Easy Peppermint Cake Recipe
Nothing says the holidays like chocolate and peppermint. I know Santa will approve of this cake. I took my favorite chocolate cake, The Best Chocolate Cake With Chocolate Ganache, and adapted it for a peppermint version. I love this cake because it’s a fast, easy, one-bowl, no-mixer recipe that delivers amazing results every time without being fussy or complicated. The cake is soft, moist, decadently chocolaty, and perfectly pepperminty. The ganache is fudgy, silky, smooth, wonderfully thick and rich. It’s truly the icing on the cake. I sprinkled the cake with diced Andes Peppermint Crunch mini bars (my grocery store was out of Andes Peppermint Crunch Baking Chips) and they add a perfect amount of crunchy texture and a nice pop of peppermint flavor. My daughter loves mint desserts and was in heaven with this cake and said it’s one of her all-time favorites.
What’s in Chocolate Peppermint Cake?
To make this peppermint cake with chocolate ganache frosting, you’ll need:
Egg Granulated sugar Sour cream Oil Peppermint extract Coffee Unsweetened cocoa powder All-purpose flour Baking soda and baking powder Salt Semi-sweet chocolate chips Heavy cream Andes Peppermint Crunch Mini Bars
How to Make Chocolate Peppermint Cake
Simply whisk together the cake batter as you normally would, being careful to let the coffee cool down before adding it to the batter. Turn the batter into a foil-lined 9×9-inch baking dish. Bake the cake until the top has set and a toothpick or cake tester inserted in the center comes out clean. Let the cake cool completely, then top with chocolate ganache frosting. Sprinkle with peppermint candies before the frosting sets.
Can I Omit the Coffee?
There’s coffee in the cake batter, which brings out and enhances the chocolate flavor and I highly recommend it. It does not make the cake taste like a coffee-flavored cake, trust me. And we’re talking a half cup for the entire cake, just teaspoons per serving.
Can I Double This Recipe?
I haven’t personally tried it so I cannot say for sure. The batter filled up every inch of my 9×9-inch pan, so you may have a little extra batter if you double this recipe. If that’s the case, use the extra batter to make muffins or a mini loaf — don’t overfill your pan!
Tips for Making Chocolate Peppermint Cake
Make sure when you’re adding the peppermint extract to the cake batter that you only add 1/2 teaspoon. Peppermint extract is much stronger and more potent than vanilla extract and adding too much can cause your dessert to taste like mouthwash. Not good. Make sure the coffee is somewhat cool before mixing it into the batter. If it’s piping hot, you’ll scramble the egg by mistake. Note that you must use a 9×9-inch cake pan for this recipe. A 9-inch round cake pan is too small.
More Mint Dessert Recipes:
ALL OF MY CHRISTMAS RECIPES! Tried this recipe? Leave a review! Consider leaving a 5 star rating if you’ve made and loved one of my recipes! Candy Cane Blossom Sugar Cookies — We’ve all had Peanut Butter Blossoms and these cookies are the holiday version! The cookies are soft, chewy, covered in red sprinkles and there’s a Candy Cane Hershey Kiss in the center.
Andes Mint Brownies — Super fudgy brownies loaded with Andes! Chocolate + mint is the best! Meet your new favorite brownies and so easy!
Andes Mint Chip Soft Fudgy Chocolate Cookies – Big, thick, fudgy chocolate cookies with a hint of mint and loads of chocolate in every bite!
Fudgy Mint Chocolate Brookies {brownie + cookie} – Part fudgy brownies; part soft & chewy chocolate cookies. Minty, rich & loaded with Oreos!
Creme de Menthe Bars – The classic bar everyone loves!
Peppermint Patty Chocolate Cookies — The cookies are fudgy and full of rich chocolate flavor thanks to both cocoa powder and chocolate chips. There are peppermint patties on the top for a burst of minty fresh flavor.
Triple Layer Mint Oreo Brownies — These layered brownies are loaded with rich textures and flavors, from the dense fudgy brownies layer, to the soft, fluffy minty layer, with oodles of crushed Mint Oreos throughout.
