Posts Tagged ‘Peppermint Butter Cream Frosting’

Chocolate Chiffon Cake with Peppermint Frosting

Monday, January 13th, 2014

Chocolate Chiffon Cake with Peppermint Frosting

In honor of MomAdvice.com’s tenth birthday, I wanted to share this recipe for an easy chocolate chiffon cake made with peppermint buttercream frosting, perfect for celebrating our special day with you. This chocolate chiffon cake is made from a cake mix and the homemade peppermint buttercream frosting is the perfect use of any leftover holiday candy canes you might have in your home.

10 Year Celebration

Since this is my own birthday week, we decided to devote this week towards celebrating this incredible milestone. Tomorrow I will be revealing our best giveaway yet and I will be calling upon you to help me fulfill our site’s birthday wish. I can’t even believe that the site has now been around a decade! Someone pinch me please!

In the meantime, let’s talk about making a birthday cake for our celebration.

Chocolate Chiffon Cake with Peppermint Frosting

Truth be told, this is my sweet little girl’s birthday pick this year. It is a family tradition that the birthday child gets to pick their birthday cake each year from my big stack of cookbooks. She had her heart set on a chocolate chiffon cake, but the one that was featured in the cookbook was a bundt cake and I knew she was looking for that traditional layered cake that makes all parties special.

I did some web searching and figured out how to make this into a layered cake and then frosted it with a beautiful peppermint buttercream frosting to finish it off. We had to tint it pink though…this is after all, Emily’s birthday.

Chocolate Chiffon Cake with Peppermint Frosting

I am a very humble cake decorator so I relied upon a few yarn pom poms on skewers to create a little cake banner over her cake. Peppermint candies crushed on top also act as a great eye distractor from my sad frosting skills.

Hey, a mom can’t be great at everything

 

Chocolate Chiffon Cake with Peppermint FrostingChocolate Chiffon Cake with Peppermint FrostingChocolate Chiffon Cake with Peppermint FrostingChocolate Chiffon Cake with Peppermint Frosting

We popped our cake in a cake carrier and transported it to Grand Rapids, Michigan where we took a family holiday in lieu of gifts this year. We got to celebrate Emily (just the four of us) and enjoyed several days of seeing the sites while enjoying a cozy cabin away from it all. I made my daughter’s birthday dinner request (a giant helping of Weeknight Chicken Lo Mein) and a  delicious slice of birthday cake was enjoyed by all. And I do mean ALL.

My husband, who seems to hate cake for some reason, wanted a second slice and the whole family agreed that this was the perfect birthday cake. The cake tastes so light and airy and the buttercream had just a hint of mint that added a creamy finish to the top of the slice.  It was the perfect ending to a perfect evening celebrating.

Now that we have covered the cake, tomorrow we will be covering the GIFTS.

Please come back tomorrow to see our big surprise!

Here’s a hint… this gift will help a thousand people! ONE THOUSAND PEOPLE.  Have I grabbed your interest yet?

See you tomorrow for the big reveal! 

Chocolate Chiffon Cake with Peppermint Frosting
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
A beautiful chiffon cake made from a boxed cake mix and laced with peppermint icing for the perfect duo of chocolate & mint.
Ingredients
  • 5 large egg whites
  • ½ teaspoon cream of tartar
  • 1 package (18.25 ounces) devil's food cake mix
  • ¾ cup water
  • ½ cup canola oil
  • 3 large egg yolks
  • 2 teaspoons pure vanilla extract
  • 8 tablespoons (1 stick) butter, at room temperature
  • ½ teaspoon pure peppermint extract
  • 3½ cups sifted confectioner's sugar
  • 3-4 tablespoons milk
  • ½ cup crushed peppermint candies
Instructions
  1. Preheat oven to 325 degrees. Set aside two greased 8" cake pans.
  2. Place the egg whites & cream of tartar in a mixing bowl. Beat with your mixer on high speed until stiff peaks form (approximately 2-3 minutes). Set aside.
  3. Place the cake mix, water, oil, egg yolks, and vanilla in a large mixing bowl. Beat these until incorporated.
  4. Turn the egg whites out on top of the batter and fold it in until the mixture is light, but well combined.
  5. Bake the cakes until they spring back when lightly touched with your fingers, approximately 45-50 minutes.
  6. Invert them immediately and allow the cakes to cool for one hour upside down.
  7. Remove them from the cake pan and place them right side up again.
  8. Place the butter, peppermint extract, and 1 cup of the confectioners' sugar in a large mixing bowl.
  9. Blend to incorporate and slowly add in the remaining sugar and remaining milk. If the frosting seems too stiff, add in an additional tablespoon of milk.
  10. Decorate with crushed peppermint candies on top.

 

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