Name: Chocolate Peppermint Cake
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 2 cups granulated sugar; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 1 teaspoon peppermint extract; 1 cup boiling water; For the frosting: 1 cup unsalted butter, 3 cups powdered sugar, 2 tablespoons heavy cream, 1/2 teaspoon peppermint extract; Crushed candy canes for topping

Description

A rich, festive chocolate cake with a cool peppermint twist, layered with fluffy peppermint frosting and topped with crushed candy canes.

Ingredients

Scale

1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 teaspoon peppermint extract
1 cup boiling water
For the frosting: 1 cup unsalted butter, 3 cups powdered sugar, 2 tablespoons heavy cream, 1/2 teaspoon peppermint extract
Crushed candy canes for topping

Instructions

Preheat oven to 175°C (350°F). Grease and flour two 9-inch round cake pans.
In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add eggs, milk, oil, vanilla extract, and peppermint extract. Beat until smooth.
Stir in boiling water slowly. The batter will be thin.
Divide the batter evenly between prepared pans.
Bake for 30–35 minutes or until a toothpick inserted comes out clean.
Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
For the frosting, beat butter until fluffy, then add powdered sugar, cream, and peppermint extract. Beat until smooth and spreadable.
Frost the cooled cakes and stack them. Decorate the top with crushed candy canes.
Chill for 15 minutes before slicing and serving.

Notes

For an extra peppermint kick, add a few drops of peppermint extract to the cake batter and the frosting. Store cake covered at room temperature for up to 2 days or refrigerated for 5 days.

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 410
Sugar: 38g
Sodium: 290mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 3g
Protein: 4g
Cholesterol: 55mg

Keywords: chocolate peppermint cake, holiday dessert, peppermint frosting, christmas cake