Get the Recipe:
Chocolate Peppermint Cake
This peppermint chocolate cake is a perfectly festive holiday recipe! Decadent, moist, and fluffy chocolate cake paired with a light and creamy peppermint buttercream.
Ingredients
For the chocolate cake:
- 2 1/4 cups (270 g) all-purpose flour
- 1 1/2 cups (300 g) granulated sugar
- 1/2 cup (42 g) cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (240 ml) buttermilk
- 1/2 cup (120 ml) vegetable oil
- 3 large eggs
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- 1 cup (240 ml) hot water
For the peppermint buttercream:
- 1 cup (226 g) unsalted butter, softened
- 3 tablespoons (45 ml) heavy cream
- 1 teaspoon peppermint extract
- 1/2 teaspoon vanilla extract
- 3 cups (330 g) confectioners' sugar
- crushed peppermints, for garnish
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Instructions
TO MAKE THE CHOCOLATE CAKE:
- Preheat the oven to 350°F (175°C). Grease three 9-inch round cake pans and line with parchment paper.
- In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a separate bowl, combine the buttermilk, oil, eggs, peppermint, and vanilla extract. Then, slowly add in the hot water. (Go slowly so you don't cook the eggs.)
- Add the wet ingredients to the flour mixture, and mix until combined. Divide the batter evenly among the prepared pans.
- Bake for 18-22 minutes, or until a toothpick inserted in the center of cake comes out clean. Cool in the pans for 10 minutes. Then, remove the cake layers from the pans to wire racks to cool completely.
TO MAKE THE BUTTERCREAM:
- Using an electric mixer on medium speed, beat the butter until light and fluffy.
- Mix in the heavy cream, peppermint, and vanilla extract and beat until combined.
- Add the confectioners' sugar, and beat until light and fluffy.
- Spread the frosting between the layers and on the top and sides of the cooled cake. Garnish, if desired, with crushed peppermints.
Notes
- Store the frosted cake in the refrigerator for up to 5 days. You can also freeze this cake in individual slices. Wrap the slices in plastic wrap, and store in the freezer for up to 3 months. Let each slice thaw for 1 hour before eating.
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