Description
A festive cake that balances rich mocha and cool peppermint, perfect for holiday gatherings.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup cocoa powder
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup whole milk
- ½ cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon peppermint extract
- 1 cup boiling water
- 1 tablespoon instant espresso powder
- Crushed candy canes for garnish
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, sift together flour, sugar, cocoa, baking powder, and salt.
- In a separate bowl, whisk together milk, oil, eggs, vanilla and peppermint extracts.
- Combine the wet ingredients with the dry ingredients until just combined.
- Stir in the boiling water and dissolved espresso powder until smooth.
- Pour the batter evenly into the prepared pans.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Frost with peppermint buttercream and sprinkle crushed candy canes on top.
Notes
The cake can be made ahead and stored in an airtight container for up to 3 days. For best flavor, allow it to sit overnight before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 35mg