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full image of Peppermint Chip Layer Cake on cake stand

Peppermint Chip Layer Cake

  • Prep Time: 25 minutes
  • Cook Time: 21 minutes
  • Total Time: 46 minutes
  • Yield: 12-14 Slices
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


This Peppermint Chip Layer Cake is made with a super moist and fluffy peppermint cake and peppermint chip frosting! The candy wreath decoration on top is super fun and makes it perfect for the holidays!



  • 3/4 cup (168g) unsalted butter, room temperature
  • 1 1/2 cups (310g) sugar
  • 3/4 cup (173g) sour cream, room temperature
  • 1 tsp vanilla extract
  • 1 tbsp (10ml) peppermint extract
  • 6 large egg whites, room temperature
  • 2 1/2 cups (325g) all purpose flour
  • 4 tsp (15g) baking powder
  • ½ tsp salt
  • 3/4 cup (180ml) milk, room temperature
  • 1/4 cup (60ml) water, room temperature


  • 1 1/2 cups (336g) salted butter
  • 1 1/2 cups (284g) shortening
  • 11 1/2 cups (1323g) powdered sugar
  • 45 tbsp (60-75ml) water
  • 1 tsp vanilla extract
  • 1 tbsp peppermint extract
  • 3/4 cup peppermint pieces


  • 5 oz white chocolate chips
  • 34 tbsp (90-105ml) heavy whipping cream
  • Red gel icing color


  • Candy cane Hershey kisses
  • Peppermints
  • Cadbury chocolate balls
  • White chocolate peppermint M&Ms
  • Peppermint pieces



1. Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C) .
2. In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
3. Add sour cream and vanilla and peppermint extracts and mix until well combined.
4. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
5. Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.
6. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
7. Divide the batter evenly between the cakes pans and bake for about 21-23 minutes, or until a toothpick comes out with a few crumbs.
8. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.


9. Beat the butter and shortening together until smooth.
10. Slowly add about 1/2 of the powdered sugar, mixing until smooth between each addition of powdered sugar.
9. Add 3-4 tablespoons of water and the vanilla and peppermint extract to the frosting and mix until smooth.
10. Slowly add the remaining powdered sugar, mixing until smooth between each addition of powdered sugar.
11. Add additional water to the frosting as needed to get a smooth consistency, then stir in the peppermint pieces.


12. To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat. Place the first cake on a serving plate or a cardboard cake round.
13. Spread about 1 cup of peppermint frosting evenly on top of the cake.
14. Add the second layer of cake and another cup of peppermint frosting.
15. Top the cake with the remaining layer and frost the cake with the peppermint frosting. Refer to my tutorial – how to frost a smooth cake with buttercream, if needed.
16. To make the red ganache, place the white chocolate chips in a metal bowl.
17. Microwave the heavy whipping cream until it starts to boil. Remove from the microwave and pour over white chocolate chips.
18. Let the white chocolate sit for 2-3 minutes, then whisk everything together until it’s smooth. If it doesn’t get completely smooth, microwave for about 10 seconds, then whisk together.
19. Add small amounts of the red gel icing color until you have the desired shade of red.
20. Allow the ganache to sit for a few minutes until it just starts to thicken. To add it to the cake, I used a squeeze bottle so I can control where the ganache goes. I left the center of the cake open and just added the ganache around the edge. Alternatively, you can pour the ganache over the top of the cake and spread it to the edges with an offset spatula, allowing it to drip down the sides.
21. To finish off the cake with candy, use some remaining frosting to pipe a ring around the cake. Place the candy around the right, propping it up on the frosting to give it some height.

This cake can be refrigerated until ready to serve. I suggest serving at room temperature. Note that the candy can sometimes soften when expensed to moisture, so you may want to add it close to the time you are serving the cake.


  • Serving Size: 1 Slice
  • Calories: 1216
  • Sugar: 138.1 g
  • Sodium: 302.5 mg
  • Fat: 61.7 g
  • Carbohydrates: 163.7 g
  • Protein: 7.8 g
  • Cholesterol: 92.2 mg