Christmas Peppermint Cake
A festive peppermint cake featuring a moist, flavorful crumb infused with peppermint and butter flavors, perfect for holiday gatherings and peppermint lovers alike.
Ingredients
Instructions
- Cream oleo and sugar until light and fluffy.
- Add eggs one at a time and beat well after each addition.
- Mix in peppermint extract, butter flavoring, and salt.
- Add flour and buttermilk gradually, stirring well after each addition.
- Gently fold in crushed peppermint candy until evenly distributed.
- Pour batter into a greased and floured Bundt pan.
- Bake at 350°F (175°C) for 1 hour or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
To enhance the peppermint flavor, consider adding a few drops of food coloring to the batter if you’d like a festive look. If you don't have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. For a different texture, try using half whole wheat flour instead of all-purpose. Make sure to evenly distribute the crushed peppermint candy for a delightful crunch in every bite.
Serving Suggestions
This Christmas Peppermint Cake is perfect as a festive dessert centerpiece. Serve it alongside a scoop of vanilla ice cream or a dollop of whipped cream for added creaminess. It pairs beautifully with Merry Berry Cheese Bars or as a sweet treat at holiday gatherings. A hot cup of cocoa or coffee complements the flavors nicely, making it an ideal choice for a winter celebration.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 2 months. To reheat, simply thaw in the refrigerator overnight and warm individual slices in the microwave for about 15 seconds before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Christmas Peppermint Cake contains roughly 1105 calories, with 21g protein, 142g carbohydrates, and 49g fat. It is an excellent source of iron (47% of the Daily Value) and protein (41% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1815mg per serving (79% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of extract instead of peppermint?
Yes, you can substitute peppermint extract with other extracts like vanilla or almond for a different flavor profile. However, keep in mind that this will change the overall taste of the cake. If you prefer a milder peppermint flavor, start with half the amount of peppermint extract and adjust to your liking.
What should I do if my cake sinks in the middle?
A sinking cake can be caused by overmixing the batter or not baking it long enough. Ensure you mix the batter just until combined and check your oven temperature with an oven thermometer. If your cake sinks, you can still enjoy the flavor; simply serve it as a trifle with whipped cream and crushed peppermint on top.
Can I make this cake ahead of time?
Absolutely! This cake can be made a day or two in advance. Just make sure to store it properly in an airtight container. If you plan to freeze it, bake the cake, let it cool completely, then wrap it tightly before freezing. Thaw and serve for a hassle-free dessert at your holiday gathering.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).