Go Back
–+ servings
white chocolate peppermint frosting with candy canes
Recipes
No primary category found.

Chocolate Peppermint Cake Recipe

4.80 from 30 votes
prep 30 minutes
cook 35 minutes
Additional Time 5 minutes
total 1 hour 10 minutes
Serves 16 large slices
A delicious Dark 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!
Author: Bernice Baran
Servings 16 large slices

Ingredients

Chocolate Cake

  • 180 grams Baker’s Corner All-Purpose Flour, spooned and leveled
  • 400 grams Baker’s Corner Granulated Sugar
  • 40 grams 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
  • 120 mL vegetable oil
  • 480 mL milk, room temperature

Peppermint Cream Cheese Frosting

  • 170 grams Baker’s Corner White Chocolate Baking Morsels
  • 113 grams unsalted butter, room temperature
  • 112 grams cream cheese, room temperature
  • 360 grams powdered sugar, spooned and leveled
  • 1 tsp Stonemill Vanilla Extract
  • 1/2 tsp Stonemill Pure Peppermint Extract
  • Crushed candy canes

Method

Chocolate Cake

  1. 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.
  2. In a large bowl whisk together the flour, the sugar, Baker’s Corner All-Purpose 100% Baking Cocoa Powder, Baker’s Corner Baking Powder and salt until they're evenly distributed.
    180 grams Baker’s Corner All-Purpose Flour spooned and leveled, 400 grams Baker’s Corner Granulated Sugar, 40 grams Baker’s Corner All-Purpose 100% Baking Cocoa Powder spooned and leveled, 2 tsp Baker’s Corner Baking Powder, 1/2 tsp salt
  3. 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.
    2 large eggs room temperature, 120 mL vegetable oil, 480 mL milk room temperature

Peppermint Cream Cheese Frosting

  1. 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.
    170 grams Baker’s Corner White Chocolate Baking Morsels
  2. 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.
    113 grams unsalted butter room temperature, 112 grams cream cheese room temperature, 360 grams powdered sugar spooned and leveled
  3. 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.
    1 tsp Stonemill Vanilla Extract, 1/2 tsp Stonemill Pure Peppermint Extract
  4. Spread the frosting on top of the cooled cake, and top with crushed candy canes.
    Crushed candy canes

Notes

serve at room temperature or slightly chilled

Nutrition

Serving: 1gCalories: 388kcalCarbohydrates: 57gProtein: 4gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 9gCholesterol: 48mgSodium: 185mgFiber: 1gSugar: 46g
Course: Cakes
Cuisine: American
Keyword: chocolate cake, chocolate peppermint cake, christmas, cream cheese frosting, holiday baking, peppermint frosting, sheet cake