It’s beginning to look a lot like sweets season!  With Hanukkah and Christmas right around the corner I’m starting to go to parties and family celebrations. I’m usually in charge of dessert and I happily oblige every time! This time, I wanted to make a cake that tasted like a creamy, dreamy candy cane! The key to this refreshing minty cake is layering your minty flavors. I made a regular vanilla cake batter but cut the vanilla in half and added peppermint extract. I also made a classic buttercream frosting with a touch of vanilla and peppermint extract but the icing on the cake (pun intended) is the candy cane-shredded coconut crunch factor! AKA, the peppermint snow!

FUN FACT: When candy canes were first invented, they were just sugar “sticks”, but quickly turned into a cane shape to remind the children of the canes that were used by the shepherds who would visit the baby Jesus.
peppermint coconut cake
Peppermint Swirl Snow Cake
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Servings Prep Time
8-10 Servings 25 Minutes
Cook Time
35 Minutes
Servings Prep Time
8-10 Servings 25 Minutes
Cook Time
35 Minutes
peppermint coconut cake
Peppermint Swirl Snow Cake
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
8-10 Servings 25 Minutes
Cook Time
35 Minutes
Servings Prep Time
8-10 Servings 25 Minutes
Cook Time
35 Minutes
Ingredients
Cake
Frosting
Servings: Servings
Units:
Instructions
  1. In an electric mixer, cream butter, canola oil and sugar until smooth and creamy.
    mixing butter
  2. butter and sugar
  3. Slowly add eggs, vanilla and peppermint extract while mixer is on low speed.
    frosting mixing
  4. In a separate bowl, combine both flours, baking powder and salt. Slowly add the flour mixture to wet batter while alternating buttermilk and flour. Keep alternating until everything is combined.
    frosting
  5. Smear butter on two 8” round cake pans all over bottom and sides then follow with a dusting of flour. Completely coat the pans to prevent sticking. Bake at 350 degrees for 35 minutes.
    powdered pans
  6. In a food processor, pulse candy canes and shredded coconut until pulverized into a “snow-like” consistency.
    candy canes
  7. candy canes
  8. ground candy canes
  9. ground candy canes
  10. Begin making your frosting by creaming together butter and powdered sugar until smooth and creamy. Add vanilla and peppermint extract, then slowly add milk until you reach a creamy consistency. It can’t be too thick or it will be too hard to spread.
    frosting
  11. Once cakes have baked and cooled a few minutes, place in freezer for about 45 minutes. You want your cakes nice and cold before applying the crumb coat (the first layer of frosting that catches all the crumbs).
  12. Begin assembling your cake by placing one cake layer on a plate with a little frosting on the bottom to act as “glue” so it doesn’t move around. Spread a thin layer of the frosting on top and sprinkle a bit of the peppermint snow mixture on top. Add second cake layer and evenly spread a thin layer of frosting all around entire cake. Smooth out with an offset spatula or other smoothing tools. This is where a cake turn table comes in handy! Refrigerate for a half hour.
    cakes
  13. stacked cakes
  14. Finish with the top coat of frosting all over the cake and gently press on peppermint snow mixture all over the sides. Using an offset spatula, create a swirl motion on top of the cake to resemble a peppermint candy swirl. Then fill in every other swirl a sprinkle of peppermint snow!
    frosted cakes
  15. frosted cakes
  16. peppermint coconut cake