This Chocolate Peppermint Cake recipe is a homemade chocolate cake topped with a thick and creamy peppermint frosting!
HOMEMADE CHOCOLATE PEPPERMINT CAKE
This homemade chocolate cake goes perfectly with the velvety peppermint frosting. It is much easier than you’d think to whip up this holiday inspired cake!
TIPS FOR MAKING HOMEMADE CAKE:
- Check to make sure your baking soda is fresh. Usually if baking soda has been opened and is over 6 weeks old – it’s time to get new baking soda.
- In cake recipes, I like to use whole milk or 2% fat milk. If you use skim milk or milk substitutes, I can’t guarantee that the texture and moistness will come out correct.
- Depending on how much peppermint flavor you enjoy, you can use peppermint extract in the cake and the frosting. Or just use vanilla extract in the cake.
- Store any uneaten cake in the refrigerator for up to 3 days. Make sure dish is covered.
- This cake can be frozen for up to 3 months. Just make sure to store in an airtight container.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
For the cake:
all-purpose flour
granulated sugar
cocoa powder
baking soda
salt
vegetable oil
milk
vanilla (or peppermint) extract
large eggs
For the frosting:
unsalted butter
powdered sugar
peppermint extract
salt
heavy cream
crushed peppermint candy (optional)
HOW TO MAKE CHOCOLATE PEPPERMINT CAKE:
To make the cake:
Preheat oven to 350° F and spray a 9”x13” pan with nonstick cooking spray, set aside. In a large bowl whisk together all the dry ingredients (flour, sugar, cocoa powder, baking soda and salt) until combined.
Add in the remaining wet ingredients (oil, milk, vanilla or peppermint extract and eggs) and mix with an electric hand mixer (or a stand mixer) beat until everything is blended and smooth.
Pour into the prepared baking pan and bake in the oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
To make the frosting:
Add the softened butter to a medium sized bowl and with an electric hand mixer, beat until smooth.
Stir in powdered sugar (one cup at a time) until blended.
Beat in the vanilla (or peppermint) extract and 1 tablespoon of the heavy cream at a time until it reaches the desired consistency.
Spread on top of cooled cake and sprinkle with crushed peppermint candy (if desired.)
Store any leftover cake in the refrigerator.
Enjoy!
CRAVING MORE RECIPES? GIVE THESE A TRY!
WHITE CHOCOLATE PEPPERMINT PIE
EASY CANDY CANE PEPPERMINT FUDGE
EASY HOMEMADE PEPPERMINT BARK
CANDY CANE PEPPERMINT ICE CREAM
HOMEMADE DARK CHOCOLATE CAKE WITH GINGERBREAD FROSTING
ULTIMATE CHOCOLATE POKE CAKE
EASY ONE BOWL HOMEMADE CHOCOLATE CAKE
CHOCOLATE MAYONNAISE CAKE WITH BROWN SUGAR FROSTING
CRACKER BARREL DOUBLE FUDGE COCA COLA CAKE
WHOPPER (MALTED MILK BALL) CAKE
GERMAN CHOCOLATE CHEESECAKE CAKE
MINT CHOCOLATE CHIP SWIRL BROWNIES
HOMEMADE CHOCOLATE PEPPERMINT CAKE
Ingredients
For the cake:
- 1 2/3 cups all-purpose flour
- 1 1/2 cups sugar
- 2/3 cups cocoa powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1/2 cup vegetable oil
- 1 1/2 cups milk
- 1 1/2 tsp vanilla (or peppermint) extract
- 2 large eggs
For the frosting:
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 4 cups powdered sugar
- 1 1/2 tsp peppermint extract
- 1/4 tsp salt
- 3-4 tbsp heavy cream
- crushed peppermint candy (optional)
Instructions
For the cake:
- Preheat oven to 350° F and spray a 9”x13” pan with nonstick cooking spray, set aside.
To make the frosting:
- Spread on top of cooled cake and sprinkle with crushed peppermint candy (if desired.)
- Store in the refrigerator.
Notes
- Check to make sure your baking soda is fresh. Usually if baking soda has been opened and is over 6 weeks old – it’s time to get new baking soda.
- In cake recipes, I like to use whole milk or 2% fat milk. If you use skim milk or milk substitutes, I can’t guarantee that the texture and moistness will come out correct.
- Depending on how much peppermint flavor you enjoy, you can use peppermint extract in the cake and the frosting. Or just use vanilla extract in the cake.
- Store any uneaten cake in the refrigerator for up to 3 days. Make sure dish is covered.
- This cake can be frozen for up to 3 months. Just make sure to store in an airtight container.
Nutrition
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