Today is my blog’s third birthday. At Christmas time, I always make peppermint pound cakes. This year, I wanted to change it a little and make a layer cake. The peppermint is not strong like hard candy. Very mild and delicious. This cake is named after the character on Charlie Brown Christmas.
2 1/2 sticks of butter, room temperature
3 cups of sugar
5 eggs, room temperature
3 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 cup milk, room temperature
1 teaspoon vanilla extract
2 1/2 teaspoons pure peppermint extract
Preheat oven to 350 degrees. Spray 3 nine inch cake pans with a nonstick flour spray and line with parchment paper. Make sure you also spray the parchment paper too.
Cream butter and sugar together until light and fluffy with a stand mixer. Add eggs one at a time and fully incorporate. In a separate bowl, whisk flour, baking powder and salt together. Add extracts to your cup of milk. Alternate flour and milk adding it to the butter/sugar mixture. Make sure you end up with flour, scraping down the sides of your mixing bowl frequently.
Pour batter into cake pans evenly. Bake for 20-30 minutes until a cake tester comes out clean. Let cool in pan 10 minutes before removing and placed on a cooling rack. Cakes must be completely cooled before frosting.
Peppermint Whip Cream Frosting:
1 8 ounce block of cream cheese, room temperature
1 quart of heavy whipping cream
2 teaspoons pure peppermint extract
1 3/4 cups powdered sugar
Candy canes, crushed, optional
Place mixing bowl and attachment in refrigerator for 30 minutes. Whip up cream cheese until smooth. Add extracts. Blend well and add powdered sugar. Pour in heavy cream and whip into stiff peaks. Frost and decorate your cake as desired.
This is a mild and light peppermint taste. It’s not strong, so if you are expecting it to taste like hard peppermint candy, it will not. It’s refreshing and delicious. Enjoy! Happy Birthday Peppermint Patty!