Chocolate Peppermint Cake Recipe

Name: Chocolate Peppermint Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups sugar; 1-3/4 cups all-purpose flour; 3/4 cup baking cocoa; 1-1/2 teaspoons baking soda; 1-1/2 teaspoons baking powder; 1 teaspoon salt; 1 cup milk; 1/2 cup canola oil; 2 eggs; 2 teaspoons vanilla extract; 1 cup boiling water; 2 cups heavy whipping cream; 1/4 cup confectioners' sugar; 1 teaspoon vanilla extract; 2 drops red food coloring, optional; 2/3 cup crushed peppermint candy, divided; 2 tablespoons butter; 2 tablespoons baking cocoa; 2 tablespoons water; 1/2 teaspoon vanilla extract; 1 cup confectioners' sugar

Servings: persons

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup baking cocoa
1-1/2 teaspoons baking soda
1-1/2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1/2 cup canola oil
2 eggs
2 teaspoons vanilla extract
1 cup boiling water
2 cups heavy whipping cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
2 drops red food coloring, optional
2/3 cup crushed peppermint candy, divided
2 tablespoons butter
2 tablespoons baking cocoa
2 tablespoons water
1/2 teaspoon vanilla extract
1 cup confectioners' sugar

1
In a bowl, combine dry ingredients. Add milk, oil, eggs and vanilla; beat at medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour into three greased and floured 9-in. round baking pans.
2
Bake at 350u00b0 for 18-23 minutes or until cake tests done. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3
For filling, beat cream until soft peaks form. Add the sugar, vanilla and food coloring if desired; beat until stiff peaks form. Set aside about 1 tablespoon crushed candy. Fold remaining candy into cream mixture. Spread between layers and around sides but not over the top.
4
For glaze, melt butter in a saucepan over low heat. Add cocoa and water; cook, stirring constantly, until slightly thickened. Remove from the heat; whisk in vanilla. Gradually blend in sugar until smooth. Add additional water if necessary. Spread over top of cake. Sprinkle with reserved candy. Chill before serving. Store in the refrigerator.

2187

kcal

Calories

149

Fat

217

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 cups sugar, 1-3/4 cups all-purpose flour, 3/4 cup baking cocoa, 1-1/2 teaspoons baking soda, and more.

Yes, Chocolate Peppermint Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Peppermint Cake

How did you like this recipe?

Frequently Asked Questions