introduction

This cake fits the winter mood. It feels bright and fun. You can make it fast with a box mix. It makes a warm gift for friends or a treat for the home. If you like new cake ideas, see a simple Almond Ricotta Cake for another mild sweet idea.

why make this recipe

Make this cake when you want a quick party cake that looks like the holidays. It uses easy items from the store. You mix, bake, and add peppermint for a minty touch. This cake pairs well with other cold or warm sweets like the Apple Crisp Mini Cheesecakes when you host a small meal.

how to make Holiday Peppermint Cake

This cake uses a box mix and peppermint bits. Work in one bowl to save time. You mix the wet and dry parts, add mint, and bake. For a richer cream layer, you can look at a cream cheese style like the Blackberry Cheesecake to get ideas for soft frostings.

Ingredients :

1 box chocolate cake mix
1 cup water
1/3 cup vegetable oil
3 large eggs
1 teaspoon peppermint extract
1 cup crushed peppermint candies
1 can (16 oz) whipped cream or frosting
Extra crushed peppermint for garnish

Directions :

Preheat oven to 350°F (175°C). Grease and flour a cake pan.
In a large bowl, combine the cake mix, water, vegetable oil, and eggs. Mix until well combined.
Stir in the peppermint extract and crushed peppermint.
Pour the batter into the prepared cake pan.
Bake for 25-30 minutes or until a toothpick comes out clean.
Let the cake cool completely.
Frost the cake with whipped cream or frosting, and sprinkle extra crushed peppermint on top.
Serve and enjoy your festive treat!

how to serve Holiday Peppermint Cake

Cut the cake in even slices. Serve on a small plate with a fork. Add a hot drink on the side for a warm feel. For a bright fruit side, you can serve berries like on a simple Blackberry Cheesecake plate.

how to store Holiday Peppermint Cake

Cover the cake with a lid or wrap it with plastic. Keep it in the fridge if you use whipped cream or soft frosting. The cake will last 3 to 4 days in the fridge. You can freeze slices in a tight wrap for up to 1 month.

tips to make Holiday Peppermint Cake

Use room temperature eggs for a smooth mix.
Crush the peppermint small so it spreads in the batter.
Do not over bake; check with a toothpick at 25 minutes.
Let the cake cool fully before you frost it to keep the cream smooth.
For a bright crunch, add more crushed peppermint on top just before you serve.
For other small treat ideas, see this fun cupcake guide: Blackberry Lime Cheesecake Cupcakes.

variation (if any)

Use white cake mix for a lighter look.
Add a few drops of red food color in swirls for a candy cane look.
Swap whipped cream for a chocolate buttercream for a rich flavor.

FAQs (minimum three FAQ)

Q: Can I use fresh mint instead of peppermint extract?
A: Fresh mint will give mild flavor. Peppermint extract gives a strong, mint candy taste.

Q: Can I bake this in muffin tins?
A: Yes. Lower the bake time to 12-15 minutes and watch them close.

Q: Do I need to chill the cake before frosting?
A: Yes. Cool the cake all the way for best frosting results.

Q: Can I use a sugar-free cake mix?
A: Yes. The bake and mix steps stay the same.

Q: How do I stop the candy from melting into the cake?
A: Stir the crushed candy in last and keep the pieces small. Top the cake with fresh crushed candy after frosting.

Conclusion

If you want a full step-by-step print or a photo guide, see the full Holiday Peppermint Cake recipe on Love Bakes Good Cakes for one clear example.