Description
Savor the rich flavors of this Chocolate Peppermint Cake, where velvety chocolate meets refreshing mint for an irresistible treat perfect for any occasion.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 ½ cups granulated sugar
- 3 large eggs
- ½ cup unsalted butter (melted)
- 1 cup whole milk (or dairy-free alternative)
- 1 tsp peppermint extract
- 2 cups powdered sugar
- ½ cup unsalted butter (softened)
- ¼ cup heavy cream (or dairy-free alternative)
- 1 tsp peppermint extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two round baking pans.
- In a bowl, whisk together flour, cocoa powder, baking powder, and sugar until well combined.
- In another bowl, beat together eggs, melted butter, milk, and peppermint extract until frothy.
- Gradually fold the wet mixture into the dry ingredients until just combined; be careful not to overmix.
- Divide the batter evenly between prepared pans. Bake for about 25-30 minutes or until a toothpick comes out clean.
- Allow cakes to cool in the pans for about ten minutes before transferring them to wire racks.
- Once cooled, beat together powdered sugar, softened butter, heavy cream, and peppermint extract until smooth.
- Frost the cooled cakes with the prepared chocolate frosting.
Nutrition
- Serving Size: One slice (85g)
- Calories: 350
- Sugar: 35g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg
Keywords: For added texture, fold crushed peppermint candies into the batter before baking. Store leftovers in an airtight container at room temperature for up to three days or freeze for longer storage.