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Mint Patty Cake

 Mint Patty Cake
Each slice of this dreamy layer cake is full of cool peppermint. The chopped peppermint patties in the frosting are a refreshing surprise. —Taste of Home Test Kitchen
16 ServingsPrep: 35 min. + chilling Bake: 20 min. + cooling


  • 1 package devil's food cake mix (regular size)
  • 1-1/3 cups water
  • 3 eggs
  • 1/2 cup canola oil
  • 1 teaspoon mint extract
  • 4 cups white baking chips
  • 1 cup heavy whipping cream
  • 2 tablespoons butter
  • 9 miniature chocolate-covered peppermint patties, finely chopped
  • Additional miniature chocolate-covered peppermint patties


  • In a large bowl, combine the cake mix, water, eggs, oil and extract;
  • beat on low speed for 30 seconds. Beat on medium for 2 minutes.
  • Pour into three greased and floured 9-in. round baking pans. Bake at
  • 350° for 18-22 minutes or until a toothpick inserted near the
  • center comes out clean. Cool for 10 minutes before removing from
  • pans to wire racks to cool completely.
  • Place white chips in a large bowl. In a small saucepan, bring cream
  • just to a boil. Pour over chips; whisk until smooth. Stir in butter.
  • Chill for 30 minutes, stirring once.
  • Beat on high for 2-3 minutes or until soft peaks form and frosting is
  • light and fluffy. Set aside 2-1/2 cups for frosting cake. Stir

2 of 2

Mint Patty Cake (continued)

Directions (continued)

  • patties into remaining frosting.
  • Place one cake layer on a serving plate; spread with half of the
  • peppermint patty filling. Repeat layers. Top with remaining cake
  • layer. Frost top and sides of cake with reserved frosting. Store in
  • the refrigerator. Garnish with additional patties. Yield: 16
  • servings.
Nutritional Facts: 1 slice (calculated without additional peppermint patties) equals 534 calories, 31 g fat (15 g saturated fat), 70 mg cholesterol, 318 mg sodium, 60 g carbohydrate, 2 g fiber, 6 g protein.