A Dreamy Layer Cake Full of Cool Peppermint

How about we take a look at what fans over at The Pioneer Woman have said about this absolutely delicious cake recipe!


Thank you for helping me decide what to bring to the Pot Providence lunch at church in 2 weeks! My family thanks you, too….

I THOUGHT I could not LOVE chococate and mint, peppermint patties, Thin Mints more than I already do. But, this, this, this…. well, you just made my day x2, woman! THANKS!!!

Oh my, Oh my!! I am trying to find a recipe for chocolate cake that I can bake for a fundraiser. I made one with a peanut butter icing and am looking for another recipe. I will definitely bake one this weekend and share with my taste testing neighbors.



  • 2 sticks Butter
  • 4 Tablespoons (heaping) Cocoa Powder
  • 1 cup Water, Boiling
  • 10 whole Miniature Peppermint Patties, Unwrapped
  • 1/2 cup Buttermilk
  • 1 teaspoon Baking Soda
  • 2 whole Eggs
  • 1/2 teaspoon Vanilla Extract
  • 1/4 teaspoon Mint Extract
  • 2 cups All-purpose Flour
  • 2 cups Sugar
  • 1/4 teaspoon Salt
  • 4 sticks Butter, Softened
  • 2 whole Vanilla Beans, Caviar Scraped Out
  • 6 cups (more To Taste) Powdered Sugar, Sifted
  • 1 dash Salt
  • 4 Tablespoons Half-and-half, More To Taste
  • 1/4 teaspoon Mint Extract
  • Extra Miniature Peppermint Patties, For Decorating



Preheat oven to 350 F. Grease and flour two round cake pans.

In a saucepan, melt 2 sticks of butter and stir in 4 tablespoons cocoa. Pour in boiling water, let mixture bubble up for 30 seconds, then turn the burner to low. Add 10 peppermint patties and stir until melted. Remove pan from heat and set aside.

In a measuring cup mix together the buttermilk, baking soda, eggs, vanilla, and mint extract. Set aside.

In a large mixing bowl, stir together flour, sugar, and salt. Pour the hot cocoa mixture into the bowl, stirring to slightly cool it. Pour in the buttermilk mixture and stir until smooth.

Pour batter into cake pans, bake for 16-18 minutes. Remove cakes from pans and let them cool completely on a wire rack.

For the frosting:
In a large bowl beat butter until fluffy. Add vanilla caviar to bowl. Slowly add powdered sugar and salt and beat until fluffy. Add half-and-half and mint extract and beat until totally fluffy.

Place one layer of cake face down on a platter (flat side up) and spread a good layer of icing on top. Place the second layer face down on top, then ice the top and sides of the cake, getting plenty of icing around the sides. Decorate with peppermint patties.





Quick Tip: If you don’t like peppermint, leave out the peppermint patties and make this a traditional chocolate cake.

Thanks to The Pioneer Woman for this refreshing minty dessert!

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