My Favorite Christmas Chocolate Peppermint Cake is a festive dessert that embodies the very essence of holiday indulgence, offering a delightful blend of rich chocolate and invigorating peppermint perfect for any celebration. This easy-to-follow recipe is your key to creating a show-stopping treat without the stress, ensuring everyone can enjoy a slice of Christmas magic.
Key Ingredients for Favorite Christmas Chocolate Peppermint Cake:
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs, at room temperature
- 1 cup buttermilk, at room temperature
- ½ cup vegetable oil (or other neutral oil)
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure peppermint extract
- 1 cup hot brewed coffee (or hot water)
- For the Peppermint Cream Cheese Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 8 ounces cream cheese, softened
- 4 cups confectioners’ sugar, sifted
- 2 tablespoons milk (or heavy cream)
- 1 teaspoon pure peppermint extract
- 1-2 drops red food coloring (optional, for festive color)
- For Garnish:
- Crushed candy canes (about ½ cup)
How to Make Favorite Christmas Chocolate Peppermint Cake:
This Favorite Christmas Chocolate Peppermint Cake recipe is a dream to make, offering a moist and intensely chocolatey cake with a bright peppermint frosting that sings of the holidays. It’s incredibly satisfying to create such a decadent dessert yourself, and the combination of textures and flavors is simply irresistible. With a preparation time of around 30 minutes and baking for about 30-35 minutes, you’ll have a stunning cake ready to impress.
Step-by-Step Instructions:
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper. This crucial step ensures your cakes won’t stick, guaranteeing beautiful, intact layers.
- 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 are thoroughly combined to distribute the leavening agents evenly.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the eggs, buttermilk, vegetable oil, vanilla extract, and peppermint extract. Aim for a smooth, homogenous mixture.
- Incorporate Wet into Dry (Part 1): Add the wet ingredients to the dry ingredients. Beat on low speed with an electric mixer until just combined. Do not overmix at this stage; a few lumps are okay.
- Add Hot Liquid: Carefully pour the hot brewed coffee (or hot water) into the batter. Beat on low speed until the batter is smooth and runny. This step helps to bloom the cocoa powder, intensifying the chocolate flavor, and contributes to the cake’s moist texture.
- Divide and Bake: Pour the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean.
- Cool Cakes: Let the cakes cool in their pans for about 10-15 minutes before inverting them onto a wire rack to cool completely. Ensure they are fully cooled before frosting to avoid melting.
- Make the Peppermint Cream Cheese Frosting: While the cakes are cooling, prepare the frosting. In a large bowl, beat the softened unsalted butter and softened cream cheese together until light and fluffy. This creates a smooth, creamy foundation for your frosting.
- Add Confectioners’ Sugar and Milk: Gradually add the sifted confectioners’ sugar, alternating with the milk, beating on low speed until incorporated. Increase the speed to medium-high and beat until the frosting is smooth and creamy.
- Flavor and Color the Frosting: Stir in the peppermint extract. If you desire a festive pink hue, add 1-2 drops of red food coloring and mix until the color is uniform. Taste and adjust peppermint extract if needed.
- Assemble the Cake: Place one cooled cake layer on your serving platter. Spread a generous amount of frosting over the top. Carefully place the second cake layer on top.
- Frost the Entire Cake: Frost the top and sides of the entire cake with the remaining peppermint cream cheese frosting. Use an offset spatula for a smooth finish, or create decorative swirls.
- Garnish: Sprinkle the crushed candy canes generously over the top and sides of the frosted cake. This adds a delightful crunch and an extra burst of peppermint flavor, making it truly festive.
Why You’ll Love This Favorite Christmas Chocolate Peppermint Cake:
This Favorite Christmas Chocolate Peppermint Cake is an absolute showstopper, boasting a decadently moist chocolate cake that’s perfectly complemented by a zesty, creamy peppermint frosting. It’s like a professional bakery masterpiece, but made with love and ease right in your own kitchen, saving you money while delivering incredible flavor. The rich chocolate and invigorating peppermint create a flavor profile that’s both comforting and exciting, making it a truly special treat compared to a plain chocolate cake.
The crushed candy cane topping adds not just visual appeal but also a delightful textural contrast and a powerful punch of peppermint that screams holiday cheer. Forget store-bought desserts that lack that homemade charm and flavor; this cake delivers abundance in every bite. You owe it to yourself and your loved ones to experience this festive delight. Give this Favorite Christmas Chocolate Peppermint Cake a try this holiday season – your taste buds will thank you!
Storing and Reheating Tips:
- Refrigeration: Leftover Favorite Christmas Chocolate Peppermint Cake can be stored in an airtight container in the refrigerator for up to 3-4 days. The frosting may firm up slightly in the fridge.
- Freezing: To freeze, ensure the cake is completely baked and cooled. Frost the cake and then freeze it uncovered until firm. Once firm, wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months.
- Reheating: For the best taste, allow refrigerated cake to come to room temperature for about 30-60 minutes before serving. If reheating a slice that has been frozen, allow it to thaw in the refrigerator overnight, then bring to room temperature. Microwaving is not recommended as it can dry out the cake.
Final Thoughts:
The Favorite Christmas Chocolate Peppermint Cake is a triumph of festive flavors and simple baking, bringing joy to any holiday gathering. Encourage everyone to gather in the kitchen and create this magical dessert, ensuring smiles and sweet memories are shared. This cake proves that delicious holiday treats can be both accessible and incredibly rewarding to make at home.
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- Best German Chocolate Cake
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- Our Pinterest
Favorite Christmas Chocolate Peppermint Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper. This crucial step ensures your cakes won’t stick, guaranteeing beautiful, intact layers.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure these are thoroughly combined to distribute the leavening agents evenly.2 cups all-purpose flour, 1 ¾ cups granulated sugar, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking soda, 1 teaspoon baking powder, ½ teaspoon salt
- In a separate medium bowl, whisk together the eggs, buttermilk, vegetable oil, vanilla extract, and peppermint extract. Aim for a smooth, homogenous mixture.2 large eggs, at room temperature, 1 cup buttermilk, at room temperature, ½ cup vegetable oil (or other neutral oil), 1 teaspoon pure vanilla extract, 1 teaspoon pure peppermint extract
- Add the wet ingredients to the dry ingredients. Beat on low speed with an electric mixer until just combined. Do not overmix at this stage; a few lumps are okay.
- Carefully pour the hot brewed coffee (or hot water) into the batter. Beat on low speed until the batter is smooth and runny. This step helps to bloom the cocoa powder, intensifying the chocolate flavor, and contributes to the cake’s moist texture.1 cup hot brewed coffee (or hot water)
- Pour the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool in their pans for about 10-15 minutes before inverting them onto a wire rack to cool completely. Ensure they are fully cooled before frosting to avoid melting.
- While the cakes are cooling, prepare the frosting. In a large bowl, beat the softened unsalted butter and softened cream cheese together until light and fluffy. This creates a smooth, creamy foundation for your frosting.1 cup (2 sticks) unsalted butter, softened, 8 ounces cream cheese, softened
- Gradually add the sifted confectioners’ sugar, alternating with the milk, beating on low speed until incorporated. Increase the speed to medium-high and beat until the frosting is smooth and creamy.4 cups confectioners’ sugar, sifted, 2 tablespoons milk (or heavy cream)
- Stir in the peppermint extract. If you desire a festive pink hue, add 1-2 drops of red food coloring and mix until the color is uniform. Taste and adjust peppermint extract if needed.1 teaspoon pure peppermint extract, 1-2 drops red food coloring (optional, for festive color)
- Place one cooled cake layer on your serving platter. Spread a generous amount of frosting over the top. Carefully place the second cake layer on top.
- Frost the top and sides of the entire cake with the remaining peppermint cream cheese frosting. Use an offset spatula for a smooth finish, or create decorative swirls.
- Sprinkle the crushed candy canes generously over the top and sides of the frosted cake. This adds a delightful crunch and an extra burst of peppermint flavor, making it truly festive.½ cup crushed candy canes