Peppermint Chiffon Cake

Peppermint Chiffon Cake

15 Reviews 1 Pic
Recipe by  Lynn

“An oh-so-minty cake!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 1 -9 inch tube or bundt cake



  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Separate the eggs.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Share It

Reviews (15)

Rate This Recipe


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 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

More Reviews

Similar Recipes

Glorious Sponge Cake

Glorious Sponge Cake

Yellow Pound Cake

Yellow Pound Cake

Lemon Chiffon Cake

Lemon Chiffon Cake

Chiffon Cake

Chiffon Cake

Orange Chiffon Cake

Orange Chiffon Cake

Burnt Sugar Chiffon Cake

Burnt Sugar Chiffon Cake


Amount Per Serving (12 total)

  • Calories
  • 330 cal
  • 17%
  • Fat
  • 12.3 g
  • 19%
  • Carbs
  • 48.9 g
  • 16%
  • Protein
  • 6.1 g
  • 12%
  • Cholesterol
  • 123 mg
  • 41%
  • Sodium
  • 357 mg
  • 14%

Based on a 2,000 calorie diet



previous recipe:

Chiffon Cake


next recipe:

Glorious Sponge Cake