How To Make Peppermint Chocolate Cake with Peppermint Buttercream Frosting
This chocolate cake is a rich, decadent and fluffy treat infused with refreshing peppermint flavors, down to the frosting.
Serves:
Ingredients
For Cake:
- 1¾cupsall-purpose flour
- 2cupsgranulated sugar
- ¾cupunsweetened cocoa powder,plus more for pans
- 1½tspbaking soda
- 1½tspbaking powder
- ¾tspsalt
- 1cupbuttermilk
- ½cupvegetable oil
- 2large eggs
- 1tsppeppermint extract
- 1tspvanilla extract
- 1cupwater,boiling, measured after it reaches a boil
- peppermint candies,crushed, or red sprinkles, for decorating
For Frosting:
- 1½cupsbutter,(preferably 1 cup unsalted and ½ cup salted), room temperature
- 5tbspheavy cream
- 2½tsppeppermint extract
- ½tspvanilla extract
- 4¾cupspowdered sugar
Instructions
Cake:
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Preheat the oven to 350 degrees F. Butter two 9-inch round baking pans and line with a round of parchment paper, butter parchment. Lightly dust pans with cocoa powder shaking out excess. Set aside.
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In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt.
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Add the buttermilk, vegetable oil, eggs, peppermint extract and vanilla extract, then using an electric hand mixer, blend the mixture on low for 2 minutes, until combined. Increase speed to medium and mix. Mix in boiling water.
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Divide the batter evenly among prepared baking pans.
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Bake in the oven for 30 to 35 minutes, then transfer to wire racks to cool for 10 minutes.
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Run a knife around edges of the cake to ensure they are loosened, then invert onto wire racks to cool completely.
Frosting:
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In the bowl of an electric stand mixer, whip the butter until pale and fluffy. Add in 3 tablespoons of the cream, the peppermint extract and vanilla extract and 1 cup of the powdered sugar, then mix until combined.
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Add the remaining powdered sugar and mix on low speed until blended. Increase to medium-high speed and whip until light and fluffy, while adding in additional cream ½ tablespoon at a time, to reach the right consistency.
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Once the cake is cooled, frost with the peppermint buttercream frosting.
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Slice, serve, and enjoy!
Recipe Notes
Store cake in an airtight container at room temperature or in the refrigerator.
Nutrition
- Calories: 541.42kcal
- Fat: 27.41g
- Saturated Fat: 13.09g
- Trans Fat: 0.75g
- Monounsaturated Fat: 10.48g
- Polyunsaturated Fat: 2.11g
- Carbohydrates: 74.40g
- Fiber: 1.87g
- Sugar: 60.85g
- Protein: 3.78g
- Cholesterol: 76.04mg
- Sodium: 305.87mg
- Calcium: 69.83mg
- Potassium: 118.94mg
- Iron: 1.41mg
- Vitamin A: 177.22µg
- Vitamin C: 0.22mg
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