Peppermint Buttercream Cake with Cream Cheese Frosting

November 16, 2016 By: Comments
Tagged: Eggs Eggs. Peppermint Palooza Peppermint Palooza. Christmas Desserts Christmas Desserts. Desserts Desserts. Vegetarian Vegetarian. Cakes Cakes. Sugar Sugar. Vanilla Vanilla. Christmas Christmas. Flour Flour. Butter Butter. Milk Milk. Baked Baked. Desserts Desserts. Christmas Christmas. Baked Baked.
30 minutes
35 minutes
It's tempting to grab that can of ready-made frosting. But this homemade frosting is so easy to make and so much better freshly made, everyone at your house will want to eat it by itself. But save enough for the creamy cake with its hints of peppermint and spongy texture.


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  1. For the Cake: Preheat oven to 350 degrees. Pulverize peppermints into fine grounds. Discard large chunks that remain. Grease and flour 2 small backing pans or 1 13 x 9 inch backing pan. Mix the dry ingredients, including the peppermint. Add In a separate bowl, mix wet ingredients and gradually add flour mixture a cup at a time until thoroughly blended. Pour into pan(s) and bake approximately 35 minutes test cake by inserting a knife or toothpick into the center of the cake. When it comes out clean, the cake is done. Do not frost until cake is completely cool.
  2. For the Frosting: Blend cream cheese, softened butter and confectioners sugar in a food processor. Scrape the sides of the processor bowl and blend again. Add more sugar if needed. When cake has cooled, frost and garnish with peppermint sticks. Refrigerate cake for storage overnight.