Peppermint M&M'S Tree Cake

Votes: 5

Time: 1 hour.
Complexity: easily
Servings: 10

Nutritional value per serving:

Serving size: 1 of 38 servings
Calories 289, total fat 16 G., saturated fats 8 G., proteins 2 G., carbohydrates 35 G., fiber 0 G., cholesterol 52 mg, sodium 151 mg, sugar 26 G.

This classic vanilla cake with airy buttercream frosting adds a cool, minty note, topped with M&M'S Christmas trees. To create these trees, ice cream cones are coated with chocolate icing, then decorated with green and red M&M'S candies and lightly dusted with powdered sugar. The perfect decoration for a Christmas or New Year's dessert.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

0.5 cup vegetable oil + extra to grease the pan
2 3/4 cups cake flour, plus extra for dusting pan
2 tsp baking powder
1 teaspoon of salt
1/4 teaspoon of baking soda
110 g unsalted butter
1 and 2/3 cups granulated sugar
4 large eggs
2 tsp vanilla extract
0.5 - 1 tsp peppermint extract
1.5 cups of sour milk or kefir

Icing and Christmas trees

440 g unsalted butter at room temperature
0.5 tsp salt
5 cups powdered sugar + a little for sprinkling
2 tsp vanilla extract
0.5 - 1 tsp peppermint extract
1/4 cup milk
60 g semi-sweet chocolate, finely chopped
1 tbsp cocoa powder
4 ice cream waffle cones
Red and green M&M'S candies, for decoration

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cake flour, eggs, sour milk, kefir, mint extract, semi-sweet chocolate, cocoa, dragee

Cooking the dish according to the recipe:

Preheat oven to 175°C. Grease two 22cm round cake pans with vegetable oil, line the bottoms with parchment paper, grease the parchment paper, then lightly dust with flour and shake out any excess.
Bake the cakes:

In a medium bowl, combine the flour, baking powder, salt, and baking soda. In a large bowl, beat the vegetable oil and butter with a mixer on medium-high speed until smooth. Add the granulated sugar and beat until light and fluffy, about 4 minutes. Beat in the eggs one at a time, then add the vanilla and peppermint extracts. Reduce the mixer speed to low; beat in the flour mixture in three additions, alternating with the buttermilk. Increase the speed to medium-high and mix until smooth.

Divide the batter among the prepared cake pans. Tap the pans on the countertop and bake until golden brown and springs back when lightly pressed, 30-35 minutes. Transfer to a wire rack and let cool in the pans for 15 minutes. Then, remove the cakes to the rack, remove the parchment, and let cool completely.
Meanwhile, prepare the glaze.:

In a large bowl, beat the butter and salt with a mixer on medium-high speed until smooth and creamy, 2-3 minutes. Add the powdered sugar, 1 cup at a time, beating until fully incorporated after each addition. Add the extracts, then the milk, beating until light and fluffy, 2-3 minutes. Transfer 1 cup of the frosting to a small bowl.
Melt the chocolate in the microwave in 30-second intervals, stirring. Let cool slightly, then stir the melted chocolate into the reserved 1 cup of glaze along with the cocoa powder.
Christmas trees:

Using a serrated knife, carefully cut off the wide ends of three waffle cones so that each cone is a different height. Coat the outside of all four cones with a thick layer of chocolate frosting. Press red and green M&M'S candies into the frosting to completely coat.
Place one cake layer on a cake stand or platter. Spread about 1 cup of white frosting on top. Place the second cake layer on top, then frost the top and sides of the cake with the remaining white frosting. Arrange the Christmas trees on the cake. Lightly dust the trees with powdered sugar.