Chocolate Peppermint Cake is a delicious chocolate sheet cake with a peppermint white chocolate cream cheese frosting and topped with crushed candy canes that will make you feel like you’re tasting the holidays!
This post was sponsored by ALDI, all thoughts and opinions are 100% my own. Thanks so much for supporting the brands that support Baran Bakery!
I’m a firm believer that you should have whatever flavor of dessert you want any time of year. BUT, there is something extra special about enjoying seasonal flavors during their appropriate time of year. This Chocolate Peppermint Cake has all the classic looks, flavors, and feels of the holidays and tastes extra delicious on a snowy day with some hot cocoa and a lit fireplace. Bonus points for adding peppermint candies to your hot cocoa!
To make the holidays extra special, I partnered with my friends at ALDI, who are the masters at making holiday shopping enjoyable. Most of the time, anything related to holiday shopping makes me want to cry a little inside. But everything I needed for this cake I easily found at ALDI, and I didn’t have to sacrifice quality or my budget! Getting excited about the perfect grocery shopping experience is as adulting as it gets and I’m here for it!
How to make Chocolate Peppermint Cake
For my Chocolate Peppermint Cake I went with a peppermint white chocolate cream cheese frosting. Because white chocolate is pretty sweet, I decided to make a dark chocolate cake to balance the sweetness. Finally, I always love some added texture to my cakes, so I added crushed peppermint on top of my frosting.
Chocolate Sheet Cake
If you’re not new around here, you know I usually use 6 Inch Chocolate Cake Recipe for a chocolate base but I developed this chocolate cake specifically for sheet cakes so it wouldn’t dome as much. It’s almost much softer and fluffier, pairing perfectly with that fluffy cloud of cream cheese frosting on top.
- All-purpose Flour: All-purpose flour is great in cakes and more readily available than other flours, which is why I chose to use it in this cake.
- It’s easy to overmeasure flour so I HIGHLY recommend using a digital scale.
- Fat: To get the soft, fudgy texture I wanted for this cake, I opted to use only oil. When you add butter it creates a stiffer texture, which I prefer in layer cakes over sheet cakes.
- Eggs: I always use large, room temperature eggs for my cakes. If you’re in a pinch, you place cold eggs in warm hot water while you get the rest of your ingredients together.
- Sugar: Besides sweetness and flavor, sugar provides moisture to cakes and also helps with leavening. I used granulated sugar for this recipe because I didn’t need the extra moisture that brown sugar provides since I used oil for my fat. I also didn’t need the brown sugar flavor since it’s a chocolate cake.
- Liquid: I find that the more runny the batter is, the less likely it is to dome so I used just milk for this chocolate cake.
- Unsweetened Cocoa Powder: It’s important to use unsweetened cocoa powder when baking so that you can control the amount of sugar. The Baker’s Corner All-Purpose 100% Baking Cocoa Powder is perfect because a good quality cocoa powder will give you the rich flavor we are going for.
Peppermint Cream Cheese Frosting
As I’m writing this post I’m literally eating this cake and I cannot get over how delicious this frosting is! I love a good cream cheese frosting because it still holds its shape, but it’s not as firm as other frostings. It’s silkier and has a slight tangier flavor, which pairs well with the sweetness of white chocolate and peppermint.
There are two main flavors in this frosting- white chocolate and peppermint, so you are going to want to use quality ingredients for both. White chocolate can be difficult to melt but the Baker’s Corner White Baking Morsels at were so easy to work with.
The Stonemill Pure Peppermint Extract also had just the right amount of concentration to add in the flavor I needed without overpowering the white chocolate. To add the final holiday touch, I crushed some candy canes and sprinkled them on top.
Frequently Asked Questions (FAQs)
Can I Turn This Into A Layered Cake
There are so many options for this cake! You can really impress your friends and make a two layered 8-inch cake by splitting the batter into two 8-inch pans, or four layers by cutting them in half after cooling. You can also turn it into a three layered 6 inch cake by splitting the batter in three 6-inch pans.
Can I Use This Batter to Make Cupcakes
Can I Use a Different Type Of Buttercream
If you make this as a sheet cake, almost any type of buttercream would work since the buttercream won’t have to hold up other layers. If you don’t want to use cream cheese you can make one batch of Swiss Meringue Buttercream and flavor it with peppermint extract. If you are interested in other options, my book Frosted has many options and goes into further detail about which frostings work on different cakes.
How to store Chocolate Peppermint Cake
If you need to store Chocolate Peppermint Cake, it is best to cover it with plastic wrap or store it in an airtight container to keep it from drying out. It can be stored in the refrigerator for up to a week. To freeze, slice and wrap each slice in plastic wrap, place them in an airtight container, and place the container in a freezer bag, squeezing all the air out. You can freeze it for up to a month. Allow the cake to come to room temperature before serving so the frosting and cake is soft.
It can be frustrating when you go shopping to have to stop at multiple stores, especially during the holidays when everyone seems to be busier than usual. ALDI makes it easy to find everything you need without breaking the bank.
Thanks so much for reading today’s post, if you have any questions just comment down below! Make sure to tag me @baranbakery on instagram if you make this Chocolate Peppermint Cake and don’t forget to order my cookbook, Frosted, it makes a great Christmas gift 🤪. As always, have a blessed day and happy baking!
- 1 1/2 cups (180g) Baker’s Corner All-Purpose Flour, spooned and leveled
- 1 cup (200g) Baker’s Corner Granulated Sugar
- 1 cup (200g) dark brown sugar, lightly packed
- 1/2 cup (40g) Baker’s Corner All-Purpose 100% Baking Cocoa Powder, spooned and leveled
- 2 tsp Baker’s Corner Baking Powder
- 1/2 tsp salt
- 2 large eggs, room temperature
- 1/2 cup (120mL) vegetable oil
- 2 cup (480mL) milk, room temperature
Peppermint Cream Cheese Frosting
- 1 cup Baker’s Corner White Chocolate Baking Morsels
- 1/2 cup (113g) unsalted butter, room temperature
- 1/2 cup (112g) cream cheese, room temperature
- 3 cups (360g) powdered sugar, spooned and leveled
- 1 tsp Stonemill Vanilla Extract
- 1/2 tsp Stonemill Pure Peppermint Extract
- Crushed candy canes
- Preheat the oven to 350F/177C convection (325F/163C conventional) and grease and line a 10” square pan (or 9"x13") with baking spray and parchment paper.
- In a large bowl whisk together the flour, granulated sugar, Baker’s Corner All-Purpose 100% Baking Cocoa Powder, Baker’s Corner Baking Powder and salt until they're evenly distributed.
- In a separate large bowl combine the eggs, oil and milk until they’re smooth. Sift the dry ingredients in the wet ingredients and whisk together until everything is combined. Bake for 35 minutes and set aside to cool completely.
Peppermint Cream Cheese Frosting
- In a heat proof bowl, melt the Baker’s Corner White Baking Morsels in the microwave on 15 second intervals, mixing in between, until it is smooth. Set aside.
- In a stand mixer fitted with a paddle attachment, cream the butter and cream cheese together just until combined. Add in half the powdered sugar and beat on low speed until combined. Repeat with the rest of the powdered sugar and then beat on high for 2-3 minutes.
- Add in the cooled melted white chocolate, vanilla extract and Stonemill Pure Peppermint Extract and beat at medium speed just until combined. Make sure to scrape the edge of the bowl every so often.
- Spread the frosting on top of the cooled cake, and top with crushed candy canes.
serve at room temperature or slightly chilled
Amount Per Serving: Calories: 388Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 48mgSodium: 185mgCarbohydrates: 57gFiber: 1gSugar: 46gProtein: 4g
Nutrition information may not be fully accurate.