Old Time Peppermint Cake
A rich, peppermint-flavored chocolate cake with a moist crumb and festive crunch, perfect for holiday celebrations and chocolate lovers seeking a nostalgic treat.
Ingredients
Instructions
- Combine butter, sugar, eggs, and vanilla in a large bowl.
- Beat on high speed for 3 minutes.
- Combine flour, cocoa, baking soda, baking powder, and salt in a separate bowl.
- Add the dry ingredients alternately with water to the creamed mixture, beginning and ending with the dry ingredients.
- Stir in crushed peppermint candy.
- Pour the batter into two greased and floured 9-inch cake pans.
- Bake at 350°F (175°C) for 30 to 35 minutes or until a cake tester inserted in the center comes out clean.
- Cool for 10 minutes in the pans, then remove from pans and cool completely on wire racks.
- Frost as desired.
Tips & Substitutions
For a richer flavor, you can replace half of the butter with Greek yogurt or sour cream. If you don’t have crushed peppermint candy, try using peppermint extract for a similar taste, adjusting the amount to your preference. Be sure to mix the batter gently after adding the dry ingredients to avoid overmixing, which can lead to a dense cake.
Serving Suggestions
This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Consider serving it alongside a light dessert like Green Salad With Cottage Cheese to balance the sweetness. For a festive touch, garnish with additional crushed peppermint candy or a drizzle of chocolate sauce.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it and enjoy it within a week. To reheat, microwave a slice for about 10-15 seconds or warm it in an oven at 300°F (150°C) for 5-7 minutes until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Old Time Peppermint Cake contains roughly 474 calories, with 4g protein, 43g carbohydrates, and 29g fat. It is a good source of vitamin C (14% of the Daily Value). Note that it is relatively high in sodium, at 1130mg per serving (49% of the Daily Value).
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 make this cake ahead of time?
Yes, you can bake the cake a day in advance. Once cooled, wrap it tightly in plastic wrap and store it at room temperature. Frost it closer to serving time for the best texture and flavor.
What can I use instead of eggs?
If you're looking for an egg substitute, try using flaxseed meal or applesauce. For each egg, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water, or use 1/4 cup of applesauce as a replacement.
How can I make this a gluten-free cake?
To make this cake gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure the baking soda and baking powder are also gluten-free, and adjust the liquid slightly if needed for the right batter consistency.
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).