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peppermint cake

This delightful peppermint cake is a perfect holiday treat or a refreshing dessert any time of the year. With layers of moist chocolate cake infused with peppermint and topped with creamy peppermint frosting, it's sure to impress your guests.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 4 People
Calories 320 kcal

Equipment

  • 2 9-inch round cake pans
  • 2 mixing bowls
  • 1 electric mixer
  • 1 rubber spatula
  • 1 measuring cups and spoons
  • 1 cooling rack
  • 1 piping bag (optional)
  • 1 toothpicks

Ingredients
  

  • 2 cups all-purpose flour
  • 1 ¾ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 2 teaspoons peppermint extract
  • 1 cup boiling water
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tablespoons heavy cream More if needed for desired consistency.
  • as needed crushed peppermint candies for garnish Optional.

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease the cake pans with butter or non-stick spray.
  • In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.
  • Add the eggs, milk, vegetable oil, and peppermint extract to the dry ingredients. Mix until well combined.
  • Carefully stir in the boiling water (the batter will be thin). Mix until silky smooth.
  • Pour the batter evenly into the prepared cake pans.
  • Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a cooling rack to cool completely.
  • While the cakes are cooling, prepare the frosting. In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing until combined.
  • Stir in the peppermint extract and heavy cream. Beat on high speed for 2-3 minutes until the frosting is light and fluffy. Add more cream if needed to reach desired consistency.
  • Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting on top, then place the second layer on top.
  • Frost the top and sides of the cake with the remaining peppermint frosting. If desired, decorate the top with crushed peppermint candies.
  • Slice and serve the peppermint cake.

Notes

Store the cake in an airtight container in the refrigerator for up to 5 days.
For a stronger peppermint flavor, you can add a few drops of peppermint oil to the frosting, but be cautious as it can be very potent.
This cake pairs well with a scoop of vanilla ice cream for an extra treat.