Best Peppermint Patty Cake Recipe

Ingredients for Best Peppermint Patty Cake

• Semisweet Chocolate Morsels
• 2 cups (4 sticks) unsalted butter, softened
• Light Brown Sugar
• 4 large eggs
• All Purpose Flour
• 1 ½ teaspoons baking soda
• ¾ teaspoon salt
• 1 cup sour cream
• ½ cup hot water
• Vanilla Extract
• 3 cups powdered sugar
• ¼ cup milk
• 1 teaspoon peppermint extract
• Semi Sweet Chocolate Chips
• 1 cup heavy whipping cream
• Crushed peppermint candies, for garnish

How to Make Best Peppermint Patty Cake

1. **Prepare the cake pans:** Trace three 9-inch circles onto wax paper. Cut out and grease three 9-inch round cake pans generously with shortening. Line the bottoms of the pans with the wax paper circles and grease again.
2. **Melt chocolate:** Melt 12 ounces of semi-sweet chocolate morsels in a microwave-safe bowl in 30-second intervals, stirring until smooth.
3. **Cream butter and sugar:** Beat 1 cup (2 sticks) softened unsalted butter with 1 ½ cups packed light brown sugar at medium speed for 5 minutes, until light and fluffy.
4. **Add eggs and chocolate:** Add 4 large eggs one at a time, beating well after each addition. Stir in the melted chocolate until combined.
5. **Combine dry ingredients:** In a separate bowl, whisk together 3 cups all-purpose flour, 1 ½ teaspoons baking soda, and ¾ teaspoon salt.
6. **Alternate wet and dry:** Gradually add the dry ingredients to the wet ingredients alternately with 1 cup sour cream, beginning and ending with the dry ingredients. Mix until just combined.
7. **Add remaining ingredients:** Stir in ½ cup hot water and 1 teaspoon vanilla extract.
8. **Bake the cake layers:** Divide the batter evenly among the prepared pans. Bake at 350°F (175°C) for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
9. **Cool the cakes:** Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely. Remove the wax paper.
10. **Make the peppermint filling:** Beat ½ cup (1 stick) softened unsalted butter at medium speed until creamy. Gradually add 3 cups powdered sugar alternately with ¼ cup milk, beginning and ending with the powdered sugar. Beat until smooth. Stir in 1 teaspoon peppermint extract.
11. **Make the ganache:** Combine 12 ounces semi-sweet chocolate morsels and 1 cup heavy whipping cream in a microwave-safe bowl. Microwave on medium power for 2 ½ to 3 minutes, or until the chocolate is melted. Whisk until smooth. Stir in 4 tablespoons (½ stick) unsalted butter. Let stand for 20 minutes, then beat at medium speed for 3-4 minutes until soft peaks form.
12. **Assemble the cake:** Spread the peppermint filling evenly between the cake layers. Frost the entire cake with the ganache. Sprinkle with crushed peppermint candies.