Festive Peppermint Chocolate Cake Recipe
Indulge in the holiday spirit with this delightful Festive Peppermint Chocolate Cake. A rich and moist chocolate cake infused with peppermint flavor, layered and frosted with a creamy peppermint frosting, and topped with crushed candy canes for a festive touch.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: About 1 hour 55 minutes
- Yield: 10–12 slices 1x
- Category: Dessert
- Method: Baking (layer cake)
- Cuisine: American Holiday
- Diet: Vegetarian
Ingredients
Units
Scale
Dry Ingredients:
- 1 3/4 cups all‑purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
Wet Ingredients:
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 3/4 cup buttermilk
- 1/4 cup melted butter
- 1/2 cup vegetable oil
- 2 large eggs
- 2 1/2 tsp vanilla extract
- 3/4 tsp peppermint extract
- 3/4 cup hot coffee or hot water mixed with espresso powder
For the frosting:
- 1 1/2 cups cold mascarpone or heavy cream
- 1 cup powdered sugar
- 1 1/2 tsp vanilla extract
- 1 1/2 tsp peppermint extract
- Crushed candy canes for garnish
Instructions
- Preheat Oven: Preheat oven to 350 °F (180 °C) and grease two 8‑inch round cake pans lined with parchment paper.
- Mix Dry Ingredients: Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
- Combine Wet Ingredients: In another bowl, whisk sugars, buttermilk, melted butter, oil, eggs, vanilla, and peppermint extract until smooth. Mix in dry ingredients until just combined.
- Add Coffee: Pour in hot coffee and mix until batter is smooth. Divide between cake pans and bake for 30–35 minutes.
- Prepare Frosting: Whip cold mascarpone or heavy cream with powdered sugar, vanilla, and peppermint extract until stiff peaks form.
- Assemble Cake: Sandwich and frost the cooled cake layers with the peppermint frosting. Frost the top and sides, then garnish with crushed candy canes.
Notes
- Use high‑quality Dutch‑process cocoa for deeper flavor.
- Measure flour accurately for best results.
- Adjust peppermint extract carefully for the right balance of flavor.
- For a sharper mint contrast, chill the cake before serving.
- Store refrigerated for freshness.
Nutrition
- Serving Size: 1 slice
- Calories: ~300–320 kcal
- Sugar: ~35 g
- Sodium: ~220 mg
- Fat: ~15 g
- Saturated Fat: ~9 g
- Unsaturated Fat: ~6 g
- Trans Fat: ~0.2 g
- Carbohydrates: ~42 g
- Fiber: ~2 g
- Protein: ~4 g
- Cholesterol: ~45 mg
