Chocolate Candy Cane Cake
Indulge in the festive magic of the holiday season with this decadent Chocolate Candy Cane Cake, a show-stopping dessert that's perfect for special gatherings. Layers of rich, moist chocolate cake are paired with a creamy peppermint buttercream frosting, creating a harmonious balance of deep cocoa flavor and refreshing minty notes. To top it all off, a generous sprinkling of crushed candy canes adds a delightful crunch and a strikingly festive touch. With its stunning presentation and comforting winter flavors, this cake is sure to be the centerpiece of your holiday dessert spread. Whether you're celebrating Christmas or simply craving a seasonal treat, this chocolate peppermint cake will dazzle your taste buds and make spirits bright. Perfect for chocolate lovers and fans of all things peppermint, this recipe is a must-try for your next celebration!
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Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 2 cups granulated sugar
- 0.75 cups unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoons salt
- 2 eggs
- 1 cup whole milk
- 0.5 cups vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup unsalted butter
- 4 cups powdered sugar
- 1.5 teaspoons peppermint extract
- 2 tablespoons heavy cream
- 0.75 cups candy canes (crushed)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until fully combined.
Add in the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat with a hand or stand mixer on medium speed until smooth and well-blended.
Reduce the mixer speed to low and carefully add the boiling water to the batter. The batter will be thin, but this is normal. Mix until evenly combined.
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in their pans for 10 minutes, then carefully invert them onto a wire rack to cool completely.
While the cakes are cooling, prepare the peppermint frosting. In a large mixing bowl, beat the unsalted butter with a hand or stand mixer until light and fluffy.
Gradually mix in the powdered sugar, one cup at a time, alternating with the heavy cream, until the frosting reaches your desired consistency.
Add in the peppermint extract and mix until well incorporated.
Once the cakes are completely cool, place one layer onto a serving plate and spread a thick, even layer of frosting on top.
Gently place the second layer on top, and frost the top and sides of the cake evenly with the remaining frosting.
Sprinkle the crushed candy canes over the top of the cake and press some into the sides, if desired, for extra decoration.
Refrigerate the cake for about 30 minutes to set the frosting before serving. Slice and enjoy!
Nutrition Facts
Calories |
7464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 255.1 g | 327% | |
| Saturated Fat | 99.2 g | 496% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 679 mg | 226% | |
| Sodium | 5268 mg | 229% | |
| Total Carbohydrate | 1355.1 g | 493% | |
| Dietary Fiber | 70.0 g | 250% | |
| Total Sugars | 1041.7 g | ||
| Protein | 78.8 g | 158% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 629 mg | 48% | |
| Iron | 40.4 mg | 224% | |
| Potassium | 3495 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
