Nothing reminds me of Christmas more than a Peppermint Chocolate Cake! The peppermint chocolate flavour combination is always one of my top favourites, especially with the cooling, refreshing sensation with each bite. Surprisingly, some might find it to taste like “toothpaste” but give it a try and you won’t regret!

The making of this Peppermint Chocolate Cake is straightforward, with a boost from peppermint essence and green food colouring.

Additionally, an interesting bit about this recipe I am sharing is the use of a tangy and refreshing sour cream peppermint frosting. My inspiration for this frosting stems from my dislike towards overly sweet peppermint bakes. This is especially so if it’s overly sweet as it makes the bake tastes “artificial”.

For starters, this cake is an one-bowl recipe which requires simple mixing. In my cake, I added Bulla sour cream for a more tender texture and moist finish. However, you could also substitute using buttermilk, milk or just yogurt!

Then, for the frosting, I used sour cream as well to give it a more tangy finish. Of course, you could also use a simple buttercream frosting with peppermint essence. For reference, you can use this recipe and substitute the cocoa powder for icing sugar. Then, add in peppermint essence and green colouring.

Without further ado, the recipe!

Peppermint Chocolate Cake Recipe
by Javier Tan November-26-2022

This refreshing Peppermint Chocolate Cake comes with moist and spongey chocolate layers, sandwiched with a cool, tangy sour cream mint frosting!

Ingredients

For Cake:

  • 1/2 Cup or 60g Flavourless Veg Oil / Melted Butter
  • 1/3 Cup or 80g of Bulla Sour Cream
  • One egg, approx 55g inclusive of shell
  • 1 Tsp of Vanilla Extract
  • 1/2 Cup or 120ml of Coffee (I used 115g Water + 10g Coffee)
  • 2/3 Cup or 130g of Granulated White Sugar
  • 1 and 1/3 Cup or 150g of All-Purpose Flour, Sifted
  • 1/3 Cup or 30g of Cocoa Powder, Sifted
  • 1 Tsp or 4g of Baking Powder

Peppermint Sour Cream Frosting:

  • 1/2 Cup or 120g of Unsalted Butter, Softened at Room Temp
  • 3 Tbspns or 40g of Bulla Light Sour Cream, Room Temp
  • 1 and 1/2 Cup or 180g of Powdered Sugar, Sifted
  • 2 Tspns or 10ml of Peppermint Essence (to adjust depending on brand and personal taste)
  • Green colouring, to taste & optional

Instructions

For the Cake (I divided the batter into two cake pans):

  1. Preheat your oven to 160 degrees or 325F and line your round baking tray with parchment paper.
  2. In a big mixing bowl, whisk together the dry ingredients (sifted flour, sifted cocoa powder, sugar and baking powder).
  3. Then, in a separate bowl, whisk together sour cream, vegetable oil, egg and vanilla until well combined. Next, whisk the coffee in.
  4. Subsequently, pour the wet ingredients into the dry ingredients and whisk until you form a smooth, silky texture.
  5. Next, transfer the batter into two cake tins and spread evenly on the baking tray and bake for 22 to 26 minutes (I used 24) or until dark brown and springy to touch!
  6. Once done, let it rest for 5 minutes before removing it from the tray and placing it onto a large piece of parchment paper. Use a small fruit knife to dislodge from the sides if its too sticky.

For the Peppermint Sour Cream Frosting:

  1. Firstly, cream together the unsalted butter and sifted powdered sugar until clumpy.
  2. Then, whisk in the sour cream until you form a smooth consistency.
  3. Next, add in peppermint essence and green colouring (if using) and whisk until well-incorporated.
  4. Adjust the stiffness of the frosting by using more powdered sugar (stiffer), or sour cream (smoother). Alternatively, refrigerate the frosting to stiffen.

Details

  • Prep time: 2 hours
  • Cook time: 30 mins
  • Total time: 2 hours 30 mins
  • Yield: 1 2-layer Peppermint Chocolate Cake

Notes:

  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Refrigerate for up to a week!
  3. Do ensure the cream is mixed well enough to combine all components.
  4. Please do not copy and paste the recipe without my permission, but feel free to link back here!

Enjoy!
– Bakeomaniac, Javier Tan