Chocolate Peppermint Cake

This decadent chocolate cake is layered with peppermint buttercream and crushed candy canes! It’s deliciously festive for the holidays and the Rodelle Gourmet Vanilla Extract and Gourmet Baking Cocoa really shine in this recipe.

  • Medium
  • 120 mins
  • 12 servings
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Ingredients

For the Chocolate Cake

  • 1 3/4 cup all purpose flour
  • 3/4 cup Rodelle Gourmet Baking Cocoa Powder
  • 2 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp kosher salt
  • 6 tbsp unsalted butter
  • 3 tbsp vegetable oil
  • 1 cup granulated sugar
  • 1/3 cup light brown sugar
  • 1 tbsp Rodelle Gourmet Vanilla Extract
  • 3 eggs + 1 yolk
  • 1 cup buttermilk
  • 1 tbsp espresso
  • 3/4 cup hot water

For the Peppermint Buttercream

  • 2 cups unsalted butter, room temp
  • 5 1/2 cups powdered sugar, sifted
  • 1/2 tsp peppermint extract
  • 2-4 tbsp whole milk
  • Crushed candy canes, optional
Uses
Directions

For the Chocolate Cake

  1. Preheat the oven to 350F. Grease and line 3 6-inch round cake pans. Set aside.
  2. In a large bowl, add the flour, cocoa powder, baking powder, baking soda and salt, and whisk to combine. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, oil, sugar and brown sugar. Whisk on medium speed until creamy.
  4. Add the vanilla extract, eggs and egg yolk. Continue beating until fully incorporated.
  5. Add 1 cup at a time of the dry ingredients, alternating with 1/3 cup of buttermilk.
  6. Pour the hot water and 1 tablespoon of espresso and continue beating for another minute.
  7. Scrape the sides of the bowl and divide batter evenly among 3 cake pans using a kitchen scale.
  8. Bake for 25-30 minutes (you might need more depending on your oven), until toothpick inserted in the center comes out mostly clean (some crumbs is OK). Allow cakes to cool for 15 minutes before transferring to a cooling rack.
  9. Once the cakes have cooled completely, cover in plastic wrap and refrigerate before frosting.

For the Peppermint Buttercream

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed. until soft and creamy. Sift the powdered sugar, reduce speed to low and add 1 cup at a time.
  2. Add the peppermint extract and 1 tablespoon of milk at a time until desired consistency (I used 2). Beat on medium-high for about 2-3 minutes. If the buttercream is too runny, add 1/4 cup of powdered sugar. If it’s too thick add 1 more tablespoon of milk.

Assembly:

  1. Level cakes if needed, using a serrated knife or cake leveler to create a flat surface.
  2. Place one layer on cake stand. Spread about 1/3 cup on top. Sprinkle crushed candy canes evenly across the top. Repeat with the second layer.
  3. Place the third layer on top. Apply a thin layer of buttercream on top and around the entire cake to create the crumb coat. Freeze for 15 minutes.
  4. Remove from freezer and continue frosting the cake. For an even frosting, use icing spatulas and a cake scrapper.
  5. Decorate with pine or eucalyptus leaves before serving. Enjoy!

Note: this recipe was prepared for Rodelle by @yogaofcooking.