Delicious Peppermint Chocolate Cake From Scratch

April 27, 2023 Post a Comment

Peppermint Chocolate Cake with hidden Peppermint Vanilla Buttercream from carlsbadcravings.com

Description

This Peppermint Chocolate Cake is the perfect combination of flavors. The chocolate cake is light and fluffy, while the peppermint frosting is sweet and creamy. This cake is sure to be a hit at any party or gathering. The peppermint flavor can be adjusted to your preference by adding more or less peppermint extract. Whether you prefer a strong peppermint flavor or a subtle hint, this cake is sure to please. This cake is a great dessert for the holiday season, but can also be enjoyed year-round.

The best part about this cake is that it’s made from scratch. No box mixes required, just a few simple ingredients and you’ll have a delicious cake ready in no time. This recipe is a great way to show off your baking skills and impress your family and friends. It’s a great way to celebrate any occasion, from birthdays to holidays. No matter what the occasion, this Peppermint Chocolate Cake is sure to be a hit.

Ingredients

For the Cake:

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cocoa powder
1/2 cup butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk

For the Frosting:

1/2 cup butter, softened
3 cups confectioners’ sugar
1/4 cup cocoa powder
2 tablespoons cream
1 teaspoon peppermint extract (or more to taste)
Crushed candy canes for decoration (optional)

Instructions

For the Cake:

Preheat oven to 350 degrees F. Grease and flour a 9-inch round cake pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder.
In a separate bowl, beat together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
Add the vanilla extract and mix until combined. Gradually add the dry ingredients in three batches, alternating with the buttermilk.
Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

For the Frosting:

In a medium bowl, beat together the butter, confectioners’ sugar, and cocoa powder until light and fluffy.
Add the cream and peppermint extract and beat until combined. If a thicker consistency is desired, add more sugar.
Spread the frosting over the cooled cake and decorate with crushed candy canes, if desired.

Notes

The peppermint extract can be adjusted to your preference. Start with 1 teaspoon and add more if desired. You can also use other extracts, such as almond or vanilla, to change the flavor of the cake.

The cake can be stored in an airtight container at room temperature for up to 3 days. The frosting can be stored in the refrigerator for up to a week.