Irresistible Chocolate Peppermint Cake
Irresistible Chocolate Peppermint Cake is a festive delight that combines rich chocolate flavor with refreshing peppermint. This moist, decadent cake features layers of creamy peppermint frosting and a sprinkle of crushed candy canes for added crunch. Perfect for holiday gatherings or cozy nights in, this showstopper will impress your guests and satisfy your sweet cravings. Indulge in the delightful aroma of chocolate and mint as you create this holiday masterpiece!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 ½ tsp baking powder
- 1 tsp salt
- 3 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 tsp peppermint extract
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 8 oz cream cheese, softened
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two round cake pans.
- In a bowl, whisk together flour, cocoa powder, sugar, baking powder, and salt.
- In another bowl, mix eggs, milk, oil, vanilla extract, and peppermint extract until combined.
- Combine wet and dry ingredients gently until just mixed.
- Divide the batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes before transferring to wire racks.
- For frosting: Beat butter and cream cheese until creamy; gradually add powdered sugar until desired consistency is reached.
- Frost cooled cakes generously between layers and on top; garnish with crushed candy canes if desired.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 420
- Sugar: 38g
- Sodium: 240mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg