Vanilla Layer Cake with Peppermint Whipped Cream Fr

Name: Vanilla Layer Cake with Peppermint Whipped Cream Frosting and Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cup cake flour; 1 tbsp baking powder; 1/4 tsp baking soda; 1/2 tsp salt; 1 2/3 cup unsalted butter, melted; 1 1/2 cup granulated sugar; 4 large eggs; 2 tsp vanilla extract; 2/3 cup milk, I used whole milk; 10 Andes Peppermint crunch candy, broken into pieces; 1 recipe Whipped Peppermint Whipped Cream Frosting / Filling 8recipe attached in direction step #

Servings: persons

3 cup cake flour
1 tbsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 2/3 cup unsalted butter, melted
1 1/2 cup granulated sugar
4 large eggs
2 tsp vanilla extract
2/3 cup milk, I used whole milk
10 Andes Peppermint crunch candy, broken into pieces
1 recipe Whipped Peppermint Whipped Cream Frosting / Filling 8recipe attached in direction step #

1
Preheat oven to 350.
2
Spray 4 - 8 inch cake pans with bakers spray, line bottoms with parchment paper spray paper with bakers spray as well.
3
Parchment paper is needed as the candy added to the batter will stick without parchment paper
4
Whisk together in a bowl flour, baking powder, baking soda and salt, set aside
5
In a large bowl beat sugar and butter until creamy, add flour and milk and stir in just until moist, beat in eggs and vanilla just until blended.
6
Fold in candy pieces
7
Divide batter evenly in pans
8
Bake for about 14 to 16 minutes until a toothpick comes out just clean.
9
Cool 10 mons on rack in pans then remove and cool completely before frosting
10
FROST CAKE
11
Place 1 layer , bottom up on serving plate, frost with some Peppermint Whipped Cream Frosting /Filling, recipe attached below
12
Add second cake layer, bottom side up and frost
13
Add third layer, bottom side up, and frost
14
Add fourth layer , bottom side up and frost entire cake
15
Decorate cake with the shaved Andes candys.
16
Chill cake at least 1 hour to set frosting before slicing

1560

kcal

Calories

Fat

166

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 cup cake flour, 1 tbsp baking powder, 1/4 tsp baking soda, 1/2 tsp salt, and more.

Yes, Vanilla Layer Cake with Peppermint Whipped Cream Frosting and Filling falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vanilla Layer Cake with Peppermint Whipped Cream Frosting and Filling

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions