Description
This rich chocolate peppermint cake is the perfect festive dessert. Moist layers, creamy frosting, and a refreshing minty finish make it a must for holidays or winter celebrations.
Ingredients
For the Cake:
2 cups all-purpose flour, heat-treated
1 cup unsalted butter, room temperature
1 cup light brown sugar, packed
1 cup granulated sugar
3/4 cup unsweetened cocoa powder
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 large eggs
1 cup milk or buttermilk
1 tsp peppermint extract
1 tsp vanilla extract
For the Frosting:
1 cup unsalted butter, softened
3 cups powdered sugar
1/2 cup cocoa powder
1 tsp peppermint extract
2–4 tbsp heavy cream or milk
Instructions
Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
Add eggs one at a time, mixing well after each. Stir in peppermint and vanilla extracts.
Alternately add dry ingredients and milk to the wet mixture, mixing just until combined.
Divide batter evenly between pans and smooth the tops.
Bake for 30–35 minutes or until a toothpick comes out clean.
Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
For the frosting, beat butter until creamy. Gradually add powdered sugar, cocoa powder, peppermint extract, and cream, beating until smooth and spreadable.
Frost the cooled cake layers and assemble. Optional: top with crushed peppermint candies.
Notes
For extra richness, fold in chocolate chips to the batter.
Adjust peppermint extract to your taste preference.
Crushed candy canes make a great topping for a festive touch.
Vanilla buttercream is a great alternative frosting.
Cake layers can be made ahead and stored or frozen.
- Prep Time: 20 minutes
- Cook Time: 30–35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
