Best Butterscotch Mint Chocolate Layer Cake Recipes

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MOIST CHOCOLATE-MINT LAYER CAKE



Moist Chocolate-Mint Layer Cake image

Chocolate and cream-cheese frosting top a freshly baked moist layer cake with delicate peppermint hints!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h35m

Yield 12

Number Of Ingredients 20

3 cups cake flour or 2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/4 cups unsweetened baking cocoa
1 1/2 cups hot strong coffee
1 cup butter, softened
1/3 cup vegetable oil
2 teaspoons vanilla
1 teaspoon peppermint extract
2 cups packed light brown sugar
3 eggs
2 egg yolks
1/2 cup butter, softened
1 package (8 oz) cream cheese, softened
3 oz unsweetened baking chocolate, melted
2 tablespoons milk
1 teaspoon peppermint extract
1/2 teaspoon vanilla
3 1/2 cups powdered sugar

Steps:

  • Adjust oven rack to middle position. Heat oven to 350°F. Grease two 9-inch round pans with shortening and dust with flour; set aside.
  • In medium bowl, beat flour, baking powder, baking soda and salt with wire whisk; set aside.
  • In another medium bowl, beat cocoa and hot coffee with wire whisk, making sure no lumps remain; set aside.
  • In large bowl, beat 1 cup butter and the oil with electric mixer on medium speed 5 minutes or until fluffy (7 minutes if using handheld mixer). Add 2 teaspoons vanilla and 1 teaspoon peppermint extract and beat 1 minute. Add brown sugar and beat 3 minutes longer, stopping halfway to scrape side of bowl. Add 2 of the eggs and beat 1 minute. Scrape side of bowl. Add remaining egg and the egg yolks and beat 2 minutes longer.
  • Add about 1 cup of the dry ingredients and 1/2 cup of the coffee mixture to butter mixture. Beat on low speed just until combined. Continue alternately adding dry ingredients and coffee mixture, beating after each addition to combine. When all ingredients have been added, scrape side of bowl. Divide batter evenly between pans.
  • Bake 35 to 40 minutes or until cake tester or toothpick inserted in center comes out clean or cake springs back when touched lightly in center. Cool on wire rack 10 minutes. Run knife or metal spatula between cake and edge of pan to loosen. Invert cakes onto wire rack and cool completely, about 1 hour.
  • In large bowl, beat 1/2 cup butter and the cream cheese with electric mixer on medium speed until soft. Mix in chocolate, milk, 1 teaspoon peppermint extract and 1/2 teaspoon vanilla. On low speed, add powdered sugar, 1 cup at a time, beating until smooth. When all of the powdered sugar has been added, beat 1 minute longer or until smooth.
  • Place 1 layer on serving plate or stemmed cake plate. Spread 2/3 cup frosting over layer to about 1/4 inch from edge. Top with second layer. Frost side and top with remaining frosting.

Nutrition Facts : Calories 850, Carbohydrate 106 g, Cholesterol 170 mg, Fat 8, Fiber 5 g, Protein 9 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 70 g, TransFat 1 1/2 g

CHOCOLATE MINT LAYER CAKE



Chocolate Mint Layer Cake image

With its rich icing and minty whipped cream filling, this chocolate mint cake makes a fitting finale to a special meal. - Jean Portwine, Recluse, Wyoming

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 21

1/2 cup butter, softened
1-3/4 cups sugar
3 large eggs
4 ounces unsweetened chocolate, melted and cooled
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup 2% milk
1/2 cup water
FILLING:
1 cup heavy whipping cream
3 tablespoons confectioners' sugar
1/8 teaspoon peppermint extract
3 to 4 drops green food coloring, optional
ICING:
1 cup semisweet chocolate chips
1/4 cup butter, cubed
1/3 cup evaporated milk
1 teaspoon vanilla extract
1-1/2 cups confectioners' sugar

Steps:

  • Line two greased 9-in. round baking pans with waxed paper. Grease and flour the paper; set aside. , In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in chocolate and vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with milk and water, beating well after each addition. , Pour into prepared pans. Bake at 350° for 24-28 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks., For filling, in a small bowl, beat the cream until it begins to thicken. Add confectioners' sugar and extract; beat until stiff peaks form. Beat in food coloring if desired. Place one cake layer on a serving plate; spread with filling. Top with second layer., For icing, in a microwave, melt chips and butter; stir until smooth. Cool slightly. Beat in evaporated milk and vanilla. Gradually beat in confectioners' sugar until smooth. Frost and decorate cake. Chill 2 hours before slicing.

Nutrition Facts : Calories 532 calories, Fat 27g fat (16g saturated fat), Cholesterol 115mg cholesterol, Sodium 333mg sodium, Carbohydrate 71g carbohydrate (54g sugars, Fiber 2g fiber), Protein 6g protein.

CHOCOLATE-MINT LOVE CAKE WITH MINT GANACHE



Chocolate-Mint Love Cake with Mint Ganache image

Provided by Valerie Bertinelli

Categories     dessert

Time 1h55m

Yield 18 servings

Number Of Ingredients 12

Canola spray
One 16.5-ounce box chocolate cake mix plus ingredients for baking listed on the box
1/4 teaspoon peppermint extract
One 32-ounce container part-skim ricotta cheese
4 ounces mascarpone
3/4 cup sugar
4 large eggs
1 teaspoon vanilla extract
One 10-ounce bag bittersweet chocolate chips
5 ounces heavy cream
1 tablespoon light corn syrup
1/8 teaspoon peppermint extract

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Lightly grease a 9-by-13-inch baking pan with canola spray.
  • Prepare the boxed cake batter according to the package directions, adding the peppermint extract. Spread evenly in the prepared pan and set aside.
  • Combine the ricotta, mascarpone, sugar, eggs and vanilla in the bowl of a stand mixer fitted with the paddle attachment. Beat until smooth. Gently scoop the filling onto the cake batter and spread so the top is completely white.
  • Bake until a toothpick inserted into the center of the cake comes out clean, 50 to 65 minutes. Remove from the oven and let cool 20 minutes.
  • For the ganache: Combine the chocolate chips, cream, corn syrup and peppermint extract in the top of a double boiler. Gently stir the mixture until the chocolate melts and the ganache becomes very smooth.
  • Spread the ganache evenly over the cooled cake and let stand 10 minutes to set. Cut the cake into 18 squares.

BUTTERSCOTCH MINT CHOCOLATE LAYER CAKE?



Butterscotch Mint Chocolate Layer Cake? image

this cake recipe is gonna blow your mind,what if butterscotch and mint chocolate will be combined,on a one delicious cake?

Provided by raymond spencer @clownman70360

Categories     Cakes

Number Of Ingredients 15

1/2 cup(s) margarine
3/4 cup(s) cold heavy cream
3/4 cup(s) half and half
2 cup(s) butterscotch ice cream topping,divided
1 cup(s) crushed pretzels
1 box(es) (18.25 ounce) devil's food cake mix with pudding
1 1/4 cup(s) water
1/3 cup(s) vegetable oil
3 egg whites
6 teaspoon(s) mint extract,divided
1 cup(s) butterscotch chips
1 tube(s) frozen whipped topping,thawed
1 package(s) (8 ounces) cream cheese,softened
3/4 cup(s) hot fudge sauce
2 cup(s) mint chocolate chips,divided

Steps:

  • Preheat oven to 350 degrees F.
  • Heat margarine in a medium saucepan over low heat.Combine heavy cream,half and half and1 cup butterscotch ice cream topping,cook for 5 minutes,stirring occasionally.Remove from heat.
  • Pour into two 9-inch round cake pans.Sprinkle evenly with chopped pretzels.
  • In a large bowl,combine cake mix,water,oil egg whites,3 teaspoons mint extract and butterscotch chips at low speed until moistened.Beat for 2 minutes at high speed.
  • Carefully spoon the batter over butterscotch/pretzel mixture.
  • Bake at 350 degrees for 35 to 45 minutes,or until a toothpick inserted a center comes out clean.
  • Cool completely for 5 minutes.Remove from the pans and place them on a wire rack.
  • In a medium bowl,whisk whipped topping,cream cheese,hot fudge sauce and remaining mint extract together for 6 minutes until combined.Set aside.
  • To assemble the cake,place one layer on a serving plate,butterscotch side up.Spoon remaining butterscotch ice cream topping,add 1 cup mint chocolate chips evenly.
  • Top with the second layer.Spread the frosting on top and sides of the cake.Sprinkle remaining mint chocolate chips.Store in refrigerator in 2 hours before serving.

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