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Pink Peppermint Cake
Prep Time:
30 mins
Cook Time:
2 hrs
Total Time:
2 hrs 30 mins
 
This pink peppermint cake is festive and delicious for the holidays! Layers of vanilla cake frosting with peppermint cream cheese frosting, covered in sparkly sugar and peppermint meringues. Couldn't be cuter!
Ingredients
  • 3 cups cake flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups unsalted butter softened
  • 2 1/2 cups sugar
  • 5 large eggs at room temperature
  • 1 cup whole milk
  • 3 teaspoons vanilla extract
peppermint cream cheese frosting
  • 1/2 cup unsalted butter softened
  • 2 8-ounce blocks cream cheese softened
  • 4 to 5 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1 to 2 drops red food coloring or your favorite alternative
  • 3 tablespoons white sanding sugar for dusting
  • crushed candy canes for garnish
peppermint meringues
  • 2 egg whites
  • 1/8 teaspoon cream of tartar
  • 1 pinch salt
  • 1/2 cup white sugar
  • 1 drop red food coloring
Instructions
  1. Preheat the oven to 350 degrees F. Spray 3 9-inch round cake pans with non-stick baking spray liberally. In a bowl, stir together the flour, baking powder and salt.

  2. In the bowl of your electric mixer, beat the butter until creamy. Add in the sugar and beat on medium speed, scraping down the sides when needed, for 3 to 4 minutes, until light and fluffy. Add each egg one at a time and beat after each addition, beating just until combined. Beat in the extract. Gradually beat in half of the dry ingredients, then add in the milk. Add the remaining dry ingredients. Be sure to scrape the bottom of the bowl and make sure all of the ingredients are combined.

  3. Evenly pour the cake batter into the pans (I like to do this using a measuring cup!). Bake for 25 to 30 minutes or until the center is set and a toothpick inserted comes out clean. Let cool for 5 to 10 minutes in the pan and then gently remove onto a cooling rack to cool completely.

  4. To frost these successfully, once they are cool, I wrap each cake in plastic wrap and place is in the freezer overnight. I remove and frost the cake while frozen, just because it’s easier for me. To make the “naked” frosting look, I layered the frosting in the centers of the layers, then spread some on the sides but used a large spatula to scrape most of it off. 

  5. As soon as I frost the cakes, I throw white sparkle sprinkles on the frosting. I then stick on the peppermint meringues! 

peppermint cream cheese frosting
  1. In the bowl of an electric mixer, mix the butter and cream cheese on medium speed until smooth.

  2. Gradually add in the powdered sugar with the mixer on low speed, increasing the speed once all of the sugar is added. Add in the vanilla extract, peppermint extract then beat on medium to medium-high speed for a good 2 to 3 minutes until creamy, scraping down the sides if needed. If you find the frosting it a bit too thick, add in some milk 1 teaspoon at a time until desired consistency is reached. I love how this frosting works on cakes once they are refrigerated! It’s delicious.

  3. To add some pink to the cake, I remove about 1 cup of frosting and add a drop of food coloring to it and mix until my desired shade it reached. Once the cake is mostly frosted, I add this on and use a spatula or bench scraped to make it appear swirled with the white frosting.

peppermint meringues
  1. Preheat the oven to 225 degrees F. Line a baking sheet with parchment paper.

  2. In the bowl of your electric mixer, beat the egg whites, cream of tartar and salt until soft peaks form. Gradually add the sugar and beat until stiff peaks form.

  3. Fit a pastry bag with your favorite tip (I like the plain old round one). Add a drop of food coloring down the side of the bag. Fill the bag with the meringue mixture. 

  4. Pipe out dollops of meringue on the baking sheet, about 1 inch apart.

  5. Bake for 1 1/2 to 2 hours. The meringues should be totally dry on the inside (you can break one open to check) but shouldn't brown. Turn off the oven, leave the door ajar and let them in the oven until it cools completely. Remove them from the parchment with a metal spatula. 

NOTE: YOU CAN TOTALLY USE WHITE CAKE MIX HERE TO MAKE THIS EASIER! I’VE DONE IT TWICE ALREADY. IT’S FINE! USE 2 BOXES OF YOUR FAVORITE WHITE CAKE MIX FOR 3 OR 4 LAYERS OF CAKE. I would still suggest adding the vanilla extract and almond extract to the white cake mix. Or just use this recipe listed.

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