Use cake flour and peppermint extract to deliver an oh-so-minty cake, perfect for Christmas-time entertaining!

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

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  • Separate the eggs.

  • Sift the cake flour, sugar, baking powder and salt into a large bowl. Make a well in the center and add the oil, egg yolks, water, peppermint extract and vanilla extract. Beat with mixer on low for 1 minute.

  • Beat egg whites with cream of tarter until stiff peaks form. Gently fold the whites into the yolk mixture. Pour 1/3 of the batter into a separate bowl and tint with the food coloring.

  • Alternate large spoonfuls of red and plain batter into an ungreased tube or bundt pan. Run a knife or spatula through the batter to make a swirled effect.

  • Bake at 325 degrees F (165 degrees C) for 55 minutes. Increase heat to 350 degrees F (175 degrees C) and bake for an additional 15 minutes or until done. Let cake cool in pan on rack. Once cool remove from pan and frost, if desired.

Nutrition Facts

330.2 calories; 6.1 g protein; 48.9 g carbohydrates; 108.5 mg cholesterol; 357.6 mg sodium. Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/25/2004
Mmm!! This cake is really good. I didn't have any cake flour so for each one cup of flour needed I used one cup of regular flour minus 2 tbsp. and then added 2 tbsp. of cornstarch. It worked fine! Also I decided to use mint flavored frosting. I'm adding that recipe to Allrecipes... "Chlyha427's Mint Frosting." Check it out! It really made the cake great! Read More
(37)

Most helpful critical review

Rating: 3 stars
01/25/2008
this more like a sponge cake it has great flavor and I made a peppermint icing to go on it next time I'll reduce the eggs and add vetable oil or butter to give more of a cake texture. Read More
(8)
18 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 4
Rating: 5 stars
01/25/2004
Mmm!! This cake is really good. I didn't have any cake flour so for each one cup of flour needed I used one cup of regular flour minus 2 tbsp. and then added 2 tbsp. of cornstarch. It worked fine! Also I decided to use mint flavored frosting. I'm adding that recipe to Allrecipes... "Chlyha427's Mint Frosting." Check it out! It really made the cake great! Read More
(37)
Rating: 5 stars
12/30/2005
This was absolutely delicious. Everyone wanted the recipe. Looks more complicated than it really is. Very easy to make. I frosted it with cool whip and put some holiday sprinkles on top. Rave reviews!! Read More
(12)
Rating: 5 stars
01/03/2008
very good made for x-mas eve birthday cake left out food coloring bake a little longer than barely brown top with glaze of peppermint milk butter sugar and crushed candy canes and melted drizzled chocolate easy and tasty and light Read More
(12)
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Rating: 3 stars
01/25/2008
this more like a sponge cake it has great flavor and I made a peppermint icing to go on it next time I'll reduce the eggs and add vetable oil or butter to give more of a cake texture. Read More
(8)
Rating: 4 stars
12/24/2008
This is a lovely cake. I only used 1 tsp of peppermint because I was almost out and I wanted to frost with peppermint icing too. The frosting is really what made this cake excellent thus 4 stars instead of 5. I used Mint Buttercream Frosting with Dark Chocolate Glaze from this site. That made it to die for! Without frosting it's a bit dry. But still very pleasant flavor and spongy consistency. Read More
(6)
Rating: 5 stars
07/24/2007
The peppermint was delicious. It had a very smooth after-taste. The cake was not overwhelming. It would make a light after dinner dessert. I did not have cake flour so I substituted all-purpose flour and just used less. Read More
(6)
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Rating: 5 stars
12/21/2008
While I haven't made this particular Chiffon cake the recipe is exactly the same as mine for Maple Chiffon - Just sub mapline for the peppermint. This is a cake I have made for 30 years and it NEVER comes out dry! Perhaps the egg whites were over-beat and too stiff? Great Alteration to a classic! Thanks for the recipe!! Read More
(6)
Rating: 4 stars
12/28/2007
i enjoyed the taste of the cake immensely. it was very fluffy but i have to agree that it was a bit dry. I used the "vanilla glaze" from this site adding in a tsp or so of peppermint extract to the glaze and then topping off with crushed candy canes. Read More
(6)
Rating: 1 stars
12/27/2007
I've never NEVER rated a recipe so low but I really had great expectations for this one and it sorely disappointed. It was a heck of a lot of work for the end result. I made a glaze with powdered sugar peppermint extract and butter. That didn't even help. The cake while pretty was cardboard dry and really had so little peppermint flavor that I'm mad that I wasted my hard-to-find extract on it. Hardly anyone ate more than 2 bites. Bummer... it sounded so great. Read More
(5)