Divine Desserts

Peppermint Layer Cake

MAKES 1 (9-INCH) CAKE

1½ cups unsalted butter, softened
3 cups sugar
5½ cups cake flour
3 teaspoons baking powder
¾ teaspoon kosher salt
1½ cups whole milk, room temperature
3 tablespoons sour cream, room temperature
1 teaspoon vanilla extract
6 large egg whites, room temperature
Peppermint Frosting (recipe follows)
Garnish: assorted peppermint candies

1. Preheat oven to 350°. Spray 3 (9-inch) round cake pans with baking spray with flour. Line bottom of pans with parchment paper; lightly spray parchment.

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. In a medium bowl, whisk together flour, baking powder, and salt. In a small bowl, combine milk, sour cream, and vanilla. Gradually add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture, beating just until combined after each addition. (Batter will be