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Peppermint Chocolate Cake

5 from 1 reviews

This ones for all you candy cane lovers out there. This peppermint chocolate cake made with a fudgy chocolate cake and mint buttercream this candy cane chocolate cake is perfect this holiday season.

This ones for all you candy cane lovers out there. This peppermint chocolate cake made with a fudgy chocolate cake and mint buttercream this candy cane chocolate cake is perfect this holiday season.

  • Author: Sofi | Broma Bakery
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 12 servings 1x
  • Category: dessert
  • Method: baked
  • Cuisine: holiday
  • Author: Sofi | Broma Bakery
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 12 servings 1x
  • Category: dessert
  • Method: baked
  • Cuisine: holiday
Scale:
  • Author: Sofi | Broma Bakery
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 12 servings 1x
  • Category: dessert
  • Method: baked
  • Cuisine: holiday

Ingredients

for the chocolate peppermint cake

  • 1 3/4 cups sugar
  • 3/4 cups dark cocoa powder
  • 2 cups flour
  • 1 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup vegetable oil
  • 3 large eggs, room temperautre
  • 1 cup buttermilk
  • 1 teaspoon peppermint extract
  • 1/2 cup strongly brewed coffee

for the peppermint buttercream

  • 1 cup unsalted butter, room temperature
  • 1.5 pounds powdered sugar
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1/2 teaspoon salt
  • 4 tablespoons whole milk
  • 1/2 cup crushed candy canes

Instructions

  1. Preheat oven to 350°F. Grease and line two 8-inch cake pans*with parchment paper.
  2. In a large bowl, whisk together sugar, cocoa powder, flour, baking soda, baking powder, and salt. In a separate bowl, whisk oil, eggs, peppermint extract, and buttermilk.
  3. Pour the wet ingredients into the dry, whisking until no lumps remain. Pour in brewed coffee, mixing until just combined.
  4. Pour batter into prepared pans and bake for roughly 30 minutes, or until a knife inserted in the center of the cake comes out clean. Cool completely on a wire rack before frosting.
  5. While the cakes cool, make the frosting. Place the softened butter and powdered sugar in a stand mixer fitted with a whisk attachment. Beat the butter and sugar together until combined. The mixture will be thick.
  6. Add the milk, salt, vanilla extract, and peppermint extract, and turn the mixer on high. Beat for 3 minutes. Scrape down the sides of the bowl using a rubber spatula. Beat for 2 more minutes until frosting is thick and fluffy.
  7. To assemble the cake, place the first layer down onto whatever you will be serving the cake on. Spread a thick, even layer of frosting over the top of the layer, and place the second layer on top. Spread the remaining frosting over the top of the cake, pulling down to the sides and use an offset spatula to frost the cake. Sprinkle the crushed candy canes up the sides of the cake and on top.
  8. Enjoy!

Keywords: easy, holiday, peppermint chocolate, peppermint bark, the best, christmas, centerpieces

Notes

*or three 6 inch cake pans for the same look as our cake!