Description
Indulge in this festive Holiday Peppermint Cake, a delightful blend of rich chocolate and refreshing mint perfect for holiday celebrations.
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 cup whole milk
- 2 tsp vanilla extract
- 1 tsp peppermint extract
- 1 cup heavy cream
- 2 cups powdered sugar
- Crushed candy canes for decoration
Instructions
- Preheat your oven to 350°F (175°C). Grease two round cake pans with nonstick spray or butter.
- In a large bowl, mix together the flour, cocoa powder, baking powder, and granulated sugar until well combined.
- In another bowl, cream the softened butter until smooth. Add eggs one at a time, mixing well after each addition.
- Gradually stir in milk and vanilla extract into the butter mixture. Mix until combined.
- Slowly incorporate the dry ingredients into the wet mixture until just combined. Add peppermint extract and mix gently.
- Pour half of the batter into each prepared pan and spread evenly.
- Bake for about 25–30 minutes or until a toothpick inserted comes out clean. Let cool in pans for ten minutes before transferring to wire racks.
- In a medium bowl, whip heavy cream until soft peaks form.
- Gradually add powdered sugar and continue whipping until fluffy.
- Frost between layers and on top of cooled cakes. Decorate with crushed candy canes.
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 330
- Sugar: 26g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
Keywords: You can substitute peppermint extract with vanilla for a milder flavor. Consider adding chocolate chips to the batter for an extra treat!