Best 12 Mint Bon Bon Cake Recipes

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In the realm of delectable desserts, few hold a place as special as the mint bon bon cake. With its layers of light and airy sponge cake, enveloped in a rich and velvety mint-infused frosting, this cake is a culinary masterpiece that promises to tantalize your taste buds and transport you to a world of minty bliss. Whether you're a seasoned baker looking to expand your repertoire or a novice eager to embark on a new baking adventure, this guide will unveil the secrets to crafting the ultimate mint bon bon cake, so you can impress your loved ones and savor every bite of this delectable treat.

Let's cook with our recipes!

MINT CHOCOLATE BONBONS



Mint Chocolate Bonbons image

Provided by Katie Lee Biegel

Categories     dessert

Time 3h25m

Yield 24 bonbons

Number Of Ingredients 5

Nonstick cooking spray, for the pan
1 quart chocolate ice cream, softened (or your favorite non-dairy ice cream!)
24 mint chocolate cookies, preferably Grasshoppers
One 7.25-ounce bottle chocolate shell ice cream sauce, store-bought, or 1 cup homemade
1/2 cup chopped mint chocolate candies, preferably Andes

Steps:

  • Spray a 24-count mini muffin pan with nonstick cooking spray. Place an approximately 20-inch-long piece of plastic wrap over the muffin pan, leaving about 4 inches of excess plastic hanging over the ends of the pan. Press the plastic into each cup of the pan, making sure the cups are completely lined with the plastic wrap.
  • Using a small ice cream scoop or tablespoon measure, scoop about 1 1/2 tablespoons ice cream into each muffin cup so they are filled to the top. Place a chocolate cookie on top of each ice cream-filled muffin cup and gently press down. Freeze until the ice cream hardens, about 3 hours.
  • Place a wire rack over a baking sheet. Line a second baking sheet with parchment paper.
  • Carefully remove the plastic wrap from the muffin pan to release the bonbons from the muffin cups. Place the bonbons cookie-side down on the baking sheet lined with the wire rack. Slowly pour some of the chocolate shell ice cream sauce over about 1 to 2 bonbons at a time to cover completely. Before the sauce hardens, sprinkle the top of the bonbon with the chopped mint candies. The sauce will harden in about 30 seconds, so continue to coat 1 to 2 bonbons at a time before topping them with the chopped candies, until all 24 are coated and topped.
  • Transfer the bonbons from the rack to the parchment-lined baking sheet with an offset spatula or butter knife. If needed, dip the offset spatula in hot water, then use it to remove the bonbons from rack. (The hot spatula will help prevent the chocolate shell from cracking when you remove them.) Store in a resealable container in the freezer until ready to serve, for up to one week.

MINT CHOCOLATE CHEESECAKE



Mint Chocolate Cheesecake image

I created this mint chocolate cheesecake for our high school's annual fundraiser. We were told that it brought a hefty price and was one of the first desserts to go! If desired, you can stir the cookie pieces into the batter instead of adding them in a layer. Keep the pieces fairly small or they have a tendency to rise to the top. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 9h15m

Yield 16 servings.

Number Of Ingredients 16

1 cup Oreo cookie crumbs
3 tablespoons sugar
2 tablespoons butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup white baking chips, melted and cooled
6 tablespoons creme de menthe
1/4 cup all-purpose flour
2 tablespoons creme de cacao
1/2 teaspoon peppermint extract
4 large eggs, room temperature, lightly beaten
1 cup coarsely crushed Oreo cookies (about 10 cookies)
GANACHE:
3/4 cup semisweet chocolate chips
6 tablespoons heavy whipping cream

Steps:

  • Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. In a small bowl, mix cookie crumbs and sugar; stir in butter. Press onto bottom of prepared pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chips, creme de menthe, flour, creme de cacao and extract. Add eggs; beat on low speed just until blended. Pour half the batter over crust; sprinkle with crushed Oreos. Carefully spoon remaining batter over top. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan., Bake until center is just set and top appears dull, 75-80 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. , Remove rim from pan. Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Spread over cheesecake.

Nutrition Facts : Calories 518 calories, Fat 33g fat (18g saturated fat), Cholesterol 116mg cholesterol, Sodium 296mg sodium, Carbohydrate 46g carbohydrate (38g sugars, Fiber 1g fiber), Protein 7g protein.

CHOCOLATE MINT LAYER CAKE



Chocolate Mint Layer Cake image

Categories     Cake     Chocolate     Dessert     Bake     Vegetarian     Mint     Spring     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8 to 10

Number Of Ingredients 13

1 3/4 cups cake flour
3/4 cup unsweetened cocoa powder
1 1/4 teaspoons baking soda
3/4 teaspoon salt
1/2 teaspoon baking powder
2 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 large eggs
4 teaspoons vanilla extract
1 1/2 cups buttermilk
Mint Whipped Cream
Chocolate curls
Fresh mint sprigs

Steps:

  • Preheat oven to 350°F. Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper.
  • Sift first 5 ingredients into medium bowl. Using electric mixer, beat sugar and butter in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Mix in vanilla. Add dry ingredients alternately with buttermilk in 3 additions each, beating until well blended. Divide batter equally among prepared pans (generous 2 cups for each); smooth top of batter.
  • Bake cakes until tester inserted into center comes out with some moist crumbs still attached, about 25 minutes. Cool cakes in pans on racks 15 minutes. Turn cakes out onto racks; peel off paper. Cool completely. (Can be made 1 day ahead. Cover; store at room temperature.)
  • Place 1 cake layer on platter. Spread 1 1/4 cups Mint Whipped Cream over. Top with second cake layer. Spread 1 1/4 cups Mint Whipped Cream over. Top with third cake layer. Spread remaining Mint Whipped Cream over top and sides of cake. Refrigerate at least 2 hours and up to 6 hours. Pile chocolate curls atop center of cake.
  • Garnish with mint sprigs.

CINNABON® CINNAMON ROLL CAKE



Cinnabon® Cinnamon Roll Cake image

My mom always gets a ton of compliments and recipe requests when she brings this cake to a gathering.

Provided by CJ

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 50m

Yield 12

Number Of Ingredients 15

3 cups all-purpose flour
1 ½ cups milk
1 cup white sugar
2 eggs
4 teaspoons baking powder
2 teaspoons vanilla extract
¼ teaspoon salt
¼ cup butter, melted
1 cup butter, softened
1 cup brown sugar
2 tablespoons all-purpose flour
1 tablespoon ground cinnamon
2 cups confectioners' sugar
5 tablespoons milk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Mix 3 cups flour, milk, white sugar, eggs, baking powder, 2 teaspoons vanilla extract, and salt together in a large bowl until well-combined. Stir in 1/4 cup melted butter. Pour batter into the prepared baking pan.
  • Beat 1 cup softened butter, brown sugar, 2 tablespoons flour, and cinnamon together in a large bowl until smooth. Drop by spoonfuls over the batter in the baking pan. Swirl the top layer into the bottom layer with a knife to create a marble effect.
  • Bake in the preheated oven until a toothpick inserted into the center comes out nearly clean, 25 to 30 minutes.
  • Mix confectioners' sugar, milk, and 1 teaspoon vanilla extract in a large bowl until smooth. Drizzle over warm cake.

Nutrition Facts : Calories 539.2 calories, Carbohydrate 83.1 g, Cholesterol 84.8 mg, Fat 21.1 g, Fiber 1.2 g, Protein 5.9 g, SaturatedFat 12.9 g, Sodium 380.1 mg, Sugar 56.9 g

HOLIDAY CAKE BON BONS



Holiday Cake Bon Bons image

Bite-sized bliss! Cake ball bon bons are a snap to make using cake mix and frosting and are an instant hit on any dessert tray.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 37

Number Of Ingredients 4

1 box Betty Crocker™ Super Moist™ cake mix, (any flavor)
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker™ Rich & Creamy frosting
36 oz (from two 24-oz packages) vanilla or chocolate-flavored candy coating (almond bark)

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool 15 minutes.
  • In large bowl, crumble warm cake; stir in frosting until well blended. Refrigerate 1 to 2 hours or until firm enough to shape.
  • Drop mixture by teaspoonfuls onto cookie sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes.
  • Line another cookie sheet with foil. In 1-quart microwavable bowl, microwave 12 oz candy coating uncovered on High 1 minute 30 seconds; stir. Continue microwaving and stirring in 15-second intervals until melted and smooth. Remove one-third of the balls from the freezer. Using 2 forks, dip and roll each ball in coating. Place on foil-covered cookie sheet. Decorate as desired. Refrigerate cake balls about 10 minutes or until coating is set. Melt remaining candy coating in 12-oz batches; dip remaining balls. Serve at room temperature. Store in airtight container.

Nutrition Facts : Calories 280, Carbohydrate 34 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving (2 Bon Bons), Sodium 140 mg, Sugar 29 g, TransFat 1/2 g

MOLTEN CHOCOLATE CAKES WITH MINT FUDGE SAUCE



Molten Chocolate Cakes with Mint Fudge Sauce image

Provided by Gale Gand

Categories     Cake     Chocolate     Dessert     Bake     Valentine's Day     Kid-Friendly     Mother's Day     Anniversary     Chill     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 6

Number Of Ingredients 14

Sauce
4 1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1/3 cup hot water
1/4 cup light corn syrup
3/4 teaspoon peppermint extract
Cakes
5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
10 tablespoons unsalted butter
3 large eggs
3 large egg yolks
1 1/2 cups powdered sugar
1/2 cup all purpose flour
Vanilla ice cream

Steps:

  • For sauce:
  • Stir both chocolates in top of double boiler over barely simmering water until melted. Add 1/3 cup hot water, corn syrup and extract; whisk until smooth. Remove from over water. Cool slightly. (Can be made 2 days ahead. Cover; chill. Before serving, rewarm in saucepan over low heat, stirring constantly.)
  • For cakes:
  • Preheat oven to 450°F. Butter six 3/4-cup soufflé dishes or custard cups. Stir chocolate and butter in heavy medium saucepan over low heat until melted. Cool slightly. Whisk eggs and egg yolks in large bowl to blend. Whisk in sugar, then chocolate mixture and flour. Pour batter into dishes, dividing equally. (Can be made 1 day ahead. Cover; chill.)
  • Bake cakes until sides are set but center remains soft and runny, about 11 minutes or up to 14 minutes for batter that was refrigerated. Run small knife around cakes to loosen. Immediately turn cakes out onto plates. Spoon sauce around cakes. Serve with ice cream.

MINT BON BON CAKE



Mint Bon Bon Cake image

This one is from the 20th annual Pillsbury bakeoff. You can use 1/2 pint of peppermint bon bon's instead of the chocolate chip mint ice cream.

Provided by sweetcakes

Categories     Dessert

Time 1h20m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 19

1 cup chocolate chip mint chocolate chip ice cream
1/3 cup butter or 1/3 cup margarine, softened
1/2 cup sugar
1 egg
1 1/2 cups pillsbury all-purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1/2-1 teaspoon peppermint extract
2 -3 drops green food coloring
1/2 cup chocolate fudge topping
chocolate shavings (to garnish)
2 1/2 tablespoons flour
1/2 cup milk
1/2 cup sugar
1/2 cup butter or 1/2 cup margarine, softened
1 teaspoon peppermint extract
2 -3 drops green food coloring

Steps:

  • Measure ice cream by packing firmly into cup and leveling off. Let stand at room temperature about 1 hour to soften.
  • In large mixer bowl, cream butter and sugar.
  • Add egg; beat until smooth.
  • Add flour, baking powder, soda, salt, buttermilk, peppermint extract, food coloring and softened ice cream.
  • Beat at low speed until well blended, about 2 minutes.
  • Pour into generously greased and lightly floured 8-inch square pan.
  • Bake at 350* for 35 to 40 minutes until top springs back when touched lightly in center.
  • Cool 10 minutes; remove from pan.
  • When completely cooled, place on serving plate; spread sides and top with fudge ice cream topping.
  • Frost with Peppermint Frosting. Garnish with shaved chocolate.
  • Peppermint Frosting:.
  • In small saucepan, combine flour and milk. Cook over medium heat until mixture is very thick, stirring constantly; cool completely.
  • In small mixer bowl, beat sugar and butter at high speed until light and fluffy, about 3 minutes. Gradually add completely cooled flour mixture; continue beating at high speed, about 3 minutes, until it is the consistency of whipped cream.
  • Blend in peppermint extract and food coloring.

Nutrition Facts : Calories 461.1, Fat 22.6, SaturatedFat 13.7, Cholesterol 81, Sodium 504.3, Carbohydrate 59.3, Fiber 1.2, Sugar 33, Protein 6

CHOCOLATE MINT LAYER CAKE WITH MINT CREAM CHEESE FROSTING



Chocolate Mint Layer Cake with Mint Cream Cheese Frosting image

Categories     Cake     Chocolate     Dessert     Bake     Cream Cheese     Mint     Spring     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 10 to 12

Number Of Ingredients 12

2 1/4 cups sugar
2 cups all purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups whole milk, hot
1 cup (2 sticks) unsalted butter, melted, hot
2 large eggs
1 1/2 teaspoons peppermint extract
3 8-ounce packages cream cheese
5 cups powdered sugar
1/2 cup (1 stick) unsalted butter, room temperature

Steps:

  • Preheat oven to 350°F. Line 15 1/2 x 10 1/2 x 1-inch baking sheet with waxed paper. Mix first 5 ingredients in large bowl. Whisk in milk and melted butter, then eggs and 3/4 teaspoon extract. Spread batter in pan.
  • Bake until tester inserted into center of cake comes out clean, about 25 minutes. Cool cake in pan on rack.
  • Using electric mixer, beat cream cheese, powdered sugar, 1/2 cup butter and 3/4 teaspoon extract in large bowl to blend.
  • Run knife around sides of pan to loosen cake. Turn cake out onto work surface. Peel off paper. Cut cake crosswise in half. Using spatula, place 1 cake half on platter; spread with 2 cups frosting. Top with remaining cake half. Spread remaining frosting over top and sides of cake.

BON BON COOKIES



Bon Bon Cookies image

From Betty Crocker's Cookie Book (1984). I love to make these at Christmas time, coloring some red and some green. I like to put chocolate chips in mine because I really don't like cherries too much.

Provided by hungrykitten

Categories     Dessert

Time 27m

Yield 24 cookies

Number Of Ingredients 8

3/4 cup powdered sugar
1/2 cup margarine, softened
1 tablespoon vanilla
3 drops food coloring, if desired
1 1/2 cups flour
1/8 teaspoon salt
candied cherries or maraschino cherry
glaze (below) or chocolate glaze (below)

Steps:

  • Heat oven to 350 degrees. Mix powdered sugar, margarine, vanilla and food coloring. Work in flour and salt until dough holds together. (If dough is dry, mix in 1 to 2 tablespoons milk).
  • For each cookie, shape dough by tablespoonful around date, nut, chocolate chips or cherry to form ball. Place about 1 inch apart on ungreased cookie sheet. Bake until set but not brown, 12 to 15 minutes; cool.
  • Dip tops of cookies into glaze. Decorate with coconut, nuts, colored sugar, chocolate chips or chocolate shot, if desired.
  • Glaze: beat 1 cup powdered sugar, 1 tablespoon plus 1 1/2 teaspoons milk and 1 teaspoon vanilla until smooth and of desired consistency. Tint parts of glaze with different food colors if desired.
  • Chocolate glaze: beat 1 cup powdered sugar, 2 tablespoons milk, 1 ounce melted unsweetened chocolate (cool) and 1 teaspoon vanilla until smooth and of desired consistency.
  • Chocolate bonbon cookies: omit food color. Stir 1 ounce melted unsweetened chocolate (cool) into margarine mixture.

CHOCOLATE MINT CAKE



Chocolate Mint Cake image

Provided by Molly O'Neill

Categories     project, dessert

Time 2h

Yield 12 servings

Number Of Ingredients 14

1 tablespoon unsweetened cocoa powder
6 ounces fine-quality semisweet chocolate, chopped
2 cups sifted all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cup sugar
1 teaspoon vanilla
4 large eggs
1/4 cup creme fraiche
1 cup milk
6 tablespoons creme de menthe liqueur
Chocolate mint glaze (see recipe)
Mint sprigs for garnish

Steps:

  • Preheat the oven to 325 degrees. Grease a large tube or bundt pan and dust the pan with the cocoa. Tap out excess cocoa and set the pan aside.
  • Place the chocolate in the top of a double boiler set over simmering water. Cook, stirring occasionally, until the chocolate is smooth. Set aside to cool slightly.
  • Sift together the flour, baking soda and salt and set aside. In the bowl of an electric mixer, beat together the butter, sugar and vanilla until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the creme fraiche. Beat in the cooled chocolate.
  • Remove the bowl from the mixer stand. Using a spoon, stir in the flour a little at a time, alternating with additions of milk and creme de menthe. Stir until smooth.
  • Pour the batter into the prepared pan, smooth the top and bake until the cake is springy to the touch and just begins to pull away from the edges of the pan, 65 to 70 minutes. Cool in the pan for 10 minutes. Run a knife around the edges of the pan and invert the cake onto a rack to cool completely.
  • When cooled, place the rack over a sheet pan. Pour chocolate mint glaze over the cake and smooth with a spatula. Transfer the cake to a platter and garnish with mint sprigs. Serve or refrigerate.

Nutrition Facts : @context http, Calories 453, UnsaturatedFat 8 grams, Carbohydrate 56 grams, Fat 23 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 14 grams, Sodium 193 milligrams, Sugar 37 grams, TransFat 1 gram

PEPPERMINT BON BON COOKIES



Peppermint Bon Bon Cookies image

Make and share this Peppermint Bon Bon Cookies recipe from Food.com.

Provided by nicoleingermantown

Categories     Dessert

Time 40m

Yield 2 1/2 dozen

Number Of Ingredients 16

8 ounces semisweet chocolate, chopped
1/2 cup unsalted butter
1 1/2 ounces unsweetened chocolate, chopped
1/2 cup finely crushed hard peppermint candy
6 tablespoons granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup semisweet chocolate morsel
additional coarsely crushed hard peppermint candy, divided
1/2 cup powdered sugar (optional)
2 1/2 teaspoons milk (optional)
1/2 cup semisweet chocolate morsel, melted (optional)

Steps:

  • Combine first 3 ingredients in a large saucepan; cook over low heat until chocolate melts and mixture is smooth, stirring occasionally. Remove from heat, and stir in 1/2 cup crushed peppermint and 6 tablespoons sugar. Let cool 30 minutes.
  • Add eggs to melted chocolate, 1 at a time, stirring well. Stir in extracts.
  • Combine flour, baking powder, and salt; add to chocolate mixture, stirring until combined. Stir in chocolate morsels. Cover and chill dough 2 hours or until firm enough to shape.
  • Shape dough into 1 1/2" balls; place on parchment paper-lined baking sheets. Bake at 325° for 12 to 13 minutes or until cookies are puffed and cracked on top. Sprinkle coarsely crushed peppermints onto cookies; press candy lightly into cookies. Let cookies cool 5 minutes on baking sheets. Transfer to wire rack to cool completely.
  • Whisk together powdered sugar and milk; drizzle over cooled cookies, if desired. Drizzle with melted chocolate, if desired. Sprinkle cookies again with chopped peppermint, if desired. Let cookies stand until glaze and chocolate are firm.

Nutrition Facts : Calories 1589.2, Fat 111.8, SaturatedFat 67.3, Cholesterol 352.8, Sodium 459.5, Carbohydrate 150.8, Fiber 23, Sugar 56.5, Protein 31.6

CHOCOLATE MINT LAYER CAKE



Chocolate Mint Layer Cake image

Categories     Cake     Chocolate     Dessert     Bake     Kid-Friendly     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 8 to 10

Number Of Ingredients 19

Cake
3 cups all purpose flour
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 cups cold water
2 cups sugar
1 cup corn oil
1 tablespoon vanilla extract
1 1/2 cups (about 10 ounces) mint-flavored chocolate chips
Frosting
5 cups powdered sugar
3/4 cup plus 3 tablespoons unsweetened cocoa powder
1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, room temperature
8 tablespoons (about) milk
1 1/2 teaspoons peppermint extract
1 1/4 teaspoons vanilla extract
1 cup (about 6 ounces) mint-flavored chocolate chips
1/4 cup red-and-white striped peppermint candies or candy canes (broken into pieces)

Steps:

  • For cake:
  • Preheat oven to 350°F. Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift flour, cocoa powder, baking soda and salt into medium bowl. Mix 2 cups cold water and sugar in large bowl until sugar dissolves. Gradually mix in corn oil and vanilla extract. Whisk in dry ingredients. Divide cake batter among prepared pans. Sprinkle 1/2 cup mint-flavored chocolate chips over cake batter in each pan.
  • Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on rack 15 minutes. Cut around pan sides. Turn cakes out onto racks and cool completely.
  • For frosting:
  • Combine powdered sugar, cocoa powder, unsalted butter, 6 tablespoons milk, peppermint extract and vanilla extract in large bowl. Using electric mixer, beat frosting until smooth. Thin with more milk by tablespoonfuls, if necessary.
  • Place 1 cake layer, chocolate-chip side up, on platter. Spread 2/3 cup frosting over. Sprinkle with 1/2 cup chocolate chips. Top with second cake layer, chocolate-chip side up. Spread 2/3 cup frosting over. Sprinkle with 1/2 cup chocolate chips. Top with remaining cake layer, chocolate-chip side down. Spread remaining frosting over sides and top of cake. (Can be made 1 day ahead. Cover with cake dome; let stand at room temperature.)
  • Place striped peppermint candies in heavy plastic bag. Crush with hammer. Sprinkle candies over cake.

Tips:

  • Mise en place: Before you start baking, measure and prepare all of your ingredients. This will help you stay organized and avoid mistakes.
  • Use fresh, high-quality ingredients: This will make a big difference in the taste of your cake.
  • Don't overmix the batter: Overmixing can make the cake tough.
  • Bake the cake at the correct temperature: If the oven is too hot, the cake will brown too quickly and the inside will be undercooked. If the oven is too cool, the cake will take too long to bake and may be dry.
  • Let the cake cool completely before frosting it: This will help the frosting set properly.
  • Store the cake in an airtight container at room temperature: The cake will keep for up to 3 days.

Conclusion:

Mint Bon Bon Cake is a delicious and refreshing cake that is perfect for any occasion. It is easy to make and can be customized to your liking. With its minty flavor and creamy frosting, this cake is sure to be a hit with everyone who tries it.

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