Easy Chocolate Peppermint Dream Cake Recipe
Indulging in the perfect blend of flavors and textures is always a treat, and the Easy Chocolate Peppermint Dream Cake delivers just that. This delightful dessert combines rich chocolate with refreshing peppermint, creating an unforgettable flavor profile. Perfect for both festive occasions and simple family gatherings, this cake is set to become a staple in your baking repertoire.
Growing up, holiday seasons in our household always meant the kitchen was filled with the comforting aroma of baking. This chocolate and peppermint creation was my grandmother’s signature dish. Every bite of this cake takes me back to those cozy winter evenings, sitting by the fire with a slice of this delightful dessert, eagerly waiting to taste the love she baked into every batch. Passing down this recipe to my own children has kept those cherished memories alive.
Why You’ll Love This Recipe
This recipe is a true crowd-pleaser for several reasons. Firstly, it combines the classic, comforting taste of chocolate with the invigorating zing of peppermint, making it impossible to resist. The cake is incredibly moist and fluffy, ensuring every bite melts in your mouth. Additionally, it’s straightforward to make, using ingredients that are readily available, making it perfect for last-minute gatherings or impromptu sweet cravings.
Ingredients Notes
For the best results, use high-quality cocoa powder and fresh peppermint extract to really let the flavors shine. If you’d like to make it gluten-free, a simple swap with a 1:1 gluten-free flour mix works perfectly. Sourcing dark chocolate chips for the frosting can add depth, but semi-sweet would work in a pinch. Make sure all ingredients are at room temperature for more even mixing.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, and set aside.
Step 2
In a large mixing bowl, whisk together 1 ¾ cups of all-purpose flour, ¾ cup of unsweetened cocoa powder, and 1 ½ cups of sugar.
Step 3
Add in a cup of room temperature milk, half a cup of vegetable oil, two large eggs, and two teaspoons of vanilla extract. Mix until well combined.
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Step 4
Stir in a teaspoon of peppermint extract and evenly divide the batter between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center emerges clean.
Step 5
Let cakes cool completely before frosting. For the frosting, melt one cup of chocolate chips and blend with a cup of unsalted butter, then frost generously.
Storage Options
Store the leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To freeze, wrap individual slices tightly in plastic wrap, followed by aluminum foil, and store for up to 2 months. To thaw, place wrapped slices in the fridge overnight.
Variations & Substitutions
For a nut-free version, ensure all flavorings and chocolate are nut-allergen-free. Swap butter and milk for non-dairy alternatives like coconut milk and vegan butter for a dairy-free twist. Add crushed candy canes on top for extra crunch and festive flair.
Serving Suggestions
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. Serve it at winter parties for a comforting treat or enjoy a slice with a steaming cup of coffee on a lazy afternoon.
Frequently Asked Questions
Can I use a different type of pan to bake this cake?
Yes, you can use a bundt pan or a 9×13-inch baking dish if you prefer. The baking time might vary, so begin checking for doneness five minutes before the standard bake time.
Can I make this cake in advance?
Absolutely. The cake layers can be prepared a day in advance and stored tightly wrapped at room temperature. Frosting should be added just before serving for maximum freshness.
How can I enhance the peppermint flavor?
For a stronger minty taste, increase the peppermint extract by half a teaspoon, or add peppermint-flavored chips into the batter. Be careful not to overdo it, as peppermint can quickly become overwhelming.
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Easy Chocolate Peppermint Dream Cake Recipe
Ingredients
- For the Chocolate Cake:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup hot water or brewed coffee for depth
- For the Peppermint Frosting:
- 3/4 lb 1 1/2 sticks unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon peppermint extract adjust to taste
- Pinch of salt
- Optional: a drop or two of red food coloring for a pink swirl effect
- For Garnish:
- 1/3 cup crushed peppermint candies or candy canes
- Shaved chocolate or mini chocolate chips optional
Instructions
- Make the Cake:
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans (or line with parchment).
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- Mix Wet Ingredients:
- In another bowl, combine sugars, eggs, oil, vanilla, and buttermilk. Whisk until smooth.
- Combine & Add Hot Liquid:
- Add the wet ingredients to the dry. Stir in the hot water or coffee slowly until the batter is smooth and thin.
- Bake:
- Divide batter between pans and bake for 25–30 minutes, or until a toothpick comes out clean. Cool completely before frosting.
- Make the Frosting:
- In a large bowl, beat softened butter until creamy.
- Gradually add powdered sugar, followed by heavy cream, peppermint extract, and salt. Beat until light and fluffy.
- Optional: swirl in a tiny bit of red food coloring for a marbled peppermint look.
- Assemble the Cake:
- Place one cooled cake layer on a serving plate. Spread a generous layer of frosting on top.
- Add the second layer and frost the top and sides.
- Garnish with crushed peppermint candies and chocolate shavings.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
