SHORTCUT PEPPERMINT LAYER CAKE
When I first made this cake it was snowing outside, the entire family was home, and we enjoyed it all together. A perfectly pretty holiday cake for a perfect holiday moment! Be sure to measure the the peppermint extract carefully-it's strong, and a little bit goes a very long way. -Mindie Hilton, Susanville, California
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Line bottoms of three greased 8-in. round baking pans with parchment; grease paper., Prepare cake mix batter according to package directions. Remove 1-1/3 cups batter to a small bowl; stir in 1 tablespoon cocoa, 1/4 teaspoon extract and if desired, 1/2 teaspoon food coloring until blended. , Transfer plain batter to prepared pans. Top with red batter. Cut through batter with a knife to swirl. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., Mix 1 cup frosting with remaining 1 tablespoon cocoa, 1/8 teaspoon extract and if desired, 1/2 teaspoon food coloring. Place one cake layer on a serving plate; spread with 1 cup plain frosting. Repeat layers. Top with remaining cake layer. Frost sides of cake with remaining plain frosting. Spread red frosting over top of cake. Gently press baking chips into frosting on top of cake. Refrigerate leftovers.
Nutrition Facts : Calories 506 calories, Fat 23g fat (7g saturated fat), Cholesterol 0 cholesterol, Sodium 357mg sodium, Carbohydrate 76g carbohydrate (57g sugars, Fiber 1g fiber), Protein 3g protein.
PEPPERMINT LAYER CAKE WITH CANDY CANE FROSTING
This white layer cake with gooey peppermint-flavored frosting and crushed candy canes is a project but so worth it. Try it for the holidays for an extra festive dessert.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Make the cake: Position racks in the middle and lower thirds of the oven and preheat to 350 degrees F. Lightly butter three 8-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust with flour, tapping out the excess. Sift the flour, baking powder and salt into a medium bowl. Combine the milk and the vanilla and peppermint extracts in a small bowl; set aside.
- Beat the butter in a large bowl with a mixer on medium speed until smooth, about 1 minute. Gradually beat in 1 cup sugar, then increase the mixer speed to high and continue beating until light and fluffy, about 5 minutes.
- Reduce the mixer speed to low and add the flour mixture in 3 additions, alternating with the milk mixture, beginning and ending with the flour mixture, until just combined. Scrape down the side of the bowl, then increase the mixer speed to medium and beat until smooth, about 5 more minutes.
- In a separate large bowl (using clean beaters), beat the egg whites with a mixer on high speed until foamy. Gradually add the remaining 1/2 cup sugar and continue beating until stiff, shiny peaks form, about 6 minutes. Using a rubber spatula, gently fold the whites into the batter in 3 additions until combined.
- Divide the batter evenly among the prepared pans. Bake, switching the position of the pans about halfway through, until a toothpick inserted into the center comes out clean, about 20 minutes. Let the cakes cool 10 minutes in the pans, then run a knife around the edges and invert onto racks to cool completely. Peel off the parchment. (The cakes can be made up to 1 day ahead; wrap in plastic and store at room temperature.)
- Make the frosting: Fill a medium saucepan with 1 to 2 inches of water and bring to a simmer over medium-high heat. Combine the sugar, corn syrup, egg whites, 2 tablespoons water and the salt in a heatproof bowl and set over the saucepan (do not let the bowl touch the water). Whisk until the sugar dissolves and the mixture registers 165 degrees F on a candy thermometer, about 8 minutes. Remove the bowl from the pan and beat with a mixer on medium speed until soft peaks form, about 5 minutes. Increase the mixer speed to high and beat until fluffy and cool, about 4 more minutes. Add the vanilla and peppermint extracts and beat until combined, 1 more minute.
- Assemble the cake: Place 1 cake layer on a platter and spread 1 cup frosting on top; sprinkle with about 2 tablespoons crushed candy canes. Top with another cake layer, spread with 1 cup frosting and sprinkle with another 2 tablespoons crushed candy canes. Top with the final cake layer, then frost the top and side of the cake with the remaining frosting. Sprinkle more crushed candy canes on top.
PEPPERMINT LAYER CAKE WITH M&M'S TREES
This classic buttery vanilla layer cake has a cool pop of peppermint, which acts as a delicious base for festive handmade M&M'S trees. To make them, ice cream cones are coated with chocolate frosting, then decoratively coated with M&M'S and a light dusting of confectioners' sugar, leaving you with the perfect holiday centerpiece and dessert.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 38 servings
Number Of Ingredients 21
Steps:
- Make the cake: Preheat the oven to 350˚ F. Brush two 9-inch round cake pans with vegetable oil, line the bottoms with parchment, brush the parchment with oil, then dust lightly with flour, tapping out the excess. Whisk the flour, baking powder, salt and baking soda in a medium bowl.
- Beat the vegetable oil and butter in a large bowl with a mixer on medium-high speed until combined. Add the granulated sugar and beat until light and creamy, about 4 minutes. Beat in the eggs, one at a time, then beat in the extracts. Reduce the speed to low; beat in the flour mixture in three additions, alternating with the buttermilk. Increase the speed to medium high and beat until combined.
- Divide the batter between the cake pans. Tap them against the counter, then bake until golden brown and the cakes spring back when gently pressed, 30 to 35 minutes. Transfer to a rack and let cool 15 minutes in the pans, then remove the cakes to the rack, remove the parchment and let cool completely.
- Meanwhile, make the frosting: Beat the butter and salt in a large bowl with a mixer on medium-high speed until creamy, 2 to 3 minutes. Add the confectioners' sugar, 1 cup at a time, beating to combine after each addition. Beat in the extracts, then the milk, beating until light and fluffy, 2 to 3 minutes. Remove 1 cup of the frosting to a small bowl.
- Melt the chocolate in the microwave in 30-second intervals, stirring. Let cool slightly, then stir the melted chocolate into the reserved 1 cup frosting along with the cocoa powder.
- Make the trees: Using a serrated knife, carefully saw off the wide ends of 3 of the sugar cones so all the cones are varying heights. Cover the outside of all 4 cones with a thick layer of the chocolate frosting. Press M&M'S into the frosting to cover completely.
- Put 1 cake layer on a cake stand or platter. Spread about 1 cup white frosting on the cake. Top with the second cake layer, then frost the top and sides of the cake with the remaining white frosting. Arrange the trees on top. Lightly dust the trees with confectioners' sugar.
LETHAL PEPPERMINT CHOCOLATE CAKE
If you are a peppermint fan-atic, this cake will quickly become a favorite! Perfect cake for Christmas get togethers, or anytime you have a hankering for chocolate and peppermint. Recipe from "The Cake Mix Doctor..." I think this cake tastes best if allowed to sit for about 24 hours to let the flavors meld. Passive work time includes cooling time for cake and ganache
Provided by Dragonfly AZ
Categories Dessert
Time 4h50m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Grease and flour 2 round cake pans.
- Preheat oven to 350.
- In a large mixing bowl, beat together cake ingredients on low for 1 minute, scraping sides of bowl occasionally.
- Increase mixing speed to medium high and beat for 2 minutes more.
- Pour batter into cake pans and bake for 25-30 minutes, or until they test done.
- Remove from oven and cool completely.
- While cooling, prepare Ganache:.
- Put all ganache ingredients in 2 cup glass measuring cup.
- Cook on 50% power in microwave for 2-3 minutes, stirring well after each minute until chocolate is completely melted and mixture is smooth.
- Cover tightly and let sit for 3-4 hours or until it reaches spreading consistency. If it gets too thick, place in a pan of hot water over medium heat and stir until softens.
- To make filling:.
- Place butter and cream cheese in mixing bowl.
- Cream together until smooth and fluffy.
- Add candy, sugar, flavoring (or schnapps) and about 2 Tbs milk.
- Beat, adding additional milk until mixture is fluffy.
- When cakes are cool, layer them with the filling between layers, reserving about 1/2 cup of the filling for garnish, if you wish.
- Frost layers with cooled ganache.
- Pipe remaining filling on top of cake, or just sprinkle with crushed candy canes.
- Refrigerate to set ganache.
LAYERED PEPPERMINT POUND CAKE
Classic pound cake gets all dressed up with pepperminty whipped cream. Mmm.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h5m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan. Mix flour, baking powder and salt; set aside.
- In large bowl, beat granulated sugar, butter, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour mixture alternately with milk on low speed. Pour into pan.
- Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Remove from pan to wire rack. Cool completely, about 1 hour.
- In chilled large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until soft peaks form. Fold in peppermint candies.
- Cut cake horizontally into 3 layers. Spread 1 cup whipped cream mixture over 1 cake layer. Repeat with second layer. Top with remaining layer. Drop remaining whipped cream mixture in dollops on top of cake. Store in refrigerator.
Nutrition Facts : Calories 390, Carbohydrate 54 g, Cholesterol 105 mg, Fiber 1 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 200 mg
DEVILS FOOD 4 LAYER CAKE WITH PEPPERMINT FROSTING
The cake is layered with dark chocolate ganache and white chocolate cream, then topped with marshmallowy peppermint frosting. I found it in Bon Appetit Dec. 2008. This cake is heavenly!!!
Provided by Flavor VIsion
Categories Dessert
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 22
Steps:
- For cake:
- Position rack in center of oven; preheat to 350°F Butter two 9-inch-diameter cake pans with 2-inch-high sides. Dust pans with flour; tap out excess. Whisk first 4 ingredients in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in eggs 1 at a time, beating well after each addition. Beat in yolk. Add cocoa and beat until well blended. Add flour mixture in 3 additions alternately with ice water in 2 additions, beginning and ending with flour mixture and beating until just blended and smooth after each addition. Divide batter between prepared pans; smooth tops.
- Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on racks 15 minutes. Invert cakes onto racks and cool completely. DO AHEAD: Can be made 1 day ahead. Wrap in foil; store at room temperature.
- For dark chocolate ganache:.
- Bring cream and corn syrup to simmer in medium saucepan. Remove from heat; add chocolate and whisk until melted and smooth. Transfer to small bowl. Chill until firm enough to spread, about 1 hour. DO AHEAD: Can be made 1 day ahead. Before using, let stand at room temperature until soft enough to spread, about 30 minutes.
- For white chocolate cream:
- Place white chocolate in large heatproof bowl. Bring 1 cup cream to simmer in saucepan. Pour hot cream over white chocolate. Let stand 1 minute; whisk until smooth. Whisk in extract. Cover; chill until mixture thickens and is cold, at least 4 hours. DO AHEAD: Can be made 1 day ahead. Chill.
- Add 2 cups chilled cream to white chocolate cream and beat until smooth and peaks form. DO AHEAD: Can be made 3 hours ahead. Cover and chill. Rewhisk to thicken, if necessary, before using.
- Using long serrated knife, cut each cake horizontally in half. Place 1 cake layer on platter, cut side up. Spread 1/3 of dark chocolate ganache over cake. Spoon 2 cups white chocolate cream in dollops over cake; spread evenly to edges. Top with second cake layer, cut side down; spread 1/3 of ganache over, then 2 cups white chocolate cream. Repeat with third cake layer, cut side up, remaining ganache, and remaining cream. Cover with fourth cake layer, cut side down. Chill while preparing frosting.
- For peppermint frosting:
- Combine sugar, 1/2 cup water, egg whites, and corn syrup in large bowl of heavy-duty stand mixer. Whisk by hand to blend well. Set bowl with mixture over saucepan of gently simmering water; whisk constantly with hand whisk until mixture resembles marshmallow creme and ribbons form when whisk is lifted, 8 to 9 minutes. Whisk in peppermint extract. Remove bowl from over water and attach bowl to heavy-duty stand mixer fitted with whisk attachment. Beat on high speed until mixture is barely warm to touch and very thick, 7 to 8 minutes.
- Using offset spatula and working quickly, spread frosting over top and sides of cake. Sprinkle chocolate curls over top and sides. DO AHEAD: Can be made 1 day ahead. Cover with cake dome; chill.
Nutrition Facts : Calories 1563.2, Fat 89.1, SaturatedFat 54.5, Cholesterol 349.1, Sodium 732.7, Carbohydrate 187.6, Fiber 5.6, Sugar 140.6, Protein 16.4
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