I love Christmas! It’s definitely my favorite holiday, and baking is, of course, one of my favorite traditions we do each year. My mom and I plan a whole day where we bake a TON of different kinds of treats. It’s so fun!
I thought I’d share a cake recipe with you that’s perfect for the holidays! It’s easy to make and it looks SO pretty when you cut into it. I baked my white cake recipe (with half the batter dyed red) and cut each layer in half to make thinner stripes. Don’t stress about making all the stripes the same thickness. They’ll look cute with some variety! Then I frosted the cake with a peppermint buttercream and pressed crushed peppermints to the top and sides. It would be fun to serve this at a party and slice the cake in front of guests to reveal the stripes. I hope you enjoy it, and Merry Christmas!
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6 cups all-purpose flour
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4 teaspoons baking powder
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2 teaspoons salt
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4 cups granulated sugar
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2 cups unsalted butter, softened
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4 teaspoons vanilla extract
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1teaspoon almond extract
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2 cup of whole milk
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10 large egg whites
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Preheat the oven to 350 degrees. Place parchment rounds in the bottoms of four 8-inch round pans, then spray with baking spray.
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In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
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In the bowl of your mixer, mix the butter on medium speed until it’s creamy and smooth. Add the sugar and mix an additional 3 minutes on medium. Scrape down the sides and bottom of your bowl.
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Add the egg whites to the mixer bowl, then add your vanilla and almond extract. Beat until fluffy.
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Add ½ of the flour and mix, then ½ of the milk and mix. Then add the remaining flour and mix, and the remaining milk and mix. Scrape down the bowl and mix one last time.
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Divide the batter evenly into two bowls and dye one bowl red with food coloring. Then divide the batter evenly between the cake pans and place in the oven. Bake for 35 to 40 minutes or until lightly golden on top and a toothpick comes out clean. Let the cakes cool in the pans.
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Once the cakes have cooled, use a bread knife to carefully cut them into two layers.
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Place a white cake layer on the cake board and top with a thin layer of peppermint buttercream. Then place a red layer and top it with buttercream, and repeat until all layers have been placed!
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Frost the outside of all of the layers with a thin crumb coat of frosting and then let the cake chill in the fridge for about an hour. This will make it so much easier to add the main layer of frosting and make it smooth!
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Optional: Once you’ve put the final layer of frosting on, top it with crushed peppermint for a fun and festive look!
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2 cups white chocolate (can use chips or a bar), melted and cooled to room temperature – do not use it while hot or it will melt the butter!
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1 cup unsalted butter, softened
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8 cups powdered sugar
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1 teaspoon peppermint extract
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Heavy cream (amount depends upon desired consistency)
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Mix the butter and the melted white chocolate together until well combined and smooth.
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Add in half of the powdered sugar and peppermint extract. Mix well.
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Add 2 TBSP of cream to thin the mixture a bit and mix more before adding the remaining 4 cups of powdered sugar.
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Add additional cream one tablespoon at a time until you reach the thickness you prefer for your frosting.
By Elsie Stark
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