Ingredients for Best Peppermint Patty Cake
- 24 ounces semi-sweet chocolate morsels
- 1 3/4 cups (3 1/2 sticks) unsalted butter
- 1 1/2 cups packed light brown sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 1 cup sour cream
- 1/2 cup hot water
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon peppermint extract
- 0 semi-sweet chocolate chips
- 1 cup heavy whipping cream
- peppermint candies, as needed for sprinkling
- 3 (9-inch) circles wax paper
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Best Peppermint Patty Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Best Peppermint Patty Cake
- **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.
- **Melt chocolate:** Melt 12 ounces of semi-sweet chocolate morsels in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- **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.
- **Add eggs and chocolate:** Add 4 large eggs one at a time, beating well after each addition. Stir in the melted chocolate until combined.
- **Combine dry ingredients:** In a separate bowl, whisk together 3 cups all-purpose flour, 1 ½ teaspoons baking soda, and ¾ teaspoon salt.
- **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.
- **Add remaining ingredients:** Stir in ½ cup hot water and 1 teaspoon vanilla extract.
- **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.
- **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.
- **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.
- **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.
- **Assemble the cake:** Spread the peppermint filling evenly between the cake layers. Frost the entire cake with the ganache. Sprinkle with crushed peppermint candies.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
447g
Fat
155g
Carbs
45g
