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Best Peppermint Patty Cake

The scent of peppermint always takes me back to Christmases spent at my grandmother’s house. Every year, she’d set out a bowl brimming with peppermint candies, their vibrant red stripes swirling around a creamy white center. While I loved those candies, it was the peppermint patty cake she baked that truly stole the show. The moist chocolate layers, the cool, refreshing peppermint filling, and the decadent chocolate ganache created a symphony of flavors and textures that I still crave to this day. It was a labor of love, and every bite felt like a warm hug from Grandma.

Recipe Overview

Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 12
Yield: 1 cake
Dietary Type: Not specified

Ingredients

For the Cake:

1 1/2 cups semisweet chocolate morsels
1/2 cup (1 stick) butter, softened
1 (16 ounce) package light brown sugar
3 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 (8 ounce) container sour cream
1 cup hot water
2 teaspoons vanilla extract

For the Peppermint Frosting (Filling):

1/2 cup (1 stick) butter, softened
1 (16 ounce) package powdered sugar
1/3 cup milk
1/2 teaspoon peppermint extract

For the Ganache (Top and Sides of Cake):

18 ounces semi-sweet chocolate chips
3/4 cup whipping cream (heavy)
4 1/2 tablespoons butter
4 crushed peppermint candies (optional)

Equipment Needed

Three 9-inch cake pans
Wax paper
Microwave-safe bowls
Electric mixer
Wire racks

Instructions

Begin by preparing your cake pans. Trace three 9-inch cake pans onto sheets of wax paper. Cut out the wax paper circles. Grease the cake pans well with shortening. Place the wax paper circles in the bottom of each pan, and then grease well again over the wax paper. Finally, flour the pans thoroughly, ensuring every surface is coated. This will prevent the cake from sticking.
Next, melt the chocolate morsels. Place the 1 1/2 cups of semisweet chocolate morsels in a microwave-safe bowl. Microwave on HIGH in 30-second intervals, stirring in between each interval, until the chocolate is fully melted and smooth. This usually takes about 1 1/2 minutes. Be careful not to overheat the chocolate, or it can seize up.
In a large mixing bowl, cream together the softened butter (1/2 cup) and light brown sugar (1 package) using an electric mixer on medium speed for approximately 5 minutes, or until the mixture is light and fluffy. This step is crucial for incorporating air into the batter, resulting in a tender cake.
Add the eggs, one at a time, to the butter and sugar mixture, beating just until blended after each addition. Be careful not to overmix at this stage, as it can develop gluten and lead to a tough cake. Then, add the melted chocolate and beat until everything is well combined.
In a separate bowl, sift together the flour, baking soda, and salt. This ensures that the dry ingredients are evenly distributed, which is essential for a consistent texture.
Gradually add the dry ingredients to the chocolate mixture alternately with the sour cream, beginning and ending with the flour mixture. Add the dry ingredients in small increments, mixing on low speed until just combined. Overmixing at this stage can develop the gluten in the flour, leading to a tougher cake.
Add the hot water to the batter and beat at low speed just until blended. The hot water helps to dissolve the cocoa powder and creates a more moist and tender cake. Stir in the vanilla extract.
Pour the batter evenly into the prepared cake pans. Use a kitchen scale to ensure each pan receives roughly the same amount of batter. This ensures the cakes bake evenly.
Bake in a preheated oven at 350°F (175°C) for 30 minutes, or until a wooden pick inserted into the center comes out clean. Start checking for doneness around the 25-minute mark to prevent overbaking.
Cool the cakes in the pans on a wire rack for 10 minutes before inverting them onto the wire rack to cool completely. Remove the wax paper. Make sure the cakes are completely cool before frosting, or the frosting will melt.
While the cake is cooling, prepare the Peppermint Filling. In a mixing bowl, beat the softened butter at medium speed until creamy. Gradually add the powdered sugar alternately with the milk, beginning and ending with the powdered sugar. Beat after each addition at low speed until smooth. Stir in the peppermint extract. Adjust the amount of milk to achieve the desired consistency.
Once the cakes are completely cool, spread the Peppermint Filling evenly between the cake layers.
Next, prepare the Ganache. Place the chocolate morsels and whipping cream in a 2-quart microwave-safe bowl. Microwave on MEDIUM power for 2 1/2 to 3 minutes, or until the chocolate begins to melt. Whisk until the chocolate melts and the mixture is smooth. Whisk in the butter and let stand for 20 minutes.
After the ganache has rested, beat it at medium speed for 3 to 4 minutes, or until soft peaks form. This will give the ganache a lighter, more spreadable consistency.
Ice the top and sides of the cake with the Ganache. Sprinkle crushed peppermint candies over the Ganache for garnish, if desired.

Expert Tips & Tricks

For a more intense chocolate flavor, use dark chocolate morsels instead of semi-sweet.
If you don’t have sour cream, you can substitute plain Greek yogurt.
To prevent the cake layers from doming during baking, use cake strips around the pans.
Make sure your butter and eggs are at room temperature for optimal creaming.
For a cleaner frosting, chill the cake layers for 30 minutes before frosting.

Serving & Storage Suggestions

Serve the Peppermint Patty Cake chilled or at room temperature. It pairs perfectly with a glass of cold milk or a warm cup of coffee. Store leftover cake in an airtight container in the refrigerator for up to 3 days. The cake can also be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1009.2 kcal	N/A
Calories from Fat	461 g	46%
Total Fat	51.3 g	78%
Saturated Fat	31.1 g	155%
Cholesterol	135.9 mg	45%
Sodium	400 mg	16%
Total Carbohydrate	137.7 g	45%
Dietary Fiber	5 g	19%
Sugars	112 g	447%
Protein	8.1 g	16%

Note: Nutritional information is an estimate and may vary based on ingredient substitutions and specific brands used.

Variations & Substitutions

Gluten-Free: Substitute a gluten-free all-purpose flour blend for the regular all-purpose flour. Be sure to add 1 teaspoon of xanthan gum to the dry ingredients to help bind the cake.
Dairy-Free: Use a dairy-free butter substitute and non-dairy milk (such as almond or soy milk) in the frosting and ganache.
Peppermint Bark Cake: Instead of crushed peppermint candies, top the cake with broken pieces of peppermint bark.
Chocolate Mint Cake: Add 1/4 cup of unsweetened cocoa powder to the flour mixture for a more intense chocolate flavor.

FAQs (Frequently Asked Questions)

Q: Can I make this cake ahead of time?
A: Yes, you can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store them at room temperature. You can also make the peppermint filling and ganache ahead of time and store them in the refrigerator.

Q: How do I prevent the cake from sticking to the pan?
A: Make sure to grease and flour the pans thoroughly. You can also use parchment paper circles to line the bottoms of the pans.

Q: Can I use a different size cake pan?
A: Yes, but you may need to adjust the baking time. If using smaller pans, reduce the baking time. If using a larger pan, increase the baking time.

Q: What if my ganache is too thick?
A: Add a tablespoon of milk at a time until it reaches the desired consistency.

Q: Can I add peppermint extract to the cake batter?
A: Yes, you can add 1/4 teaspoon of peppermint extract to the cake batter for a more intense peppermint flavor.

Final Thoughts

I hope you’ll give this Peppermint Patty Cake recipe a try. It’s a guaranteed crowd-pleaser and the perfect dessert for any special occasion. Feel free to experiment with different variations and make it your own. I’d love to hear your feedback and see your creations! Perhaps serve it with a scoop of vanilla ice cream or a hot chocolate for the ultimate indulgence. Happy baking!

Best Peppermint Patty Cake Recipe