Description
Candy Cane Chocolate Cake is a festive delight that combines rich chocolate with refreshing peppermint. Perfect for holiday gatherings, this cake features velvety layers frosted with luscious peppermint icing and topped with crunchy candy cane bits. It’s sure to be a show-stopper at your next celebration, bringing joy and sweetness to every slice.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs, room temperature
- 1 cup whole milk
- 1 tsp peppermint extract
- Crushed candy canes for topping
Instructions
- 1. Preheat oven to 350°F (175°C). Grease and flour two round cake pans.
- 2. In a bowl, whisk together flour, cocoa powder, baking powder, and sugar.
- 3. In another bowl, beat butter until fluffy; gradually add sugar and mix well. Add eggs one at a time, then mix in milk and peppermint extract.
- 4. Gradually combine dry ingredients into wet ingredients until just mixed.
- 5. Pour batter into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Cool before frosting.
- 6. Frost with peppermint icing and top with crushed candy canes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg