Chocolate Peppermint Cake

A square slice of chocolate cake topped with white frosting and crushed candy canes.

5 from 1 vote

This moist, one-bowl dark chocolate peppermint cake features peppermint buttercream frosting and crushed candy canes. It's an easy-yet-impressive cake that's perfect for holiday parties and Christmas dinner.

Prep Time25

Cook Time35

Total Time1

Course: Dessert

Cuisine: American

Servings:

Calories: 292kcal

Author: Allison Ferraro

Equipment

9x13 metal baking pan
Stand mixer or electric hand mixer
Offset spatula

Ingredients

Chocolate Peppermint Cake

2 cups all-purpose flour
2 cups granulated sugar
¾ cup Dutch processed cocoa powder
2 teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon fine sea salt
¾ cup whole milk
½ cup vegetable oil
¼ cup full-fat sour cream
2 large eggs lightly beaten
2 teaspoons vanilla extract
½ teaspoon peppermint extract
1 cup boiling water

Peppermint Buttercream Frosting

1 cup unsalted butter room temperature
¾ teaspoon peppermint extract
1 pinch fine sea salt
3 cups confectioners' sugar
3 Tablespoons whole milk
crushed candy canes or peppermint candies (optional)

US Customary - Metric

Instructions

Make the cake batter.

Preheat oven to 350º F. Line a 9x13 metal baking pan with parchment paper and set aside.
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
2 cups all-purpose flour, 2 cups granulated sugar, ¾ cup Dutch processed cocoa powder, 2 teaspoons baking powder, 1 ½ teaspoons baking soda, 1 teaspoon fine sea salt
To the dry ingredients add milk, oil, sour cream, eggs, and both extracts. Stir until well combined. The batter will be thick, similar to the texture of brownie batter.
¾ cup whole milk, ½ cup vegetable oil, ¼ cup full-fat sour cream, 2 large eggs, 2 teaspoons vanilla extract, ½ teaspoon peppermint extract
Add boiling water to the batter, carefully mixing with a whisk until well blended. The batter will now be very thin.
1 cup boiling water

Bake the cake.

Pour the cake batter into the prepared cake pan.
Bake the cake for 30-35 minutes, or until the top sprigs back when gently poked and a cake tester inserted into the center of the cake comes out clean or with just a few moist crumbs. Let the cake cool completely in the pan on a wire rack.

Make the frosting.

In the bowl of a stand mixer using the paddle attachment (or in a large bowl using a handheld electric mixer), beat butter on medium-high speed until smooth.
1 cup unsalted butter
Add peppermint extract and salt and beat on medium-high speed until blended.
¾ teaspoon peppermint extract, 1 pinch fine sea salt
Add sugar slowly - half a cup at a time - beating well on medium speed and scraping the bowl often. When all sugar is added the frosting will be slightly dry.
3 cups confectioners' sugar
Add milk and beat on high speed until the frosting is light and fluffy.
3 Tablespoons whole milk
Spread frosting over the cooled cake using an offset spatula. Optional: sprinkle with crushed peppermint candies.

Notes

Storage: This cake can be stored in a covered container at room temperature for up to 3 days (or in the fridge for up to 5 days).

Freezing: This cake can be baked ahead of time and frozen. Wrap the completely cooled cake in plastic wrap followed by a layer of foil before freezing for up to 3 months. Defrost the cake at room temperature before frosting and serving.

To crush the candy canes, place them in a zip-top plastic bag and remove all the air from the bag when sealing it. Place the bag onto a sturdy surface and whack the bag with the side of a rolling pin until the candy canes are crushed into small pieces.

Decorate the cake (or just a few slices) with the crushed candy canes the same day that you plan to eat it. The candy will absorb moisture from the frosting over time and will "melt" into the frosting.

For a smaller cake, cut the ingredient amounts in half and bake the cake in an 8x8 pan for 25-30 minutes.

Nutrition