Best 2 Peppermint Chiffon Cake Recipes

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Indulge in the delightful confection known as Peppermint Chiffon Cake, an ethereal and refreshing dessert that captivates taste buds with its light and airy texture, infused with the invigorating flavor of peppermint. This classic cake is a symphony of delicate sweetness and minty freshness, perfect for any occasion. Our comprehensive guide offers three enticing variations of this beloved treat: a traditional Peppermint Chiffon Cake, a luscious Chocolate Peppermint Chiffon Cake, and a unique Peppermint Chiffon Cupcakes recipe. Each variation promises a unique flavor experience, from the classic combination of peppermint and vanilla to the decadent richness of chocolate and mint, all complemented by the cloud-like texture of the chiffon cake. Whether you prefer a timeless classic or a creative twist, our recipes cater to every palate.

Check out the recipes below so you can choose the best recipe for yourself!

PEPPERMINT RIBBON CAKE



Peppermint Ribbon Cake image

With its pretty pink layer and fabulous mint flavor, this is a great holiday dessert. Because I work full-time, I like the convenience of starting with a cake mix. -Lisa M. Varner, El Paso, Texas

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 6

1 package white cake mix (regular size)
1/2 teaspoon peppermint extract
1/2 teaspoon red food coloring
1/2 cup plus 2 tablespoons crushed peppermint candies, divided
1 cup confectioners' sugar
1 tablespoon 2% milk

Steps:

  • Prepare cake batter according to package directions. Transfer 1 cup to a small bowl; stir in the extract, food coloring and 1/2 cup crushed candies., Spoon 2 cups of remaining batter into a greased and floured 10-in. fluted tube pan. Carefully top with peppermint batter; do not swirl. Top with remaining plain batter., Bake at 350° for 35-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Combine confectioners' sugar and milk; drizzle over cake. Sprinkle with remaining crushed candies.

Nutrition Facts : Calories 300 calories, Fat 10g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 312mg sodium, Carbohydrate 49g carbohydrate (31g sugars, Fiber 0 fiber), Protein 3g protein.

BEST PEPPERMINT PATTY CAKE



Best Peppermint Patty Cake image

Every year the local service league has an antique fair and luncheon. They have a featured cake each year and this recipe is the featured cake for 2007.

Provided by jneen

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 18

1 1/2 cups semisweet chocolate morsels
1/2 cup butter, softened
1 (16 ounce) package light brown sugar
3 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 (8 ounce) container sour cream
1 cup hot water
2 teaspoons vanilla extract
1/2 cup butter
1 (16 ounce) package powdered sugar
1/3 cup milk
1/2 teaspoon peppermint extract
18 ounces semi-sweet chocolate chips
3/4 cup whipping cream (heavy)
4 1/2 tablespoons butter
4 crushed peppermint candies (optional)

Steps:

  • For the cake:.
  • Trace three 9-inch cake pans onto sheets of wax paper. Cut out wax paper circles. Grease the cake pans well with shortening. Place wax paper in bottom of pans. Grease well again over the wax paper. Flour pans well.
  • Melt chocolate morsels in the microwave on HIGH for 30-second intervals until melted (about 1 1/2 minutes). Stir until smooth.
  • Beat softened butter and brown sugar at medium speed for about 5 minutes or until well blended. Add eggs, one at a time, beating just until blended after each addition. Add melted chocolate, beating until blended.
  • Sift together flour, baking soda & salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Add hot water. Beat at low speed just until blended. Stir in vanilla. Pour batter evenly into prepared pans.
  • Bake at 350°f for 30 minutes or until wooden pick comes out clean. Cool in pans on wire rack 10 minutes; remove from pans and let cool completely on wire racks. Remove wax paper. Spread Peppermint Filling evenly between cake layers. Spread Chocolate Ganache evenly on top and sides of cake. (garnish with chopped peppermint candy, if desired).
  • For the Peppermint Filling.
  • Beat butter at medium speed until creamy; gradually add powdered sugar alternately with milk, beginning and ending with powdered sugar. Beat after each addition at low speed. Stir in peppermint extract.
  • For the Ganache.
  • Microwave chocolate morsels and whipping cream in at 2 quart bowl at MEDIUM power FOR 2 1/2 to 3 minutes or until chocolate begins to melt. Whisk until chocolate melts and mixture is smooth. Whisk in butter and let stand 20 minutes.
  • Beat at medium speed 3 to 4 minutes or until soft peaks form.
  • Ice top and sides of cake with Ganache.
  • Sprinkle crushed peppermint candies over Ganache.

Nutrition Facts : Calories 1009.2, Fat 51.3, SaturatedFat 31.1, Cholesterol 135.9, Sodium 400, Carbohydrate 137.7, Fiber 5, Sugar 112, Protein 8.1

Tips:

  • Use fresh peppermint leaves for the best flavor. If you don't have fresh leaves, you can use 1 teaspoon of dried peppermint.
  • Make sure your egg whites are at room temperature before you start whipping them. This will help them reach their full volume.
  • Whip the egg whites gradually, starting on low speed and increasing the speed as they start to foam. This will help prevent them from becoming grainy.
  • When folding the egg whites into the batter, do so gently and carefully. Overmixing can cause the batter to deflate.
  • Bake the cake in a preheated oven. This will help it rise evenly.
  • Let the cake cool completely before frosting it. This will help the frosting set properly.

Conclusion:

Peppermint chiffon cake is a light and fluffy cake with a refreshing peppermint flavor. It's perfect for any occasion, from birthdays to holidays. With its delicate texture and delicious flavor, this cake is sure to be a hit with everyone who tries it.

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