Peppermint Chocolate Cake

Peppermint Chocolate Cake

Peppermint Chocolate Cake is the ideal festive holiday treat! This decadent, rich, and fluffy chocolate cake is perfectly complemented by the addition of peppermint, creating an absolutely perfect pairing.

Servings: 16
Prep: 30 minutes
Cook: 30 minutes
Cool: 2 hours
Ready in: 1 hour

Ingredients

For the Chocolate Peppermint Cake:

  • 1 and 3/4 cups (246g) of all-purpose flour
  • 2 cups (430g) of granulated sugar
  • 3/4 cup (80g) of unsweetened cocoa powder, plus more for pans
  • 1 and 1/2 teaspoons of baking soda
  • 1 and 1/2 teaspoons of baking powder
  • 3/4 teaspoon of salt
  • 1 cup (235ml) of buttermilk
  • 1/2 cup (120ml) of vegetable oil
  • 2 large eggs
  • 1 teaspoon of peppermint extract
  • 1 teaspoon of vanilla extract
  • 1 cup (235ml) of boiling water (measure after it reaches a boil)
  • Crushed peppermint candies or red sprinkles for decorating

For the Frosting:

  • 1 and 1/2 cups (340g) of butter, at room temperature (preferably 1 cup unsalted and 1/2 cup salted)
  • 3 to 5 tablespoons of heavy cream
  • 2 and 1/2 teaspoons of peppermint extract
  • 1/2 teaspoon of vanilla extract
  • 4 and 3/4 cups (632g) of powdered sugar

Instructions

Cake:

  1. Preheat your oven to 350 degrees. Grease 2 9-inch round baking pans and line them with parchment paper. Butter the parchment paper and lightly dust the pans with cocoa powder, shaking off the excess. Set aside.
  2. In a mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. Add buttermilk, vegetable oil, eggs, peppermint extract, and vanilla extract to the dry ingredients. Use an electric hand mixer to blend the mixture on low until combined, then increase the speed to medium and mix for 2 minutes. Mix in the boiling water.
  4. Divide the batter evenly between the prepared baking pans. Bake in the preheated oven for 30-35 minutes, then transfer the pans to wire racks to cool for 10 about minutes.
  5. Run a knife around the edges of the cakes to loosen them, then invert them onto the wire racks to cool completely. Once cooled, frost with Peppermint Buttercream Frosting. Store the cake in an airtight container at room temperature or in the refrigerator.

Frosting:

  1. In the bowl of an electric stand mixer, whip the butter until it becomes pale and fluffy.
  2. Add Three tablespoons of cream, peppermint extract, vanilla extract, and 1 cup of powdered sugar to the butter. Mix until combined.
  3. Gradually add the remaining powdered sugar, mixing on low speed until blended. Increase the speed to medium-high and whip until the frosting becomes light and fluffy. If needed, add additional cream, 1/2 tablespoon at a time, until the frosting reaches the desired consistency.

 

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A festive peppermint chocolate cake, visually striking and indulgent. The moist chocolate layers are infused with the refreshing essence of peppermint, creating a delightful balance between rich cocoa and cool mint. The cake is generously frosted with a velvety peppermint chocolate ganache, perfectly complementing the flavors within. Garnished with crushed candy canes or peppermint bark, the cake offers a festive touch and a satisfying crunch. This confection is not only a treat for the taste buds but also a visually captivating centerpiece for any celebration, capturing the spirit of the holidays with every slice.

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