Top this candy cane-inspired cake recipe with a fluffy white chocolate buttercream and plenty of crushed mints.

Brie Goldman

Nothing dresses up your holiday table like an old-fashioned peppermint cake.

There is nowhite or peppermint cake mixneeded here.

Peppermint dream cake on cake stand

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This easy peppermint cake recipe is made with ingredients that are already in your pantry.

If youre looking for a chocolate peppermint cake recipe, tryTriple-Chocolate Cake with Peppermint Ganache.

This holiday peppermint cake is topped with a festive display of homemade peppermint bark.

Baking pans lined with wax paper

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The flavors of peppermint candy are sprinkled throughout the chocolate peppermint ganache frosting and bittersweet chocolate cake.

But don’t worrywe’ve got you.

Meanwhile, grease bottoms of two 8-inch round baking pans.

Bowl of flour and whisk

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Line bottoms of pans with waxed paper; grease and lightly flour pans.

Beat Eggs

Preheat oven to 350F.

Add Flour Mixture

Add flour mixture; beat on low to medium speed just until combined.

Electric mixer beating eggs

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Add to Batter

Add milk mixture and peppermint extract to batter, beating until combined.

Portion Into Pans

Divide batter in half.

Pour half of the batter into one of the prepared baking pans.

Adding sugar to egg mixture

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Add Red Coloring

Stir red food coloring into the remaining batter.

Pour red batter into the other baking pan.

Cool in pans on wire racks for 10 minutes.

Egg and sugar mixture

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Cool and Cut

Remove cakes from pans.

Peel off waxed paper.

Cool completely on wire racks.

Adding flour to egg mixture

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Cut each cake layer in half horizontally.

Frost

To assemble, place a white cake layer on a serving plate.

Spread 3/4 cup of the frosting evenly over the cake.

Flour and egg mixture

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Repeat

Top with the remaining white cake layer; spread evenly with 3/4 cup frosting.

Top and Coat Cake

Top with the red cake layer.

Spread frosting over top and sides of cake.

Stirring milk and butter over stove

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Decorate

Sprinkle white chocolate curls and coarsely chopped candy canes over top of cake.

Cover and chill for up to 4 hours.

Cover and store any leftover cake in the refrigerator.

Adding milk mixture to cake batter

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Add White Chocolate

Add white chocolate (do not stir).

Let stand for 5 minutes.

Whisk Until Smooth

Whisk mixture until smooth.

Adding peppermint extract to cake batter

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Stir in peppermint extract.

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Fold

Fold in half of the white chocolate mixture at a time.

Make-Ahead Tip:Place cooled cake layers on baking sheets and freeze until firm.

Cake batter in baking pan

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Transfer layers to freezer bags.

Freeze for up to four months.

Thaw at room temperature before frosting.

Red cake batter

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Bring to room temperature before serving.

Peppermint cake cooling on wire rack

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Sliced cake layer

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Frosting cake layer

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Frosting red cake layer

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Frosting cake layer

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Frosting red cake layer

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Frosting top layer of cake

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Cake topped with peppermint candy

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Stirring butter and whipping cream

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Milk chocolate in sauce pan

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Whisking white chocolate mixture

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Whipping cream in electric mixer bowl

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Bowl of frosting

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White chocolate mix in frosting

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