Cake Recipe
Exploring the Magic of Peppermint Cake: Sweet and Cool
Jun
Another traditional seasonal flavor has been incorporated into cake today. We love this chocolate Peppermint Cake around here, and I have a feeling you will too! In this article, Cakepluss.com will introduce to you the Peppermint Cake Recipe that you must love!
A Chocolate Peppermint Cake
I’ve added a small amount of peppermint extract to my go-to chocolate Peppermint Cake recipe. One of the simplest recipes to prepare is this one. Your dry ingredients will first be combined, followed by your wet ingredients. Keep in mind that your mixer should be running on low speed after you begin adding the wet ingredients to the dry ingredients. Just enough stirring is required to combine the dry components with the wet ones. One of the main causes of your cake sinking in the center is over-mixing the batter. My batter is only mixed for around 30 seconds. After scraping the bowl’s edges and bottom, I re-mix the ingredients for 10 to 20 seconds.
Frosting with Peppermint Cake
The frosting is the same. This whipped vanilla frosting with peppermint essence is my go-to recipe. If you want to give the Peppermint Cake some texture in addition to the delicious peppermint flavor, shred some candy canes or peppermint bark and arrange it in between the layers of cake and frosting. They’ll also look fantastic on top of your cake as a decoration.
The Necessary Ingredients You need to make Peppermint Cake
1. For the Cake
- 1 3/4 cups (350 g) granulated sugar and 2 cups (240 g) all-purpose flour
- 3/4 cup (88.5 g) Use Hershey’s Special Dark Chocolate Cocoa Powder or another quality brand equivalent to Cacao Barry Extra Brute cocoa powder.
- 8 g in 2 tablespoons bread soda
- 4 grams in 1 teaspoon a baking soda
- 6 grams in 1 teaspoon salt
- 3 room-temperature eggs
- 1 cup (240 g) at room temperature buttermilk
- 1 cup (236 g) warm water
- 1/2 cup (110 g) oil from plants
- 4.2 grams or 1 teaspoon authentic vanilla extract
- 8.4 g or 2 teaspoons extract of peppermint
2. For the Buttercream
- Unsalted butter, 2 cups (452 g), slightly cooled
- 6 cups (750 g) of sifted and measured powdered sugar
- 3.3 tbsp (43.3 g) thick cream for whipping
- 8.4 g or 2 teaspoons of peppermint extract
3. In aid of the buttercream
- Unsalted butter, 2 cups (452 g), slightly cooled
- 6 cups (750 g) of sifted and measured powdered sugar
- 3.3 tbsp (43.3 g) thick cream for whipping
- 12.6 g or 3 tablespoons menthol extract
- A dash of salt
- Colored food is red
*This recipe for buttercream yields enough to cover and fill your Peppermint Cake. Make a second half batch if you wish to add more piping.
4. In order to drip
- 1 cup (150 g) chocolate chips that are bittersweet or semi-sweet.
- (200-231 g) to 3/4 cup thick cream for whipping
Instructions for making Peppermint Cake
1. For the Peppermint Cake
- Step 1: Set the oven’s temperature to 325 F. Using nonstick spray, parchment paper, and one additional spray of nonstick spray, prepare three 8-inch or four 6-inch round cake pans. All the dry components should be combined in an electric mixer bowl. Place aside.
- Step 2: Eggs, buttermilk, water, oil, vanilla, and peppermint should all be combined in a medium mixing bowl and given a quick fork whisk.
- Add wet components to dry ingredients while running the mixer at a low speed. For around 30 seconds, combine. It will be thin batter. Add more 10 to 20 seconds of mixing after scraping the sides. Each 8-inch pan should have around 15 ounces of batter, and each 6-inch pan should have about 11 ounces of batter.
- Step 3: Bake for 25 to 30 minutes (your oven may require longer time), or until a toothpick inserted into the center comes out with a few moist crumbs attached. After 10 to 15 minutes of cooling on wire racks, carefully turn the baked goods onto greased racks to finish cooling.
- Step 4: When cakes have finished cooling, I like to separately wrap each layer in plastic wrap and store it in the freezer until I’m ready to frost the cake. If the cake has slightly cooled, it will be simpler to handle.
2. In aid of the buttercream
- Step 1: Butter should be creamed for two minutes in the bowl of a stand mixer using the paddle attachment.
- Step 2: One cup at a time, add the powdered sugar to the mixer while it is running on low, and beat until mixed.
- Step 3: When the frosting is light and frothy, add the whipping cream, salt, and peppermint extract. Beat on medium-high for about 3–5 minutes.
- Step 4: To create the white stripes on the Peppermint Cake layers, set aside about 1 cup of frosting. The remaining frosting should be colored red, and it should be mixed for one further minute.
- Step 5: If your frosting has air bubbles, use a spatula or wooden spoon to manually blend the frosting until it is smooth.
3. In order to drip
- Step 1: Heat the cream in a bowl that is microwave-safe.
- Step 2: When the chocolate is melted, pour the cream over the chocolate chunks and whisk.
4. Assembly
- Step 1: Place the first cake layer, right-side up, on a cake plate or board after flattening each cake layer. As shown in the above video, pipe alternating circles of white and crimson buttercream using piping bags.
- Step 2: For the second layer of the cake, repeat step one.
- Step 3: Top the second layer of icing with the third cake layer, bottom side up. Give the cake a uniform layer of crumbs by using frosting to cover any bald spots. Ten minutes of cake freezing.
- Step 4: Finish frosting the Peppermint Cake with the red peppermint frosting when the crumb coat has dried. Spread the ganache on top after allowing it to chill once more. Add candy canes or peppermint bark as a garnish.
