This delightful Festive Chocolate Cake with Candy Cane Frosting is the perfect centerpiece for your holiday gatherings. Rich, moist, and decadent, this cake is layered with a creamy peppermint-infused frosting and topped with crunchy candy cane bits, making it a unique and joyful holiday treat. The combination of deep chocolate flavor and refreshing peppermint creates a symphony of taste that embodies the spirit of the season. Ideal for Christmas, New Year’s, or any festive occasion, this cake brings warmth and cheer to the table.

Flavor Profile and Texture

Expect a rich, sweet chocolate flavor complemented by the cool, minty burst of candy cane frosting. The cake has a tender crumb, while the frosting adds a creamy texture along with a delightful crunch from the crushed candy canes.

Prep and Cook Times

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Skill Level: Intermediate

Serving Information

Yields: 10-12 servings
Serving Suggestions: Pair with a cup of hot cocoa or a scoop of vanilla ice cream. Garnish with additional crushed candy canes or a sprinkle of cocoa powder for added flair.

Ingredients List

For the Chocolate Cake:

1 ¾ cups (220g) all-purpose Flour
1 ½ cups (300g) granulated sugar
¾ cup (65g) unsweetened cocoa powder
1 ½ teaspoons Baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs, at room temperature
1 cup (240ml) whole milk, at room temperature
½ cup (120ml) vegetable oil
2 teaspoons vanilla extract
1 cup (240ml) boiling water

For the Candy Cane Frosting:

1 cup (230g) unsalted butter, softened to room temperature
4 cups (480g) powdered sugar
¼ cup (60ml) heavy cream
1 teaspoon peppermint extract
½ cup crushed candy canes (plus extra for topping)

Notes on Substitutions:

Gluten-Free: Substitute all-purpose flour with a gluten-free blend.
Dairy-Free: Use coconut or almond milk and vegan butter for the frosting.

Ingredients to Prep in Advance:

Ensure the eggs and milk are at room temperature before starting.

Equipment List

Essential:
- Two 9-inch round cake pans
- Mixing bowls (large and medium)
- Electric mixer (stand or hand mixer)
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
Optional:
- Parchment paper (for lining the cake pans)
- Offset spatula (for spreading frosting)

Equipment Insights:

Using two round cake pans ensures even baking and helps achieve a beautiful layered cake. If you don’t have two pans, you can bake the cakes one at a time.

Step-by-Step Instructions

Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour the cake pans, or line them with parchment paper for easier removal.
Mix Dry Ingredients:
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until combined.
Combine Wet Ingredients:
In a medium bowl, whisk together the eggs, milk, oil, and vanilla extract.
Combine Dry and Wet Ingredients:
Pour the wet ingredients into the dry ingredients and mix on medium speed until combined. Carefully add the boiling water, mixing on low speed until smooth (the batter will be thin).
Bake the Cakes:
Divide the batter evenly between the prepared cake pans. Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
Cool the Cakes:
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a cooling rack to cool completely.
Prepare the Frosting:
In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar, followed by heavy cream and peppermint extract. Beat until fluffy and well combined. Fold in the crushed candy canes.
Assemble the Cake:
Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of frosting on top. Place the second layer on top and frost the top and sides of the cake.
Decorate:
Sprinkle the top of the cake with additional crushed candy canes for a festive touch.

Technique Tips and Troubleshooting

Mixing: Be careful not to overmix your batter after adding the boiling water; this may create a dense texture.
Frosting Consistency: If the frosting is too thick, add a splash more cream; if it’s too thin, add a bit more powdered sugar.

Plating and Presentation

Serve the cake on a decorative platter. For a festive touch, drizzle with melted chocolate or sprinkle with edible glitter. You can also serve slices with a dollop of whipped cream or a scoop of vanilla ice cream.

Storage and Reheating Instructions

Storage: Store leftover cake in an airtight container in the refrigerator for up to 3 days.
Reheating: If you enjoy your cake warm, microwave a slice for 10-15 seconds until just warmed through.

Variations and Customizations

Flavor Additions: Consider adding a layer of raspberry or cherry jam between the cake layers for a fruity contrast.
Chocolate Variation: For extra chocolate flavor, swap half of the cocoa powder for melted chocolate.

Notes on Ingredients and Equipment

Freshly crushed candy canes provide the best flavor and texture. You can place them in a zip-top bag and crush them with a rolling pin.
Ensure your oven temperature is accurate for the best baking results—an oven thermometer can help.

Final Touches and Personal Notes

This cake is particularly special to me as it evokes memories of holiday gatherings with family, where the aroma of baking filled the home. I encourage you to make this recipe your own—experiment with flavors and decorations that represent your style.

If you try this festive chocolate cake, please share your results and any adaptations you made in the comments! Happy baking!