Peppermint cake

Peppermint Cake Recipe - A Delicious Dessert from the USA

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 30-40 minutes | Servings: 8-10

Introduction

Peppermint cake is a delicious and refreshing dessert that is perfect for any occasion. The combination of chocolate and peppermint creates a unique and irresistible flavor that is sure to please your taste buds. This recipe is easy to make and is sure to impress your family and friends.

History

The origins of peppermint cake are not entirely clear, but it is believed to have been inspired by the classic combination of chocolate and mint. Peppermint has long been used in desserts for its refreshing and invigorating flavor, and when paired with rich chocolate, it creates a delightful contrast that is both sweet and refreshing.

Ingredients

2 cups cake flour, sifted
1 tsp baking soda
0.33 cup vegetable shortening, softened
0.25 cup granulated sugar replacement
1 egg
2 oz (57 g) baking chocolate, melted
0.5 tsp peppermint oil
2 tsp vanilla extract
0.5 cup unflavored milk
0.25 cup skim milk

How to prepare

Sift the flour, baking soda, and salt together. Cream the shortening and sugar replacement until it becomes light and fluffy. Add the egg and beat it well. Then, add the chocolate, peppermint oil, and vanilla, and blend everything thoroughly. Beat in the yogurt. Gradually add the flour mixture and milk in small amounts, alternating between the two. Make sure to beat well after each addition. Pour the batter into two well-greased 9-inch pans or one 9" x 13" pan. Bake at 350°F (177°C) for 30 to 40 minutes or until the cake is fully cooked. The food exchange per serving is 0.5 bread exchange + 1 fat exchange. The calorie count is 82.

Variations

Add crushed peppermint candies or candy canes for a festive touch.
Substitute peppermint extract for the peppermint oil for a milder flavor.
Use dark chocolate instead of baking chocolate for a richer taste.

Cooking Tips & Tricks

Make sure to sift the flour, baking soda, and salt together to ensure a light and fluffy texture.

- Creaming the shortening and sugar replacement until light and fluffy is key to creating a tender and moist cake.

- Be sure to beat the egg well to incorporate air into the batter for a light and airy texture.

- Gradually adding the flour mixture and milk will help prevent lumps and ensure a smooth batter.

- Grease your pans well to prevent the cake from sticking.

Serving Suggestions

Peppermint cake is delicious on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat. Fresh berries or a drizzle of chocolate sauce can also be a tasty addition.

Cooking Techniques

Sifting the dry ingredients together helps to ensure a light and fluffy texture.

- Creaming the shortening and sugar replacement until light and fluffy creates a tender and moist cake.

- Gradually adding the flour mixture and milk helps to prevent lumps and ensure a smooth batter.

Ingredient Substitutions

You can use butter instead of vegetable shortening for a richer flavor.

- Regular sugar can be used instead of a sugar replacement, but adjust the amount to taste.

- Whole milk can be used instead of skim milk for a creamier texture.

Make Ahead Tips

Peppermint cake can be made ahead of time and stored in an airtight container at room temperature for up to 3 days. You can also freeze the cake for up to 3 months. Thaw at room temperature before serving.

Presentation Ideas

Decorate the cake with fresh mint leaves, chocolate shavings, or a dusting of powdered sugar for an elegant presentation. You can also pipe whipped cream or frosting around the edges for a decorative touch.

Pairing Recommendations

Peppermint cake pairs well with a cup of hot chocolate or a refreshing glass of milk. It also goes well with a cup of coffee or tea for a delightful afternoon treat.

Storage and Reheating Instructions

Store leftover peppermint cake in an airtight container at room temperature for up to 3 days. To reheat, place the cake in the microwave for 10-15 seconds or in a preheated oven at 350°F (177°C) for 5-10 minutes.

Nutrition Information

Calories per serving

Carbohydrates

- Total Carbohydrates: 10g

- Dietary Fiber: 1g

- Sugars: 3g

Fats

- Total Fat: 5g

- Saturated Fat: 2g

- Trans Fat: 0g

Proteins

- Protein: 2g

Vitamins and minerals

Vitamin A: 2%

- Calcium: 4%

- Iron: 6%

Alergens

Contains: Egg, Milk

Summary

Peppermint cake is a low-calorie dessert option that is relatively low in carbohydrates and fats. It is a good source of protein and contains some essential vitamins and minerals.

Summary

Peppermint cake is a delicious and refreshing dessert that is perfect for any occasion. With its rich chocolate flavor and invigorating peppermint twist, it is sure to be a hit with your family and friends. Try this recipe today and enjoy a slice of this delightful treat!

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for peppermint cake. It was many years ago, when I was just a young girl, eager to learn the art of baking from my grandmother. She was a wonderful cook, always experimenting with new flavors and techniques in the kitchen. One day, while flipping through an old cookbook that belonged to my great-grandmother, I came across a faded, handwritten recipe for peppermint cake.

The recipe intrigued me, as I had never heard of such a flavor combination before. Peppermint in a cake? It seemed like an odd choice, but something about it called to me. I asked my grandmother about it, and she smiled knowingly.

"Oh, that old recipe," she said, her eyes twinkling. "That was a favorite of your great-grandmother's. She used to make it every Christmas, and it was always a hit with the family."

I begged my grandmother to teach me how to make the peppermint cake, and she agreed. Together, we gathered the ingredients and set to work in the kitchen. As we mixed and measured, my grandmother told me stories of her own childhood, learning to bake from her mother and grandmother. The kitchen was filled with the warm, comforting scents of butter, sugar, and vanilla as we worked side by side.

The process of making the peppermint cake was a labor of love. We carefully folded in crushed candy canes and peppermint extract, creating a batter that smelled divine. As the cake baked in the oven, the sweet aroma filled the kitchen, making our mouths water in anticipation.

When the cake was finally done, we let it cool before frosting it with a rich, creamy peppermint buttercream. The finished product was a sight to behold - a moist, fluffy cake with swirls of pink and white frosting, topped with a sprinkle of crushed candy canes.

I couldn't wait to taste it. My grandmother cut me a slice, and I took a bite, savoring the delicate minty flavor that danced on my tongue. It was like nothing I had ever tasted before - a perfect balance of sweetness and freshness that left me craving more.

From that moment on, peppermint cake became a staple in our household. Every Christmas, I would bake a batch to share with family and friends, passing on the recipe and the tradition to the next generation. Over the years, I have made a few tweaks and additions to the original recipe, adding my own personal touch to make it truly my own.

But no matter how many times I bake it, the joy and nostalgia of that first time I made peppermint cake with my grandmother will always remain. It is a recipe that holds a special place in my heart, a reminder of the love and laughter that fills our kitchen every time we bake together.

And as I pass on this recipe to you, my dear grandchild, I hope that you will treasure it as much as I have. May you find as much joy and happiness in baking this peppermint cake as I have, and may it bring you closer to your own family traditions and memories. Enjoy, and happy baking!