Description

This Irresistible Chocolate Peppermint Cake combines rich chocolate with a refreshing peppermint twist, making it the ultimate holiday dessert. Moist layers of fluffy cake are embraced by creamy frosting and garnished with festive candy canes, creating a stunning centerpiece for any gathering. Perfect for cozy family dinners or holiday celebrations, each bite delivers a balance of flavors that will leave your guests asking for more.

Ingredients

Scale

1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ tsp baking powder
1 cup granulated sugar
3 large eggs (room temperature)
1 cup whole milk (or almond/oat milk)
½ cup vegetable oil (or melted coconut oil)
1 tsp peppermint extract (pure)
1 cup heavy cream (for frosting)
2 cups powdered sugar (for frosting)

Instructions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together flour, cocoa powder, baking powder, and sugar until combined.
In another bowl, beat eggs, milk, vegetable oil, and peppermint extract until smooth.
Gradually mix wet ingredients into dry ingredients until just combined; avoid overmixing.
Pour batter evenly into prepared pans. Bake for 30-35 minutes or until a toothpick comes out clean.
Cool cakes in pans for 10 minutes before transferring to wire racks to cool completely.
Whip heavy cream with powdered sugar until peaks form; frost cooled cake layers generously.

Nutrition

Serving Size: 1 slice (100g)
Calories: 360
Sugar: 30g
Sodium: 150mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 5g
Cholesterol: 60mg

Keywords: For best results, sift dry ingredients to prevent lumps. Use room temperature ingredients for better mixing. Decorate with crushed candy canes or chocolate drizzle for an elegant touch.