Peppermint Chocolate Cake with Peppermint Buttercream Frosting
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A decadent, fluffy chocolate cake infused with peppermint and topped with peppermint buttercream frosting, decorated with red sprinkles. A festive holiday dessert that combines rich chocolate with refreshing mint.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 1 3/4 cups (246g) all-purpose flour
- 2 cups (430g) granulated sugar
- 3/4 cup (80g) unsweetened cocoa powder, ( plus more for pans)
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 3/4 tsp salt
- 1 cup (235ml) buttermilk
- 1/2 cup (120ml) vegetable oil
- 2 large eggs
- 1 tsp peppermint extract
- 1 tsp vanilla extract
- 1 cup (235ml) boiling water ((measure after it reaches a boil))
- Crushed peppermint candies or red sprinkles, (for decorating)
- 1 1/2 cups (340g) butter, at room temperature ((preferably 1 cup unsalted 1/2 cup salted))
- 3 - 5 Tbsp heavy cream
- 2 1/2 tsp peppermint extract
- 1/2 tsp vanilla extract
- 4 3/4 cups (632g) powdered sugar
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 35m
- Cook
- 30m
- Sodium
- 300mg
- Total sugar
- 67g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 176mg
- Calcium
- 40mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 35M
- SODIUM
- 300MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.