Description
Indulge in the festive delight of Candy Cane Chocolate Cake—moist chocolate layers embraced by refreshing peppermint frosting and topped with crunchy candy canes. A true holiday showstopper!
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 cups granulated sugar
- 3 large eggs, room temperature
- 1 cup whole milk (or almond/oat milk)
- 1/2 cup vegetable oil (or melted butter)
- 2 tsp vanilla extract
- 1 tsp peppermint extract
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp peppermint extract
- Crushed candy canes for topping
Instructions
- Preheat your oven to 350°F (175°C). Grease two round cake pans and dust lightly 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, vanilla extract, and peppermint extract until frothy. Pour this into the dry ingredients and mix until smooth.
- Divide the batter evenly between the prepared pans. Bake for about 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Allow cakes to cool in pans for about ten minutes before transferring to wire racks to cool completely.
- While cakes are cooling, prepare the frosting by whipping softened butter until creamy. Gradually add powdered sugar and peppermint extract; beat until light and fluffy.
- Once cakes are completely cool, spread frosting between layers and on top of the cake. Decorate with crushed candy canes.
Notes
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 345
- Sugar: 30g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
Keywords: Candy Cane Chocolate Cake, Christmas cake, holiday dessert, chocolate cake