Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/2 cup crushed peppermint candy canes
- 1/2 cup white chocolate chips
Special equipment needed:
- 9-inch cake pan
- Electric mixer
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream the butter and sugar together using an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Stir in the vanilla extract.
6. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, and mix until just combined.
7. Fold in the crushed peppermint candy canes and white chocolate chips.
8. Pour the batter into the prepared pan and smooth the top with a spatula.
9. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Let the cake cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 380
Fat: 14g
Saturated Fat: 8g
Cholesterol: 85mg
Sodium: 290mg
Carbohydrates: 58g
Fiber: 0g
Sugar: 40g
Protein: 5g
Substitutions for ingredients:
- You can use regular milk instead of buttermilk.
- You can use dark chocolate chips instead of white chocolate chips.
Variations:
- You can add 1/2 cup of cocoa powder to the flour mixture to make a chocolate peppermint cake.
- You can add 1/2 cup of chopped nuts to the batter for extra crunch.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Crush the peppermint candy canes in a plastic bag using a rolling pin or a heavy object.
- Use a toothpick to check if the cake is done. If it comes out clean, the cake is ready.
- Let the cake cool completely before frosting it.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave a slice of cake for 10-15 seconds to warm it up.
Presentation ideas:
Dust the top of the cake with powdered sugar or sprinkle more crushed peppermint candy canes on top.
Garnishes:
Fresh mint leaves or whipped cream.
Pairings:
Hot cocoa or coffee.
Suggested side dishes:
Fruit salad or vanilla ice cream.
Troubleshooting advice:
- If the cake is too dry, you may have overbaked it. Check the oven temperature and baking time.
- If the cake is too dense, you may have overmixed the batter. Mix the batter until just combined.
- If the cake is too sweet, reduce the amount of sugar in the recipe.
Food safety advice:
Make sure all the ingredients are fresh and properly stored.
Food history:
Peppermint candy canes have been a popular Christmas treat since the 1800s.
Flavor profiles:
Sweet, minty, and creamy.
Serving suggestions:
Serve the cake on a festive cake stand or platter.
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