Dessertscookingclassy4.8
Peppermint Chocolate Cake with Peppermint Buttercream Frosting
Peppermint Chocolate Cake is a perfectly festive holiday recipe! Decadent, rich and fluffy chocolate cake is flavored with the addition of peppermint and it's an absolutely perfect pairing.
👥 16 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 35 min🔥 Cook: 30 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- mixing bowl
- whisk
- knife
📝 Preparation Steps
1
For the cake: Preheat oven to 350 degrees. Butter 2 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.
2
In a large mixing bowl whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt.
3
Add buttermilk, vegetable oil, eggs, peppermint extract and vanilla extract, then using an electric hand mixer blend mixture until on low until combined then increase speed to medium and mix ⏱️ 2 minutes. Mix in boiling water.
(430g) granulated sugar2 cups(235ml) buttermilk1 cuplarge eggs2(235ml) boiling water (measure after it reaches a boil)1 cuppeppermint extract1 tsptsp peppermint extract2 1/2vanilla extract1 tsptsp vanilla extract1/2
4
Divide batter evenly among prepared baking pans. Bake in preheated oven ⏱️ 30 - 35 minutes then transfer to wire racks to cool for ⏱️ 10 minutes.
5
Run knife around edges of cake to ensure the are loosened then invert onto wire racks to cool completely. Once cool frost with Peppermint Buttercream Frosting. Store cake in an airtight container at room temperature or in refrigerator.
6
For the frosting: In the bowl of an electric stand mixer whip butter until pale and fluffy. Add in 3 Tbsp of the cream, the peppermint extract and vanilla extract and 1 cup of the powdered sugar and mix until combined.
(430g) granulated sugar2 cups(235ml) buttermilk1 cuppeppermint extract1 tsp(235ml) boiling water (measure after it reaches a boil)1 cuptsp peppermint extract2 1/2vanilla extract1 tsptsp vanilla extract1/2cups (246g) all-purpose flour1 3/4cup (80g) unsweetened cocoa powder, ( plus more for pans)3/4cup (120ml) vegetable oil1/2cups (340g) butter, at room temperature (preferably 1 cup unsalted 1/2 cup salted)1 1/2cups (632g) powdered sugar4 3/4
7
Add remaining powdered sugar and mix on low speed until blended and increase to medium-high speed and whip until light and fluffy, while adding in additional cream 1/2 Tbsp at a time to reach the right consistency.
Nutrition Facts
calories
567 kcal
fat Content
26 g
serving Size
1 serving
fiber Content
2 g
sugar Content
66 g
sodium Content
256 mg
protein Content
3 g
cholesterol Content
71 mg
carbohydrate Content
82 g
saturated Fat Content
18 g
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