Description
A delicious peppermint chocolate cake perfect for the holidays!
Ingredients
Scale
- 1½ cups all-purpose flour
- ¼ cup cocoa powder (sifted to remove lumps)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup whole-milk plain Greek yogurt
- ½ cup unsalted butter (melted and cooled, slightly)
- ⅓ cup maple syrup (or honey for kids over age 1)
- 2 eggs (large)
- ¼ cup milk
- 1 teaspoon peppermint extract
- 2 cups frosting (optional; see Notes below)
- ¼ cup crushed candy canes (optional but recommended)
Instructions
- Preheat the oven to 375 degrees F. Grease two 6-inch cake pans with nonstick spray and rounds of parchment paper.
- In a medium bowl, stir together the flour, cocoa powder, baking powder, baking soda, and salt.
- Add the yogurt, butter, maple syrup, eggs, milk, and peppermint extract.
- Gently stir or whisk together.
- Divide batter between the prepared pans, using half in each.
- Bake for 24-30 minutes, or until a cake tester inserted into the center comes out cleanly. Remove from oven, let cool in the pan for a few minutes, then invert cakes onto a wire rack to cool fully.
- Place one cooled cake onto a cake stand. Add 1/3 of the frosting and spread evenly. Add the second cake and the rest of the frosting. Decorate with crushed candy canes if desired.
Notes
- Frosting is optional; you can use store-bought or homemade.
- For a fun presentation, you can also add additional crushed candy canes on top.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg