Vanilla Layer Cake with Peppermint Whipped Cream Frosting and Filling
Peppermint has been used for centuries for its medicinal properties, including aiding digestion and reducing headaches.
This is vegetarian recipe. Dish can be prepared in 115 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Vanilla Layer Cake with Peppermint Whipped Cream Frosting and Filling
Ingredients
Instructions
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Preheat the oven to 350°F (175°C) and grease three 9-inch round cake pans.
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In a medium bowl, whisk together the cake flour, baking powder, and salt.
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In a separate large bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
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Beat in the eggs, one at a time, then stir in the vanilla extract.
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Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients.
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Divide the batter evenly among the prepared pans and smooth the tops.
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Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
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In a chilled mixing bowl, beat the heavy cream until soft peaks form.
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Gradually add the powdered sugar and peppermint extract, continuing to beat until stiff peaks form.
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Place one cake layer on a serving plate and spread a layer of the peppermint whipped cream frosting on top.
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Sprinkle with crushed peppermint candies.
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Repeat with the remaining cake layers and frosting.
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Decorate the top of the cake with additional crushed peppermint candies.
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Refrigerate for at least 1 hour before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 63g21%
- Sugars 45g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
