Side Pannel
Delicious Peppermint Dream Cake
- Prep Time: 45 min.
- Cooking Time: Bake 25 mins 350°F
- Serves: 12 Serving
Delicious Peppermint Dream Cake
- Recipe Submitted by Cooking Lover on 03/24/2014
Category: Served Cold, Refrigerator, Cakes
Ingredients List
- 3 eggs
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 cups sugar
- 3/4 cup milk
- 3 tablespoons butter
- 1/2 teaspoon peppermint extract
- 1 tablespoon liquid red food coloring
- 1 recipe Fluffy White Chocolate Frosting
- White chocolate curls
- Chopped peppermint candy canes
Directions
1. 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. In a small bowl stir together flour, baking powder, and salt; set aside.
2. Preheat oven to 350 degrees F. In a medium mixing bowl beat eggs with an electric mixer on high speed about 4 minutes or until thick and lemon colored. Gradually add sugar, beating on medium speed for 4 to 5 minutes or until light and fluffy. Add flour mixture; beat on low to medium speed just until combined.
3. In a small saucepan heat and stir milk and butter over medium heat until butter melts. Add milk mixture and peppermint extract to batter, beating until combined. Divide batter in half. Pour half of the batter into one of the prepared baking pans. Stir red food coloring into the remaining batter. Pour red batter into the other baking pan.
4. 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. Remove cakes from pans. Peel off waxed paper. Cool completely on wire racks. Cut each cake layer in half horizontally.
5. To assemble, place a white cake layer on a serving plate. Spread 3/4 cup of the frosting evenly over the cake. Top with a red cake layer; spread evenly with 3/4 cup of the frosting. Top with the remaining white cake layer; spread evenly with 3/4 cup frosting. Top with the red cake layer. Spread frosting over top and sides of cake. 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.
2. Preheat oven to 350 degrees F. In a medium mixing bowl beat eggs with an electric mixer on high speed about 4 minutes or until thick and lemon colored. Gradually add sugar, beating on medium speed for 4 to 5 minutes or until light and fluffy. Add flour mixture; beat on low to medium speed just until combined.
3. In a small saucepan heat and stir milk and butter over medium heat until butter melts. Add milk mixture and peppermint extract to batter, beating until combined. Divide batter in half. Pour half of the batter into one of the prepared baking pans. Stir red food coloring into the remaining batter. Pour red batter into the other baking pan.
4. 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. Remove cakes from pans. Peel off waxed paper. Cool completely on wire racks. Cut each cake layer in half horizontally.
5. To assemble, place a white cake layer on a serving plate. Spread 3/4 cup of the frosting evenly over the cake. Top with a red cake layer; spread evenly with 3/4 cup of the frosting. Top with the remaining white cake layer; spread evenly with 3/4 cup frosting. Top with the red cake layer. Spread frosting over top and sides of cake. 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.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
