Chocolate Peppermint Cake
Indulge in the festive decadence of this Chocolate Peppermint Cake, a perfect holiday dessert that combines rich, moist chocolate layers with a refreshing peppermint twist. Infused with both vanilla and peppermint extracts, each bite delivers a harmonious blend of sweetness and cool mint. Topped with a luscious, fluffy buttercream frosting and garnished with crushed peppermint candies and mini chocolate chips, this cake is equal parts stunning and delicious. With simple ingredients like cocoa powder, boiling water, and pantry staples, this recipe transforms into a show-stopping treat ideal for holiday gatherings, winter celebrations, or any occasion in need of a little extra cheer. Plus, with just 30 minutes of prep time, this dessert is as easy to whip up as it is to impress your guests!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 0.75 cup unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 0.5 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 teaspoon peppermint extract
- 1 cup boiling water
- 1 cup unsalted butter
- 4 cups powdered sugar
- 2 tablespoons heavy cream
- 0.5 cup crushed peppermint candies
- 0.25 cup mini chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, vanilla extract, and peppermint extract to the dry ingredients. Mix until the batter is smooth and well-combined.
Carefully stir in the boiling water. The batter will be thin but this is normal.
Divide the batter evenly between the prepared cake pans and bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
To prepare the frosting, beat the softened butter in a large bowl until creamy and smooth. Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition.
Add the heavy cream and beat to combine until the frosting is light and fluffy.
Once the cakes are completely cooled, spread a layer of frosting on top of one cake layer. Sprinkle some of the crushed peppermint candies over the frosting.
Place the second cake layer on top and frost the top and sides of the entire cake.
Decorate with the remaining crushed peppermint candies and mini chocolate chips around the sides and top of the cake as desired.
Refrigerate the cake for at least 30 minutes before serving to set the frosting. Slice and enjoy!
Nutrition Facts
Calories |
7413 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 260.9 g | 334% | |
| Saturated Fat | 102.8 g | 514% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 679 mg | 226% | |
| Sodium | 5197 mg | 226% | |
| Total Carbohydrate | 1324.2 g | 482% | |
| Dietary Fiber | 72.2 g | 258% | |
| Total Sugars | 1010.7 g | ||
| Protein | 83.2 g | 166% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 646 mg | 50% | |
| Iron | 42.6 mg | 237% | |
| Potassium | 3513 mg | 75% | |
*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.
