Chocolate Peppermint Cake
A rich chocolate cake infused with peppermint flavor, topped with peppermint patties and chocolate frosting—perfect for festive occasions or when craving a decadent treat.
Ingredients
Instructions
- Combine all-purpose flour, sugar, cocoa, and ground cinnamon in a bowl and set aside.
- Combine butter and water in a large saucepan; bring to a boil.
- Remove from heat; stir in baking soda.
- Add the flour mixture, stirring well to combine.
- Stir in eggs, buttermilk, and vanilla extract.
- Spoon the batter into a greased and floured 13 x 9 x 2-inch pan.
- Bake at 350°F (175°C) for 30 minutes.
- Top the cake with unwrapped peppermint patties and bake for an additional 2 minutes.
- Gently spread melted candy over the cake surface.
- Spread chocolate frosting evenly over the top of the cake.
Tips & Substitutions
To enhance the chocolate flavor, consider adding a teaspoon of espresso powder to the batter. If you don't have buttermilk, a mixture of milk and vinegar can be used as a substitute. For a more intense peppermint flavor, add a few drops of peppermint extract to the frosting. This cake can also be served with a scoop of vanilla ice cream for a delightful contrast.
Serving Suggestions
This Chocolate Peppermint Cake is perfect for holiday gatherings or special occasions. Serve it alongside a warm cup of coffee or hot cocoa to complement the flavors. For a festive touch, garnish with crushed candy canes or a sprinkle of powdered sugar. It also pairs beautifully with a scoop of vanilla ice cream, enhancing the overall experience.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. If you prefer, refrigerate it to extend freshness, but bring it to room temperature before serving. To reheat, microwave individual slices for about 10-15 seconds until warm, or place in a preheated oven at 350°F for 5-10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Peppermint Cake contains roughly 566 calories, with 7g protein, 47g carbohydrates, and 38g fat. It is an excellent source of dietary fiber (21% of the Daily Value), and a good source of iron and vitamin C. It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of frosting?
Absolutely! While chocolate frosting is traditional, you can try cream cheese frosting for a tangy contrast or a simple whipped cream for a lighter option. Each choice will bring a unique flavor profile to the cake, allowing you to customize it to your liking.
How can I make this cake gluten-free?
To make this Chocolate Peppermint Cake gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that the baking soda and other ingredients are also gluten-free. This way, you can enjoy a delicious treat without gluten, perfect for those with dietary restrictions.
Can I make this cake ahead of time?
Yes, this cake can be made a day in advance. Just bake it, allow it to cool completely, and then frost it. Store it in an airtight container at room temperature. This allows the flavors to meld together, and it will be just as delicious when served the next day!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).