Candy Cane Chocolate Cake
Candy Cane Chocolate Cake is a festive delight that perfectly marries rich chocolate with refreshing peppermint. Each slice of this moist cake, adorned with crushed candy canes, delivers a burst of flavor that evokes the warmth and joy of the holiday season. Ideal for celebrations or cozy family gatherings, this easy-to-make treat will impress guests and satisfy your sweet cravings. Experience the magic of winter in every bite!
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ cups granulated sugar
- 1 ½ tsp baking powder
- ½ tsp salt
- 3 large eggs (room temperature)
- 1 cup whole milk (or almond/oat milk)
- ½ cup vegetable oil (or melted coconut oil)
- 2 tsp vanilla extract
- 1 cup crushed candy canes
Instructions
- Preheat your oven to 350°F (175°C). Grease two round cake pans and line them with parchment paper.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, and salt.
- In another bowl, beat eggs until fluffy. Add milk, vegetable oil, and vanilla extract; mix until combined.
- Gradually combine wet ingredients into dry ingredients without over-mixing.
- Fold in half of the crushed candy canes into the batter.
- Divide batter between prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.
- Allow cakes to cool in pans for 10 minutes before transferring to wire racks. Frost with chocolate frosting and sprinkle remaining candy canes on top before serving.
Nutrition
- Serving Size: 1 slice (125g)
- Calories: 320
- Sugar: 27g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg