This 6 inch Single Layer Peppermint Chocolate Cake recipe gives you a moist and chocolatey, peppermint-flavored cake! Enjoy it with this light and refreshing peppermint swiss meringue buttercream for the ultimate chocolate-peppermint combo!
Adjust your oven rack to the 2nd level position (just above center) and preheat your oven to 350ºF. Generously spray a 6 inch cake pan with a flour based baking spray or grease and flour. If you choose, you can also add a 6 inch parchment paper circle to the bottom of the pan as well. Set to the side.
With a small mixing bowl and a whisk, blend together the all-purpose flour, granulated sugar, light brown sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Set to the side.
½ cup All-Purpose Flour, ¼ cup Granulated Sugar, ¼ cup Light Brown Sugar, ¼ cup Unsweetened Cocoa Powder, ½ teaspoon Baking Powder, ½ teaspoon Baking Soda, ⅛ teaspoon Salt
In a separate medium-size mixing bowl, whisk together the egg, milk, vegetable oil, vanilla extract, and hot water.
1 Large Egg, ¼ cup Whole Milk, 2 tablespoon Vegetable Oil, ½ teaspoon Peppermint Extract, 2 tablespoon Hot Water
Add the dry ingredients to the wet ingredients and whisk together until just combined. Be careful not to over mix the cake batter.
Pour the cake batter into the prepared cake pan and bake for 25-28 minutes at 350ºF or until an inserted toothpick comes out clean.
Cool the cake in the cake pan for 10 minutes before inverting it onto a wire cooling rack to cool completely.
Once cooled, dust with powdered sugar or frost with this small batch peppermint swiss meringue buttercream, then top with the crushed candy cane bits.
½ cup Mini Candy Canes
small batch peppermint swiss meringue buttercream (optional)
Place the egg whites and granulated sugar in a glass or metal mixing bowl (either one that is stand alone or part of a stand mixer), and set over a pot that is filled with 1"-2" of simmering water.
3 Large Egg Whites, ⅔ cup Granulated Sugar
Whisk continuously until the mixture reaches 150ºF and/or the sugar has completely dissolved. You can check this by taking a small amount of the egg white mixture, rubbing it between two fingers. It should be smooth and not gritty in texture.
Carefully remove the mixing bowl from the simmering pot, wipe the bottom off with a towel, and beat the egg white mixture using a hand mixer or your stand mixer fitted with the whisk attachment on medium-high to high speed until it forms the stiff meringue peaks and (this is important) the bottom of the mixing bowl is cool to the touch. This can take anywhere from 10-15 minutes.
Begin to add the butter one piece at a time, allowing each piece to fully absorb into the meringue mixture. If it looks mushy or curdled, continue to beat on medium-high speed.
¾ cup Unsalted Butter
After you've added in all of the butter, switch out the whisk attachment for the paddle attachment, add in the peppermint extract and salt, then mix anywhere from 5-10 minutes. The meringue buttercream is ready when it is nice and smooth in texture.
⅛ teaspoon Salt, 1 teaspoon Peppermint Extract
Frost your cake once it's completely cooled.
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Notes
The peppermint chocolate cake recipe is adapted from my Small Batch Chocolate Cupcakes recipe. Milk chocolate frosting recipe adapted from my Chocolate Zucchini Cake recipe.Keep frosted chocolate cake in the refrigerator, wrapped in plastic wrap (1-2 layers is good) for up to 3 days.Check out my candy cane hearts tutorial for an easy holiday decoration!