Imagine a dessert that combines the rich, decadent allure of chocolate cake with the cool, refreshing burst of peppermint – a treat so irresistible, it'll make your taste buds dance with joy! This inside out peppermint patty cake is not just a dessert; it's a culinary adventure that transforms the classic peppermint patty into a show-stopping cake that will have everyone begging for seconds. Whether you're a chocolate lover, a peppermint enthusiast, or simply someone who appreciates mind-blowing desserts, this recipe is about to become your new obsession.
Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 60 mins
Cuisine: American
Serves: 1 cake
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup peppermint patties, chopped
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, sift together the all-purpose flour, cocoa powder, sugar, baking powder, baking soda, and salt. This ensures no lumps and even distribution of dry ingredients.
- In a separate medium bowl, whisk together milk, vegetable oil, eggs, and vanilla extract until well combined and smooth.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined. Be careful not to overmix, as this can result in a tough cake texture.
- Fold in the chopped peppermint patties, reserving a small portion for topping. Distribute them evenly throughout the batter.
- Pour the batter into the prepared cake pan, using a spatula to spread it evenly and tap the pan gently to release any air bubbles.
- Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, optionally frost with chocolate ganache or peppermint buttercream, and sprinkle the reserved chopped peppermint patties on top.
- Slice, serve, and enjoy your inside out peppermint patty cake!
Tips
- Room Temperature Matters: Ensure all your ingredients are at room temperature before mixing. This helps create a smoother, more consistent batter.
- Don't Overmix: When combining wet and dry ingredients, mix just until they're incorporated. Overmixing can lead to a tough, dense cake.
- Chopping Peppermint Patties: Freeze the candies for 10-15 minutes before chopping to prevent them from becoming too sticky and to get cleaner cuts.
- Even Distribution: Toss the chopped peppermint patties in a little flour before folding into the batter to prevent them from sinking to the bottom of the cake.
- Cooling is Crucial: Allow the cake to cool completely before frosting or adding toppings to prevent melting and ensure a perfect presentation.
- Storage Tip: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Make it Festive: For holiday baking, you can garnish with crushed candy canes or additional chopped peppermint patties for extra flair.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 52g
Protein: 6g
Fat: 19g
Saturated Fat: 6g
Cholesterol: 55mg
