thepioneerwoman5.0
Chocolate Peppermint Sheet Cake
Hosting a holiday party? Serve this chocolate peppermint sheet cake topped with crushed peppermint candies in a festive striped pattern.
👥 24 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 30 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●baking sheet
- ●oven
- ●saucepan
- ●bowl
- ●whisk
📝 Preparation Steps
1
Preheat the oven to 350º. Line the bottom of a 13-by-18-inch rimmed baking sheet or a jelly roll pan with parchment paper.
2
For the cake: Whisk together the flour, granulated sugar, baking powder, baking soda, and salt in a large bowl. Heat the butter and cocoa powder in a small saucepan over medium-low heat, whisking, until melted and smooth, about ⏱️ 2 minutes. Carefully add the boiling water, allow it to bubble for a moment, then remove from the heat. Add to the flour mixture and stir until smooth, about ⏱️ 1 minute. Let cool ⏱️ 5 minutes.
3
Whisk together the milk, peppermint extract, and eggs in a large bowl. Stir the milk mixture into the batter and mix until smooth. Pour the batter into the prepared pan and spread evenly. Tap the pan firmly on the counter a few times to remove any air bubbles.
large eggs2
4
Bake until a toothpick inserted into the center of the cake comes out clean and the top springs back when gently pressed, about ⏱️ 20 minutes.
5
For the frosting: Beat the powdered sugar, butter, milk, and vanilla in a large bowl with a mixer on low speed until combined, 2 to ⏱️ 3 minutes. Increase the speed to medium and beat until light and fluffy, about 2 more minutes.
6
Spread the frosting evenly over the cake and let set about ⏱️ 15 minutes. Sprinkle diagonal lines of crushed candy on the cake. For even lines, lay 2 pieces of parchment on the cake to act as a stencil, then move them as you go.
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