Peppermint Skillet Cake


Cool peppermint and fluffy buttercream frosting make a very merry combination.

Peppermint Skillet Cake
Makes 1 (12-inch) cake
  • 1 cup unsalted butter, softened
  • 2 cups sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon peppermint extract
  • 3 cups cake flour
  • 1 tablespoon baking powder
  • ¼ teaspoon kosher salt
  • 1 cup whole buttermilk
  • 5 large egg whites
  • Frosting:
  • 1 cup unsalted butter, softened
  • 2½ cups confectioners’ sugar
  • 1 (10-ounce) package white chocolate melting wafers, melted according to package directions
  • 1 tablespoon whole milk
  • Garnish: crushed soft peppermint candies
  1. Preheat oven to 350°. Spray a 12-inch cast-iron skillet with baking spray with flour.
  2. For cake: In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Beat in extracts.
  3. In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition.
  4. In another medium bowl, using clean beaters, beat egg whites with a mixer at high speed until stiff peaks form. Stir one-fourth of egg whites into batter. Fold in remaining egg whites. Pour batter into prepared skillet.
  5. Bake until lightly browned and a wooden pick inserted in center comes out clean, about 1 hour and 5 minutes. Let cool completely.
  6. For frosting: In a large bowl, beat butter and confectioners’ sugar with a mixer at medium speed until combined. Add melted white chocolate and milk, beating to combine. Spread frosting onto cooled cake. Garnish with peppermint, if desired.



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