The Ultimate Single Layer Peppermint Chocolate Cake Recipe for Effortless Indulgence
Key Ingredients for Single Layer Peppermint Chocolate Cake
- 1 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- 1 large egg, at room temperature
- ½ cup vegetable oil (or canola oil)
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1 cup buttermilk, at room temperature
- ½ cup hot water or freshly brewed hot coffee
For the Peppermint Chocolate Frosting:
- ½ cup (1 stick) unsalted butter, softened
- 2 cups powdered sugar, sifted
- ¼ cup unsweetened cocoa powder, sifted
- 2-3 tablespoons milk or heavy cream
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract (or to taste)
- Optional: crushed candy canes for garnish
How to Make Single Layer Peppermint Chocolate Cake
This Single Layer Peppermint Chocolate Cake is a surprisingly simple yet wonderfully satisfying dessert, perfect for any occasion. Its moist chocolate crumb infused with refreshing peppermint is balanced by a luscious, creamy frosting. With a preparation time of just 20 minutes and about 30-35 minutes of baking, you can whip up this delightful treat in under an hour.
Step-by-Step Instructions
1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper. This ensures your cake releases easily.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, salt, and granulated sugar. Make sure these ingredients are well combined to ensure even distribution of leavening agents and flavors.
3. Combine Wet Ingredients (Except Hot Liquid): In a separate medium bowl, whisk together the egg, vegetable oil, vanilla extract, and peppermint extract. Ensure the egg is fully incorporated.
4. Combine Wet and Dry Ingredients: Add the wet ingredients to the dry ingredients. Mix on low speed with an electric mixer or by hand until just combined. Do not overmix at this stage.
5. Add Buttermilk and Hot Liquid: Gradually add the buttermilk to the batter, mixing until smooth. Finally, carefully stir in the hot water or hot coffee. The batter will be quite thin; this is normal and contributes to the cake’s moistness.
6. Bake the Cake: Pour the batter evenly into the prepared cake pan. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
7. Cool the Cake: Allow the cake to cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely. Ensure it reaches room temperature before frosting.
8. Prepare the Peppermint Chocolate Frosting: While the cake cools, prepare the frosting. In a large bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar and sifted cocoa powder, alternating with 2 tablespoons of milk or cream, beating until smooth and well combined. Add the vanilla extract and peppermint extract. If the frosting is too thick, add more milk or cream, a teaspoon at a time, until you reach your desired consistency.
9. Frost the Cake: Once the cake is completely cool, spread the peppermint chocolate frosting evenly over the top. If desired, sprinkle with crushed candy canes for an extra festive touch.
Why You’ll Love This Single Layer Peppermint Chocolate Cake
You’ll adore this Single Layer Peppermint Chocolate Cake for its incredibly moist, intensely chocolatey crumb that’s perfectly complemented by a subtle, invigorating hint of peppermint. It’s a delightful twist on a classic chocolate cake, offering a sophisticated yet approachable flavor profile that’s perfect for holiday gatherings or any time you crave a special treat. Making this cake at home is surprisingly budget-friendly, allowing you to enjoy a gourmet-quality dessert without the bakery price tag. The rich cocoa and refreshing peppermint create a flavor combination that’s both comforting and exciting, a truly irresistible pairing.
Unlike overly complicated multi-layer cakes that require hours of effort, this single-layer wonder comes together quickly, making it your go-to for last-minute cravings or when you need a show-stopping dessert without the fuss. The creamy, decadent peppermint chocolate frosting is the perfect decadent crown for this magnificent cake, elevating every bite. So go ahead, dive into this easy-to-make, flavor-packed Single Layer Peppermint Chocolate Cake – your taste buds will thank you!
Storing and Reheating Tips
Storing Leftovers:
- Refrigeration: Store any leftover Single Layer Peppermint Chocolate Cake in an airtight container or wrap it tightly with plastic wrap at room temperature for up to 2 days. For longer storage, refrigerate the cake. It will remain fresh in the refrigerator for up to 4-5 days.
- Freezing: To freeze the unfrosted cake layers, wrap them tightly in plastic wrap, then in aluminum foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator. For frosted cake, it’s best to freeze slices individually, wrapping each slice tightly in plastic wrap and then in aluminum foil to prevent freezer burn.
Reheating:
- Room Temperature: For the best flavor and texture, allow refrigerated cake to sit at room temperature for about 30 minutes before serving.
- Gentle Warming (Optional): If you prefer slightly warm cake, you can gently warm individual slices in the microwave on a low power setting for 10-15 seconds. Be careful not to overheat, as this can dry out the cake.
Final Thoughts
This Single Layer Peppermint Chocolate Cake strikes the perfect balance between festive flavor and effortless execution. It’s a wonderfully moist, rich chocolate cake with a hint of peppermint that’s sure to delight. Give this recipe a try for a simple yet spectacular dessert that’s always a crowd-pleaser.
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Single Layer Peppermint Chocolate Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper. This ensures your cake releases easily.
- In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, salt, and granulated sugar. Make sure these ingredients are well combined to ensure even distribution of leavening agents and flavors.1 ½ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking soda, ½ teaspoon salt, 1 cup granulated sugar
- In a separate medium bowl, whisk together the egg, vegetable oil, vanilla extract, and peppermint extract. Ensure the egg is fully incorporated.1 large egg, ½ cup vegetable oil, 1 teaspoon vanilla extract, 1 teaspoon peppermint extract
- Add the wet ingredients to the dry ingredients. Mix on low speed with an electric mixer or by hand until just combined. Do not overmix at this stage.
- Gradually add the buttermilk to the batter, mixing until smooth. Finally, carefully stir in the hot water or hot coffee. The batter will be quite thin; this is normal and contributes to the cake’s moistness.1 cup buttermilk, ½ cup hot water
- Pour the batter evenly into the prepared cake pan. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely. Ensure it reaches room temperature before frosting.
- While the cake cools, prepare the frosting. In a large bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar and sifted cocoa powder, alternating with 2 tablespoons of milk or cream, beating until smooth and well combined. Add the vanilla extract and peppermint extract. If the frosting is too thick, add more milk or cream, a teaspoon at a time, until you reach your desired consistency.½ cup unsalted butter, 2 cups powdered sugar, ¼ cup unsweetened cocoa powder, 2-3 tablespoons milk, 1 teaspoon vanilla extract, ½ teaspoon peppermint extract
- Once the cake is completely cool, spread the peppermint chocolate frosting evenly over the top. If desired, sprinkle with crushed candy canes for an extra festive touch.crushed candy canes