goldman Top with the remaining white cake layer; spread evenly with 3/4 cup frosting. Brie Goldman Brie Goldman Top with the red cake layer. Spread frosting over top and sides of cake. Brie Goldman Sprinkle white chocolate curls and coarsely chopped candy canes over top of cake. Cover and chill for up to 4 hours. Cover and store any leftover cake in the refrigerator. Fluffy White Chocolate Frosting Brie Goldman In a medium saucepan heat and stir whipping cream and butter over medium heat until butter melts. Remove from heat. Brie Goldman Add white chocolate (do not stir). Let stand for 5 minutes. Brie Goldman Whisk mixture until smooth. Stir in peppermint extract. Brie Goldman In a large chilled mixing bowl beat whipping cream with an electric mixer on medium speed until soft peaks form (tips curl). Brie Goldman Brie Goldman Fold in half of the white chocolate mixture at a time. Make-Ahead Tip: Place cooled cake layers on baking sheets and freeze until firm. Transfer layers to freezer bags. Freeze up to 4 months. Thaw at room temperature before frosting. Rate It Print