Description
Indulge in the festive delight of Candy Cane Chocolate Cake, where rich chocolate meets refreshing peppermint for a show-stopping dessert perfect for holiday gatherings.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 ½ cups granulated sugar
- 3 large eggs (room temperature)
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup chocolate frosting (store-bought or homemade)
- ½ cup crushed candy canes (plus extra for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Grease two round baking pans and dust with flour.
- In a large bowl, whisk together flour, cocoa powder, baking powder, and sugar until well combined.
- In another bowl, beat together eggs, milk, vegetable oil, and vanilla extract until smooth. Gradually add to dry ingredients while stirring until fully incorporated.
- Divide batter evenly between prepared pans. Bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let cakes cool in pans for about ten minutes before transferring to wire racks to cool completely.
- Once cooled, place one cake layer on a serving plate. Spread a generous layer of chocolate frosting on top.
- Place the second layer on top and frost the entire cake with remaining chocolate frosting.
- Sprinkle crushed candy canes over the top for decoration.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 380
- Sugar: 32g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 55mg
Keywords: For added flavor, consider using peppermint extract in the frosting. Swap chocolate cake mix with vanilla for a different flavor profile. Store leftovers in an airtight container at room temperature for up to three days.