Rich Peppermint Patty Cake
Enjoy a decadent treat with this Peppermint Patty Cake, a delicious fusion of rich chocolate, refreshing peppermint, and creamy ganache. Perfect for holiday gatherings or any special celebration, this Peppermint Patty cake captivates with layers of moist chocolate cake, a light and airy peppermint buttercream, and a glossy chocolate ganache. Each slice delivers a refreshing peppermint kick balanced by smooth chocolate, creating a memorable dessert that leaves a lasting impression. Beautifully topped with peppermint patties, this show-stopping cake makes any table feel festive and luxurious.
Ingredients and Equipment Needed
The ingredients in this Peppermint Patty recipe are carefully chosen to elevate each component and bring out the best flavors. Using high-quality ingredients ensures the best taste and texture.
- Essential Ingredients for the Chocolate Cake Base
This Peppermint Patty cake base starts with a rich Devil’s Food Cake Mix, but it’s transformed by adding flour, cocoa powder, baking powder, and sugar. Using fresh peppermint extract is key to achieving the vibrant, refreshing taste that complements the chocolate’s depth. Eggs and oil add moisture, while milk brings richness and binds the ingredients, ensuring the cake has a tender crumb. - Key Ingredients for Peppermint Buttercream
Softened unsalted butter, powdered sugar, and peppermint extract make this buttercream creamy and flavorful. The peppermint extract brings a bold, cool flavor that intensifies over time. Milk is added gradually to reach the perfect consistency, while a pinch of salt balances the sweetness and enhances the flavors. - Ganache Essentials
To achieve a smooth, glossy ganache, semi-sweet or dark chocolate combined with heavy cream creates a rich, silky finish that pairs beautifully with the chocolate cake and peppermint buttercream. Ghirardelli Dark Chocolate Chips are recommended for their excellent melting properties and consistent quality. - Suggested Baking Equipment
Preparing three 8×2 inch round cake pans, a stand mixer, and a sturdy whisk ensures an even batter and smooth buttercream. A piping bag is helpful for controlled ganache drips and easy buttercream application, giving the cake a professional finish.
Step-By-Step Instructions
Achieving this cake’s impressive look and taste requires following each step with care. Let’s dive into the key elements to craft this exquisite Peppermint Patty Cake.
- Baking the Perfect Chocolate Cake Layers
Begin by preheating your oven to 350°F (175°C) and preparing the pans with grease and flour to prevent sticking. In a mixing bowl, sift the cake mix and dry ingredients to remove clumps and ensure even distribution. When you add the eggs, oil, milk, and peppermint extract, mixing at low speed initially helps incorporate ingredients without overworking the batter, which can lead to a tough texture. Dividing the batter evenly among the pans promotes uniform baking, and a quick toothpick test ensures they are baked to perfection moist but set.
- Whipping Up the Peppermint Buttercream
For a light, smooth buttercream, start by creaming softened butter until it’s fluffy. Add half the powdered sugar and milk gradually, along with the peppermint extract, to control the sweetness and flavor. Mixing on low at the end removes air bubbles, yielding a smooth, spreadable frosting. The end result is a delightful, creamy buttercream with a balanced peppermint flavor.
- Creating a Smooth Chocolate Ganache
To make the ganache, place chocolate chips in a microwave-safe bowl, pour heavy cream over them, and heat in the microwave in short bursts. Stirring intermittently allows the chocolate to melt evenly, creating a velvety consistency. The ganache should be thick but pourable to achieve the perfect drip effect on the cake’s edges.
- Layering and Assembling the Cake
Start with one cake layer on your serving plate, adding a thin ganache layer for an extra flavor burst, if desired. Spread buttercream over the ganache and continue with the second and third layers. After a thin “crumb coat” of buttercream, chill the cake for 10 minutes to lock in crumbs before applying the final layer. A spatula or bench scraper smooths the buttercream beautifully, setting the stage for the final ganache drizzle and decorative touches.
Recipe Tips & Frequently Asked Questions
1. Achieving the Right Consistency for Frosting and Ganache
- Add powdered sugar and milk gradually to the buttercream for a thick, spreadable consistency.
- For the ganache, aim for a drip consistency smooth but not too runny. Test the ganache on a plate first if you’re unsure.
2. How to Avoid Common Cake-Baking Pitfalls
- Sift dry ingredients to avoid lumps.
- Mix batter only until combined to prevent overmixing.
- Cool layers completely before frosting to prevent melting.
3. Make-Ahead and Storage Tips
- Frosting and ganache can be made a day ahead and stored in an airtight container.
- Leftover cake stays fresh for up to 3 days when refrigerated or can be frozen for up to 3 months.
4. Can I Make This Cake Without Peppermint?
- Replace peppermint with vanilla or coffee extract for a different flavor profile.
5. How Can I Store Leftovers?
- Store in the refrigerator in an airtight container. For longer storage, freeze individual slices.
6. Can I Use Different Chocolate Types for the Ganache?
- Milk chocolate will yield a sweeter ganache, while white chocolate adds a unique contrast to the cake.
7. How Can I Make This Recipe Gluten-Free?
- Substitute the cake mix and flour with gluten-free alternatives, ensuring they are compatible with chocolate recipes.
Decorating Ideas
Enhancing the presentation of this Peppermint Patty cake with thoughtful decoration brings extra flair.
- Creating a Beautiful Peppermint Drip Effect
After chilling, apply ganache along the cake’s edges, creating a beautiful drip effect. Practice makes perfect, so test the drip consistency on a bowl or spoon first. The chilled cake will help the ganache set quickly, maintaining a neat, professional look. - Using Peppermint Patties for Festive Finishing Touches
Arrange halved peppermint patties around the top border for a decorative and flavorful garnish. This adds an enticing visual element and enhances the peppermint theme, making each slice a delicious work of art.
What to Serve With This Recipe
The rich flavors of this Peppermint Patty Cake pair beautifully with a range of lighter and complementary treats.
- Complementary Dessert Pairings
For a balanced dessert spread, serve alongside vanilla ice cream or mini mint chocolate truffles, adding variety and a delightful contrast in texture and flavor. - Beverage Pairings
Pair the cake with peppermint hot chocolate, which echoes its minty notes. For those who prefer coffee, a robust espresso or mocha latte complements the cake’s richness. For a celebratory touch, consider a dessert wine, such as a fruity port or a sparkling rosé.
Final Thoughts
This Peppermint Patty Cake combines the lusciousness of chocolate with the fresh, invigorating taste of peppermint, creating a truly festive dessert. This Peppermint Patty cake is ideal for impressing guests at holiday gatherings, making it an unforgettable addition to any celebration. With its beautiful layers, smooth buttercream, and glossy ganache drip, this cake is not only delicious but also visually stunning.
Peppermint Patty Cake
A decadent chocolate and peppermint layer cake with creamy frosting and ganache, perfect for festive gatherings.
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Servings: 15
Ingredients
For the Chocolate Cake
- ¾ cup 90g all-purpose flour
- 1 box 15.25 oz (432g) Devil’s Food Cake Mix (Duncan Hines Perfectly Moist recommended) / disregard box instructions and follow ingredients listed here
- ¼ cup 23g cocoa powder (not Dutch-processed) / measure first, then sift
- ¾ cup 150g granulated sugar
- 1 teaspoon 5g baking powder
- 4 large eggs
- ½ cup 108g vegetable oil
- 1 ¼ cups 363g milk
- 2 teaspoons 8g peppermint extract
For the Peppermint Frosting
- 3 sticks 1 ½ cups (303g) unsalted butter, softened
- 6-8 cups 690g to 920g powdered sugar, adjusted for desired frosting consistency
- 1 ½ teaspoons 12g peppermint extract / adjust to taste, flavor will deepen with time
- ½ to ¾ cup 121g to 180g milk
- ½ teaspoon 3g salt, optional (popcorn salt dissolves faster and helps balance sweetness)
For the Ganache
- 6 oz 171g semi-sweet or dark chocolate (Ghirardelli Dark Chocolate Chips recommended)
- 6 oz 171g heavy cream
Decoration
- Peppermint patties cut in halves to create a decorative border along the cake’s top edge
Instructions
For the Cake
- Preheat your oven to 350°F (175°C). Prepare three 8×2 inch round pans by greasing and flouring them.
- In a mixing bowl, sift in the cake mix, followed by the flour, sugar, baking powder, and cocoa powder. Whisk thoroughly to combine, or use a mixer on low for 30 seconds.
- Add eggs, milk, oil, and peppermint extract. Mix on low speed for 30 seconds to moisten, then increase to medium speed for one minute. If using a hand mixer, you may need to mix slightly longer.
- Evenly distribute the batter across the three prepared pans. Bake for 22 to 24 minutes, or until a toothpick inserted in the center comes out mostly clean with a few crumbs.
- Allow the cakes to cool in the pans for 5 to 10 minutes, then carefully turn them onto cooling racks.
For the Peppermint Buttercream
- In a mixing bowl, beat the softened butter until smooth and creamy. Gradually add half of the powdered sugar, the peppermint extract, and half of the milk.
- Begin mixing on low speed, then increase to medium for 2 to 3 minutes. Gradually add the remaining powdered sugar, adjusting the amount based on your preferred frosting consistency. Slowly incorporate the rest of the milk as needed.
- Mix on low to medium speed for an additional 3 to 4 minutes, scraping the sides of the bowl as you go. To smooth out the texture, finish by mixing on a very low speed for 1 to 2 minutes. The buttercream should be silky and free of air pockets.
- This frosting can be stored in an airtight container and frozen for up to three months. To use, thaw it at room temperature.
For the Ganache
- Place the chocolate in a microwave-safe bowl. Pour the heavy cream over the chocolate and heat in the microwave for 1 minute.
- Stir and, if necessary, heat for an additional 30 seconds. Once the chocolate is mostly melted, let it sit for a minute before stirring until the ganache is velvety smooth.
- Adjust microwave times based on the amount of ganache being made. If the chocolate isn’t melted after 1 ½ minutes, heat in short 10-15 second bursts, stirring in between, until it’s nearly melted. Allow it to sit briefly before stirring to smooth out any remaining lumps.
Assembling the Cake
- Start by placing one cake layer on your serving plate or cake stand. Spread a thin layer of ganache (optional), then a layer of peppermint buttercream on top. If the ganache makes spreading difficult, briefly chill the layer to firm it up or pipe the buttercream with a disposable piping bag for easier application.
- Add the next cake layer and repeat the ganache and buttercream application. Place the final layer on top and apply a thin “crumb coat” of buttercream over the entire cake. Chill the cake for 10 minutes in the freezer or longer in the refrigerator to set the crumb coat.
- Frost with a final, smooth layer of peppermint buttercream. Use a spatula or bench scraper to perfect the finish.
- For a ganache drip effect, chill the cake again for 5-10 minutes. The ganache should be at a “drip” consistency not too thick or runny. Test on the side of your bowl if needed.
- Spoon the ganache into a disposable piping bag, snip the tip to make a small opening, and carefully drip ganache along the cake’s edges. Finish by spreading ganache across the top with a spatula or spoon.
- Arrange halved peppermint patties along the cake’s top edge to create a festive border. Enjoy!