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Mint Patty Cake
Maybe I’ve eaten one too many after-dinner mints when I’ve gone out to eat, but mint chocolate desserts just always seem to fit as a late-night dessert. This cake hits the spot when paired with a steaming mug of hot cocoa.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: Serves 12 1x
- Category: Bakery
Ingredients
Scale
- Cake
- 2 cups all- purpose flour, plus extra for the pans
- 16 table- spoons (2 sticks) unsalted butter, softened
- 1/4 cup cocoa powder
- 1 cup boiling water
- 10 whole miniature peppermint patties
- 1/2 cup buttermilk
- 2 large eggs
- 1 teaspoon baking soda
- 1/2 teaspoon vanilla bean paste or vanilla extract
- 1/4 teaspoon mint extract
- 2 cups granulated sugar
- 1/4 teaspoon kosher salt
- Frosting
- 1 pound (4 sticks) unsalted butter, softened
- 2 tablespoons vanilla bean paste or vanilla extract
- 6 cups con- fectioners’ sugar
- 1/8 teaspoon kosher salt
- 1/4 cup heavy cream
- 1/4 teaspoon mint extract
- Mini pep- permint patties for decorating
Instructions
- Preheat the oven to 350 degrees F. Line two 9-inch round cake pans with parchment paper. Then grease and flour the pans.
- For the cake: In a medium saucepan, melt the butter and mix in the cocoa powder. Pour in the boiling water, then set over low heat. Add the peppermint patties and stir until melted. Remove the pan from the heat and set aside for a few minutes to cool.
- In a small bowl, whisk together the buttermilk, eggs, baking soda, vanilla, and mint extract. In a large bowl, whisk together the flour, sugar, and salt. Stir the butter-cocoa mixture into the flour mixture. Add the buttermilk mixture and stir to combine.
- Divide the batter between the cake pans. Bake for 15 to 20 minutes or until the cake is set. Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack, remove the parchment, and let cool completely.
- For the frosting: Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter on medium speed until fluffy. Add the vanilla bean paste. Slowly add the confectioners’ sugar and salt and beat until incorporated. Add the cream and mint extract and beat until fluffy.
- Place one cake layer on a serving Spread a generous amount of the frosting on top. Place the second layer on top of the first layer. Spread the frosting on the top and sides of the cake and smooth. Place the mini peppermint patties in a decorative pattern on top of the cake. Slice and serve.
