Creamy and delicious, this Peppermint Chocolate Cake just bursts with mint flavors. Coupled with the rich taste of chocolate, this cake recipe is just what should be on your dessert table this Christmas season.
Oh, the Holidays are upon us! Thanksgiving and Christmas are right around the corner and that means delicious desserts for your family and guests! This Peppermint Chocolate Cake is loaded with mint flavor and is deliciously easy to make.
In fact, it is made from scratch! I promise you, making a cake from scratch is not as scary as it may sound. A cake mix is used a lot around here, like with these Gooey Butter Cookies, but I must say, a made from scratch cake is where it is at.
- flour - I use unbleached but bleached can be used
- baking soda
- baking powder
- Sweet Cream Creamer - I use International Delight creamer (my husband's favorite!)
- peppermint extract
- peppermint Hershey Kisses
- boiling water
Tips for using a Bundt pan
Using what type of pan is up to you. I used a Bundt pan for this homemade chocolate cake. I like the way the cake looks when presented at parties. However, a 9x13 works great as does making this cake into layers.
- Be sure to spray the pan well before adding the batter. When you turn the cake out, you don't want the cake to stick.
- Be watchful on the time. A Bundt pan will take a different time to bake then a 9x13 pan, and so on. It is not a one size fits all.
- Turning the cake out should happen after the cake has had a chance to cool for at least 10 minutes but no more than 15. The cake can "glue" to the sides if left in the pan for too long, but if turned too early, it can fall apart. 10-15 minutes seems to be perfect. Be sure to loosen the sides of the cake from the pan first.
Making the peppermint chocolate cake
The first step is to mix the dry ingredients together. Then, mix the wet ingredients in a separate bowl so they can be added all at once to the dry ingredients. That is, except for the boiling water. That will come later.
The boiling water is added at the end when all the other ingredients are mixed together. Add the boiling water and stir. The boiling water helps to bring out the rich chocolate flavor. Yum!
Bake at 350 degrees for 45 minutes or until a knife or toothpick comes out clean.
Store the baked cake in an airtight container on the counter or in the refrigerator.
Yes, this cake is so great with the mix of chocolate and peppermint flavors. Your family and friends alike will appreciate this cake for its soft texture and flavors. Enjoy!
Other Christmas recipes
Layered Peppermint Chocolate Cake
- 1 ¾ cups all purpose flour bleached or unbleached
- 1 ½ cups sugar
- 1 cup cocoa
- 1 ½ teaspoon baking soda
- 1 ½ teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- ½ cup vegetable oil
- 1 cup sweet cream creamer or milk
- 1 teaspoon peppermint extract
- 1 cup boiling water
- 10 Peppermint Hershey's Kisses
- ½ cup butter (softened)
- 1 ½ cup powdered sugar
- 4 tablespoons sweeet cream creamer or milk
- Preheat oven to 350℉.
- Mix together the flour, sugar and cocoa.
- Stir in the baking soda, baking powder and salt.
- In a separate bowl, lightly beat the eggs.
- In the same bowl as the eggs, mix in the creamer, oil and peppermint extract.
- Mix the wet ingredients into the dry ingredients and blend well.
- Stir in the boiling water and mix until well blended.
- Pour into a well greased Bundt pan.
- Bake at 350* for 45 minutes or until center tests done with a toothpick
- Let cake cool
For The Frosting
- Blend together the softened butter until smooth.
- Add in the powdered sugar, a little at a time until well blended.
- Add in the creamer or milk and peppermint extract until frosting is smooth.
- When cake has cooled, frost the top of the cake.
- Sprinkle with chopped Peppermint Hershey's Kisses.