Martha Stewart Chocolate Peppermint Cake

This martha stewart chocolate peppermint cake is a rich and festive layer cake, which is made with Dutch‑process cocoa powder, hot coffee, and peppermint extract. It’s a crowd‑pleasing holiday dessert, perfect for winter celebrations and special occasions.

Martha Stewart Chocolate Peppermint Cake Ingredients

Cake:

• 1 3/4 cups all-purpose flour
• 3/4 cup Dutch-process cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup light brown sugar
• 1 cup granulated sugar
• 3/4 cup whole milk, room temperature
• 1/4 cup unsalted butter, melted
• 1/2 cup vegetable oil
• 2 large eggs, room temperature
• 2 1/2 teaspoons vanilla extract
• 3/4 teaspoon peppermint extract
• 3/4 cup strong hot coffee

Peppermint Whipped Cream Frosting:

• 1 1/2 cups mascarpone, cold
• 1 cup powdered sugar
• 1 1/2 teaspoons vanilla extract
• 1 1/2 teaspoons peppermint extract
• 2 1/4 cups heavy cream, cold

Optional Topping:

• Crushed candy canes

How To Make Martha Stewart Chocolate Peppermint Cake

1. Prep oven and pans: Preheat oven to 350°F. Grease two 8-inch round cake pans and line bottoms with parchment.
2. Mix dry ingredients: Sift together flour, cocoa powder, baking powder, baking soda, and salt.
3. Mix wet ingredients: Whisk brown sugar, granulated sugar, milk, melted butter, oil, eggs, vanilla, and peppermint extract until smooth.
4. Combine batter: Add dry ingredients to wet ingredients and mix just until combined. Stir in hot coffee.
5. Bake cakes: Divide batter between pans and bake 35–38 minutes, until a toothpick comes out clean or with a few moist crumbs.
6. Cool cakes: Cool 20 minutes in pans, then turn out onto racks to cool completely.
7. Make frosting: Beat mascarpone, powdered sugar, vanilla, and peppermint extract until smooth. Add cream and whip to stiff peaks.
8. Assemble cake: Frost and stack cake layers. Sprinkle with crushed candy canes just before serving.

Recipe Tips

• Why use hot coffee? It enhances and deepens chocolate flavor.
• How to avoid overwhipping cream: Stop as soon as stiff peaks form.
• Can I make this ahead? Bake cakes a day ahead and frost before serving.
• When to add candy canes: Add just before serving to prevent melting.
• Best slicing tip: Chill briefly and slice with a warm knife.

What To Serve With Chocolate Peppermint Cake

• Hot coffee or espresso
• Peppermint tea
• Vanilla ice cream
• Fresh berries

How To Store Chocolate Peppermint Cake

Refrigerate: Store covered up to 2 days. Bring to room temperature before serving.

Freeze: Freeze unfrosted cake layers up to 1 month.

Chocolate Peppermint Cake Nutrition Facts

• Calories: ~709
• Carbs: ~68g
• Protein: ~8g
• Fat: ~46g

Nutrition information is estimated and may vary.

FAQs

Can I reduce the peppermint flavor?
Yes, use 1/2 teaspoon peppermint extract for a milder taste.

Can I use buttercream instead?
Yes, peppermint buttercream works well.

Why is my cake very moist?
The oil and coffee create a soft, tender crumb.

Can I make this as a sheet cake?
Yes, bake in a 9×13-inch pan and adjust time.

Try More Recipes:

• Martha Stewart Chocolate Peanut Butter Cake
• Martha Stewart Chocolate Orange Cake
• Martha Stewart Chocolate Mousse Cake