Peppermint Crunch Cake

Peppermint Crunch Cake


"From Lulu the Baker ( comes a yummy Christmas addition, complete with peppermint and chocolate... what else could you ask for?"
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Serving size has been adjusted!
Original recipe yields 8 servings

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  • Prep

  • Cook

  1. Preheat the oven to 325 degrees F.
  2. Butter two 8" round pans, line with parchment circles, and butter again. Then dust with flour.
  3. Combine chocolate, cocoa, and hot coffee in a small bowl and whisk until smooth.
  4. Add milk and whisk again.
  5. In a medium bowl, combine flour, baking soda, and salt; set aside.
  6. In the bowl of a stand mixer, beat butter and sugars until fluffy.
  7. Add eggs one at a time, beating after each addition.
  8. Add vanilla, scrape down sides, and beat again for 30 seconds.
  9. Alternate adding the flour mixture and the chocolate mixture, beginning and ending with flour.
  10. Divide batter evenly between pans and bake for 35 to 40 minutes.
  11. Allow to cool for about 15 minutes before running a knife around the edges and flipping out onto a cooling rack.
  12. Cool completely before frosting.
  13. While cake is cooling, make frosting.
  14. Combine butter, powdered sugar, and peppermint extract in the bowl of a stand mixer.
  15. Slowly add cream until the frosting is spreadable. You might not need all of it.
  16. When cake is completely cool, place one 8" cake on a serving plate, top with frosting, and sprinkle with crushed candy canes.
  17. Place the other cake layer on top, flat side up.
  18. Completely cover top and sides with remaining frosting.
  19. Sprinkle with remaining candy cane pieces just before serving.


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