Peppermint Patty Cake With Vanilla Mint Frosting

Name: Peppermint Patty Cake With Vanilla Mint Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 2 sticks Butter; 4 Tablespoons (heaping) Cocoa Powder; 1 cup Water, Boiling; 10 whole Miniature Peppermint Patties, Unwrapped; 1/2 cups Buttermilk; 1 teaspoon Baking Soda; 2 whole Eggs; 1/2 teaspoons Vanilla Extract; 1/4 teaspoons Mint Extract; 2 cups All-purpose Flour; 2 cups Sugar; 1/4 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; 1/4 teaspoons Mint Extract; Extra Miniature Peppermint Patties, For Decorating

Servings: persons

FOR THE CAKE:
2 sticks Butter
4 Tablespoons (heaping) Cocoa Powder
1 cup Water, Boiling
10 whole Miniature Peppermint Patties, Unwrapped
1/2 cups Buttermilk
1 teaspoon Baking Soda
2 whole Eggs
1/2 teaspoons Vanilla Extract
1/4 teaspoons Mint Extract
2 cups All-purpose Flour
2 cups Sugar
1/4 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
1/4 teaspoons Mint Extract
Extra Miniature Peppermint Patties, For Decorating

1
For the cake:
2
Preheat oven to 350 F. Grease and flour two round cake pans.
3
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.
4
In a measuring cup mix together the buttermilk, baking soda, eggs, vanilla, and mint extract. Set aside.
5
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.
6
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.
7
For the frosting?
8
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.
9
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.
10
Store leftovers in the fridge!

3580

kcal

Calories

228

Fat

358

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: FOR THE CAKE:, 2 sticks Butter, 4 Tablespoons (heaping) Cocoa Powder, 1 cup Water, Boiling, and more.

Yes, Peppermint Patty Cake With Vanilla Mint Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!