I wanted to make an easy holiday cake that didn’t look too kitschy. Thus, I decided to go with a classic, vanilla buttercream cake with peppermint! It seemed like the perfect solution. What do you think?
If you find cake decorating to be a bit intimidating then check out my How to Decorate a Cake post, it has lots of helpful tips and a full how to video.
- If you see little clumps of butter after you mix the wet ingredients don’t panic, it all works out by the time you mix in the dry ingredients. You can even use melted butter and warm the milk and sour cream up a bit if you like.
- To get FLAT layers that are moist inside and out try using cake strips! You can buy a set on the shop page or make your own from foil and paper towels at home. I made a whole blog post on it so check it out if you’re interested!
If you’ve tried this cake then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Peppermint Buttercream Cake
An innovative cake to please all your guests.
- 1 box Duncan Hines Classic White Cake Mix
- 3 egg whites
- 2 tbs Vanilla
- 1 cup water
- 1/4 cup vegetable oil
- 1 cup confectioner's sugar.
- 1 pinch salt
- 1 cup crushed candy canes
- 1/2 tsp peppermint oil
For the Cake:
- Preheat oven to 350 degrees F.
- Butter and flour sides and bottom of each cake pan.
- Blend cake mix, water, oil and egg whites in a large bowl at low speed until moistened (about 30 seconds).
- Beat at medium speed for 2 minutes.
- Pour batter in pans and bake immediately.
- Bake for approximately 25 minutes.
- Transfer to wire rack and allow to cool completely.
For the Frosting:
- Beat the softened butter, powdered sugar, peppermint oil until light and fluffy. Add cream and beat until you reach desired consistency.
- Use an offset spatula to spread the icing out.
- Sprinkle with the crushed candy canes.
- Ice the cake and sprinkle with the remaining candy cane.
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