I made this cake recipe for Christmas two years ago, and it has quickly become a family favorite. It is requested for family gatherings like birthdays and holidays numerous times over the last two years! The peppermint oil (not extract) makes all the difference in the frosting, but it can be ultra-sweet in one layer, so I bake the cake recipe in three pans, rather than two and divide the peppermint frosting into two layers. Other than that, the original recipe for the ganache states to beat at medium speed for 3-4 minutes...skip this step or the ganache becomes less desirable in color and texture. If you enjoy mint, you'll enjoy this cake year-round!! I can't wait to make it again this weekend!
Comments and Reviews 1-9 of 9
lovetobake Posted: 02/05/09
Marierie Posted: 10/06/09
Very good cake...everyone in my family loves it and I always get rave reviews and requests for the recipe. So moist, delicious and minty!!
rosiecheeks42 Posted: 10/21/09
I made this cake for the CEO's birthday at work. It was fantastic and everyone loved it! I'm making it again for a company luncheon.
Rochesteragent Posted: 12/21/09
I made this twice; the first time I forgot to put the peppermint in the filling so I put it into the ganouche frosting--people loved it anyway. The second time I remedied my mistake and it got rave reviews. I added crushed peppermints on top with two small candy canes in the middle of the top so it looked festive.
KRsmom Posted: 02/03/10
We loved the mint frosting and the chocolate frosting. It was a very rich cake. My son loves the flavor of the cake, but it did fall and was more like a brownie. I thought it might since I made it in a larger pan (sheet cake for birthday party). Does anyone know if it can be cooked or how it can be cooked that way and not fall...he really wants it this Saturday at his party. It was yummy.
Meblack Posted: 12/08/10
I am new to baking so this took me longer than expected to make and the mint filling was thinner than expected but the end product turned out amazing. I did sprinkle the cake with crushed candy canes for a more festive look. I took it to a book club christmas party and everyone was impressed and loved it.
jessiowe Posted: 11/24/10
Did anyone else have problems with the icing in the middle oozing out the sides when you put on the top layer?? This made it extremely difficult to put on the granache. We had to put it in the freezer to get the icing to stop oozing, which made it too hard. Very frustrating considering the time and effort that went into this cake.
Loribru Posted: 12/02/11
As a seasoned dessert chef, this cake was by far the worst cake I've made. The cake itself is too dense to support the frosting. When you put the top layer on it does ooze down the sides ruining the cake. Even if you would put it in the freezer to harden it up a bit, when you go to slice it, it makes a mess. And the amount of frosting the recipe makes is way too much. A much lighter filling, like whipped and then scooping out some of the middle of the cake to hold the filling would work much better. I'd like the originator of this recipe to please comment or give us some clues on this.
bascabaker Posted: 11/13/12
This review is for the concept and the frosting. I use another chocolate cake recipe instead (darker). The frosting is superb - don't refrigerate cake with frosting - gets too hard. Frosting can take various amts of time to beat - should end up with pudding-like consistency that does not sag off spatula. Pipe extra onto cake in squiggles. We call this the "Peppermint Patty Cake", and it always gets raves