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Winter Delight Peppermint Cake

December 20, 2011 - 88 Comments

Earlier this season, the stunning, elegant and fabulously talented Camille from the entertaining site Camille Styles asked me to contribute to her 12 Tastes of Christmas series (which has been amazing so far, filled with everything from Candied Orange Peel to Winter Citrus Curd). Camille’s work and blog are centered around “creative parties and inspired entertaining,” so I knew that I wanted to create a little something special that I would like to serve at a holiday dinner or party, but that did not take hours and hours to prepare. So, I came up with this Winter Delight Peppermint Cake. Isn’t it funny how the moment the holiday season arrives, we seem to yearn for minty confections? And chocolate? And sparkles? Well, actually, that may be an all-year-long thing, but it’s definitely a much-welcomed winter treat, and I love bringing these flavours together with some contrast: dark fudgy chocolate layer cake filled with fluffy pastel mint frosting, fine-crushed peppermint candy (or as I like to call it, Peppermint Pixie Dust), and a generous coating of sanding sugar. In other words, winter in a cake!

Image Source 

Remember a little while ago, I was writing about some of the sources of inspiration I love? Well, among those was Pinterest, of course, where I came across this vintage Christmas card (a scanned childhood Christmas card of a fellow Flickr member). When I saw that beautiful holly & ivy-adorned glisteny dome (yes, I am creatively writing to avoid the word “muff,” forgive me!), I was suddenly needing to make a domed-style layer cake. I love the retro quality to it all, and it takes no extra time to make, bake, or frost, so why not? Sometimes I think the classic layer cake needs a twist, don’t you?

If you’re like me, you’ve probably got a flurry of baking (and other things) on the go at this time of year, so you might agree that fancy-but-fuss-free is a great approach to holiday dessert. Sure, we could stick with just fuss-free, but who doesn’t want to infuse a little fanciness into their holiday? With a simple (but delicious) one-bowl chocolate cake and a whipped version of a classic bakery frosting, I find this cake to be just the answer (not entirely fuss-free, but pretty close if you go with a simple topper). The cake’s unique dome shape paired with the sparkly sprinkling of white sanding sugar gives it a pretty finish that is actually pretty quick and easy to do. A contour cake pan is the easy trick (I used the 8″ Contour Cake Pan with Rounded Bottom Edge, 8 Inch x 3 Inch) to quickly achieving this shape with no carving (I avoid this at all costs), a generous sprinkling of the crushed peppermint candy between the layers and a simple “tossing” of coarse sugar onto the frosted cake adds a snowy twinkle (and a delightful sugar crunch!).

And of course fuss-free really does matter, because there’s just never enough time to get everything done over the holidays, particularly if you are entertaining (you know…planning, shopping, prepping, cooking, baking, cleaning, setting, decorating, hosting–no biggie, right?), but it’s wonderful when fuss-free tastes so good and pleases your crowd (a few oohs and aahs never hurts a hostess’ feelings either). This old-fashioned chocolate cake is dark and decadent (a good quality dark cocoa powder is key), and the whipped minted frosting is light with a supreme fluffiness (a simple extended whipping of the butter is to thank for this texture)–all with a subtle peppermint candy crunch hidden on top of each filling layer. From what I can tell, this combination never disappoints.

You can also add some glittery holly and ivy decorations for some fun and wintery vintage flair (you can even buy a faux-floral decoration or use your imagination–I think even a quirky ornament would be a cute topper!). I made mine by tinting a small bit of fondant raspberry pink and rolling 3 small “holly berries,” and then some green to cut 3 ivy leaves. I let dry and then dusted with edible glitter. I bet any sparkly little cake topper would add a unique touch, sugar or otherwise. I also loved the look of the sugary mint green cake sans adornment, so you truly can’t go wrong.

Happy Holidays!

Print
Winter Delight Peppermint Cake
Moist, dark chocolate cake filled with fluffy peppermint frosting, crushed peppermint candy, and topped with sugar-coated peppermint frosting. The holidays in a cake!
Ingredients
For the Cake:
  • 3 cups 360 g all-purpose flour
  • 2 3/4 cups 550 g white sugar
  • 1 cup 120 g dark unsweetened cocoa powder, such as Cacao Barry Extra Dark
  • 2.5 teaspoons 12 g baking soda
  • 2 teaspoon 10 g baking powder
  • 2 teaspoon 14 g salt
  • 1 cup + 2 tablespoons 280 ml buttermilk, at room temperature
  • 1 cup + 2 tablespoons 280 ml hot brewed coffee or espresso
  • 4 eggs room temperature
  • 2/3 cup 150 ml vegetable oil
  • 2 tablespoons 30 ml pure vanilla extract
For the Frosting:
  • 4.5 sticks 563 g unsalted butter, softened and cut into cubes
  • 4.5 cups 720 g confectioners' sugar (icing, powdered), sifted
  • 3 tablespoons 45 ml milk
  • 1 teaspoon 5 ml pure vanilla extract
  • 3/4 teaspoon 3.75 ml peppermint extract
  • pinch of salt
  • Few drops of green food colour + a few drops of pink or a drop of red food colour
  • Crushed peppermint candy for sprinkling over each layer of filling
  • White sanding sugar for outside of cake optional
Instructions
For the Cake:
  1. Preheat oven to 350° F. Prepare one round 8-inch cake pan with butter, a parchment paper round and cocoa powder. Tap out excess. Prepare an 8-inch contour pan with a generous greasing of butter and cocoa powder (or flour), and tap out excess.
  2. In the bowl of electric mixer fitted with the paddle attachment, sift and add all dry ingredients. In a larger measuring cup gently whisk together all remaining ingredients.
  3. Add wet mixture to dry ingredients and mix on medium for 2 minutes (you will need the plastic splash-guard that comes with mixer). Pour into prepared pans--fill the cake pans 2/3 full. Batter will be liquidy.
  4. Bake until a toothpick or skewer comes almost clean, about 30 minutes (this is approximate and can vary) for the standard cake pan and about 40 minutes for the contour pan. Avoid opening oven door during the first 20 minutes of baking, and try not to over-bake.
  5. Cool on wire racks for 10 minutes, then loosen edges with a small palette knife, and gently invert onto racks until completely cool.
For the Frosting:
  1. In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed (I use "4" on my KitchenAid). Butter will become very pale & creamy.
  2. Add remaining ingredients and mix on low for 1 minute, then on medium for 6 minutes. Frosting will be very light, creamy, and fluffy.
  3. If desired, tint ~2 cups of frosting pink (for filling) and remaining frosting mint green (for outside of cake).
  4. For a thicker frosting, you can add and whip in small amounts of icing sugar; for thinner frosting, you can add a touch more milk until it reaches desired consistency.
Assembly of the Winter Delight Cake:
  1. Spread a small dollop of pink frosting onto desired cake plate or cake board (this keeps cake from shifting) and place your 8-inch cake layer (standard round), top-side facing up and trim top until flat, if necessary, using a long sharp serrated knife.
  2. Take your 8-inch contour cake, with bottom up, and trim any doming (from the the flat side), and then make 1 horizontal slice in the middle, resulting in 2 layers. You should now have 1 standard 8" layer and 2 layers from the contour pan, totaling 3 cake layers.
  3. Place 1 cup of peppermint frosting on top of your first layer and spread evenly with a small offset palette knife.Sprinkle a generous layer of the crushed peppermint candy on top of the frosting (I like it really fine, like peppermint a "pixie dust" of sorts, but slightly bigger pieces would be great too, giving more crunch), leaving about a 1" edge un-sprinkled.
  4. Gently place the next cake layer on top, with the more narrow end (contour side) up, then repeat previous step. Gently place the final cake layer, smooth domed side up, on top.
  5. Put a very generous scoop of mint green frosting on top, spreading evenly with a small offset palette knife and working your way down the sides until you have a thin layer of frosting over the entire cake. You will want to start with very generous additions of frosting, as much of it will be scraped off with your palette knife when smoothing. To keep the distinct rounded top, be sure to smooth over the domed top as much as possible. Chill until set -- about 30 minutes in refrigerator or 15 minutes in freezer.
  6. Remove from refrigerator/freezer and cover with remaining mint green frosting. Once your cake is frosted, you can place it (cake stand and all) over a cookie sheet and generously sprinkle with sanding sugar for an icy effect (you will actually need to "toss" sugar at the sides, but your cookie sheet will catch excess, allowing you to return remaining sugar to container when finished). Add wintery topper decoration, if desired.
  7. Store in a cake keeper at room temperature for up to 2 days or refrigerator for 5 days. Best enjoyed at room temperature.

Sweetapolita’s Notes:

  • Contour cake pans are available in many sizes at baking supply shops. I used 8″ Contour Cake Pan with Rounded Bottom Edge, 8 Inch x 3 Inch
  • You can also bake the cake layers in 3 standard 8″ pans, if you don’t have a contour pan or if you prefer a more classic cake shape.
  • The chocolate cake batter also makes delicious cupcakes. For a Winter Delight Peppermint Cupcakes, you can add a generous swirl of minty frosting and sprinkle with the crushed peppermint candy.
  • For a quick and tidy candy-crushing method (and to get out all of your holiday-induced stress), place your candy on a large cutting board with a tea towel on top and crush away using a meat pounder, or the like. The more you crush it, the finer it will be. Lift towel, and voila!
Good luck & enjoy!

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Filed Under: Chocolate Layer Cakes, Layer Cakes Tagged With: cake, camille styles, chocolate, christmas, delight, holiday, peppermint, winter

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Comments

  1. Kathryn says

    December 20, 2011 at 11:34 am

    I just love everything about this cake – the shape, that glittery sugar topping, the combination of flavours; it’s the perfect holiday cake!

    Reply
  2. Kat says

    December 20, 2011 at 11:46 am

    Rosie, it’s so pretty. And I’m sure as delicious as it looks. Xox

    Reply
  3. Becky says

    December 20, 2011 at 11:50 am

    Another lovely creation! You never disappoint! :)

    Reply
  4. Megan says

    December 20, 2011 at 11:58 am

    Oh this is lovely! The glittered holly makes me happy for real.

    Reply
  5. shelly (cookies and cups) says

    December 20, 2011 at 11:58 am

    gorgeous!!!

    Reply
  6. Lisa says

    December 20, 2011 at 11:59 am

    Soooo pretty! What a great cake for Christmas, perfect!

    Reply
  7. Sarina says

    December 20, 2011 at 12:18 pm

    This is beautiful!!I love it! And you are right, minty desserts are the best all year round, but even more so around the holidays!! Thank you for posting :)

    Reply
  8. Lauren at Keep It Sweet says

    December 20, 2011 at 12:57 pm

    This cake is unbelievably stunning and it also sounds delicious!

    Reply
  9. sue @ cakeballs, cookies and more says

    December 20, 2011 at 1:48 pm

    So perfect, I love everything about it.

    Reply
  10. Nate says

    December 20, 2011 at 2:32 pm

    Every last detail about this cake looks amazing! I know exactly what dessert I will be making for Christmas now.

    Reply
  11. Laura says

    December 20, 2011 at 2:36 pm

    It’s definitely good to have some fuss free options this time of year but this looks stunning too. Such gorgeous colours and I bet it tastes amazing I will have to make this soon.

    Reply
  12. Lynn Lovejoy at Order in the Kitchen says

    December 20, 2011 at 3:03 pm

    oh Rosie I just love this cake! The flavors are all there and it’s absolutely stunning. I wish I could create such delicious works of art. OK off to make your perfect sugar cookies now! :)

    Reply
  13. Annalise says

    December 20, 2011 at 3:37 pm

    Oh Rosie, you’ve done it again! Another beautiful and inspiring cake! :)

    Reply
  14. Holly says

    December 20, 2011 at 4:24 pm

    What a beautiful cake! I love all the sparkle. :) I’m definitely going to have to check out those pans–such a fun cake. Thanks for sharing!

    Reply
  15. Cookbook Queen says

    December 20, 2011 at 5:02 pm

    This is absolutely GORGEOUS!! Those colors take my breath away.

    Reply
  16. Krissy @ Krissy's Creations says

    December 20, 2011 at 6:11 pm

    Beautiful Rosie! As usual :). I love the shimmery outside and the addition of pink.

    Reply
  17. Pam says

    December 20, 2011 at 6:18 pm

    “Creation with Elegance”.

    Reply
  18. Julia says

    December 20, 2011 at 6:31 pm

    This cake truly is a delight! It pairs perfectly with the card!

    Reply
  19. Kristin says

    December 20, 2011 at 6:53 pm

    This cake is absolutely beautiful! I just love all of your cakes, and this one is just perfect for the holidays.

    Reply
  20. Andrea Webb says

    December 20, 2011 at 7:32 pm

    My word… this is breathtakingly beautiful. And that card is amazing!

    Reply
  21. TidyMom says

    December 20, 2011 at 7:46 pm

    Beautiful!!! I’m a huge fan of mint! I might need to try this in cupcake form!!

    Reply
  22. Wenderly says

    December 20, 2011 at 8:03 pm

    This cake exemplifies the magic of the season to a *T*! Just EXQUISITE!

    Reply
  23. Pure2raw Twins says

    December 20, 2011 at 8:16 pm

    Delicious and beautiful cake!!!

    Reply
  24. Elizabeth says

    December 20, 2011 at 9:12 pm

    Your cakes are absolutely gorgeous!

    Reply
  25. Maria says

    December 20, 2011 at 11:17 pm

    A delight indeed! Such a beautiful cake. Merry Christmas!

    Reply
  26. Alba says

    December 21, 2011 at 1:17 am

    I’ve already tried the recipe for tha cake, and it’s so delicious! One of the best chocolate cakes I’ve ever tasted! And the cake is: TOO. MUCH. BEAUTIFUL.

    Reply
  27. thelittleloaf says

    December 21, 2011 at 8:14 am

    This is such a beautiful cake – I love the thickness of the frosting, the combination of peppermint and chocolate and the cute little design on top. It doesn’t look entirely fuss free to me but definitely worth the little effort to make such a showstopper of a cake :-)

    Reply
  28. Natasha says

    December 21, 2011 at 9:02 am

    Beautiful work x

    Reply
  29. Gayle says

    December 21, 2011 at 9:08 am

    Beautiful as usual! And tasty I’m sure! Thanks for sharing and Merry Christmas!

    Reply
  30. Katrina says

    December 21, 2011 at 9:41 am

    This cake is absolutely stunning!

    Reply
  31. Jane M says

    December 21, 2011 at 3:36 pm

    You are SO SO TALENTED and CREATIVE! You got me with the glitter – SERIOUSLY! You inspire me to BAKE BAKE BAKE!

    Reply
  32. Becca says

    December 21, 2011 at 7:30 pm

    This is a beautiful cake. All of your cakes are stunning, but this one is just so sparkly and festive; I love it!

    Reply
  33. Heather | Farmgirl Gourmet says

    December 21, 2011 at 10:45 pm

    Just gorgeous! So perfect!

    Reply
    • Rosie @ Sweetapolita says

      December 31, 2011 at 2:56 pm

      Thank you so much, Heather, for such a sweet comment! Happy 2012!

      Reply
  34. Gabrielle says

    December 22, 2011 at 1:57 am

    Now I know what I’m going to bake for Christmas day to help out! So adorable, reminds me of a cake version of these: http://www.thesweetestlittlechocolateshop.co.nz/christmas/rocky-road-christmas-pudding.html

    Reply
  35. Amrita says

    December 22, 2011 at 9:35 am

    I can honestly say, that’s the prettiest cake I’ve ever seen!

    Reply
    • Rosie @ Sweetapolita says

      December 31, 2011 at 2:55 pm

      Thank you, Amrita–that is quite a compliment! Happy New Year to you!

      Reply
  36. Imen says

    December 22, 2011 at 10:44 am

    Sweet mama! This cake looks absolutely divine! Peppermint & choc are my favorite flavour combo this time of year! Adore! May have to make it for the family at Little Christmas…thank you for sharing Rosie! X

    Reply
    • Rosie @ Sweetapolita says

      December 31, 2011 at 2:55 pm

      Thanks so much, Imen! I hope you had a wonderful Christmas and that you and yours have a Happy, Happy New Year! xo

      Reply
  37. Uncle Beefy says

    December 22, 2011 at 6:55 pm

    I made peppermint/chocolate cupcakes for the office on Monday, Rosie! Great minds! ;) Using your suggested cocoa, by the way, which has been a god send!

    This cake looks so spectacular as usual! Gorgeous!

    Holiday wishes to you and yours! And, a very Happy New Year!

    Reply
    • Rosie @ Sweetapolita says

      December 31, 2011 at 2:54 pm

      Thank you, dear one! And, yes, great minds indeed :) Wishing you a fabulous New Year!

      Reply
  38. Jeff @ Cheese-Burger.net says

    December 22, 2011 at 8:42 pm

    This cake is so gorgeous and by the looks of it very delicious. Happy holidays too Rosie!

    Reply
  39. marla {family fresh cooking} says

    December 22, 2011 at 11:21 pm

    I LOVED when you pinned that vintage card…what you have done with this cake is fabulous!! So pretty :) Pinning & facebooking now :)

    Reply
  40. Mary says

    December 24, 2011 at 11:13 am

    BEAUTY!!!!!!!!!!! I love it! xo

    Reply
  41. Wendy W says

    December 24, 2011 at 12:01 pm

    Merry Christmas!!!

    Reply
  42. Russell at Chasing Delicious says

    December 28, 2011 at 8:07 pm

    This is such a delightfully festive, ethereal cake! Gorgeous! And I am so glad you took us through the thought process and where you got the inspiration b/c as soon as I saw it my first thought was, “How does she come up with this stuff?!” I need to follow more peeps on pinterest I think.

    Do you need a bakers apprentice or something? I want to come learn all this magic from you!

    Reply
  43. JulieD says

    December 28, 2011 at 10:56 pm

    I love this Rosie! So creative and adorable…I love the card you garnered inspiration from too. Hope you had a nice holiday and that 2012 is wonderful for you!

    Reply
  44. Jackie says

    December 29, 2011 at 4:30 pm

    Hi Rosie

    What size round cake pan did you use 8×1/2 or 8×2 or 8×3. Also, what other flavors can I use in this contour cake other than peppermint.

    Reply
    • Rosie @ Sweetapolita says

      December 29, 2011 at 11:49 pm

      Hi Jackie,
      I use the 8 x 3″ contour pan–I like the option to create thinner and thicker layers. As for flavours of this cake, truly, you can create any flavour you wish–there are so many options! You could do a simple dark chocolate and vanilla bean cake by omitting the peppermint oil and replacing it with a vanilla bean and tablespoon of pure vanilla extract. You could flavour the frosting anything you like, or go with a flavoured Swiss Meringue Buttercream with some fruit puree to taste. I hope this helps! Happy New Year, Jackie!

      Reply
      • Jackie says

        December 30, 2011 at 12:35 pm

        Hi Rosie

        I’m talking about regular round cake pan not the contour pan. Was it 8×11/2 inches or 8×2 inches high.

        Reply
        • Rosie @ Sweetapolita says

          December 31, 2011 at 2:52 pm

          Oh, okay–I typically use 8″ x 2″ cake pans (and actually 2″ for almost all of my cake pans). Hope that helps!

          Reply
  45. Karen @ Sugartown Sweets says

    December 29, 2011 at 11:53 pm

    This is really quite beautiful! I am constantly looking for new inspirations..i love this one!

    Reply
  46. karen brown says

    December 30, 2011 at 1:57 am

    Dear Jackie, I found your blog today (through a link on Shauna Sever’s blog page), and I am enchanted. I’ll be kept very busy playing catch-up with all the amazing recipes and decorating ideas. Cheers from the South Seas, Karen Brown..Wellington, New Zealand

    Reply
  47. beti says

    December 30, 2011 at 9:47 pm

    It is absolutely amazing! so perfect and pretty

    Reply
  48. MikeVFMK says

    December 31, 2011 at 9:54 am

    I thought I left a commment on this post but now I’m not sure. So I’m back. Beautiful. One of my favourite you’ve done, which is saying alot. You are very talented and I’m so looking forward to the next year and what’s in store. Happy New Year to you, the husband and the cakelets!

    Reply
    • Rosie @ Sweetapolita says

      December 31, 2011 at 2:52 pm

      Thanks so much, Michael! I really appreciate the kind words! I wish you and your gorgeous wife a wonderful New Year!

      Reply
  49. nicole {sweet peony} says

    December 31, 2011 at 11:44 am

    this is a gorgeous cake with beautiful photos! you never fail to impress!! i have loved every single recipe of yours that i’ve made!

    i’m so so happy that i found your blog this year and i can’t wait to see what you share in 2012! thank you for everything you create and share! happy new year, rosie! xo

    Reply
  50. Paula says

    January 2, 2012 at 9:03 pm

    I love where you got the inspiration for this gorgeous fluffy puffy sparkly cake and so get you wanting to avoid using the word the *other* word for *old fashioned hand warmer* ;)

    Reply
  51. Sarah says

    January 3, 2012 at 11:55 pm

    Imade this tonight. Absolutely beautiful. I did white icing and sprinkled the extra crushed candy canes on the top. Only thing, it is going to work with me tomorrow and is too tall for the cake carrier!

    Reply
    • Rosie @ Sweetapolita says

      January 6, 2012 at 5:35 pm

      So glad to hear it, Sarah! How did it go wtih the transporting of the cake? Thanks for the sweet comment!

      Reply
      • Sarah says

        January 6, 2012 at 6:18 pm

        Fortunately, I got ingenious with packing tape and card stock and made it work. The bday girl said it was her favorite thing I have made to date! ( I am known to be a bit of a baker at work)

        Reply
  52. Stine says

    January 18, 2012 at 5:23 am

    Thanks for a great cake :) Made it with all white frosting (used the whitener) and a fondant rose on top, turned out great. I didn’t have a contour pan so i just used one larger and one smaller regular one and it worked like a charm :) Will definitely be making this again as I’ve gotten three “best I’ve ever tasted” so far :) I’m looking forward to trying some of your other recipes soon :)

    Love S

    Reply
  53. Katie M says

    April 13, 2012 at 3:42 am

    I’m a little late to discovering your blog/this holiday party but this is AMAZING. I can’t believe you made a cake look like a snowball! You work magic in the kitchen!

    Reply
    • Rosie @ Sweetapolita says

      April 16, 2012 at 11:54 pm

      Thanks so much, Katie!

      Reply
  54. Natalie says

    June 16, 2012 at 12:40 pm

    I love your site! I have been browsing for a while now and have enjoyed everything I see. Your creations are so beautiful and look delicious!

    Reply
  55. Sarah says

    September 22, 2012 at 8:21 am

    Wow, I used this chocolate cake recipe and peppermint frosting combination for a giant cupcake creation I made last week. The cake was super moist, easy to carve and the frosting piped beautifully. Everyone that took a bite of the cake got a pleasant surprise when they found that the pink ombré roses on the cake were actually peppermint flavored. Thank you Rosie, you are always inspirational.

    Reply
  56. Alexandra says

    October 4, 2012 at 7:02 pm

    Gorgeous cake!! I’m planning on making these as cupcakes, about how long do you think they’ll need in the oven?

    Reply
    • Alexandra P. says

      October 7, 2012 at 8:11 pm

      To answer my own question, 19-20 minutes was just perfect

      Reply
    • Rosie @ Sweetapolita says

      October 21, 2012 at 7:34 am

      Thanks, Alexandra! As cupcakes this batter takes approximately 18-22 minutes, but of course every oven varies. I hope this helps!

      Reply
  57. Dee says

    November 20, 2012 at 3:38 pm

    Hi Rosie!

    This is so BEAUTIFUL!! i’m super excited to try it but just wondering how ‘dark’ the chocolate cake tastes? Not a massive fan of dark chocolate but I get a feeling the colour contrast won’t look as impressive with a normal chocolate cake!

    Reply
  58. Michelle says

    December 5, 2012 at 2:05 pm

    I suspect that peppermint oil as opposed to extract would deliver even more mint. I loooooove a strong mint flavor à la Peppermint Patties. After much searching, I finally found some peppermint oil at a local cake supply store. It’s expensive but worthwhile.

    Reply
  59. Jocelyn says

    December 8, 2012 at 12:30 pm

    I made this for a big dinner last week and it was amazing!! I had a hard time with the contour one but totally salvaged it with icing and everyone loved it. Thanks for the recipe!!

    Reply
  60. Gerri says

    December 14, 2012 at 9:26 pm

    Made this for a Christmas gathering last week. Another winner from Rosie, this cake is wonderful and the balance of peppermint with the chocolate cake is perfect.
    Have had requests to bake it for two more gatherings. You make me look good!!

    Reply
  61. Andrea says

    December 15, 2012 at 10:16 am

    Rosie, I absolutely adore this cake! Every year for Christmas, I bake festive cupcakes for my family, and I just LOVE your holly topper! I can’t wait to try them out this year. Can you tell me what brand/color dye you used for the holly? I’m also really curious about the glitter you went with. Can you let me know the brand and color of those as well?

    Thanks so much for the awesome blog posts!! My family, friends and I really enjoy your delicious recipes!

    Happy Holidays!
    Andrea

    Reply
  62. Andrea says

    December 15, 2012 at 10:57 am

    Hi Rosie,

    I posted a comment through my Pinterest app, but it doesn’t seem to be showing up here, so sorry if this posts twice. I just really wanted to say that I LOVE this cake, especially the holly leaf and berry topper! For the past couple of years, I’ve been baking cupcakes for all my family’s holiday parties, and this Christmas, I can’t wait to recreate these adorable holly toppers.

    Can you please tell me what colors and brands you used for your food dye and edible glitter? I think the shades you chose were perfect for that vintage Christmas look, and that glitter is just gorgeous and iridescent! If you happen to have a minute this week to respond, I’d really appreciate it!

    Thanks and Happy Holidays!!
    Andrea

    Reply
  63. Izumi says

    January 28, 2013 at 9:26 pm

    Hi Rossie,

    Lovely cake… I’m planning making these for my Mom’s Birthday, may I know how you make strong brewed coffee? Thank you :*

    Reply
    • Rosie @ Sweetapolita says

      January 29, 2013 at 8:14 am

      Hi Izumi,
      You can simply use regular brewed coffee, or add a little extra coffee to the filter than normal. So rather than adding say 1 tablespoon per 8oz cup of water, I might add 1-1/2 tablespoons. You can also use a bold coffee. But honestly, even regular brewed coffee works well! Hope this helps. :)

      Reply
  64. Pam says

    November 24, 2013 at 8:20 pm

    Difficulty getting the cocoa you used- The shipping is as much as the product. Would the Hershey’s Special dark cocoa be good enough? I’d love to make this next week.
    Thanks

    Reply
    • Rosie @ Sweetapolita says

      November 25, 2013 at 6:04 am

      Hi Pam,
      No problem–the Hersey’s Special Dark will taste wonderful as well, and should work just fine!

      Reply
  65. Chermel says

    December 19, 2013 at 12:58 am

    Hi Rosie,
    I’m planning on making this cake for christmas, although I’m not sure how I measure my cake tins.
    Should the 8″ be measured on the underneath of the cake tin or on the top of the tin (inside edge to inside edge)?

    Thanks

    Reply
  66. Lavinia says

    December 8, 2014 at 6:15 am

    Hi Rosiee! What can I use instead of buttermilk?

    Reply
  67. Becca Porter says

    December 12, 2014 at 1:08 pm

    I’m making my daughter’s 16th bday cake today. I want to coat one of the tiers in gold coarse sugar. If I do this, and then refrigerate overnight, will the sugar melt? I really appreciate the advice. Thanks.

    Reply
  68. Kristina says

    December 20, 2014 at 11:31 am

    Hi! I made this today for a Christmas party. While it didn’t come out as pretty as yours, it did come together quite well. The cake itself was really crumbly and had a tendency to break off in clumps so leveling took a little more effort than usual, but it was still doable. I’m mostly making this comment so lazy (like me)/novice bakers know. The frosting is fabulous and has such a cloud-like texture!

    Reply
  69. Kathryn says

    October 4, 2015 at 2:47 am

    Wait, was this 1 8×2 standard pan and 1 contour pan 8×3 (cut into two layers)? Or 2 8×2 standards and 1 8×3?

    Reply

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Hi, I’m Rosie! Welcome to the new (and even sweeter) version of the Sweetapolita blog! You will now find frequent new recipes + so, so much more: lifestyle posts themed around my life as a baker, mom-preneur, sprinkle-tosser, lover of travel, photography, fashion and all things happy!
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