Peppermint Chocolate Cake Recipe
This decadent Peppermint Chocolate Cake combines all-time favorite Best Chocolate Cake Ever, peppermint buttercream, and peppermint bark for a festive cake perfect for the holidays!
Servings: 24
Ingredients
Peppermint Buttercream Frosting
- 1 cup (226 g) butter , softened
- 3 - 4 cups (340-454 g) confectioner’s sugar sifted
- 1 teaspoon (4 g) peppermint extract
- pinch (0.4 g) kosher salt
- 2-3 tablespoons (28-43 g) milk heavy cream, or half-and-half
- 1/2 cup (114 g) chopped peppermint bark for garnish (optional)
Instructions
- Prepare chocolate cake as instructed. Allow to cool completely. As cake is cooling, prepare peppermint buttercream frosting.
- Peppermint Buttercream Frosting
- Place softened butter into the bowl of a stand mixer that has been fitted with the paddle attachment. Turn the mixer on a medium setting and cream the butter until it is smooth and has lightened in color, about 3 minutes.
- Add confectioner’s sugar, ½ a cup at a time. After each cup has been incorporated, turn the mixer onto the highest speed setting and for about 10 seconds to lighten the frosting.
- Add peppermint extract and a pinch of salt and combine until well-incorporated.
- Add milk, heavy cream or half-and-half until the frosting has reached the preferred consistency. For a firmer frosting, add more confectioner’s sugar, a ¼ cup at a time. For a softer frosting, add more milk or cream, a tablespoon at a time.
- Frost cake and sprinkle chopped peppermint bark on top of cake as garnishment (optional).
Notes
Notes:
The cake batter will be very thin after adding the boiling water. This is correct and results in the most delicious and moist chocolate cake I’ve ever tasted!
For 3 layers - I split the cake batter between 3 cake pans instead of 2. For 3 layers, check the cake for doneness after about 25 minutes.
Nutrition for 1 serving of cake with frosting.
Storage Tips:
To store: Store the cake under a cake dome on the countertop for 3 to 4 days.
To freeze: Let the baked cake layers cool completely. Wrap them well with plastic wrap and then with foil. Put each layer into a freezer bag and freeze for up to 2 months. To serve, thaw in the refrigerator overnight with wrapping intact. The next day, the layers are ready to fill and frost.
Nutrition
Calories: 251kcal | Carbohydrates: 42g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 246mg | Potassium: 118mg | Fiber: 1g | Sugar: 16g | Vitamin A: 467IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg
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