Peppermint Candy Cake Recipes

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PEPPERMINT LAYER CAKE WITH CANDY CANE FROSTING



Peppermint Layer Cake with Candy Cane Frosting image

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

1 1/2 sticks unsalted butter, at room temperature, plus more for the pans
2 cups sifted cake flour (sift first, then measure), plus more for dusting
1 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup whole milk, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1 1/2 cups sugar
3 large egg whites, at room temperature
1 1/2 cups sugar
1/2 cup light corn syrup
6 large egg whites
Pinch of salt
1/2 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1/4 cup crushed candy canes, plus more for topping

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 CANDY CHEESECAKE



Peppermint Candy Cheesecake image

I like to use this festive peppermint cheesecake as a dramatic centerpiece on my dinner table. It's a traditional Christmas dessert in my family. -Linda Stemen, Monroeville, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield 16 servings.

Number Of Ingredients 16

1-1/2 cups graham cracker crumbs
1/3 cup butter, melted
1/4 cup sugar
FILLING:
5 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup sour cream
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
5 large eggs, lightly beaten
30 peppermint candies, crushed
Red food coloring, optional
TOPPING:
1 cup heavy whipping cream
1/4 cup confectioners' sugar
Additional crushed peppermint candies

Steps:

  • Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine the cracker crumbs, butter and sugar. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 350° until set, 8-10 minutes. Cool on a wire rack. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs; beat on low speed just until combined. Fold in crushed candies and a few drops of red food coloring if desired. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 350° until center is just set and top appears dull, 55 to 65 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Pipe around edge of cheesecake and sprinkle with additional crushed candies.

Nutrition Facts : Calories 526 calories, Fat 39g fat (24g saturated fat), Cholesterol 184mg cholesterol, Sodium 321mg sodium, Carbohydrate 36g carbohydrate (27g sugars, Fiber 0 fiber), Protein 9g protein.

CHOCOLATE PEPPERMINT CAKE



Chocolate Peppermint Cake image

Guests make sure to save room for this light and moist cake with its refreshing mint flavor and chocolate glaze. Its seasonal look makes it perfect for Christmas...a holiday birthday party...or other festive gatherings!

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12-16 servings.

Number Of Ingredients 23

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup baking cocoa
1-1/2 teaspoons baking soda
1-1/2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1/2 cup canola oil
2 eggs
2 teaspoons vanilla extract
1 cup boiling water
FILLING:
2 cups heavy whipping cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
2 drops red food coloring, optional
2/3 cup crushed peppermint candy, divided
GLAZE:
2 tablespoons butter
2 tablespoons baking cocoa
2 tablespoons water
1/2 teaspoon vanilla extract
1 cup confectioners' sugar

Steps:

  • In a bowl, combine dry ingredients. Add milk, oil, eggs and vanilla; beat at medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour into three greased and floured 9-in. round baking pans. , Bake at 350° for 18-23 minutes or until cake tests done. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For filling, beat cream until soft peaks form. Add the sugar, vanilla and food coloring if desired; beat until stiff peaks form. Set aside about 1 tablespoon crushed candy. Fold remaining candy into cream mixture. Spread between layers and around sides but not over the top. , For glaze, melt butter in a saucepan over low heat. Add cocoa and water; cook, stirring constantly, until slightly thickened. Remove from the heat; whisk in vanilla. Gradually blend in sugar until smooth. Add additional water if necessary. Spread over top of cake. Sprinkle with reserved candy. Chill before serving. Store in the refrigerator.

Nutrition Facts :

CHOCOLATE-PEPPERMINT CAKE DONUTS



Chocolate-Peppermint Cake Donuts image

A delicious chocolate cake donut baked in the oven, covered with chocolate-peppermint frosting, and decorated with crushed peppermint candies. These donuts have the perfect balance of chocolate and peppermint. I hope you enjoy them, I know my family did.

Provided by Cambria_Mae

Categories     Doughnuts

Time 1h

Yield 16

Number Of Ingredients 16

cooking spray
2 cups all-purpose flour
1 cup white sugar
½ cup unsweetened cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup milk
2 large eggs
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 cup powdered sugar
¼ cup unsweetened cocoa powder
¼ cup milk
¼ cup unsalted butter, melted
1 teaspoon peppermint extract
2 tablespoons crushed peppermint candies, or more to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray 16 cavities of a 20-cup donut pan with cooking spray.
  • Whisk flour, sugar, cocoa powder, baking soda, and salt for donuts together in a medium bowl. Whisk milk, eggs, oil, and vanilla together in a small bowl. Pour milk mixture into the flour mixture and stir to combine.
  • Put the batter into a piping bag and pipe into the prepared donut pan.
  • Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 8 to 10 minutes. Cool in the pan for 10 minutes, then transfer donuts to a wire rack to cool while you make the glaze.
  • Whisk powdered sugar and cocoa powder together in a medium bowl. Whisk milk, melted butter, and peppermint extract together in a separate bowl. Pour milk mixture into the sugar mixture and whisk until smooth and shiny.
  • Dip the top of each donut into the glaze and return to the wire rack. Sprinkle crushed peppermint candies over the wet glaze. Let sit until glaze hardens, 10 to 15 minutes.

Nutrition Facts : Calories 214.9 calories, Carbohydrate 37.8 g, Cholesterol 32.4 mg, Fat 6.3 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 2.9 g, Sodium 134.2 mg, Sugar 22.8 g

PEPPERMINT PATTY CAKE



Peppermint Patty Cake image

If you love mint and chocolate, this is the cake for you. I've had this recipe for quite awhile and I just recently made it and it was absolutely delicious. Hope you enjoy it too.

Provided by Boca Pat

Categories     Dessert

Time 1h40m

Yield 16 serving(s)

Number Of Ingredients 14

3 ounces semisweet chocolate, chopped
6 small chocolate-covered mint candies, such as peppermint patties,coarsely chopped
2 tablespoons milk
4 cups cake flour
1 tablespoon baking powder
1 teaspoon salt
2 cups butter, at room temp
2 3/4 cups sugar
5 eggs
1 1/2 teaspoons vanilla extract
2/3 cup milk
9 ounces semisweet chocolate, chopped
6 tablespoons butter
additional chocolate-covered mint candies, cut into pieces,optional

Steps:

  • Cake: Preheat oven to 350; grease& flour 12 cup Bundt pan In microwave safe bowl combine chocolate, peppermint candies and milk; heat on hi at 20 sec intervals, stirring occasionally, until melted; reserve Combine flour, baking pwdr and salt; at hi speed beat butter with sugar until fluffy, reduce speed to med, beat in eggs 1 at a time and vanilla until combined; alternately beat in flour mixture and milk; beat 1 minute Trnasfer 1 cup batter to bowl; stir in reserve melted chocolate mixture; pour 5 cups plain batter into pan; drop half of chocolate batter over batter in pan Swirl knife thru batters to marble Add remaining plain& choc.
  • batters to pan; with knife, marble batters by scooping knife into& up thru batters.
  • Bake 1 hr to 1 hr 10, or until toothpick comes out clean; cook in pan 30 minutes; remove; cool completely on rack Glaze: In micro safe bowl combine chocolate& butter; heat in micro on hi at 10 sec.
  • intervals, stirring occasionally, until melted; pour over cake; garnish with candies if desired.

CHOCOLATE-PEPPERMINT CAKE



Chocolate-Peppermint Cake image

Peppermint and chocolate are a classic Christmas combination-serve this decadent cake for a memorable finale to your holiday dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 9-inch layer cake

Number Of Ingredients 13

Nonstick cooking spray
3/4 cup Dutch-process cocoa powder, sifted
3/4 cup hot water
3/4 cup sour cream
3 cups cake flour (not self-rising), sifted
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, room temperature
2 1/4 cups sugar
4 large eggs
1 tablespoon pure vanilla extract
Swiss Meringue Buttercream for Chocolate-Peppermint Cake
30 to 40 hard peppermint candies, finely crushed

Steps:

  • Preheat oven to 350 degrees. Spray six 9-by-2-inch cake pans with nonstick cooking spray. Line each cake pan with parchment paper and spray parchment.
  • In a medium bowl, whisk cocoa with hot water until smooth. Whisk in sour cream; let cool. Into a medium bowl, sift together flour, baking soda, and salt; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Add eggs, one at a time, beating to combine after each; scrape down sides of bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in two parts, alternating with the cocoa mixture and beginning and ending with the flour; beat until combined.
  • Divide batter between prepared pans; smooth with an offset spatula. Bake until a cake tester inserted in centers comes out clean, 12 to 14 minutes. Transfer pans to wire racks to cool 15 minutes. Invert cakes onto racks; peel off parchment. Reinvert cakes and let cool completely, top sides up.
  • Meanwhile, fit a pastry bag with a large plain round tip; fill pastry bag with one-third of the buttercream and set aside.
  • Place four strips of parchment paper around perimeter of a cake plate or lazy Susan. Transfer one layer to cake plate and pipe buttercream around the perimeter of the cake. Using about 1 cup remaining buttercream, fill between the buttercream perimeter to create an even layer of filling; sprinkle with some of the crushed peppermint candies. Top with another layer of cake, top side down. Repeat process, filling the cake, piping the buttercream perimeter, creating an even layer with remaining frosting, and sprinkling with peppermint candies, until all the cake layers have been stacked. Spread remaining frosting all over tops and sides of cake; sprinkle top with peppermint candies. Garnish sides of cake plate with any remaining candies; serve.

LETHAL PEPPERMINT CHOCOLATE CAKE



Lethal Peppermint Chocolate Cake image

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

1 (18 ounce) box chocolate cake mix
3 tablespoons cocoa powder
1 1/3 cups buttermilk
1/2 cup cooking oil
3 eggs
1 teaspoon vanilla
1 tablespoon peppermint schnapps or 1 teaspoon peppermint extract
3 ounces cream cheese, softened
1/2 cup butter, softened (no subs, please)
1/2 cup crushed peppermint stick candy (about 7-8)
3 cups powdered sugar
2 -3 tablespoons milk
1 -2 tablespoon peppermint schnapps or 1 teaspoon peppermint extract
3/4 cup heavy cream
1 cup chocolate chips
1/2-1 teaspoon peppermint extract

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.

PEPPERMINT TEA CHOCOLATE CAKE



Peppermint Tea Chocolate Cake image

Made with a cup of mint tea, this is a very moist cake. Since there's a hint of mint in the cake, I drizzle the top with a chocolate-mint glaze.

Provided by JenniferLL

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h55m

Yield 16

Number Of Ingredients 15

1 cup water
6 peppermint tea bags
½ cup unsalted butter, softened
3 ounces unsweetened chocolate, broken into pieces
2 cups white sugar
2 eggs, separated
1 ¼ cups sour cream
1 ½ teaspoons baking soda
2 cups all-purpose flour
1 teaspoon baking powder
½ cup mini chocolate chips
1 tablespoon butter
2 tablespoons half-and-half, or more as needed
½ cup confectioners' sugar
¼ teaspoon peppermint extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
  • Bring water to a boil in a saucepan. Steep tea bags in the water for 5 minutes. Squeeze tea bags over the saucepan and discard. Bring tea to a boil.
  • Combine butter and chocolate in a large mixing bowl. Pour in the hot tea; whisk until melted. Beat in sugar and egg yolks using an electric mixer.
  • Mix sour cream and baking soda together in a separate bowl. Add to the batter, mixing well. Mix in flour and baking powder.
  • Beat egg whites in a glass or metal bowl until stiff peaks form. Fold into the batter. Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pan for 10 minutes, then invert onto a plate. Let cool completely, about 30 minutes.
  • Make glaze while the cake is cooling. Melt chocolate chips and butter together in a small saucepan over low heat. Stir in half-and-half until blended. Remove from heat; stir in confectioners' sugar and peppermint extract. Drizzle over cooled cake.

Nutrition Facts : Calories 328.4 calories, Carbohydrate 46.8 g, Cholesterol 49 mg, Fat 15.6 g, Fiber 1.6 g, Protein 4 g, SaturatedFat 9.5 g, Sodium 176.1 mg, Sugar 31.9 g

CHOCOLATE CAKE WITH PEPPERMINT FROSTING



Chocolate Cake With Peppermint Frosting image

Dutch-process cocoa and a bit of espresso powder give this simple one-bowl cake deep chocolate flavor without much effort. The generous swoop of fluffy peppermint buttercream frosting makes it a festive treat. A bit of optional red food coloring gives the frosting those classic peppermint candy stripes, and you can dress the cake up even more with sprinkles and shaved chocolate for a special occasion. The oil in the cake makes it extra moist, and it keeps well on the counter for a few days - if it lasts that long.

Provided by Yossy Arefi

Categories     cakes, dessert

Time 1h

Yield One 8-by-8-inch square or 9-inch round cake

Number Of Ingredients 20

1/2 cup/105 grams grapeseed or other neutral oil, plus more for pan
1 1/4 cups/250 grams granulated sugar
2 large eggs
1 (8-ounce/227-gram) container sour cream
1 1/2 teaspoons pure vanilla extract
3/4 teaspoon kosher salt (Diamond Crystal)
3/4 cup/68 grams Dutch process cocoa powder, sifted if lumpy
1 cup/128 grams all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon instant espresso powder
1/4 cup/55 grams hot water
1/2 cup/113 grams unsalted butter, softened
2 cups/200 grams sifted confectioners' sugar
2 teaspoons heavy cream or milk, plus more if needed
1 teaspoon vanilla extract
3/4 teaspoon peppermint extract, plus more if desired
Pinch kosher salt (Diamond Crystal)
Red gel food coloring (optional)
Shaved chocolate and sprinkles, for decorating (optional)

Steps:

  • Make the cake: Set a rack in the center of the oven and heat oven to 350 degrees. Generously grease an 8-by-8-inch square or 9-inch round light-colored metal baking pan with oil.
  • In a large bowl, combine the granulated sugar and eggs. Use a whisk or an electric mixer to beat the mixture until foamy and slightly lighter in texture and color, 1 to 2 minutes. Add the sour cream, 1/2 cup oil, vanilla and salt, and whisk until combined and smooth, about 1 minute.
  • Whisk in the cocoa powder until combined. Add the flour, baking powder and baking soda, and whisk until combined and no streaks of flour remain. Stir the espresso powder into the hot water, then add the mixture to the bowl. Whisk until incorporated.
  • Pour the batter into the prepared pan and tap on the counter a few times to release any large air bubbles. Bake until puffed and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let the cake cool in the pan set on a rack for about 45 minutes.
  • While the cake bakes, clean the mixing bowl and make the frosting: Add the butter to the bowl and mix on medium-high with an electric mixer until smooth, stopping the mixer occasionally to scrape the bottom and sides of the bowl. Turn the speed to low, and slowly add the confectioners' sugar. Mix until the sugar is moistened, then add 2 teaspoons of the cream, the vanilla extract, 3/4 teaspoon peppermint extract and salt. Turn the speed up to medium-high, and whip until smooth and fluffy, about 3 minutes, adding a bit more cream a teaspoon at a time, if necessary, to make a smooth and light frosting. Taste the frosting, and add a few more drops of peppermint extract if desired. The frosting can be kept at room temperature while the cake finishes baking and cooling.
  • Top the cooled cake with an even layer of frosting, then use the tip of a toothpick to dot the frosting with a few small dots of gel food coloring, if using. Use a spoon or offset spatula to swirl the food coloring into the frosting to create candy cane-like stripes - just a few swipes will do the trick. If you mix it in too much, the frosting will turn pink. Top the cake with sprinkles and shaved chocolate, if desired. Store leftover cake loosely covered at room temperature for up to 3 days.

CHOCOLATE-PEPPERMINT CAKE



Chocolate-Peppermint Cake image

A ready-made pound cake becomes a showstopping holiday dessert when you divide and layer it with peppermint-spiked chocolate and sweet cream cheese.

Provided by My Food and Family

Categories     Recipes

Time 2h30m

Yield 8 servings

Number Of Ingredients 7

3 oz. BAKER'S Semi-Sweet Chocolate, divided
1/4 tsp. peppermint extract
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
2 cups thawed COOL WHIP Whipped Topping, divided
1 pkg. (11 oz.) prepared pound cake
5 hard peppermint candies, coarsely crushed

Steps:

  • Microwave 2 oz. chocolate in microwaveable bowl on HIGH 2 min., stirring after each minute; stir until chocolate is completely melted. Blend in extract. Beat cream cheese and sugar in medium bowl with mixer until creamy. Gently stir in 1 cup COOL WHIP.
  • Cut cake lengthwise into 6 vertical slices. Place, cut sides up, on waxed paper-covered baking sheet. Spread each of 5 slices with about 2 tsp. melted chocolate and about 3 Tbsp. cream cheese mixture; stack layers. Turn to return cake to original position; frost top and sides with remaining COOL WHIP. Refrigerate 2 hours or until chilled. Transfer to serving plate.
  • Melt remaining chocolate as directed on package; cool slightly. Sprinkle crushed candies over cake; drizzle with chocolate.

Nutrition Facts : Calories 340, Fat 19 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 105 mg, Sodium 210 mg, Carbohydrate 40 g, Fiber 1 g, Sugar 30 g, Protein 4 g

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2011-02-13 20 Must-Try Candy Cane and Peppermint Candy Recipes; 20 Must-Try Candy Cane and Peppermint Candy Recipes. frances_kim_4-16.jpg. By Frances Kim February 13, 2011. Skip gallery slides. Save Pin More. View All Start Slideshow. peppermint-cookie-149-n-d111507.jpg. Credit: Sang An. We love incorporating festive candy canes and peppermint …
From marthastewart.com


PEPPERMINT COCOA CAKE RECIPE | SUGAR & SOUL CO
2018-12-04 Instructions. Preheat oven to 350 degrees F. Grease 2 (8×2-inch) or 3 (6×2-inch) round cake pans with butter and flour or cooking spray and lining the cake pans with parchment paper. Combine the sugar, flour, cocoa powder, baking soda, baking powder, and salt in a large bowl or stand mixer fitted with a whisk attachment.
From sugarandsoul.co


CANDY CANE CAKE - PEPPERMINT LAYER CAKE RECIPE
2019-12-03 Preheat oven to 350°F and coat all three pans with non-stick spray. Whisk together the milk and peppermint extract in a small bowl and set aside. In the bowl of a stand mixer, cream together butter and sugar until light and fluffy. In another large mixing bowl, whisk together the flour and baking powder.
From thesoccermomblog.com


CHOCOLATE PEPPERMINT DUMP CAKE RECIPE - CUPCAKES AND CUTLERY
2021-02-17 Made using chocolate cake mix and instant pudding, this Chocolate Peppermint Dump Cake Recipe is rich and decadent. With just 5 minutes of prep time, this easy dessert is a perfect treat for your family. Why this recipe works. Boxed cake mix desserts are my fave because they cut down the prep time and ingredients needed. And dump cakes are quite …
From cupcakesandcutlery.com


PEPPERMINT CAKE {CANDY CANE CAKE} - CAKEWHIZ
2021-12-07 Instructions. Bake vanilla cakes and allow them to cool completely. Trim the sides and dome of the cake (if any) with a sharp serrated knife. Place one cake on a cake stand. Spread icing on top. Sprinkle peppermint sugar evenly. Place the other cake on top of the icing and press gently until the two cakes stick together.
From cakewhiz.com


PEPPERMINT CANDY CANE BUNDT CAKE : OPTIMAL RESOLUTION LIST ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


CHOCOLATE PEPPERMINT CAKE RECIPE FROM A BOX MIX
Pour batter into prepared pan. Bake 40-50 minutes or until toothpick inserted in center comes out clean. (check your box for directions) Cool 15 minutes; remove from pan. Cool completely. Combine powdered sugar, 1 tablespoon butter, 1/2 teaspoon peppermint extract and enough milk for desired glazing consistency in bowl.
From stayingclosetohome.com


PEPPERMINT CANDY THREE LAYER CAKE > CALL ME PMC
Preheat oven to 350°F. Spray two 9-inch cake pans or 3 8-inch cake pans with nonstick cooking spray or coat with solid vegetable shortening. In a large mixing bowl, whisk together the cake flour, baking powder, and salt. In a measuring cup, combine the buttermilk, vanilla, and peppermint extract. Stir until well combined.
From callmepmc.com


PEPPERMINT CHOCOLATE CAKE WITH PEPPERMINT BUTTERCREAM ...
For the cake: Preheat oven to 350 degrees. Butter 2 9-inch round baking pans and line with a round of parchment paper, butter parchment. Lightly dust pans with cocoa powder shaking out excess. Set aside. In a large mixing bowl whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt.
From cookingclassy.com


PEPPERMINT CHOCOLATE CAKE RECIPE - ADD A PINCH
Add peppermint extract and a pinch of salt and combine until well-incorporated. Add milk, heavy cream or half-and-half until the frosting has reached the preferred consistency. For a firmer frosting, add more confectioner’s sugar, a ¼ cup at a time. For a softer frosting, add more milk or cream, a tablespoon at a time.
From addapinch.com


PEPPERMINT FLOURLESS CHOCOLATE CAKE - TWO PEAS & THEIR POD
2018-12-10 Add the cocoa powder and stir until just combined. Don’t over mix. Pour the batter into the prepared pan and bake the cake for 25 minutes or until the cake has a thin crust on the top and the center registers 200°F on an instant-read thermometer. Let the cake cool on a wire cooling rack for 10 minutes.
From twopeasandtheirpod.com


PEPPERMINT CANDY CANE BUNDT CAKE RECIPE - CRUNCHY CREAMY SWEET
2013-12-21 Preheat your oven to 350 degrees F. If using sour milk: place 1 Tbsp of white vinegar in a measuring cup and fill with enough milk to make 1 cup. Stir few times and let sit for 2 to 3 minutes. In a large mixing bowl, whisk together the dry ingredients (flour, baking powder, soda and salt). Set aside.
From crunchycreamysweet.com


PEPPERMINT CHOCOLATE CAKE | HANDLE THE HEAT
2021-12-07 Rate this Recipe! Watch Video. Peppermint Chocolate Cake is the absolute PERFECT holiday cake! It’s as easy as it is beautiful, ultra moist, and is loaded with chocolate and refreshing peppermint flavors. Yield: 8 to 10 servings. Prep Time: 30 …
From handletheheat.com


PEPPERMINT CHOCOLATE CAKE - BROMA BAKERY
2019-12-09 Instructions. Preheat oven to 350°F. Grease and line two 8-inch cake pans*with parchment paper. In a large bowl, whisk together sugar, cocoa powder, flour, baking soda, baking powder, and salt. In a separate bowl, whisk oil, eggs, peppermint extract, and buttermilk.
From bromabakery.com


PEPPERMINT CHOCOLATE LAYER CAKE | REDPATH SUGAR
Step 2. In a large bowl whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until no lumps remain. Set aside. Step 3. In the bowl of a stand mixer, using the paddle attachment, cream together the Redpath® Dark Brown Sugar, melted butter, and vegetable oil until combined; 2 minutes.
From redpathsugar.com


THE BEST CHOCOLATE PEPPERMINT CAKE - AVERIE COOKS
2020-09-22 How to Make Chocolate Peppermint Cake. Simply whisk together the cake batter as you normally would, being careful to let the coffee cool down before adding it to the batter. Turn the batter into a foil-lined 9×9-inch baking dish. Bake the cake until the top has set and a toothpick or cake tester inserted in the center comes out clean.
From averiecooks.com


CHRISTMAS PEPPERMINT CAKE - KITCHEN FUN WITH MY 3 SONS
2020-11-27 Instructions. Preheat the oven to 350 degrees and spray a Bundt cake pan with Pam baking spray. Using a hand mixer, beat together the cake mix, egg whites, milk, peppermint extract and unsalted butter until combined and smooth. Scoop 1 ½ C of the cake batter into a small bowl and mix in a few drops of red food dye.
From kitchenfunwithmy3sons.com


PEPPERMINT HOT COCOA CAKE RECIPE - SUGAR & SPARROW
2021-12-22 Make the Hot Cocoa Cake. Preheat the oven to 350ºF and prepare three 6-inch or two 8-inch cake pans by spraying the sides with cooking spray and fitting the bottoms with a wax paper or parchment cake circle. Whisk the hot cocoa powder into the whole milk and set aside.
From sugarandsparrow.com


PEPPERMINT PATTY CAKE - THE PIONEER WOMAN – RECIPES ...
2013-03-08 Directions. 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.
From thepioneerwoman.com


CANDY CANE POKE CAKE - A PEPPERMINT HOLIDAY TREAT!
2021-12-29 Instructions. In a large bowl, combine the white cake mix according to package directions. Add 1 teaspoon of peppermint extract to the batter and mix well. Pour into a 9 x 13 pan and bake as directed on the back of the cake mix box. Remove from oven when finished and allow to cool for about a half hour or so.
From dailydishrecipes.com


CHOCOLATE PEPPERMINT CAKE! - JANE'S PATISSERIE
2021-12-15 Preheat your oven to 170C/150C Fan, and line two 6" deep cake tins with parchment paper. Add the unsalted butter and light brown soft sugar to a bowl, and beat until light and fluffy. Add in the self raising flour, cocoa powder, eggs and peppermint extract and beat again until a lovely smooth cake mixture is formed.
From janespatisserie.com


CHOCOLATE PEPPERMINT BUNDT CAKE - TWOPEASANDTHEIRPOD.COM
2016-12-12 Position a rack in the center of the oven and heat to 350 degrees F. Butter and flour a 10 or 12-cup Bundt pan and set aside. In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside. 3.
From twopeasandtheirpod.com


PEPPERMINT CANDY CHEESECAKE RECIPE | MYRECIPES
Directions. Blend crumbs, 1/4 cup sugar and 1/4 cup melted butter in bottom of an ungreased 8" round springform pan; press evenly over bottom. Blend sour cream, remaining sugar, eggs, flour and vanilla in a blender or food processor until smooth, stop- ping to scrape sides. Add cream cheese and blend; stir in remaining 2 tablespoons melted ...
From myrecipes.com


CHOCOLATE PEPPERMINT SCHNAPPS CAKE - A PRETTY HAPPY HOME
2016-02-01 Stir in dry ingredients (cake mix and pudding mix). 6. Pour cake batter into bundt pan. 7. Bake for 50 – 60 minutes at 325 degrees. 8. When cake is almost done baking, make the glaze. Combine sugar, butter, peppermint schnapps and water in a pan. Bring to a boil and cook, stirring constantly, for 2 – 3 minutes.
From aprettyhappyhome.com


PINK PEPPERMINT CAKE - PINK PEPPERMINT CHRISTMAS CAKE
2018-12-07 Instructions. Preheat the oven to 350 degrees F. Spray 3 9-inch round cake pans with non-stick baking spray liberally. In a bowl, stir together the flour, baking powder and salt. In the bowl of your electric mixer, beat the butter until creamy.
From howsweeteats.com


PEPPERMINT CANDY CAKE RECIPE - CREATE THE MOST AMAZING DISHES
Healthy Recipes For Kidney Function Healthy Snacks For Cancer Brain Healthy Diet Dr Amen
From recipeshappy.com


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