Description
A refreshing peppermint cake that brings joy and nostalgia to any occasion, combining mint and chocolate flavors for a delightful dessert.
Ingredients
Scale
- 1 cup heavy cream (Chilled)
- 1 cup powdered sugar
- 1 tsp pure peppermint extract
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cup unsweetened cocoa powder
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 cup milk (or almond milk)
- 0.5 cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 tsp vanilla extract
- Crushed peppermint candies or chocolate shavings (for decorating)
Instructions
- Preheat oven to 350°F (175°C) and grease your cake pans.
- In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk for about 1 minute.
- In a separate bowl, whisk together milk, oil, eggs, and vanilla until at room temperature.
- Gradually add wet mixture to dry ingredients and beat on medium speed for about 2 minutes until smooth.
- Divide batter evenly between prepared cake pans and bake for 25-30 minutes until a toothpick comes out clean.
- While cakes cool, whip chilled cream until thick, then gradually add powdered sugar and peppermint extract until stiff peaks form.
- Assemble by placing one cake on a platter, spreading a layer of mint cream, and topping with the second cake. Frost the top and sides with remaining mint cream.
- Decorate with crushed peppermint candies or chocolate shavings.
- Chill for at least 30 minutes before serving.
Notes
Use high-quality ingredients for the best flavor. Can be made a day in advance and stored in the fridge.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg