Peppermint Candy Cane Drip Cake: A Festive Holiday Showstopper π¬
This Peppermint Candy Cane Drip Cake is the ultimate centerpiece for your holiday celebrations! With layers of moist cake infused with peppermint flavor, creamy frosting, and a stunning white chocolate drip, this dessert is as delicious as it is beautiful. Topped with crushed and whole candy canes, itβs a sweet treat that will bring holiday cheer to any gathering.
Ingredients
For the Cake:
- 2 1/2 cups all-purpose flour πΎ
- 2 1/2 tsp baking powder π
- 1/2 tsp salt π§
- 3/4 cup unsalted butter (softened) π§
- 1 3/4 cups sugar π
- 4 large eggs π₯
- 1 1/2 tsp peppermint extract πΏ
- 1 1/4 cups whole milk π₯
- 1/2 cup crushed candy canes π¬
For the Frosting:
- 1 cup unsalted butter (softened) π§
- 3-4 cups powdered sugar π
- 1 tsp peppermint extract πΏ
- 2-3 tbsp milk π§
- Red gel food coloring (optional) πΉ
For the Drip and Decoration:
- 6 oz white chocolate (melted) π«
- 1/4 cup heavy cream π₯
- Crushed candy canes π¬ and whole candy canes π for garnish
Instructions
1. Prepare the Cake: π
- Preheat your oven to 350Β°F (175Β°C) and grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt. πΎ
- In a large bowl, beat the butter and sugar together until light and fluffy (2β3 minutes). π§π
- Add the eggs one at a time, mixing well after each addition. π₯
- Stir in the peppermint extract. πΏ
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients. π₯
- Fold in the crushed candy canes for a festive crunch! π¬
- Divide the batter evenly between the cake pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool completely in the pans before turning them out onto a wire rack.
2. Make the Frosting: π°
- Beat the softened butter in a large bowl until smooth and creamy. π§
- Gradually add powdered sugar, one cup at a time, until smooth and fluffy. π
- Mix in the peppermint extract and milk until the frosting is spreadable.
- For a pink hue, add a few drops of red gel food coloring and mix until evenly tinted. πΉ
3. Assemble the Cake: π
- Place one cake layer on a cake stand or plate.
- Spread a generous amount of frosting over the first layer. π°
- Place the second layer on top and frost the top and sides of the cake. π§
4. Prepare the Drip: π«
- Heat the heavy cream in a small saucepan until just simmering.
- Pour the hot cream over the white chocolate and stir until smooth and fully melted.
- Let the mixture cool slightly before drizzling it over the cake edges for a stunning drip effect. Use a spoon to guide the drips if needed.
5. Decorate: π
- Sprinkle crushed candy canes over the top and sides of the cake for a festive look. π¬
- Add whole candy canes for a classic holiday touch. π
6. Chill and Serve: βοΈ
- Chill the cake in the fridge for 30 minutes to set the drip and frosting.
- Slice and serve your peppermint masterpiece!
Tips for a Perfect Candy Cane Drip Cake
- Use room-temperature ingredients: This ensures a smooth batter and even baking.
- Chill between steps: Chill the cake layers after frosting to make the drip easier to apply.
- Get creative with decoration: Add sprinkles or edible glitter for extra holiday sparkle.
Frequently Asked Questions
Q: Can I use store-bought frosting?
A: Yes! While homemade frosting adds a fresh flavor, store-bought frosting can save time.
Q: How do I prevent the candy canes from melting into the cake?
A: Add the candy canes to the batter right before baking and avoid overmixing.
Q: Can I make this cake ahead of time?
A: Absolutely! Bake the cake layers a day in advance and frost and decorate the next day for freshness.
Common Mistakes and How to Avoid Them
1. Overmixing the batter: This can make the cake dense. Mix just until the ingredients are combined.
2. Runny drip glaze: Let the white chocolate cool slightly before drizzling to control the consistency.
3. Uneven frosting layers: Use an offset spatula for smooth and even frosting application.
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