Can you tell I’m a little obsessed with pink peppermint?
Pink peppermint cocktails, a pink peppermint cake — I want my whole holiday season to be wrapped in that flavor and color.
I even regret not planning a pink peppermint theme for our holiday decorations this year. I’ve always wanted to live inside a life-sized gingerbread house, and pink peppermint feels like the next best thing.
After making the White Christmas sparkle cake last year, I kept dreaming up a pink peppermint version. I’ve been excited about this since early summer — it’s funny how quickly the season arrived.
The idea of pink peppermint feels so dreamy to me: like fluffy vanilla marshmallows swirled with peppermint clouds. That’s exactly the vibe I wanted to capture.
The white Christmas cake from last year was so well-loved that plenty of you made it with your own twists. It’s a beautiful, delicious cake — and I chose to stick with that same basic cake recipe again this year because it simply works.
I wanted something light and bright, so I skipped chocolate and went with a tender vanilla cake paired with peppermint cream cheese frosting. It tastes like peppermint vanilla cheesecake — rich but not heavy, and perfect for holiday gatherings.
If you prefer to avoid artificial food dye, I recommend color-by-nature powders or other natural coloring options. They give beautiful shades without synthetic dyes, and I used a similar option in past recipes with great results.
I almost wanted to call this the Grinch cake because it has that playful, whimsical Whoville energy. We took our son to the new Grinch movie this week and it felt like this cake belongs in a whimsical bakery case in Whoville.
Those little peppermint meringue mounds are one of my favorite details — they add a playful, edible decoration that’s both cute and delicious.
I made peppermint swirl meringues the day before assembling the cake, which gave a fun twist and a pop of personality. I simply pressed them into the frosting when I assembled the cake — no elaborate technique required.
I decided against a straight candy-cane theme and instead let the meringues and sanding sugar be the focal points. A few crushed candy canes do look lovely as a garnish if you want a bit of crunch.
I also kept the cake lightly frosted, embracing the nearly naked look again. This version is slightly more frosted than last year’s, but I love the rustic charm of a softly finished cake.
Truthfully, I’m not the most patient cake froster, so the rustic look suits me — it’s forgiving, pretty, and keeps the process fun instead of stressful.
As with last year, I finished the cake with sparkling sanding sugar for a frosty, wintry look that really shines in person.
You can absolutely use a boxed white cake mix if you prefer — many of you do, and it’s a perfectly acceptable shortcut. Add a touch of vanilla extract (and a little almond extract if you like) to boost the flavor. Whether you bake from scratch or use a mix, the decoration and frosting are what make this cake feel extra festive.
Pink Peppermint Cake
Pink Peppermint Cake
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Ingredients
- 3 cups cake flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups unsalted butter softened
- 2 1/2 cups sugar
- 5 large eggs at room temperature
- 1 cup whole milk
- 3 teaspoons vanilla extract
peppermint cream cheese frosting
- 1/2 cup unsalted butter softened
- 2 8-ounce blocks cream cheese softened
- 4 to 5 cups powdered sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon peppermint extract
- 1 to 2 drops red food coloring or your favorite alternative
- 3 tablespoons white sanding sugar for dusting
- crushed candy canes for garnish
peppermint meringues
- 2 egg whites
- 1/8 teaspoon cream of tartar
- 1 pinch salt
- 1/2 cup white sugar
- 1 drop red food coloring
Instructions
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Preheat the oven to 350°F. Spray three 9-inch round cake pans with nonstick spray. In a bowl, whisk together the cake flour, baking powder, and salt.
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In a stand mixer, beat the butter until creamy. Add the sugar and beat on medium speed for 3 to 4 minutes, until light and fluffy. Add the eggs one at a time, beating briefly after each addition. Mix in the vanilla. Gradually add half of the dry ingredients, then the milk, then the remaining dry ingredients. Scrape the bowl to ensure everything is combined.
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Divide the batter evenly between the pans. Bake for 25 to 30 minutes, or until the centers are set and a toothpick comes out clean. Cool in the pans 5 to 10 minutes, then transfer to a wire rack to cool completely.
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For easier frosting, you can wrap cooled layers in plastic and freeze overnight; frost while frozen if desired. For a lightly frosted look, spread frosting between layers, add some to the sides, and scrape most of it off with a spatula for a rustic finish.
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Right after frosting, sprinkle white sanding sugar over the cake and attach the peppermint meringues to the sides and top.
peppermint cream cheese frosting
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In a mixer, beat the butter and cream cheese on medium speed until smooth.
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Slowly add the powdered sugar with the mixer on low, then increase speed once incorporated. Add vanilla and peppermint extracts and beat 2 to 3 minutes until creamy, scraping the bowl as needed. If the frosting is too thick, add milk 1 teaspoon at a time until you reach the desired consistency.
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To create the pink swirls, remove about 1 cup of frosting and tint it to your preferred shade. Apply it over the mostly frosted cake and use a spatula or bench scraper to create swirls with the white frosting.
peppermint meringues
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Preheat the oven to 225°F and line a baking sheet with parchment.
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Beat egg whites with cream of tartar and a pinch of salt until soft peaks form. Gradually add the sugar and beat until stiff peaks develop.
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Fit a pastry bag with a round tip, add a drop of red food coloring down the side of the bag, then fill with meringue to create swirls as you pipe.
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Pipe dollops about 1 inch apart on the baking sheet.
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Bake 1 1/2 to 2 hours until completely dry inside but not browned. Turn the oven off, leave the door ajar, and let them cool in the oven. Remove with a metal spatula.
Notes
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Sparkly dreams!