The Pioneer Woman Tasty Kitchen
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Peppermint Patty Cake with Vanilla Mint Frosting

3.00 Mitt(s) 2 Rating(s)2 votes, average: 3.00 out of 52 votes, average: 3.00 out of 52 votes, average: 3.00 out of 52 votes, average: 3.00 out of 52 votes, average: 3.00 out of 5

Prep:

Cook:

Level: Easy

System:

12

Description

Delicious chocolate cake with a hint of mint and a luscious vanilla bean-mint buttercream. So delicious!

Ingredients

  • FOR THE CAKE:
  • 2 sticks Butter
  • 4 Tablespoons (heaping) Cocoa Powder
  • 1 cup Water, Boiling
  • 10 whole Miniature Peppermint Patties, Unwrapped
  • ½ cups Buttermilk
  • 1 teaspoon Baking Soda
  • 2 whole Eggs
  • ½ teaspoons Vanilla Extract
  • ¼ teaspoons Mint Extract
  • 2 cups All-purpose Flour
  • 2 cups Sugar
  • ¼ teaspoons Salt
  • FOR THE FROSTING:
  • 4 sticks Butter, Softened
  • 2 whole Vanilla Beans, Caviar Scraped Out
  • 6 cups (more To Taste) Powdered Sugar, Sifted
  • 1 dash Salt
  • 4 Tablespoons Half-and-half, More To Taste
  • ¼ teaspoons Mint Extract
  • Extra Miniature Peppermint Patties, For Decorating

Preparation

For the cake:

Preheat oven to 350 F. Grease and flour two round cake pans.

In a medium saucepan, melt 2 sticks of butter and stir in 4 tablespoons cocoa. Pour in boiling water, let the mixture bubble up for 30 seconds, then turn the burner to low. Add 10 peppermint patties and stir until almost totally melted. Remove pan from heat and set aside.

In a measuring cup mix together the buttermilk, baking soda, eggs, vanilla, and mint extract. Set aside.

In a large mixing bowl, stir together flour, sugar, and salt. Pour the hot cocoa mixture into the bowl, stirring to slightly cool it. Pour in the buttermilk mixture and stir until smooth.

Pour batter into cake pans and bake for 16-18 minutes, or until done. Remove cakes from pans and let them cool completely on a wire rack.

For the frosting?
In a large bowl beat butter until fluffy. Add vanilla caviar to bowl. Slowly add powdered sugar and salt and beat until fluffy. Add half-and-half and mint extract and beat until totally fluffy.

Place one layer of cake face down on a platter (flat side up) and spread a good layer of icing on top. Place the second layer face down on top, then ice the top and sides of the cake, getting plenty of icing around the sides. Decorate the cake with a circle of peppermint patties.

Store leftovers in the fridge!

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2 Reviews

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Avatar of prettymama

prettymama on 5.11.2013

Like the previous reviewer, I agree the cooking time is way off on this. I baked it double the recommended time. When I took it out of the oven, it immediately deflated- big uh-oh. When it was finally cooled and I took it out of the pan, and it completely fell apart to the point I could not salvage it.
So much for my son’s 11th birthday cake… off to the store I go. First year I’ve never had a homemade cake for him on his birthday. :-(

Avatar of Jeri

Jeri on 4.2.2013

This cake tastes amazing and I’m getting rave reviews by family and coworkers who have sampled it. Two things to note: 1) The bake time is way off. I’m not sure in what universe a cake could bake in 16-18 minutes; I think I doubled my time overall but generally kept an eye on it until it was done. 2) I would recommend using parchment paper in your pans because I had trouble with the cake layers sticking, even with prepped pans (thank goodness frosting can glue things together).

The frosting is really what makes this cake amazing. If you’re short on time/funding, you could probably just make a good chocolate cake recipe and make the vanilla mint frosting, although it is fun to see the look on people’s faces when you tell them there are melted peppermint patties in the cake batter.

If you’re like me, your first instinct at seeing vanilla bean caviar on the list would be that vanilla beans are expensive (I’ve seen bottles for about $12-14 at Vons), so one tip would be that Sprouts actually sells bottles that contain 2 vanilla beans for $4.

The cake and frosting alone are good enough that the actual peppermint patties are almost overkill, so don’t feel like you need to cover the whole cake in patties. I’ll definitely be making this one again.

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