Description
A delightful Peppermint Mocha Christmas Cake that merges rich mocha notes with bright peppermint for a festive dessert perfect for holiday gatherings.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 cup whole milk
- ½ cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon peppermint extract
- 1 cup boiling water
- Crushed peppermint candy for decoration
- Peppermint buttercream frosting
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a large bowl, mix flour, sugar, cocoa, baking powder, and salt.
- Add milk, oil, eggs, vanilla, and peppermint extracts. Beat until smooth.
- Stir in boiling water until well combined.
- Pour batter evenly into 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 frosting and sprinkle crushed peppermint on top.
Notes
For a dairy-free version, use plant-based milk and margarine. This cake can be made ahead and frozen unfrosted for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg