Chocolate Peppermint Cake

Chocolate Peppermint Cake is a festive and decadent dessert perfect for Christmas or any winter celebration. With a moist and fluffy chocolate cake base, topped with a creamy vanilla-peppermint frosting and sprinkled with crushed candy canes, this cake delivers a delightful balance of rich chocolate and refreshing peppermint. It’s a perfect holiday treat that’s both indulgent and visually stunning.

Why You’ll Love This Recipe

This Chocolate Peppermint Cake is the ultimate holiday dessert. The combination of rich chocolate and cool peppermint flavors creates a festive and satisfying treat that’s sure to impress. The cake is moist, soft, and full of flavor, while the creamy peppermint frosting is perfectly sweet with just the right hint of mint. Topped with crushed candy canes, this cake is as delicious as it is beautiful.

Ingredients

For the Cake:

• 2 cups all-purpose flour

• ¼ cup cocoa powder

• 2 teaspoons baking powder

• 2 teaspoons baking soda

• 1 teaspoon salt

• 2 cups water

• 2 cups granulated sugar

• 5 oz dark chocolate, chopped

• 6 tablespoons unsalted butter

• 2 tablespoons vegetable oil

• 1 teaspoon vanilla extract

• 2 large eggs

For the Icing:

• 1 ½ cups (3 sticks) unsalted butter, softened

• 2 teaspoons vanilla extract

• ¾ teaspoon pure peppermint extract

• ¼ teaspoon salt

• 7 cups powdered sugar

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the Oven:

1. Preheat your oven to 350°F (175°C). Butter two 8-inch round cake pans and line the bottoms with parchment paper. Set aside.

Prepare the Dry Ingredients:

2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

Make the Chocolate Mixture:

3. In a medium saucepan over medium-high heat, combine the water and granulated sugar. Bring to a boil and stir until the sugar dissolves, about 1 minute.

4. Remove from heat and add the chopped dark chocolate and butter. Stir occasionally until melted and smooth.

5. Whisk in the vegetable oil and vanilla extract.

6. Beat the eggs into the chocolate mixture quickly to avoid cooking the eggs, and mix until well combined.

Combine with Dry Ingredients:

7. Gradually whisk in the dry ingredients until smooth and fully incorporated.

Bake the Cake:

8. Divide the batter evenly between the prepared pans.

9. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.

Cool the Cakes:

10. Let the cakes cool in the pans for a few minutes before removing them from the pans and transferring them to a cooling rack. Let them cool completely.

Frost the Cake:

11. Once the cakes have cooled, frost them with the prepared peppermint frosting.

For the Icing:

12. In a medium bowl, beat the softened butter with vanilla extract, peppermint extract, and salt until smooth.

13. Gradually add the powdered sugar, continuing to beat until the icing is fluffy and creamy.

Serve:

14. Frost the cooled cake with the peppermint icing, and decorate with crushed candy canes for a festive touch. Serve and enjoy!

Servings and timing

• Servings: 12 servings

• Prep Time: 25 minutes

• Cook Time: 25 minutes

• Total Time: 50 minutes

• Calories per serving: 350 kcal

Variations

• Add chocolate chips: For extra chocolatey goodness, fold in some mini chocolate chips into the cake batter before baking.

• Swap the frosting: For a lighter alternative, you can use whipped cream or a cream cheese frosting instead of the peppermint icing.

• Coconut topping: Top the cake with sweetened shredded coconut for added texture and a tropical twist.

• Gluten-free version: Use a gluten-free all-purpose flour blend to make this cake gluten-free.

Storage/reheating

• Storage: Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

• Reheating: This cake is best served fresh, but you can gently reheat slices in the microwave for a few seconds.

FAQs

1. Can I use milk instead of water in the cake?

Yes, you can substitute the water with milk for a richer texture, but the original recipe with water gives it a lighter texture that complements the frosting.

2. Can I make the cake ahead of time?

Yes, you can make the cake a day ahead. Simply store the cakes (unfrosted) in an airtight container at room temperature or in the fridge, and frost just before serving.

3. Can I make this cake in advance and freeze it?

Yes, you can freeze the cake layers (unfrosted) for up to 3 months. When ready to serve, let the cake thaw at room temperature before frosting.

4. Can I use a different type of chocolate?

Yes, you can use milk chocolate or semi-sweet chocolate instead of dark chocolate if you prefer a sweeter taste.

5. Can I add more peppermint flavor to the frosting?

Yes, you can adjust the amount of peppermint extract in the frosting to your taste, but be careful not to add too much, as peppermint extract can be quite strong.

6. Can I use a different size cake pan?

Yes, you can use a 9×13-inch pan for a larger sheet cake. Just adjust the baking time, as it may need longer to cook through.

7. Can I use a hand mixer instead of a stand mixer?

Yes, a hand mixer will work just fine for both the cake batter and the frosting. Just make sure to mix the batter thoroughly.

8. How do I know when the cake is done baking?

To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few crumbs attached, the cake is ready. If it comes out with batter, bake for a few more minutes.

9. Can I make this cake without frosting?

Yes, if you prefer a lighter version, you can skip the frosting and dust the cake with powdered sugar or enjoy it plain.

10. Can I make this cake without peppermint extract?

Yes, if you don’t like peppermint, you can use vanilla extract or any other extract of your choice, such as almond or orange.

Conclusion

Chocolate Peppermint Cake is the perfect dessert for the holidays, offering the best combination of rich chocolate and refreshing peppermint. With its soft and fluffy cake, creamy frosting, and festive candy cane topping, it’s sure to impress at any Christmas gathering or winter celebration. Easy to make and absolutely delicious, this cake will be a new favorite in your holiday dessert lineup!