Peppermint Patty Cake

This chocolate cake is decadent, rich, and moist with soft gooey bits of melted peppermint patties in every bite. It’s guaranteed to satisfy anyone’s sweet tooth and get ooohs and ahhs from your guests and family. This cake lasts for days in the refrigerator and can be made a day ahead.

Cake Ingredients

1 Box Devil's Food Cake Mix (I use Duncan Hines^®)

1 3.9 oz Box of Chocolate Instant Pudding

4 Large Eggs (at room temperature)

1 ¼ C Water

½ C Vegetable Oil

Cooking Spray

Flour for coating pan

1 C chopped peppermint patties + extra for decorating

Parchment paper

9 inch Springform Pan

Filling Ingredients

1 C Heavy Cream

8 oz Cream Cheese (room temperature)

½ C Confectioners’ Sugar

1 tsp Peppermint Extract

Ganache Ingredients

8oz. Semisweet Chocolate (chopped fine)

1 Cup Heavy cream

Cake

Freeze the peppermint patties for at least 1 hour.

Preheat oven to 350º.  Line the bottom of the Springform pan with parchment paper.  Spray the paper and the sides of the pan with cooking spray or melted butter and coat with flour.  You could also use Bakers joy and forget the flour.  Do not try to make this in a regular cake pan or you will never get it out of the pan in one piece. 

In a large bowl, mix the devil’s food cake mix, instant pudding, eggs, water and vegetable oil.  Beat with a whisk or electric mixer for two minutes or until smooth – make sure to scrape down the sides of the bowl.

With a heavy knife cut the peppermint patties into small pieces and mix them into the cake batter, separating the pieces as you add them.  Pour into the prepared springform pan and bake for 50-60 minutes until a knife inserted in the center of the cake comes out clean.

Cool the cake on a wire rack for 10 minutes.  Carefully go around the outside of the cake with a knife and the remove the sides of the Springform pan.  Release the edge of the parchment paper with a knife and slide onto a plate.  Let the cake cook completely before icing.  You can even freeze the cake two weeks ahead at this point. Let the cake cool to room temperature before filling.

Filling

Place the whipped cream into the bowl of an electric mixer and beat on high until soft peaks form. Add the powdered sugar and beat until it forms stiff peaks. Remove the whipped cream to another bowl. Place the cream cheese and peppermint extract into the electric mixer and beat until light and fluffy. Fold the beaten cream cheese into the whipped cream until incorporated.

Using a long serrated knife, cut the cake into three even layers. Place half of the filling on the bottom layer, repeat with the second layer. Place the top layer of cake on top of the second layer of filling.

Ganache (Frosting)

Place 1 cup of heavy cream and the chopped chocolate into a double boiler or in a bowl on top of a pan with boiling water to melt the chocolate.  Stir until the chocolate has completely melted and you have a thick dark ganache.  Pour this over the top and sides of the cooled cake.  You can decorate it with extra peppermint patties.  This cake should be kept refrigerated.

Take this cake out of the refrigerator at least 30 minutes before serving.

To print a copy of this recipe go to Peppermint Patty Cake.