Peppermint Mocha Three Milks Cake
A delightful cake that combines the rich flavors of peppermint and chocolate, soaked in three types of milk for a moist, fluffy dessert perfect for any celebration.
Ingredients
Cake Batter
- 1 cup all-purpose flour
- 1.5 teaspoons baking powder
- 0.25 teaspoon salt
- 0.5 cup granulated sugar
- 0.5 cup unsalted butter (softened)
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup whole milk
Soaking Mixture
- 1 cup chocolate milk
- 0.5 cup sweetened condensed milk
- 0.5 cup evaporated milk
- 0.25 cup peppermint syrup
Toppings
- whipped cream for topping
- chocolate shavings for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9x13-inch pan.
- In a mixing bowl, combine the all-purpose flour, baking powder, and salt.
- In another bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract.
Baking
- Alternately add the dry mixture and whole milk to the creamed mixture, mixing until well combined.
- Pour the cake batter into the prepared baking dish and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Soaking
- Remove the cake from the oven and allow to cool slightly. Poke holes all over the surface with a fork.
- In a separate bowl, whisk together the chocolate milk, sweetened condensed milk, evaporated milk, and peppermint syrup until smooth.
- Slowly pour the milk mixture evenly over the cake.
- Cover and chill in the refrigerator for at least two hours.
Serving
- Cut the cake into square slices and serve topped with whipped cream and chocolate shavings.
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Notes
For the best flavor, allow the cake to soak longer and serve fresh within 2-3 days.