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    Home » Cake

    Peppermint Chocolate Cake

    Published: Nov 8, 2016 · Modified: Nov 27, 2023 by Kim Strawn This post may contain affiliate links. 2 Comments

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    5 from 1 vote

    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.

    peppermint chocolate cake on a white plate with a fork.

    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.

    Jump to:
    • Ingredients
    • Tips for using a Bundt pan
    • Making the peppermint chocolate cake
    • Bake
    • Storage
    • Other Christmas recipes
    • 📖 Recipe
    • Pin for later!
    • 💬 Reviews

    Ingredients

    • flour - I use unbleached but bleached can be used
    • sugar
    • cocoa
    • baking soda
    • baking powder
    • salt
    • eggs
    • oil
    • Sweet Cream Creamer - I use International Delight creamer (my husband's favorite!)
    • peppermint extract
    • peppermint Hershey Kisses
    • boiling water
    international delight creamer.

    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

    cocoa in a bowl.
    cocoa and sugar.

    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.

    chocolate cake batter in a bowl.
    chocolate cake batter in a Bundt pan.

    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

    Bake at 350 degrees for 45 minutes or until a knife or toothpick comes out clean.

    Storage

    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

    • M&M Cookies
    • Peppermint Graham Crackers
    • Chocolate Swirl Peppermint Bark

    📖 Recipe

    peppermint chocolate cake on a white plate.
    QR Code

    Layered Peppermint Chocolate Cake

    Print Pin
    5 from 1 vote
    Layered Peppermint Chocolate Cake is bursting with rich chocolate flavor and peppermint candies.
    Course Dessert
    Cuisine American
    Keyword Homemade chocolate cake, peppermint
    Prep Time 15 minutes minutes
    Cook Time 45 minutes minutes
    Total Time 1 hour hour
    Servings 12 servings
    Calories 412kcal
    Author Kim Strawn
    Prevent your screen from going dark

    Equipment

    • 1 Bundt cake pan
    • 1 mixing bowl

    Ingredients

    • 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

    For Frosting

    • ½ cup butter (softened)
    • 1 ½ cup powdered sugar
    • 4 tablespoons sweeet cream creamer or milk

    Instructions

    • 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.
    • Serve.

    Notes

    To turn the cake out of the Bundt pan, use a knife to loosen the edges after cake has cooled 10-15 minutes. Turn the cake over carefully and the cake should slide out of the pan. Let the cake finish cooling on a cooling rack. 

    Nutrition

    Calories: 412kcal | Carbohydrates: 60g | Protein: 4g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 48mg | Sodium: 406mg | Potassium: 193mg | Fiber: 3g | Sugar: 41g | Vitamin A: 276IU | Calcium: 41mg | Iron: 2mg
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    Pin for later!

    Peppermint Chocolate Cake on a white plate with a glass of milk.

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    Comments

      5 from 1 vote (1 rating without comment)

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    1. Stacey Werner - client says

      November 08, 2016 at 8:43 am

      I love peppermint with chocolate. This cake is perfect for getting me in the holiday spirit!

      Reply
      • Sarah says

        November 10, 2016 at 12:53 pm

        It is so delicious!

        Reply
    Kim Strawn owner of Baking With Mom.

    Hey There, I'm Kim! I am the owner and recipe creator here at Baking With Mom. I'm also a mom to 4 growing kids so I understand busy! Here you will find recipes that are quick, delicious and can get on the table fast. Read more about me.

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