HOMEMADE CHOCOLATE PEPPERMINT CAKE

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.

Homemade Chocolate Peppermint Cake recipe from The Country Cook, slice shown on a white plate with a fork inserted into the cake

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.chocolate cake dry ingredients shown being whisked together in a clear bowlAdd 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.oil, milk, eggs and vanilla extract added to dry cake ingredients in a clear bowlPour 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.homemade chocolate cake batter poured into a clear baking dish

To make the frosting:
Add the softened butter to a medium sized bowl and with an electric hand mixer, beat until smooth.softened butter whipped until smooth in a clear bowlStir in powdered sugar (one cup at a time) until blended.powdered sugar added in with the whipped butter in a clear bowlBeat in the vanilla (or peppermint) extract and 1 tablespoon of the heavy cream at a time until it reaches the desired consistency.heavy cream being poured into butter and sugar mixture in a clear bowlSpread on top of cooled cake and sprinkle with crushed peppermint candy (if desired.)peppermint frosting spread on top of homemade chocolate cake in a clear baking dish - frosting shown topped with crushed peppermint candyStore any leftover cake in the refrigerator.Chocolate Cake with Peppermint Frosting, slice shown on a small round white plate with a bite removed

Enjoy!

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Homemade Chocolate Peppermint Cake, slice of cake shown on a small white round plate with christmas decor the background

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HOMEMADE CHOCOLATE PEPPERMINT CAKE

This Chocolate Peppermint Cake recipe is a homemade chocolate cake topped with a thick and creamy peppermint frosting!
Course Dessert
Cuisine American
Keyword Chocolate Peppermint Cake
Servings 12
Calories 587kcal

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. 
  • 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 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

Calories: 587kcal | Carbohydrates: 83g | Protein: 5g | Fat: 28g | Saturated Fat: 19g | Cholesterol: 80mg | Sodium: 431mg | Potassium: 148mg | Fiber: 2g | Sugar: 66g | Vitamin A: 622IU | Calcium: 55mg | Iron: 2mg

The post HOMEMADE CHOCOLATE PEPPERMINT CAKE appeared first on The Country Cook.