Peppermint Candy Cake


  • 3 layers white cake (use your own recipe or one listed here)
  • 1/3 cup each of butter and milk
  • 1 cup sugar
  • 1/2 tsp peppermint extract
  • 1 cup crushed hard peppermint candies, divided
  • Cake Layers:
  • 2/3 cup shortening
  • 1-3/4 cup sugar
  • 3 cups all-purpose flour
  • 3-1/2 tsp baking powder
  • 1/2 tsp salt
  • 1-1/3 cups milk
  • 1 tsp pure vanilla extract
  • 4 egg whites
  • Boiled Frosting:
  • 3/4 cup sugar
  • 1/4 cup water
  • 1/4 tsp cream of tartar and 1/4 tsp almond extract
  • pinch of salt
  • 2 egg whites


  1. To make cake layers: Preheat oven to 350 degrees. Beat shortening with mixer at medium speed until fluffy. Gradually add sugar, beating at medium speed 5 minutes. Combine flour, baking powder and salt. Add to shortening mixture alternately with milk, beginning and ending with flour mixture. Mix at low speed after each addition until blended. Stir in vanilla. Beat egg whites at high speed until stiff peaks form. Gently fold into batter. our batter into 3 greased and floured 8-inch round cake pans. Bake for 25-27 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire rack for 10 minutes. Remove from pans and cool 10 more minutes on wire racks.
  2. Boiled Frosting: combine sugar, water, cream of tartar and salt in a heavy saucepan. Cook over medium heat, stirring constantly until mixture is clear. Cook without stirring until mixture reaches soft ball stage or registers 240 degrees on a candy thermometer. While syrup cooks, beat egg whites at high speed with electric mixer until soft peaks form. Continue to beat egg whites, adding hot syrup in a heavy stream. Add extract and beat until stiff peaks form and frosting is thick enough to spread.
  3. Peppermint filling: melt butter in small saucepan. Add sugar, milk and extract. Bring to a boil over medium heat, stirring constantly. Boil 1 minute, stirring constantly.
  4. Assembling: While cake layers are still warm, prick tops with a toothpick. Place one layer on cake plate and pour one-third of peppermint filling slowly over layer. Sprinkle with 1/4 cup of peppermint candy. Repeat with remaining layers, but don't sprinkle top layer with candy. Frost top and sides with frosting, then sprinkle top and sides with remaining 1/2 cup peppermint candy.

Yield: 12-16 servings