Chocolate Peppermint Cake

Some flavours and baked goods scream holidays and festivity. Peppermint is one of them; imagine mixing it with rich and decadent chocolate. This Chocolate Peppermint Cake is a perfect combination of flavour, texture, colour, and festivity in one place.

About This Chocolate Peppermint Cake

• This cake is my Forever Super Moist Chocolate Cake recipe infused with Peppermint Extract.
• The texture and fluff of this Chocolate Peppermint Cake are beyond moist and soft. Every bite brings flavour and texture to your mouth.

Forever Super Moist Chocolate Cake

The secret ingredient in this recipe is mayonnaise! Yes, you heard me right. Mayonnaise makes this cake super fluffy and light. It may sound gross, but mayonnaise is made of egg yolks, olive oil, and vinegar. Some of these ingredients are always used in a cake batter, Right?

The acidic property of the vinegar starts the activation of leavening ingredients such as baking soda and baking powder. This gives the cake a perfect lift 🙂

It is also crucial to use good-quality cocoa powder. I use this Dutch Processed Cocoa powder.

How To Make This Chocolate Cake

• We need to mix all the dry ingredients in one bowl. Sift the flour, cocoa powder, sugar, baking powder, baking soda, and salt. It is essential to sift the cocoa powder to prevent lumps.
• Mix the eggs, buttermilk, oil, mayonnaise, vanilla, and peppermint extract in a separate bowl.
• Fold in the dry ingredients. Be gentle, and DO NOT OVERMIX.
• Lastly, add the hot coffee and mix. The batter will be thin at this point, but that's okay.
• Evenly divide the batter into prepared pans, and bake for 30-40 minutes.
• Let the cake cool in the pan for 10 minutes. Then, please remove it from the pan and place it on a cooling rack to cool completely.

How To Make The Peppermint Buttercream

• Beat the room-temperature butter with the paddle attachment for five minutes until it is pale, lighter, and fluffy.
• Add the sifted powder sugar ½ cup at a time and beat after each addition.
• Next, add vanilla and peppermint extract and beat well.
• At the end, add a couple of tablespoons of heavy cream to make the buttercream smooth and spreadable.

How To Assemble The Chocolate Peppermint Cake

1. Mix half a cup of crushed peppermint candy cane into one cup of buttercream and set aside. We use this as the filling.
2. I made two 8-inch cakes and cut them into two equal discs. We will end up with four cake layers. I used three layers in this cake; however, you can use all four.
3. Place the first layer on the turn table. Spread a thin layer of plain buttercream on the cake. Use plain buttercream in a piping bag to run a border around the edge of the cake layer. This will prevent the filling from oozing out.
4. Place about half a cup of the crushed candy cane filling in the center of the cake layer and smooth it out with a spatula.

• Repeat steps 1 to 4. Then, place the third layer on top of the cake and cover it with the buttercream.
• I decorated the outside of the cake with pipped buttercream, chocolate ganache drips, and crushed peppermint candies.

Note: You can fill the cake with other fillings, such as jam or chocolate. You can also decorate the outside with sprinkles or peppermint candies.

See more cake recipes here:

Blueberry Lemon Cake,

Ding Dong Cake,

The Best Coconut Cake

Storying: Frosting acts as a protective barrier for the cake, so there’s no need for plastic wrap here. Cover it with a cakekeeper or an overturned bowl to protect it from dust, pet hair, and other things in the air. A frosted cake can be kept at room temperature for four to five days. Reference.

Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.

IF YOU TRIED THIS RECIPE AND LIKED IT, LEAVE ME A STAR REVIEW.

📖 Recipe