Recipe by Lynn
"An oh-so-minty cake!"
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2 1/2 cups
1 1/2 cups
cream of tartar
1 1/2 teaspoons
red food coloring
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!
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.
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!!
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
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.
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!!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Peppermint Chiffon Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 330
** Calories from Fat: 111
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