Description
Christmas Peppermint Cake is a festive delight that combines rich chocolate and refreshing peppermint flavors in a beautifully layered cake. Perfect for holiday gatherings, this moist and fluffy dessert will impress your family and friends while filling your kitchen with the warm scents of the season. Treat yourself to a slice of this enchanting cake, topped with dreamy peppermint frosting and crushed candy canes for a delightful crunch.
Ingredients
Scale
- 2 cups cake flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 cups granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 3 large eggs (room temperature)
- 1 cup whole milk
- 1/2 cup vegetable oil
- 1 tsp peppermint extract
- 2 cups powdered sugar (for frosting)
- 1/2 cup unsalted butter (softened)
- Crushed candy canes (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease two round cake pans and line with parchment paper.
- In a large bowl, whisk together cake flour, cocoa powder, sugar, baking powder, and salt.
- In another bowl, mix eggs, milk, vegetable oil, and peppermint extract until smooth. Gradually add dry ingredients while mixing gently.
- Divide batter evenly between pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Allow cakes to cool completely on wire racks. To prepare frosting, cream softened butter with powdered sugar until smooth, then mix in peppermint extract.
- Once cooled, frost the top of one layer, stack the second layer on top, and frost the sides. Garnish with crushed candy canes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 410
- Sugar: 45g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg
Keywords: For a milder flavor option, substitute peppermint extract with vanilla extract. Experiment with different frostings such as cream cheese or chocolate ganache for variety.