Chocolate Peppermint Cake Frosting (Print-Friendly Format)
Fluffy chocolate cake with vanilla-peppermint frosting finished with crushed candy canes for a festive touch.
# Ingredients You’ll Need:
→ Cake Batter
01 -
240 g all-purpose flour
02 -
30 g cocoa powder
03 -
2 teaspoons baking powder
04 -
2 teaspoons baking soda
05 -
1 teaspoon fine salt
06 -
480 ml water
07 -
400 g granulated sugar
08 -
140 g dark chocolate, chopped
09 -
85 g unsalted butter
10 -
30 ml vegetable oil
11 -
1 teaspoon vanilla extract
12 -
2 large eggs
→ Vanilla Peppermint Frosting
13 -
340 g unsalted butter, softened
14 -
2 teaspoons vanilla extract
15 -
0.75 teaspoon pure peppermint extract
16 -
0.25 teaspoon fine salt
17 -
875 g powdered sugar
→ Decoration
18 -
Crushed candy canes, for garnish (optional)
# How to Make It:
01 -
Preheat oven to 175°C. Grease two 20 cm round cake pans with butter and line the bases with parchment paper.
02 -
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt until fully blended.
03 -
In a medium saucepan over medium-high heat, combine water and sugar and bring to a boil. Stir until the sugar dissolves, about 1 minute. Remove from heat and add chopped chocolate and butter, stirring until fully melted.
04 -
Whisk vegetable oil and vanilla extract into the chocolate mixture. Quickly beat in eggs until just combined, ensuring the mixture is not too hot to avoid cooking the eggs.
05 -
Gradually whisk in the dry flour mixture until batter is smooth and no lumps remain.
06 -
Divide batter evenly between prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
07 -
Allow cakes to cool in their pans until cool to the touch before turning out onto wire racks for frosting.
08 -
In a stand mixer, beat softened butter until creamy. Add vanilla extract, peppermint extract, and salt. Gradually mix in powdered sugar, one cup at a time, beating well on medium speed after each addition. Scrape the sides and bottom of the bowl as needed. Continue beating on medium until light and fluffy.
09 -
Spread a generous layer of frosting between the cooled cake layers. Frost the top and sides of the cake as desired. Garnish with crushed candy canes if using.
# Extra Tips:
01 -
Ensure cakes are completely cool before applying the frosting for a smooth finish.
02 -
For enhanced peppermint flavor, crush candy canes just before serving to maintain texture.
03 -
Store covered at room temperature for up to 2 days, or in the refrigerator for longer freshness.