Description
Indulge in a festive delight with this moist Chocolate Peppermint Cake featuring rich chocolate layers and refreshing peppermint frosting, perfect for holiday celebrations and special gatherings.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ cups granulated sugar
- 1 ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 3 large eggs (room temperature)
- 1 cup buttermilk (or yogurt)
- ½ cup vegetable oil (or melted butter)
- 2 tsp vanilla extract
- 1 tsp peppermint extract
- 1 cup unsalted butter (room temperature)
- 4 cups powdered sugar (sifted)
- 8 oz cream cheese (softened)
- Crushed peppermint candy canes (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease two round cake pans with nonstick spray.
- In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, beat together the eggs, buttermilk, vegetable oil, vanilla extract, and peppermint extract until smooth.
- Gradually pour the wet mixture into the dry ingredients while stirring gently until just combined. Avoid overmixing.
- Divide the batter evenly between the prepared pans and bake for about 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow cakes to cool in pans for about ten minutes before transferring them onto wire racks to cool completely.
- In a mixing bowl, beat softened butter and cream cheese until creamy.
- Gradually add powdered sugar, mixing on low speed until combined and smooth.
- Once cakes are completely cooled, spread frosting generously between layers and on top of the cake.
- Finish by sprinkling crushed peppermint candy canes on top.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 380
- Sugar: 38g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: - For added flavor variation, consider swapping peppermint extract with orange zest for a citrus twist. - Store any leftovers in an airtight container in the refrigerator for up to five days.