Peppermint Chocolate Cake

This is a traditional classic American chocolate cake. It’s easy to make, and if you need more ideas on how to use the peppermint extract for other recipes check out one of our many delicious dessert posts!

Peppermint chocolate cake is a delicious dessert that has the flavor of peppermint. It is a popular recipe for Christmas and other holidays. Read more in detail here: chocolate cake with peppermint filling.

I’m not sure what you’re doing these days, but we’re in full holiday mode here. It can simply show itself the door if it’s not red and green, coated with crushed candy canes, or singing a song. So, of course, this Peppermint Chocolate Cake fits in well with our plans.

It’s essentially a cake version of peppermint bark… As a result, it’s ideal.

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This week between Thanksgiving and Christmas is by far my favorite of the year.

Not simply because it’s my chance to shine by stuffing all of my family and friends with Christmas cookies and hot chocolate. That portion is enjoyable as well, but what I like the most is the contagious warmth of those three weeks.

I don’t want it to end, so I’m trying to savor every second of it.

And do you know what warms me up? Cake.

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The fluffiest buttercream frosting recipe

One of those amazing stuff that I could never grow tired of is homemade frosting. This peppermint buttercream between the layers of this chocolate cake is fluffy and delightfully sweet, like a peppermint cloud. So here are a few pointers to help you make the ultimate dreamy peppermint buttercream:

  1. Get a mixer guard: One of my least favorite aspects about frosting is how messy it can be. We have an incredible KitchenAid attachment that keeps powdered sugar from flying all over the place!
  2. Use room temperature butter: You won’t be able to make a creamy buttercream if your butter isn’t at room temperature. It’s best if you leave it out on the counter for at least 3 hours.
  3. Pay attention to your taste buds: As you’re making the icing, have a bite! You’re the artist here, so go ahead and add a bit extra sugar or vanilla if you think it needs it.

We’ve broken it down for you step by step so you can achieve perfect frosting every time!

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My lovely loves, have a wonderful Christmas season! Even if you’re trapped on your email or some other soulless Monday duty today, try to soak up some of that Christmas happiness.

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This one is for all of you candy cane fans. This candy cane chocolate cake is prepared with a fudgy chocolate cake and mint buttercream, and it’s wonderful for the holiday season.

  • Sofi is the author of this piece.
  • Time to Prepare: 20 minutes
  • 30 minutes to prepare
  • Time spent: 50 minutes
  • 12 servings 1 time
  • Dessert is a category of food.
  • Baked method
  • Holiday cuisine
  • Sofi is the author of this piece.
  • Time to Prepare: 20 minutes
  • 30 minutes to prepare
  • Time spent: 50 minutes
  • 12 servings 1 time
  • Dessert is a category of food.
  • Baked method
  • Holiday cuisine

Scale:

1x2x3x

  • Sofi is the author of this piece.
  • Time to Prepare: 20 minutes
  • 30 minutes to prepare
  • Time spent: 50 minutes
  • 12 servings 1 time
  • Dessert is a category of food.
  • Baked method
  • Holiday cuisine

Ingredients

for the peppermint chocolate cake

  • 1 3/4 pound of sugar
  • 3/4 cup cocoa powder (dark)
  • flour (two cups)
  • 1 1/2 teaspoon soda bicarbonate
  • 2 tablespoons powdered baking soda
  • 1 teaspoon kosher salt
  • a quarter cup of vegetable oil
  • 3 big eggs in a room with a moderate temperature
  • 1 gallon buttermilk
  • 1 tsp peppermint essential oil
  • 1/2 cup coffee (highly brewed)

for the buttercream with peppermint

  • 1 cup room temperature unsalted butter
  • 1.5 pound sugar powder
  • 1 tbsp extract de vanille
  • a half teaspoon of peppermint oil
  • a half teaspoon of salt
  • 4 tablespoons milk (whole)
  • 1/2 cup candy canes, crushed

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Two 8-inch cake pans* should be greased and lined with parchment paper.
  2. Whisk together sugar, cocoa powder, flour, baking soda, baking powder, and salt in a large mixing basin. Whisk together the oil, eggs, peppermint essence, and buttermilk in a separate basin.
  3. Whisk together the wet and dry ingredients until no lumps remain. Pour in the brewed coffee and stir until everything is well mixed.
  4. Fill prepared pans halfway with batter and bake for 30 minutes, or until a knife inserted in the middle of the cake comes out clean. Before icing, let the cake cool fully on a wire rack.
  5. Make the icing while the cakes are cooling. In a stand mixer equipped with a whisk attachment, combine the softened butter and powdered sugar. Combine the butter and sugar in a mixing bowl and beat until smooth. It will be a thick mixture.
  6. Turn the mixer to high and add the milk, salt, vanilla extract, and peppermint extract. 3 minutes of beating Using a rubber spatula, scrape down the edges of the bowl. 2 more minutes of beating until the frosting is thick and frothy.
  7. To build the cake, start by placing the first layer on whatever you’ll be serving it on. Place the second layer on top of the first and spread a thick, equal layer of icing over it. Use an offset spatula to spread the remaining frosting over the top of the cake, bringing it down to the edges. Crush the candy canes and sprinkle them on top of the cake.
  8. Enjoy!

Christmas, centerpieces, simple, holiday, peppermint chocolate, peppermint bark, the best

Notes

*Alternatively, use three 6 inch cake pans to get the same appearance as our cake!

Watch This Video-

The “double chocolate cake with peppermint frosting” is a delicious dessert that is perfect for your next party. This cake is made with cocoa powder, flour, sugar, vanilla extract and eggs.

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