Peppermint Sheet Cake is a festive, delicious dessert perfect for the holidays or any special occasion. With its vibrant flavor and appealing appearance, this cake combines the refreshing taste of peppermint with a soft, moist texture that’s sure to please both family and friends. Whether you’re hosting a holiday party or simply looking to indulge in a seasonal treat, this peppermint sheet cake is easy to make and even easier to enjoy.
Ingredients for Peppermint Sheet Cake
- For the Cake:
- 2 1/2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter, room temperature
- 1 cup milk (whole or 2%)
- 4 large eggs
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1/2 cup crushed peppermint candies or candy canes (for added flavor and decoration)
- For the Frosting:
- 1 cup unsalted butter, room temperature
- 4 cups powdered sugar
- 2-3 tablespoons milk (whole or 2%)
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- A few drops of red or green food coloring (optional)
- Additional crushed peppermint candies for decoration
How to Make Peppermint Sheet Cake
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch sheet cake pan, or line it with parchment paper. - Prepare the Cake Batter:
In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy. This process should take about 3-5 minutes using an electric mixer on medium speed. Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla and peppermint extracts. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined after each addition. Be careful not to overmix. Gently fold in the crushed peppermint candies. - Bake the Cake:
Pour the batter into the prepared pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and spring back lightly when touched. Allow the cake to cool in the pan on a wire rack for about 10 minutes, then remove from the pan and let it cool completely before frosting. - Prepare the Frosting:
While the cake is cooling, make the frosting. In a large bowl, beat the unsalted butter until creamy. Gradually add the powdered sugar, mixing on low speed until combined. Increase the speed to medium and beat until light and fluffy. Add the milk, vanilla extract, and peppermint extract, beating until smooth. If you want a colored frosting, add a few drops of food coloring at this stage and mix until evenly colored. - Frost the Cake:
Once the cake has completely cooled, spread the frosting evenly over the top of the cake using a spatula. Sprinkle additional crushed peppermint candies on top for decoration. For an extra touch, you can also add a few whole peppermint candies or candy canes around the edges of the cake. - Serve and Enjoy:
Cut the cake into squares and serve. This peppermint sheet cake pairs wonderfully with a hot cup of cocoa or coffee, making it a delightful treat for any holiday gathering or special occasion.
About the Main Ingredients
- All-Purpose Flour:
This is the base of the cake batter, providing structure and stability. It’s essential for creating the cake’s crumb texture. - Granulated Sugar:
Adds sweetness and helps to achieve the desired light and fluffy texture. It also helps with the caramelization of the cake’s exterior. - Unsalted Butter:
Provides richness and flavor, contributing to the cake’s moist texture. Using unsalted butter allows you to control the amount of salt in the recipe. - Milk:
Adds moisture to the batter, making the cake tender. Whole milk or 2% milk are ideal, but you can use other types if needed. - Peppermint Extract:
Gives the cake its signature peppermint flavor. Adjust the amount to taste, but be careful not to overpower the cake. - Crushed Peppermint Candies:
Adds both flavor and texture to the cake. They also provide a festive look and extra sweetness. - Powdered Sugar:
Used in the frosting to achieve a smooth, spreadable consistency and sweetness. It’s essential for making the frosting light and fluffy. - Food Coloring:
Optional, but it adds a fun and festive touch to the frosting. You can choose colors that match the season or occasion.
This peppermint sheet cake is a versatile and festive dessert that’s sure to be a hit at any holiday gathering or special occasion. Enjoy baking and sharing this delightful treat with friends and family!
