Peppermint Layer Cake with Candy Cane Frosting

Name: Peppermint Layer Cake with Candy Cane Frosting
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 10
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 473 milliliters sifted cake flour (sift first, then measure), plus more for dusting; 59 milliliters crushed candy canes, plus more for topping; 118 milliliters light corn syrup; 3 larges egg whites, at room temperature; 6 larges egg whites; 1 teaspoons peppermint extract; 1 teaspoons salt; 1 pinch Pinch of salt; 355 milliliters sugar; 2 sticks unsalted butter, at room temperature, plus more for the pans; 1 teaspoons vanilla extract; 1 teaspoon vanilla extract; 177 milliliters whole milk, at room temperature

You can never have too many dessert recipes, so give Peppermint Layer Cake with Candy Cane Frosting a try. This recipe serves 10. This recipe covers 5% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 7g of protein, 15g of fat, and a total of 543 calories. From preparation to the plate, this recipe takes approximately 3 hours. It will be a hit at your Christmas event. Head to the store and pick up sugar, cake flour, corn syrup, and a few other things to make it today.

Instructions

Make the cake: Position racks in the middle and lower thirds of the oven and preheat to 350 degrees F. Lightly butter three 8-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust with flour, tapping out the excess. Sift the flour, baking powder and salt into a medium bowl.

Ingredients you will need

Baking Powder

Butter

All Purpose Flour

Salt

Equipment you will use

Baking Paper

Bowl

Oven

Combine the milk and the vanilla and peppermint extracts in a small bowl; set aside.

Ingredients you will need

Peppermint

Vanilla

Milk

Equipment you will use

Bowl

Beat the butter in a large bowl with a mixer on medium speed until smooth, about 1 minute. Gradually beat in 1 cup sugar, then increase the mixer speed to high and continue beating until light and fluffy, about 5 minutes.

Ingredients you will need

Butter

Sugar

Equipment you will use

Blender

Bowl

Reduce the mixer speed to low and add the flour mixture in 3 additions, alternating with the milk mixture, beginning and ending with the flour mixture, until just combined. Scrape down the side of the bowl, then increase the mixer speed to medium and beat until smooth, about 5 more minutes.

Ingredients you will need

All Purpose Flour

Milk

Equipment you will use

Blender

Bowl

In a separate large bowl (using clean beaters), beat the egg whites with a mixer on high speed until foamy. Gradually add the remaining 1/2 cup sugar and continue beating until stiff, shiny peaks form, about 6 minutes. Using a rubber spatula, gently fold the whites into the batter in 3 additions until combined.

Ingredients you will need

Egg Whites

Sugar

Equipment you will use

Spatula

Blender

Bowl

Divide the batter evenly among the prepared pans.

Bake, switching the position of the pans about halfway through, until a toothpick inserted into the center comes out clean, about 20 minutes.

Equipment you will use

Toothpicks

Oven

Let the cakes cool 10 minutes in the pans, then run a knife around the edges and invert onto racks to cool completely. Peel off the parchment. (The cakes can be made up to 1 day ahead; wrap in plastic and store at room temperature.)

Ingredients you will need

Wrap

Equipment you will use

Knife

Make the frosting: Fill a medium saucepan with 1 to 2 inches of water and bring to a simmer over medium-high heat.

Ingredients you will need

Frosting

Water

Equipment you will use

Sauce Pan

Combine the sugar, corn syrup, egg whites, 2 tablespoons water and the salt in a heatproof bowl and set over the saucepan (do not let the bowl touch the water).

Ingredients you will need

Corn Syrup

Egg Whites

Sugar

Water

Salt

Equipment you will use

Sauce Pan

Bowl

Whisk until the sugar dissolves and the mixture registers 165 degrees F on a candy thermometer, about 8 minutes.

Ingredients you will need

Candy

Sugar

Equipment you will use

Candy Thermometer

Whisk

Remove the bowl from the pan and beat with a mixer on medium speed until soft peaks form, about 5 minutes. Increase the mixer speed to high and beat until fluffy and cool, about 4 more minutes.

Equipment you will use

Blender

Bowl

Frying Pan

Add the vanilla and peppermint extracts and beat until combined, 1 more minute.

Ingredients you will need

Peppermint

Vanilla

Place 1 cake layer on a platter and spread 1 cup frosting on top; sprinkle with about 2 tablespoons crushed candy canes. Top with another cake layer, spread with 1 cup frosting and sprinkle with another 2 tablespoons crushed candy canes. Top with the final cake layer, then frost the top and side of the cake with the remaining frosting.

Ingredients you will need

Candy Cane