Chocolate Peppermint Cake is a festive and decadent dessert perfect for holidays or any time you crave a delightful minty chocolate indulgence. This recipe offers a rich, moist chocolate cake infused with refreshing peppermint, making it incredibly useful for special occasions or a delightful treat to impress guests.
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Key Ingredients for Chocolate Peppermint Cake
For the Chocolate Cake:
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder (natural or Dutch-processed)
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs, at room temperature
- 1 cup buttermilk, at room temperature (or 1 cup milk + 1 tablespoon lemon juice or white vinegar, let stand for 5 minutes)
- ½ cup vegetable oil (or canola oil)
- 2 teaspoons pure vanilla extract
- 1 teaspoon pure peppermint extract
- 1 cup boiling water
For the Peppermint Buttercream Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar, sifted
- ¼ cup milk (or heavy cream)
- 1 teaspoon pure vanilla extract
- ½ teaspoon pure peppermint extract (or more, to taste)
- Pinch of salt
Optional Garnishes:
- Crushed peppermint candies or candy canes
- Chocolate shavings
- Fresh mint sprigs
How to Make Chocolate Peppermint Cake
This Chocolate Peppermint Cake is a delightful symphony of rich chocolate and invigorating mint, surprisingly simple to master. Its moist crumb and intensely fudgy flavor, complemented by a lusciously creamy peppermint buttercream, promise a truly satisfying experience. With a preparation time of about 30 minutes and baking time of 30-35 minutes, you’ll be enjoying this festive delight in no time.
Step-by-Step Instructions
Prepare the Cake Batter:
- Preheat and Prep Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or one 9×13 inch baking pan. You can also line the bottoms with parchment paper for easy removal.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure these ingredients are well combined to distribute the leavening agents evenly.
- Add Wet Ingredients (Except Boiling Water): To the dry ingredients, add the large eggs, buttermilk, vegetable oil, vanilla extract, and peppermint extract. Beat with an electric mixer on medium speed for about 2 minutes, until smooth and well incorporated. The batter will be thick at this stage.
- Incorporate Boiling Water: With the mixer on low speed, carefully pour in the boiling water. Continue to mix until the batter is smooth and thin. Do not overmix; you just want the water to be incorporated. The hot water helps to bloom the cocoa powder, intensifying the chocolate flavor and creating a wonderfully moist cake.
- Pour and Bake: Pour the batter evenly into the prepared cake pans. If using two 8-inch pans, divide the batter equally. Bake for 30-35 minutes for round pans, or 35-40 minutes for a 9×13 inch pan, or until a wooden skewer or toothpick inserted into the center comes out clean.
- Cool the Cakes: Let the cakes cool in their pans on a wire rack for about 10-15 minutes before inverting them onto the wire rack to cool completely. Ensure they are fully cooled before frosting.
Prepare the Peppermint Buttercream Frosting:
- Cream the Butter: In a large mixing bowl, beat the softened unsalted butter with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
- Add Powdered Sugar Gradually: Gradually add the sifted powdered sugar, about one cup at a time, beating well after each addition. The frosting will become quite thick.
- Incorporate Liquids and Extracts: Add the milk (or heavy cream), vanilla extract, peppermint extract, and pinch of salt. Beat on medium-high speed until the frosting is smooth, creamy, and spreadable. If the frosting is too thick, add a little more milk, a teaspoon at a time. If it’s too thin, add a little more sifted powdered sugar.
- Adjust Peppermint Flavor: Taste the frosting and add more peppermint extract if a stronger mint flavor is desired. Remember, a little goes a long way!
Assemble and Decorate:
- Frost the Cake: Once the cake layers (if using round pans) are completely cool, place one layer on your serving plate. Spread a generous amount of peppermint buttercream frosting evenly over the top.
- Add Second Layer (if applicable): Carefully place the second cake layer on top of the first. Frost the top and sides of the entire cake with the remaining buttercream.
- Decorate: Decorate the Chocolate Peppermint Cake as desired. Sprinkle crushed peppermint candies or candy canes around the edges or over the top for a festive crunch. Add chocolate shavings for an extra chocolatey touch, or a few fresh mint sprigs for a pop of color and aroma.
Why You’ll Love This Chocolate Peppermint Cake
You’ll adore this Chocolate Peppermint Cake for its incredibly rich, moist texture that melts in your mouth, perfectly balanced with a vibrant, refreshing peppermint kick. It’s a showstopper that rivals any bakery classic, offering a delightful twist on traditional chocolate cake that’s sure to impress. Plus, by baking it at home, you’re not only guaranteeing the freshest flavors but also saving a significant amount compared to purchasing a similar festive cake.
The combination of deep cocoa notes and sweet, cool peppermint is simply irresistible, making it a truly special treat that’s far more satisfying than a simple chocolate cake, with that delightful mint accent. This cake is your ticket to holiday cheer or a guaranteed crowd-pleaser any time of year. Don’t miss out on this easy yet impressive dessert – grab your apron and whip up this Chocolate Peppermint Cake today!
Storing and Reheating Tips
- Room Temperature Storage: If the cake is frosted with buttercream, it can be stored at cool room temperature for up to 2 days. Ensure it is covered tightly with plastic wrap or a cake dome to prevent it from drying out.
- Refrigeration: For longer storage, or if your climate is very warm, refrigerate the Chocolate Peppermint Cake. It will stay fresh in the refrigerator for up to 4-5 days. Before serving, allow the cake to sit at room temperature for at least 30 minutes to an hour to let the frosting and cake soften for optimal taste and texture.
- Freezing: This cake freezes beautifully! Once completely cooled and frosted, you can freeze the entire cake or individual slices. Wrap tightly in plastic wrap, then in aluminum foil, or place in an airtight freezer-safe container. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
Final Thoughts
This Chocolate Peppermint Cake is a truly delightful and impressive dessert that’s surprisingly simple to make. Its perfect balance of rich chocolate and refreshing peppermint is sure to become a favorite. We encourage you to give this recipe a try for your next celebration or just as a special treat!
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- Our Pinterest
Chocolate Peppermint Cake
A festive and decadent dessert perfect for holidays or any time you crave a delightful minty chocolate indulgence. This recipe offers a rich, moist chocolate cake infused with refreshing peppermint.
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or one 9×13 inch baking pan. You can also line the bottoms with parchment paper for easy removal.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure these ingredients are well combined to distribute the leavening agents evenly.2 cups all-purpose flour, 1.75 cups granulated sugar, 0.75 cup unsweetened cocoa powder, 1.5 teaspoons baking soda, 1 teaspoon baking powder, 0.5 teaspoon salt
- To the dry ingredients, add the large eggs, buttermilk, vegetable oil, vanilla extract, and peppermint extract. Beat with an electric mixer on medium speed for about 2 minutes, until smooth and well incorporated. The batter will be thick at this stage.2 large eggs, 1 cup buttermilk, 0.5 cup vegetable oil, 2 teaspoons pure vanilla extract, 1 teaspoon pure peppermint extract
- With the mixer on low speed, carefully pour in the boiling water. Continue to mix until the batter is smooth and thin. Do not overmix; you just want the water to be incorporated. The hot water helps to bloom the cocoa powder, intensifying the chocolate flavor and creating a wonderfully moist cake.1 cup boiling water
- Pour the batter evenly into the prepared cake pans. If using two 8-inch pans, divide the batter equally. Bake for 30-35 minutes for round pans, or 35-40 minutes for a 9×13 inch pan, or until a wooden skewer or toothpick inserted into the center comes out clean.
- Let the cakes cool in their pans on a wire rack for about 10-15 minutes before inverting them onto the wire rack to cool completely. Ensure they are fully cooled before frosting.
- In a large mixing bowl, beat the softened unsalted butter with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.1 cup unsalted butter
- Gradually add the sifted powdered sugar, about one cup at a time, beating well after each addition. The frosting will become quite thick.4 cups powdered sugar
- Add the milk (or heavy cream), vanilla extract, peppermint extract, and pinch of salt. Beat on medium-high speed until the frosting is smooth, creamy, and spreadable. If the frosting is too thick, add a little more milk, a teaspoon at a time. If it’s too thin, add a little more sifted powdered sugar.0.25 cup milk, 1 teaspoon pure vanilla extract, 0.5 teaspoon pure peppermint extract, 1 pinch salt
- Taste the frosting and add more peppermint extract if a stronger mint flavor is desired. Remember, a little goes a long way!0.5 teaspoon pure peppermint extract
- Once the cake layers (if using round pans) are completely cool, place one layer on your serving plate. Spread a generous amount of peppermint buttercream frosting evenly over the top.
- Carefully place the second cake layer on top of the first. Frost the top and sides of the entire cake with the remaining buttercream.
- Decorate the Chocolate Peppermint Cake as desired. Sprinkle crushed peppermint candies or candy canes around the edges or over the top for a festive crunch. Add chocolate shavings for an extra chocolatey touch, or a few fresh mint sprigs for a pop of color and aroma.Crushed peppermint candies or candy canes, Chocolate shavings, Fresh mint sprigs
Notes
Store frosted cake at cool room temperature for up to 2 days, or refrigerate for up to 4-5 days. Thaw refrigerated or frozen cake at room temperature before serving.