Peppermint Patty Cake-Doctored Cake Mix Recipe
This delicious Peppermint Patty Cake Mix Recipe combines moist chocolate cake layers with creamy peppermint frosting and a decadent ganache for a dessert that is sure to impress!
You just can't beat the delicious combination of chocolate and peppermint, and this cake recipe delivers the perfect balance of each flavor in every bite!
Table of Contents
How to Make a Peppermint Patty Cake
Today's cake is based on a delicious new doctored chocolate cake mix recipe, but if you prefer to bake a scratch chocolate cake, simply add peppermint extract to our Classic Chocolate Cake, Chocolate Sour Cream Cake or Dark Chocolate Cake recipes!
You can find our full, printable cake recipe towards the bottom of this post. Here's a quick look at our steps:
- First, start by preheating the oven to 350 degrees F.
- Next, grease and flour three 8x2 inch round pans. (We also line the pans with parchment circles).
- Sift the cake mix into the mixing bowl, then add the flour, sugar, baking powder and cocoa. Whisk together to blend or blend for 30 second with your mixer.
- Add the eggs, milk, oil and peppermint extract. Mix on low speed for 30 seconds to moisten the batter. Increase to medium speed and mix for 1 minute. If using a hand mixer you may need to mix a bit longer.
- Pour the batter into prepared pans and bake for 22 to 24 minutes or until a toothpick inserted into the center of the cake comes out clean or with just a few crumbs attached.
Cool the layers 5 to 10 minutes on a cooling rack and turn out.
Peppermint Buttercream
This peppermint frosting is so simple to make- it is based on our Classic Vanilla Buttercream recipe with a bit of peppermint extract added. (We like Dominos brand powdered sugar)
- First, cream the softened unsalted butter. Add half of the powdered sugar, the peppermint extract and half of the milk.
- Begin mixing on low speed in your stand mixer with the paddle attachment for 2 to 3 minutes. Add remaining powdered sugar. Add the remaining milk gradually, adjusting amount for desired consistency.
- Mix at low to medium speed another 3 to 4 minutes more, scraping the sides of the bowl occasionally. Mix for a couple minutes more on low speed to lessen the air bubbles..
Easy Ganache Drip
We love decadent ganache drips, and have used them on several cakes, including our Chocolate Truffle Cake, Baileys Irish Cream Cake, Cookies & Cream Cake, and more!
This quick and easy ganache is made from equal parts of heavy cream and dark chocolate. (I used Ghirardelli Chocolate Chips- you can use semisweet as well).
We also spread the cake layers with a thin layer ganache as we assembled the cake.
Heat in Microwave
To make this easy ganache recipe, place your chocolate into a microwave safe bowl.
Pour heavy cream over the chocolate and place in the microwave for 1 minute.
Remove and stir. Microwave for 30 seconds more if needed and when the chocolate has melted almost completely, allow it to sit for 1 minute more before stirring. Stir until you've reached a silky smooth consistency.
*Microwave times may vary. If you are making a smaller amount of ganache, you will reduce the microwave time.
If your chocolate hasn't melted after the 1 ½ minutes recommended in the instructions, simply microwave in small 10-15 second increments until it has nearly completely melted. Let sit one minute, then stir until smooth.
Assembling the Peppermint Patty Cake
Place the first cake layer on your cake plate or pedestal. Spread with a thin layer of ganache (optional). Spread with peppermint buttercream.
If the ganache is too slippery for you to easily spread the buttercream, you have a couple of options.
You can either chill the ganache-glazed layer for a few minutes to firm up the ganache a bit, or you can pipe on the buttercream with a disposable piping bag with the tip snipped away.
Repeat these steps for the next layer and top with the third cake layer. Frost the cake with a thin layer of peppermint buttercream. This is the crumb coat.
Next, I like to chill the cake to firm everything up. Ten to fifteen minutes in the freezer or longer in the refrigerator should do it.
Then, frost the cake with the final coat of buttercream. Smooth with a spatula or bench scraper.
Applying the Chocolate Drip
If you're adding ganache to the the cake as we did, chill the cake for about 5-10 minutes in the freezer (or a bit longer in the refrigerator).
The ganache should be a good dripping consistency--not too thick or too runny. If you're unsure, you can do a practice run on the inside of your ganache bowl.
Spoon ganache into a disposable piping bag and snip the tip away to create a small hole.
Next, add drips around the top edge of the Peppermint Patty Cake. Once finished, apply additional ganache to the top of the cake and spread with a small spatula or back of a spoon.
I topped the cake with peppermint patty halves around the top edge of the cake to create a border.
More Mint Cakes to Try!
If you love cakes with a touch of mint, don't miss these other delicious recipes from our Cake Recipes section!
White Chocolate Peppermint Cake
A Few More for the Chocolate Lovers...
If you love chocolate cake, look no further!
In addition to today's Peppermint Patty Cake, here are a few more chocolate cakes that belong on your "must-bake" list.
You can find our full collection of chocolate cakes in our roundup of favorite: The Best Chocolate Cakes and Frostings.
Some of our most popular are Brownie Cake from Brownie Mix, Chocolate Mousse Cake, and homemade Milk Chocolate Cake.
Thanks so much for stopping by! We hope that you enjoy the recipe. If you love Doctored Cake Mix Recipes, we have so many more to share with you in our cake recipes section!
Have you made this? We would LOVE for you to leave a ⭐️ rating as well as a comment and photo below! We really appreciate your feedback!
Peppermint Patty Cake-Doctored Cake Mix Recipe
This rich Peppermint Patty Cake is a delicious doctored cake mix recipe that consists of peppermint chocolate cake layers, peppermint buttercream, and a decadent ganache.
Ingredients
For the Chocolate Cake
- 1 box (15.25) (432g) Devils Food Cake Mix — I used Duncan Hines Perfectly Moist. Do not follow the box directions. Add only the ingredients listed below.
- ¾ cup (90g) all purpose flour
- ¾ cup (150g) sugar
- 1 teaspoon (5g) baking powder
- ¼ cup (23g) cocoa powder (not Dutch processed) measure then sift the cocoa
- 4 large eggs
- 1 ¼ cups (363g) milk
- ½ cup (108g) vegetable oil
- 2 teaspoons (8g) peppermint extract
For the Peppermint Frosting
- 3 sticks (1 ½ cups) (303g) unsalted butter, softened
- 6-8 cups (690g to 920g) powdered sugar depending on how stiff you want the consistency to be
- 1 ½ teaspoons (12g) peppermint extract ....taste for desired flavor, the flavor does intensify over time
- ½ to ¾ cup (121g to 180g) milk
- ½ teaspoon (3g) salt optional, to cut sweetness. Popcorn salt dissolves more quickly
For the GanacheGanache
- 6 oz (171g) Chocolate (Semi-sweet or Dark) We used Ghirardelli Dark Chocolate Chips
- 6 oz (171g) Heavy Cream
Decoration
- We used peppermint patties (sliced in half) for a decorative border around the top of the cake.
Instructions
For the Cake
- Preheat oven to 350 degrees
- Grease and flour three 8x2 inch round pans
- Sift the cake mix into the mixing bowl, then add the flour, sugar, baking powder and cocoa.
- Whisk together to blend or blend for 30 second with your mixer.
- Add the eggs, milk, oil and peppermint extract
- Mix on low speed for 30 seconds to moisten the batter. Increase to medium speed and mix for 1 minute. If using a hand mixer you may need to mix a bit longer.
- Pour the batter into prepared pans and bake for 22 to 24 minutes or until a toothpick inserted into the center of the cake comes out clean or with just a few crumbs attached.
- Cool the layers 5 to 10 minutes on cooling rack and turn out.
For the Peppermint Buttercream
- Cream the softened butter. Add half of the powdered sugar, the peppermint extract and one half of the milk.
- Begin mixing on low speed increasing to medium speed for 2 to 3 minutes. Add remaining powdered sugar. Add the remaining milk gradually, determining how much you need for the right consistency.
- Mix at low to medium speed another 3 to 4 minutes scraping the sides of the bowl occasionally. Slow down the mixer to very slow (#2 speed on the KitchenAid) for the last 1 to 2 minutes. This will help eliminate air pockets in the buttercream. The texture will become very smooth.
- Can be frozen in air tight container for at least three months. Thaw on countertop.
For the Ganache
- Place your chocolate into a microwave safe bowl.
- Pour heavy cream over the chocolate and place in the microwave for 1 minute. (Times may vary, see our note below).
- Remove and stir. Microwave for 30 seconds more if needed and when the chocolate has melted almost completely, allow it to sit for 1 minute more before stirring. Stir until you've reached a silky smooth consistency.
- *Microwave times may vary. If you are making a smaller amount of ganache, you will reduce the microwave time. If your chocolate hasn't melted after the 1 ½ minutes recommended in the instructions, simply microwave in small 10-15 second increments until it has nearly completely melted. Let sit one minute, then stir until smooth.
- Assembling the Cake
- Place the first cake layer on your cake plate or pedestal. Spread with a thin layer of ganache (optional). Spread with peppermint buttercream. If the ganache makes it difficult for you to spread on the buttercream, either chill the layer for a few minutes to firm up the ganache a bit or just pipe on the buttercream with a disposable piping bag with the tip snipped away and then spread it.)
- Repeat for the next layer and top with the third layer. Frost the cake with a thin layer of peppermint buttercream. This is the crumb coat. I like to chill the cake at this point to firm everything up-- 10 minutes in the freezer or longer in the refrigerator. Then frost the cake with the final coat of buttercream. Smooth with a spatula or bench scraper.
- If you're adding ganache to the the cake as we did, chill the cake for about 5-10 minutes in the freezer (or a bit longer in the refrigerator). The ganache should be a good dripping consistency--not too thick or too runny. If you're unsure, you can do a practice run on the inside of your ganache bowl.
- Spoon ganache into a disposable piping bag and snip the tip away to create a small hole. Add drips around the top edge of the cake. Once finished, apply additional ganache to the top of the cake and spread with a small spatula or back of a spoon.
- I topped the cake with peppermint patty halves around the top edge of the cake to create a border.
Notes
1. The recipe makes 7 cups batter
2. Can be baked in a 9x13 sheet pan at 350 degrees for 35 to 40 minutes
3. Works well for cupcakes, for standard size cupcakes bake at 350 degrees for 18 to 20 minutes
4. Either Chocolate cake mix or Devil’s Food cake mix work well with the recipe
Oh my! Looks and sounds Delish :-)
Thanks Teri! xo