Peppermint Layer Cake

Peppermint Layer Cake is the perfect festive Christmas recipe! Rich and fluffy chocolate cake, a perfectly matched cake recipe flavored with mint.

Peppermint Layer Cake

Ingredients for Peppermint Layer Cake:

2 cups all purpose flour
1/4 cup cocoa powder
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 cups water
2 cups sugar
5 oz dark chocolate, chopped
6 tablespoons unsalted butter
2 tablespoons vegetable oil
1 teaspoon vanilla extract
2 large eggs

Frosting:
1 cup unsalted butter, softened
1/2 cup butter flavored crisco shortening
2 teaspoons vanilla extract
3/4 teaspoon pure peppermint extract
1/4 teaspoon salt
7 cups powdered sugar

Instructions:

Preheat the oven to 350°F. Grease two 8-inch round cake pans.

In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt.

Bring water and sugar to a boil in a medium saucepan over medium-high heat. Bring to a boil and stir until sugar dissolves, about 1 minute. Remove from heat and melt the chocolate and butter, stirring occasionally.

Whisk in the vegetable oil and vanilla extract. Quickly whisk the eggs (quickly so they don’t boil) and add to the chocolate mixture until combined. Whisk in the dry ingredients until the batter is smooth.

Divide the batter evenly between the prepared ramekins and bake for 25-30 minutes, or until a toothpick inserted in the centre comes out clean.

Allow the cakes to cool in the tins until cold to the touch, then freeze.

Beat the butter and shortening in a food processor until fluffy. Add the vanilla, mint extract and salt. Slowly add one jar at a time, mixing well on medium speed. Scrape down the sides and bottom of the bowl if necessary.

When all the sugar is mixed in, beat on medium speed until the mixture is light and fluffy.

Join two cake layers with a thick layer of icing between the layers. Frost cake on request.

Store in an airtight container at room temperature until ready to serve.

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Peppermint Layer Cake
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