Momma Ann's Peppermint Cake
Today I have an extra special recipe from the woman whose out of town friends drool at her creations and whose house guests adore/devour them! My Momma-in-Law! She is an incredible cook and if you ask me her specialty is in the sweets category 🙂 Michael and I especially benefit from her baking talents and our house is never short on cookies! Cheesecakes, ice cream cakes, strawberry cakes, chocolate cakes... She has perfected them all. And this Peppermint Cake that she made for Christmas dinner is no different!
With it's perfectly moist vanilla cake surrounded by a rich peppermint butter cream frosting you will be begging for a second slice!
To make this Peppermint Cake begin by preheating your oven to 350 degrees. Grease and flour two 9 inch cake pans. Set the pans aside and start the batter with one Duncan Hines White Cake Mix. Make the cake according to the box instructions but with two changes: Instead of the water substitute milk and instead of the oil substitute butter. Follow the rest of the ingredients and directions on the box and then add in 1 teaspoon of vanilla extract and a pinch of Cream of Tarter to the batter. Bake at 350 degrees for the given time on the box. Cool cakes on wire rack. Once cooled, carefully split each cake so that you have 4 thin cake layers.
To make the butter cream icing begin by beating confectioner's sugar, butter, milk, and Peppermint extract on low speed in a large bowl until smooth. Slowly add in half of the cool whip (saving the other half for the layers). Place the first cake layer onto your cake plate; frost with the cool whip; add the second cake layer but frost it with the peppermint butter cream icing. Add the third cake layer; frost with cool whip; add the final cake layer. Frost the entire cake with the peppermint butter cream icing and sprinkle the crushed candy canes over the top of the cake. Keep refrigerated for freshness and enjoy!
"Trust in him at all times, O people; pour out your hearts to him, for God is our refuge."
Psalm 62:8
| Servings |
8-12
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- 1 box Duncan Hines White Cake Mix replace water with milk and oil with butter
- 1 teaspoon vanilla extract
- pinch cream of tarter
- 1 box confectioner's sugar
- 1 8 ounce cool whip
- ½ cup Butter softened
- 2-3 tablespoons milk
- 1 teaspoon peppermint extract
- 2 peppermint candy canes crushed
Ingredients
Cake
Peppermint Butter Cream Icing
|
|
- Preheat oven to 350 degrees.
- Grease and flour two 9 inch cake pans and set aside.
- Make the cake according to the box instructions but with two changes: Instead of the water substitute milk and instead of the oil substitute butter.
- Follow the rest of the ingredients and directions on the box and then add in 1 teaspoon of vanilla extract and a pinch of Cream of Tarter to the batter.
- Bake at 350 degrees for the given time on the box. Cool cakes on wire rack.
- Once cooled, carefully split each cake so that you have 4 thin cake layers.
- Beat confectioner's sugar, butter, milk, and Peppermint extract on low speed in a large bowl until smooth.
- Slowly add in half of the cool whip (saving the other half for the layers).
- Place the first cake layer onto your cake plate; frost with the cool whip; add the second cake layer but frost it with the peppermint butter cream icing. Add the third cake layer; frost with cool whip; add the final cake layer.
- Frost the entire cake with the peppermint butter cream icing and sprinkle the crushed candy canes over the top of the cake.
- Keep refrigerated for freshness and enjoy!