Peppermint Stick Candy Layer Cake
A festive layered cake with peppermint flavor, featuring crunchy candy layers and pink frosting, perfect for holiday celebrations and peppermint lovers alike.
Ingredients
Instructions
- Sift the flour and measure.
- Sift again with baking powder and salt.
- Cream the shortening until smooth.
- Gradually add 4/5 cup of sugar and 3 tablespoons of milk, continue creaming.
- Add the egg yolk and vanilla to the remaining milk and mix well.
- Add the sifted dry ingredients with the milk mixture to the creamed shortening.
- Beat the egg whites until stiff but not dry.
- Gradually beat in the remaining sugar.
- Fold the egg whites into the cake batter gently.
- Pour the batter into two 9-inch layer pans lined with wax paper.
- Sprinkle the finely ground peppermint candy over the batter in each pan.
- Bake in a hot oven at 375°F for 25 minutes.
- Allow the cakes to cool, then frost in pink and sprinkle remaining ground peppermint candy over the top and sides.
Tips & Substitutions
For a lighter cake, ensure that the egg whites are beaten to stiff peaks before folding them into the batter. If you cannot find peppermint stick candy, consider using crushed peppermint candies or candy canes as a substitute, which will still provide that festive flavor. Remember to check for doneness with a toothpick before removing the cakes from the oven.
Serving Suggestions
This Peppermint Stick Candy Layer Cake is perfect for holiday gatherings or special occasions. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat. It pairs beautifully with Cheesy Broccoli Pie, creating a festive meal that balances sweet and savory flavors. Garnish with additional peppermint candy for a festive touch.
Storage & Reheating
Once cooled, store leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly with plastic wrap and place it in the freezer for up to a month. To reheat, let it thaw at room temperature and warm individual slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Peppermint Stick Candy Layer Cake contains roughly 387 calories, with 6g protein, 15g carbohydrates, and 32g fat. It is a good source of protein (11% of the Daily Value) and calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 847mg per serving (37% 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 frosting for this cake?
Yes, you can definitely use a different frosting. Cream cheese frosting or chocolate ganache would complement the peppermint flavor nicely. Just ensure that the frosting is not too overpowering, so the peppermint flavor shines through.
What if I don't have shortening?
If you don’t have shortening, you can substitute it with an equal amount of unsalted butter. This will add a rich flavor to the cake, though the texture may be slightly different. Just ensure the butter is at room temperature for easy creaming.
How can I make this cake gluten-free?
To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Ensure that the baking powder you use is also gluten-free, as some brands may contain gluten. The texture may vary slightly, but it should still be delicious!
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).