Description
Surprise your guests with a bright, minty layer cake that’s ridiculously simple to make. It starts with a boxed mix, gets a peppermint upgrade, and finishes with a fluffy mint buttercream and crunchy candy-cane rim. Ready to become someone’s new holiday obsession?
Ingredients
Cake
- 1 (15.25 oz) white cake mix
- ½ cup (120 ml) water
- 3 large eggs
- ¼ cup (60 ml) vegetable oil
- ½ cup Torani Peppermint Flavored Syrup (or another peppermint syrup)
Peppermint buttercream
- ½ cup (113 g) unsalted butter, softened (1 stick)
- 3 ¾ cups (approx. 450 g) powdered sugar, sifted
- 3–4 Tbsp milk (or water), as needed
- 2 tsp pure peppermint extract
To finish
- Crushed peppermint candies or candy canes, for decoration
Instructions
Method — cake first
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Heat the oven to 350°F (175°C). Grease and lightly flour two 9-inch round pans (or use baking spray) and set them aside.
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In a large bowl, combine the dry cake mix with the water, eggs, oil, and the peppermint syrup. Beat until the batter looks smooth and evenly mixed.
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Divide the batter between the two prepared pans and smooth the tops. Bake 20–25 minutes, or until a toothpick inserted into the centers comes out clean. Let the layers cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Quick tip: Don’t overbake — you want moist layers, not dry crumbs.
Method — frosting & assembly
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In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar on low speed to avoid a sugar puff cloud.
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Add 3 tablespoons of milk (or water) and the peppermint extract. Beat on medium-high until the frosting becomes light and fluffy. If it’s too stiff, add the remaining tablespoon of liquid; if it’s too thin, beat in a little more powdered sugar.
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Place one cake layer on your serving plate. Spread a generous layer of frosting, then set the second layer on top. Cover the top and sides of the cake with the remaining buttercream.
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Press the crushed peppermint pieces into the sides and sprinkle more over the top for a festive crunch.
Important: Use real butter for the frosting — not margarine. It gives the best texture and flavor.
Notes
- Short tips for success
- Room-temp eggs and butter blend better and create a smoother batter and frosting.
- Syrup vs. extract: syrup adds rounded flavor without the medicinal note some extracts can give.
- Chill briefly if needed: if your frosting softens in a warm kitchen, pop the cake in the fridge for 10–15 minutes before smoothing the final coat.
- FYI: you can swap the white cake mix for chocolate if you want a chocolate-mint twist.
- Variations & serving ideas
- Make cupcakes instead of a layer cake for easy single-serves.
- Turn this into a mini dessert by baking in small bundt pans.
- For a richer mint profile, brush each cake layer with a little peppermint syrup before frosting.
- Serve with hot cocoa or a peppermint mocha for a full-on holiday pairing.
- Storage & make-ahead
- Store the frosted cake in the fridge for up to 3 days. Bring to room temperature before serving for best flavor.
- Bake the layers ahead and wrap tightly; freeze up to 3 months. Thaw in the refrigerator overnight, then frost.
Nutrition
- Calories: 316kcal
- Sugar: 44g
- Sodium: 219mg
- Fat: 10g
- Carbohydrates: 55g
- Fiber: 0.3g
- Protein: 2g
- Cholesterol: 45mg