🍫 Chocolate Peppermint Cake Recipe – Whites Bakery

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Chocolate Peppermint Cake Recipe - Whites Bakery

🍫 Chocolate Peppermint Cake Recipe – Whites Bakery: This rich, tasty chocolate cake is filled with a two-tone peppermint buttercream, wrapped in smooth Italian buttercream, and topped with crushed candy cane for a holiday look and some extra texture.

Peppermint and white chocolate kiss this dreamy chocolate cake, making it a great holiday treat. The outside has a simple but elegant design with a crown of red and white swirls and a skirt of crushed candy cane. The inside has a two-tone swirl that will please your guests!

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🍫 Chocolate Peppermint Cake Recipe – Whites Bakery

Ingredients

For the Cake

  • 2 cups all-purpose flour 240g
  • 1 1/2 cup sugar 300g
  • 1 cup unsalted butter 227g, room temperature
  • 1 cup buttermilk 236mL
  • 1/2 cup cocoa powder + 1 tbsp 58g
  • 1/2 tsp baking powder 2g
  • 1/2 tsp baking soda 3g
  • 1 tsp salt 5g
  • 2 tsp vanilla 10mL
  • 1 tsp peppermint extract 5mL
  • 3 eggs
  • 2 egg yolks

 

For the Peppermint Buttercream

  • 1 cup white chocolate 170g, melted and cooled
  • 1/2 cup unsalted butter 115g, room temperature
  • 1 pound confectioners’ sugar 454g, sifted
  • 1/2 tsp peppermint extract 2mL
  • 1/4 cup cream 60mL, add a tablespoon at a time until desired consistency is reached
  • 10 drops food coloring

 

For the Italian Buttercream

  • 4 egg whites room temperature
  • 1 1/2 cup sugar 300g
  • 1/3 cup water 80mL
  • 1 pinch cream of tartar
  • 1 pound unsalted butter 454g, room temperature

 

For the Assembly

  • 1 cup crushed candy canes (approximately)
  • 1 869 piping tip

Instructions

For the Cake

  • Flour and butter 4 cake pans that are 6 inches across. Warm the oven up to 350F.
  • Mix the cocoa powder, baking soda, and powdered salt into the flour.
  • Mix the sugar and butter until they are light and fluffy. Add the eggs and whites one at a time and beat well. Then add the vanilla and peppermint extract and beat well again.

 

  • Mix in the flour mixture three times, adding the buttermilk between each addition. Do not mix too much!
  • Place equal amounts of batter in each pan. Bake at 350°F for 25 to 30 minutes, or until the centres are set. Let them cool for 10 minutes in the pans, then turn them over onto a metal rack.

For the Peppermint Buttercream

  • Beat the butter and melted (and cooled) chocolate together until well combined. Mix in the powdered sugar and peppermint extract. Add the cream a tablespoon at a time until the desired consistency is reached.

 

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For the Italian Buttercream

 

  • Beat the egg whites, cream of tartar and 1/3 a cup of the sugar on medium high in a stand mixer. At the same time add the rest of the sugar and water to a small sauce pan and cook on medium high. Stir to mix the sugar and water and then keep an eye on the temperature using a candy thermometer. When the sugar is at 240F and the egg whites reach the soft peak stage, slowly drizzle the sugar into the running mixer and lead the mixer running for 10 or so minutes to allow the meringue to cool. Add in the butter a tablespoon at a time use immediately. 

A piece of Chocolate Peppermint Cake on a white marble table.

For the Assemby

  • Put frosting on the first layer of cake. If you want, you can do a two-tone swirl. Add more crushed candy canes and do it again. Cover the outside with crumbs and put it in the fridge for about 10 minutes to set.

 

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  • Smooth out the Italian frosting after you add it. Put the broken candy cane on the base. Put pipe dollops on top using an 869 tip. You can also pipe the dollops onto a sewing nail, freeze them, and then use them on top when they are set. You can get a swirled amount by turning the piping nail while you pipe.

Notes

  • Do not use 6-inch pans. Instead, double the amount for 8-inch pans or triple it for 9-inch pans.
  • Once you mix the wet ingredients, don’t worry if you see little butter blobs. Everything will work out when you add the dry ingredients. In fact, you can heat butter and warm up the milk and sour cream if you want to.

 

  • Use cake strips to get FLAT pieces that are moist all the way through. You can buy a set online or make your own at home with foil and sheets of paper. If you’re interested, you can read my whole blog post about it!
  • To pipe the two-tone frosting, put half of the blue frosting into one bag and half of the white frosting into another bag. Then, put both of the bags into a third bag. You don’t need a tip; just cut each bag off about an inch.

Nutrition

  • Serving: 113g
  • Calories: 290kcal
  • Carbohydrates: 30g
  • Protein: 4g
  • Fat: 18g
  • Saturated Fat: 13g
  • Cholesterol: 40mg
  • Sodium: 90mg
  • Fiber: 1g
  • Sugar: 27g
  • Vitamin C: 2.5mg
  • Calcium: 100mg
  • Iron: 2.3mg

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