Winter Wonderland Cake

When most people think about Christmas desserts, they probably think of cookies. And while there are some amazing cookie recipes out there, I like to get creative for our Christmas desserts. This year, I wanted to do something peppermint-based, and this little vanilla peppermint cake turned out very well.

I found several recipes for pine tree/winter wonderland cakes online, but decided to make my own from recipes I’ve previously baked. To make the pine trees, I melted some vanilla candy coating (rather than using candy melts, as I don’t really like the way they taste) and tinted them green with candy coloring.  It’s important to use candy coloring, which is oil-based and available at cake shops, rather than liquid or gel-based food coloring. Oil-based coloring will blend into your melted coating very well, while liquid or gel-based coloring will make the coating clumpy.


Candy Pine Trees


  • 4 ounces vanilla candy coating*
  • Green candy coloring
  • 10 lollipop sticks
  • Nonpareils

*I use CandiQuik vanilla candy coating, available at Target.


Line two baking sheets with waxed paper; set aside.

Chop candy coating into pieces, then place in a microwave-safe bowl. Microwave for 2 to 2 1/2 minutes, stirring every 30 seconds to distribute the heat.

Add green candy coloring and stir well.

Dip the top of each lollipop stick into the melted coating, then place several inches apart on the prepared baking sheets. Spoon candy coating into a zip-top bag; carefully snip off one corner and pipe coating onto lollipop sticks in tree shapes.

Sprinkle nonpareils on trees while they are still wet; allow to set completely, then carefully peel off waxed paper. Trim stick bottoms, leaving about 1 inch to insert into the cake.

Vanilla Cake


  • 1 cup flour
  • 1 teaspoon baking powder
  • dash of salt
  • 8 tablespoons butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 6 tablespoons milk


Preheat oven to 350 degrees. Lightly grease two 6-inch round cake pans, line each with a parchment circle, and lightly grease the parchment.

In a small bowl, combine flour, baking powder, and salt; set aside.

In a mixer fitted with the paddle attachment, cream together the butter and sugar until very well-blended. Add eggs and vanilla extract and beat well to combine, scraping the sides of your bowl a few times.

Add flour and milk alternatively in two batches, beginning and ending with the flour and beating until completely combined.

Pour batter into prepared pans and bake for 18-22 minutes, until a cake tester comes out clean. Remove from oven and allow cakes to cool in the pan for about 5 minutes, then carefully turn out onto a wire rack to cool completely.

Peppermint Vanilla Buttercream


  • 8 tablespoons butter, softened
  • 3 1/4 cups powdered sugar
  • 2 teaspoons peppermint extract
  • 1 1/2 tablespoons vanilla extract
  • About 2 tablespoons milk
  • White cupcake pearls, optional


Place butter in a mixing bowl and beat on medium speed for 1 minute using a paddle attachment. Add powdered sugar and beat on low speed until the sugar is fully incorporated; this will take several minutes. I cover my mixer with a kitchen towel to prevent a powdered sugar storm.

Scrape the sides of the bowl and add peppermint extract, vanilla extract, and 1 tablespoon milk. Beat until well combined, scraping sides of the bowl frequently; beat in additional milk and continue beating for 1-2 minutes for a smooth, even consistency.

To assemble the cake:

Place the bottom layer on your cake stand and frost the top, then top with remaining layer and frost the top and sides. Place remaining frosting in a zip-top bag; snip off one corner and set aside.

Press trees into cake top, starting at the back, and piping additional buttercream around the bottoms as you work toward the front of the cake. Sprinkle with cupcake pearls.

Store in an airtight container at room temperature for 2-3 days.


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