Chocolate Peppermint Cake
A rich and fudgy Chocolate Peppermint Cake that is easy to make, doesn’t require a mixer, and will make you the star at any party or event you bring it to!
Affiliate links are included for your convenience. Please see my full disclosure.
Before I made this cake for the first time, I knew it would be good. Really good. It’s from my grandma, who was from the deep South and knew her way around the kitchen. I found it in a tin of her handwritten recipes, and since chocolate cake is the way to my heart, it was a must try. I was not disappointed, and you won’t be either! It’s so rich, fudgy, moist, and utterly decadent. Add in the festive peppermint for a holiday dessert that can’t be beat!
I have favorite Christmas cookies and candy, like Snowball Cookies, Caramel Marshmallows, and Pecan Tassies. These also came from my grandmother, and are a part of every Christmas at our house. But I have to say that this recipe for Chocolate Peppermint Cake has to be at the very top of my list.
Take it to your next Christmas party, or serve at your home to family and guests. You’ll be a rockstar! It’s also made in a baking sheet, which makes it perfect for serving a crowd. The crushed peppermint on top makes it look so festive, and it’s the perfect addition to your holiday menu and table. Plus, it’s so easy, you don’t even need a mixer!
Ingredients
These are all basic pantry ingredients you may already have on hand, plus some candy canes or peppermint candies!
- Flour
- Sugar
- Salt
- Butter
- Baking soda
- Cocoa powder
- Eggs
- Sour cream
- Powdered sugar
- Milk
- Vanilla extract
- Peppermint extract
- Candy canes or peppermint candies
Equipment
- Baking sheet
- Mixing bowl
- Wooden spoon
- Glass measuring cups
How to make
Cake
In a large bowl add the flour, sugar, and salt, then mix well. Set aside. Add the water, butter, and cocoa to a large saucepan, and bring to a boil over medium heat, whisking until smooth.
Pour immediately over the flour mixture, and mix well with a wooden spoon. Add the sour cream, soda, and eggs, and mix well.
In a 350 degree preheated oven, bake for 25-30 minutes or until toothpick comes out clean.
Frost cake while warm. Let cool for about 20 minutes before sprinkling on the peppermint.
Frosting
About 10 minutes before the cake is finished, make the frosting.
Measure the powdered sugar into a large mixing bowl.
In a large glass measuring cup, or glass bowl (microwave safe), melt the butter, cocoa, and 2 tablespoons of the milk until it comes to a boil. Stir in the vanilla and peppermint extracts.
The peppermint extract can be to taste. If you like more or less, you can alter this amount. I like it to taste like peppermint, but not be overbearing.
Stir well, then add to the powdered sugar. Add the rest of the milk, beating with a wooden spoon until the consistency is smooth. Add a little more milk if necessary. You want it to be on the thicker side, but not so think it will be difficult to spread.
Spread frosting on a warm cake. Sprinkle chopped peppermint candy on top, about 20 minutes after cooling.
TIP: Don’t love peppermint? Omit the peppermint extract and chopped peppermint for a perfectly Fudgy Chocolate Sheet Cake!
Video
FAQ
That is how much I use! Because the frosting uses 6 cups of powdered sugar, you do need enough to make it taste like peppermint. That said, if you like more of a subtle peppermint flavor, you can use a little less.
Absolutely! You’ll have an awesome Fudge Sheet Cake if you omit the peppermint extract and chopped peppermint. We love it both ways!
More Christmas recipes
Thanks so much for stopping by! Follow me on Instagram and Facebook for even more HOME + HOLIDAY. 🌲
Chocolate Peppermint Cake
Ingredients
Cake
- 2 cups sugar
- 2 cups flour
- 1/2 teaspoon salt
- 1 cup water
- 1 cup butter
- 4 tablespoons cocoa powder
- 1/2 cup sour cream
- 1 teaspoon baking soda
- 2 eggs
Frosting
- 6 cups powdered sugar
- 1 cup butter
- 8 tablespoons cocoa
- 8 tablespoons milk
- 2 teaspoons vanilla
- 1 tablespoon peppermint extract
- Crushed peppermint, candy canes or peppermint candies
Instructions
Cake
- In a large bowl add the flour, sugar, and salt, then mix well. Set aside.
- Add the water, butter, and cocoa to a large saucepan, and bring to a boil over medium heat, whisking until smooth.
- Pour immediately over the flour mixture, and mix well with a wooden spoon.
- Add the sour cream, soda, and eggs, and mix well.
- In a 350 degree preheated oven, bake for 25-30 minutes or until toothpick comes out clean.
- Frost cake while warm. Let cool for about 20 minutes before sprinkling on the peppermint.
Frosting
- While the cake is baking, make the frosting.
- Measure the powdered sugar into a large mixing bowl.
- In a large glass measuring cup, or glass bowl (microwave safe), melt the butter, cocoa, and 2 tablespoons of the milk until it comes to a boil. Stir in the vanilla and peppermint extracts.
- Stir well, then add to the powdered sugar.
- Add the rest of the milk, beating with a wooden spoon until the consistency is smooth.
- Add a little more milk if necessary.
- Spread frosting on a warm cake. Sprinkle chopped peppermint candy on top, about 20 minutes after cooling.
