Easy Peppermint Cake
Easy Holiday peppermint cake recipe, homemade with simple ingredients. Soft and moist vanilla cake is paired with peppermint icing and crushed candy cakes.
Servings: 9 Slices
Calories: 887kcal
Ingredients
- 2 Vanilla cakes This recipe yields two 8x2 round cakes
- 3 cups American buttercream frosting Add 1 teaspoon peppermint icing to this recipe
- 1-2 teaspoon Peppermint sugar Made from finely pulsed candy canes
- 1.5 cups Candy canes Crushed
Instructions
- Bake vanilla cakes and allow them to cool completely.
- Trim the sides and dome of the cake (if any) with a sharp serrated knife.
- Place one cake on a cake stand.
- Spread icing on top.
- Sprinkle peppermint sugar evenly.
- Place the other cake on top of the icing and press gently until the two cakes stick together.
- Spread icing all over the cake smoothly.
- Sprinkle crushed candy canes all over the cake until it's fully covered. Enjoy!
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
- Please note that moisture from the fridge will make the candy canes sticky.
Nutrition
Calories: 887kcal | Carbohydrates: 181g | Protein: 5g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 935mg | Potassium: 97mg | Fiber: 1g | Sugar: 124g | Calcium: 254mg | Iron: 2mg