Name: Peppermint Chocolate Cake with Peppermint Buttercream Frosting Recipe
Prep time: 35 min
Cook time: 30 min
Total time: 3 h 5 min
Yield: 16
Cuisine: American
Ingredients: For Cake:; 1¾ cups all-purpose flour; 2 cups granulated sugar; ¾ cup unsweetened cocoa powder; 1½ tsp Baking Soda; 1½ tsp baking powder; ¾ tsp salt; 1 cup buttermilk; ½ cup Vegetable Oil; 2 large eggs; 1 tsp Peppermint Extract; 1 tsp vanilla extract; 1 cup water; peppermint candies; For Frosting:; 1½ cups butter; 5 tbsp heavy cream; 2½ tsp Peppermint Extract; ½ tsp vanilla extract; 4¾ cups powdered sugar

Indulge in a heavenly slice of delight with this peppermint chocolate cake with peppermint buttercream frosting. This recipe combines the rich, smooth flavors of chocolate and the refreshing taste of peppermint - a match made in dessert heaven. It's perfect for festive occasions or when you simply want a unique twist to your usual chocolate cake.

Photos of Peppermint Chocolate Cake with Peppermint Buttercream Frosting Recipe

Most ingredients for this recipe can be found in your pantry, but you might need to check your spice rack for peppermint extract. This isn't typically used in daily cooking but is widely available in your local supermarket or online. You might also need buttermilk, which adds a subtle tanginess to the cake, enhancing its overall taste. If you don't have buttermilk readily available, you can substitute it with milk mixed with a bit of lemon juice or vinegar.

Ingredients for Peppermint Chocolate Cake with Peppermint Buttercream Frosting

All-purpose flour: A common ingredient in most baking recipes, it gives structure to the cake.

Granulated sugar: It adds sweetness to the cake. You can also use caster sugar as a substitute.

Unsweetened cocoa powder: This gives the cake an intense chocolate flavor.

Baking soda and baking powder: These are leavening agents that help the cake rise.

Salt: It enhances the flavors of the other ingredients.

Buttermilk: It adds moisture and a subtle tanginess to the cake.

Vegetable oil: This keeps the cake moist and tender.

Eggs: They provide structure and stability in the batter and moisture to the cake.

Peppermint extract: This gives the cake and frosting a refreshing peppermint flavor.

Vanilla extract: It adds a depth of flavor to the cake and frosting.

Water: This is used to thin out the batter.

Butter: It gives the frosting a creamy texture and rich flavor.

Heavy cream: This makes the frosting light and fluffy.

Powdered sugar: It adds sweetness to the frosting and helps thicken it.

Peppermint candies: These can be used for decoration and an extra punch of peppermint flavor.

One reader, Francene Wheatley says:

This peppermint chocolate cake with peppermint buttercream frosting recipe is a game-changer! The rich chocolate flavor combined with the refreshing peppermint is a match made in heaven. The buttercream frosting is the perfect finishing touch. It's a delightful treat that's perfect for any occasion. Highly recommended!

Francene Wheatley

Essential Techniques for Making Peppermint Chocolate Cake

How to prepare the cake batter: Combine the dry ingredients in a large mixing bowl, then add the wet ingredients and mix until well combined. Pour the batter into prepared cake pans and bake until a toothpick inserted into the center comes out clean.

How to make the peppermint buttercream frosting: In the bowl of an electric stand mixer, whip the butter until pale and fluffy. Add in the cream, peppermint extract, and vanilla extract, then gradually mix in the powdered sugar until light and fluffy. Adjust the consistency with additional cream if needed.

How to frost the cake: Once the cake layers are completely cooled, spread a layer of the peppermint buttercream frosting on top of one cake layer, then place the second layer on top. Use the remaining frosting to cover the top and sides of the cake. Smooth the frosting with an offset spatula for a clean finish.

How to garnish with peppermint candies: Crush peppermint candies into small pieces and sprinkle them over the frosted cake for a festive and flavorful decoration.

How To Make Peppermint Chocolate Cake with Peppermint Buttercream Frosting

This chocolate cake is a rich, decadent and fluffy treat infused with refreshing peppermint flavors, down to the frosting.

Preparation: 35 minutes

Cooking: 30 minutes

Cooling Time: 2 hours

Total: 3 hours 5 minutes

Serves:

Ingredients

For Cake:

1¾cupsall-purpose flour
2cupsgranulated sugar
¾cupunsweetened cocoa powder,plus more for pans
1½tspbaking soda
1½tspbaking powder
¾tspsalt
1cupbuttermilk
½cupvegetable oil
2large eggs
1tsppeppermint extract
1tspvanilla extract
1cupwater,boiling, measured after it reaches a boil
peppermint candies,crushed, or red sprinkles, for decorating

For Frosting:

1½cupsbutter,(preferably 1 cup unsalted and ½ cup salted), room temperature
5tbspheavy cream
2½tsppeppermint extract
½tspvanilla extract
4¾cupspowdered sugar

Instructions

Cake:

Preheat the oven to 350 degrees F. Butter two 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.
In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt.
Add the buttermilk, vegetable oil, eggs, peppermint extract and vanilla extract, then using an electric hand mixer, blend the mixture on low for 2 minutes, until combined. Increase speed to medium and mix. Mix in boiling water.
Divide the batter evenly among prepared baking pans.
Bake in the oven for 30 to 35 minutes, then transfer to wire racks to cool for 10 minutes.
Run a knife around edges of the cake to ensure they are loosened, then invert onto wire racks to cool completely.

Frosting:

In the bowl of an electric stand mixer, whip the butter until pale and fluffy. Add in 3 tablespoons of the cream, the peppermint extract and vanilla extract and 1 cup of the powdered sugar, then mix until combined.
Add the remaining powdered sugar and mix on low speed until blended. Increase to medium-high speed and whip until light and fluffy, while adding in additional cream ½ tablespoon at a time, to reach the right consistency.
Once the cake is cooled, frost with the peppermint buttercream frosting.
Slice, serve, and enjoy!

Recipe Notes

Store cake in an airtight container at room temperature or in the refrigerator.

Nutrition

Calories: 541.42kcal
Fat: 27.41g
Saturated Fat: 13.09g
Trans Fat: 0.75g
Monounsaturated Fat: 10.48g
Polyunsaturated Fat: 2.11g
Carbohydrates: 74.40g
Fiber: 1.87g
Sugar: 60.85g
Protein: 3.78g
Cholesterol: 76.04mg
Sodium: 305.87mg
Calcium: 69.83mg
Potassium: 118.94mg
Iron: 1.41mg
Vitamin A: 177.22µg
Vitamin C: 0.22mg

Crucial Technique Tip for Peppermint Buttercream Frosting

When making the peppermint buttercream frosting, it's important to add the powdered sugar gradually. This allows the sugar to fully incorporate into the butter, creating a smooth and creamy frosting. If you add all the sugar at once, it can overwhelm the butter and result in a lumpy or grainy texture. Also, remember to scrape down the sides of the bowl periodically to ensure all ingredients are well mixed.

Time-Saving Tips for Making This Festive Cake Recipe

Prep ahead: Prepare the cake batter and frosting a day in advance and store them in the refrigerator. This will save time on the day of baking.

Organize ingredients: Before starting the recipe, gather and measure all the ingredients. This will streamline the baking process and prevent any last-minute scrambling.

Use quality tools: Invest in good quality baking pans, electric hand mixer, and other essential tools to ensure efficient and effective baking.

Multi-task: While the cake is baking, start preparing the frosting to maximize your time in the kitchen.

Clean as you go: Wash and put away utensils and bowls as you progress through the recipe to minimize clutter and make the cleanup process easier.

Room temperature ingredients: Bring the buttermilk, eggs, and butter to room temperature before starting the recipe. This will help the ingredients blend more easily and reduce mixing time.

Substitute Ingredients For Peppermint Chocolate Cake with Peppermint Buttercream Frosting Recipe

all-purpose flour - Substitute with gluten-free all-purpose flour: This substitution is suitable for those with gluten sensitivities or allergies. It provides a similar texture and structure to the cake.
buttermilk - Substitute with 1 cup milk + 1 tablespoon lemon juice or vinegar (let sit for 5 minutes to curdle) or 1 cup plain yogurt: These substitutes provide the acidity and moisture needed for the cake batter.
vegetable oil - Substitute with applesauce or mashed bananas: These alternatives can add moisture and a subtle fruity flavor to the cake.
eggs - Substitute with 1 tablespoon ground flaxseed mixed with 3 tablespoons water for each egg: This vegan-friendly substitute provides binding properties similar to eggs.
butter - Substitute with vegan butter or margarine: These alternatives work well for those following a vegan or dairy-free diet.
heavy cream - Substitute with coconut cream or full-fat coconut milk: These dairy-free options can provide a rich and creamy texture to the frosting.
powdered sugar - Substitute with granulated sugar blended until fine or confectioners' sugar: These alternatives can be used to achieve a similar sweetness and texture in the frosting.

Presentation Tips for Peppermint Chocolate Cake

Elevate the cake layers: Carefully stack the cake layers on top of each other, ensuring they are perfectly aligned and level. This will create a visually appealing base for the rest of the presentation.
Garnish with crushed peppermint candies: Sprinkle a generous amount of crushed peppermint candies on top of the frosted cake. This will add a pop of color and a delightful crunch to each slice.
Create elegant swirls with the frosting: Use a piping bag to create beautiful, intricate swirls of peppermint buttercream frosting on top of the cake. This will add a touch of sophistication to the overall presentation.
Add a touch of sparkle: Lightly dust the top of the cake with edible glitter or shimmering sugar to give it a touch of elegance and a hint of festive sparkle.
Garnish with fresh mint leaves: Place a few fresh mint leaves strategically around the base of the cake to add a vibrant, natural element to the presentation.
Serve on a decorative cake stand: Present the finished cake on a stunning, elevated cake stand to showcase its beauty and make it the focal point of the table.

Essential Tools for Making Peppermint Buttercream Frosting

Oven: A kitchen appliance used for baking or roasting food.
Round baking pans: Circular pans used for baking cakes or other round baked goods.
Parchment paper: A non-stick paper used for lining baking pans and trays.
Electric hand mixer: A handheld kitchen appliance used for mixing and blending ingredients.
Wire racks: Metal racks used for cooling baked goods.
Knife: A utensil used for cutting and slicing.
Electric stand mixer: A kitchen appliance used for mixing, beating, and whipping ingredients.

Storing and Freezing Peppermint Chocolate Cake

To store the peppermint chocolate cake with peppermint buttercream frosting, place it in an airtight container or wrap it tightly with plastic wrap to prevent it from drying out. The cake can be stored at room temperature for up to 3 days or in the refrigerator for up to 5 days.
If you want to freeze the cake, wrap it tightly in plastic wrap and then in aluminum foil. Label the package with the date and contents. The cake can be frozen for up to 2 months.
To thaw the frozen cake, remove it from the freezer and let it thaw in the refrigerator overnight. Once thawed, remove the plastic wrap and foil and let the cake come to room temperature before serving.
If you have leftover buttercream frosting, it can be stored in an airtight container in the refrigerator for up to 2 weeks. Before using, let the frosting come to room temperature and re-whip it with an electric mixer to restore its creamy texture.
To freeze leftover frosting, place it in an airtight container or freezer bag and label it with the date and contents. The frosting can be frozen for up to 2 months. To use frozen frosting, let it thaw in the refrigerator overnight and then re-whip it with an electric mixer before using.

How To Reheat Leftover Cake Slices

To reheat leftover peppermint chocolate cake with peppermint buttercream frosting, first ensure that the cake has been stored properly in an airtight container or wrapped tightly in plastic wrap to maintain its moisture and freshness.
If the cake has been refrigerated, allow it to sit at room temperature for about 30 minutes before reheating to ensure even warming throughout.
For a quick and easy method, place a slice of the cake on a microwave-safe plate and heat it in the microwave for 15-20 seconds at 50% power. Check the cake's temperature and adjust the time as needed, being careful not to overheat, which can cause the frosting to melt and the cake to become dry.
For a more gentle approach, preheat your oven to 350°F (175°C). Place the cake slice on a baking sheet lined with parchment paper and cover it loosely with aluminum foil to prevent the frosting from drying out or burning. Heat the cake in the oven for 5-10 minutes, or until it reaches your desired temperature.
If you have a steamer, you can also use this method to reheat the cake. Place the cake slice in a heat-safe dish and position it in the steamer basket. Steam for 3-5 minutes, or until the cake is heated through. This method helps to maintain the cake's moisture and softness.
For a crispy exterior and a warm, gooey center, you can use a toaster oven. Set the toaster oven to 350°F (175°C) and place the cake slice on a small baking sheet or directly on the toaster oven rack. Heat for 3-5 minutes, or until the cake reaches your desired temperature. Keep a close eye on the cake to prevent burning.
Regardless of the reheating method you choose, be sure to consume the reheated peppermint chocolate cake promptly to enjoy its optimal flavor and texture.

Interesting Fact About Peppermint Chocolate Cake

Peppermint is known for its ability to aid digestion and reduce symptoms of irritable bowel syndrome.

Is Making Peppermint Chocolate Cake at Home Cost-Effective?

The cost-effectiveness of this peppermint chocolate cake with peppermint buttercream frosting recipe is quite high. The ingredients are commonly found in households, and the recipe yields two 9-inch cakes, making it suitable for a family of four. The total cost for the ingredients is approximately $15, making it an affordable dessert option. The delightful combination of peppermint and chocolate creates a rich and indulgent treat, earning this recipe a solid 9 out of 10.

Is This Decadent Chocolate Cake Healthy or Unhealthy?

This peppermint chocolate cake with peppermint buttercream frosting recipe is undeniably delicious, but it's not the healthiest choice. The cake itself is high in sugar and fat, with the frosting adding even more of these less-than-ideal ingredients. The all-purpose flour used in the cake is also refined, meaning it lacks the beneficial fiber and nutrients found in whole grain flours. While the peppermint extract does provide a refreshing flavor, it doesn't contribute much in terms of nutrition.

To make this recipe healthier, consider the following suggestions:

Replace half of the all-purpose flour with whole wheat pastry flour to increase the fiber content and add a subtle nutty flavor
Reduce the amount of sugar in both the cake and frosting by 25-50%, as the peppermint extract and cocoa powder will still provide plenty of flavor
Swap out the vegetable oil for a healthier alternative like coconut oil or applesauce, which can help reduce the overall fat content
Use low-fat buttermilk or even plain Greek yogurt in place of regular buttermilk to cut down on fat and add a protein boost
Experiment with natural sweeteners like honey, maple syrup, or dates to replace some of the refined sugar
Top the cake with fresh berries or a sprinkle of chopped nuts for added nutrients and texture

Editor's Opinion on This Peppermint Chocolate Cake Recipe

The peppermint chocolate cake with peppermint buttercream frosting recipe is a delightful combination of rich chocolate and refreshing peppermint flavors. The moist and tender cake layers are perfectly complemented by the creamy and minty buttercream frosting. The use of peppermint extract adds a festive touch, making this dessert a wonderful treat for the holiday season. The recipe's clear instructions and simple techniques make it accessible for both novice and experienced bakers. Overall, this dessert is sure to impress and satisfy anyone with a sweet tooth.

Enhance Your Peppermint Chocolate Cake with Peppermint Buttercream Frosting Recipe with These Unique Side Dishes:

Roasted Garlic Mashed Potatoes: Creamy mashed potatoes with a hint of roasted garlic, perfect for complementing the rich and indulgent peppermint chocolate cake.

Grilled Vegetable Platter: A colorful assortment of grilled vegetables, drizzled with balsamic glaze, providing a refreshing and light accompaniment to the decadent peppermint chocolate cake.

Citrus Salad with Honey-Lime Dressing: A vibrant and zesty citrus salad, tossed in a sweet honey-lime dressing, offering a refreshing contrast to the rich and minty flavors of the peppermint chocolate cake.

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Appetizers and Main Dishes to Complement Peppermint Chocolate Cake

Appetizers:

Spinach and Artichoke Dip: Combine creamy spinach and artichoke dip with crispy tortilla chips for a perfect start to any meal. The warm, gooey dip is packed with flavor and is sure to be a crowd-pleaser.

Stuffed Mushrooms: These savory stuffed mushrooms are filled with a delicious mixture of cream cheese, garlic, and herbs, then baked to perfection. The combination of creamy filling and tender mushroom caps makes for a delightful appetizer option.

Main Courses:

Chicken Alfredo: Indulge in a creamy and rich pasta dish featuring tender chicken and a luscious Alfredo sauce. The combination of savory flavors and comforting textures will leave your taste buds satisfied.

Beef Stroganoff: Savor the hearty and comforting flavors of tender beef strips in a creamy mushroom sauce, served over a bed of buttery egg noodles. This classic dish is sure to warm your soul and delight your senses.

Why trust this Peppermint Chocolate Cake with Peppermint Buttercream Frosting Recipe:

This recipe guarantees a decadent and indulgent experience, featuring rich chocolate and refreshing peppermint flavors. The combination of high-quality ingredients, such as buttermilk and peppermint extract, ensures a moist and flavorful cake. The creamy buttercream frosting is perfectly balanced with peppermint extract and vanilla extract, providing a luscious and aromatic finish. Trust in the expertise of this recipe to deliver a delightful and festive dessert, perfect for any occasion.

Have you tried this Peppermint Chocolate Cake with Peppermint Buttercream Frosting Recipe? Share your experience and discuss any tweaks or variations in the Baking and Desserts forum.

FAQ:

Can I use a different type of milk instead of buttermilk?

Yes, you can substitute buttermilk with an equal amount of regular milk mixed with 1 tablespoon of lemon juice or white vinegar. Let the mixture sit for 5-10 minutes before using it in the recipe.

Can I make the cake in advance and freeze it before frosting?

Absolutely! You can bake the cake layers, allow them to cool completely, then wrap them tightly in plastic wrap and aluminum foil before freezing. When you're ready to frost the cake, simply thaw the layers in the refrigerator overnight.

Can I omit the peppermint extract from the frosting?

Of course! If you prefer a more subtle peppermint flavor, you can reduce the amount of peppermint extract or omit it altogether. You can also add a little extra vanilla extract for a different flavor profile.

Can I use a different type of oil in the cake batter?

Yes, you can use canola oil or melted coconut oil as a substitute for vegetable oil in the cake batter. Just ensure that the oil you choose has a neutral flavor to avoid altering the taste of the cake.

How should I store the leftover cake?

To keep the cake fresh, store it in an airtight container at room temperature for up to 3 days. If you need to store it for a longer period, refrigerate it for up to a week. Just be sure to bring it to room temperature before serving for the best taste and texture.