Chocolate Peppermint Cake

5 from 3 votes

This most delicious Chocolate Peppermint Cake is filled with flavors of chocolate and mint and has a fluffy, tender texture. Plus, it's lower in added sugar and has the easiest one-bowl method with zero electric tools needed!

Prep Time10

Cook Time14

Total Time24

Course: Desserts

Cuisine: American

Servings:

Calories: 178kcal

Author: Amy Palanjian

Equipment

Ingredients

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)

US Customary - Metric

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

Once cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days.
You can also freeze the cake, wrapped tightly in plastic wrap and put into a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature.
Gluten-free: Substitute cup-for-cup gluten-free flour in place of the wheat flours.
Egg-free: Omit the eggs. Reduce the yogurt to ¾ cup. Add ¼ cup additional milk. Proceed with the recipe.
Add a handful of mini chocolate chips to the batter if desired.
To make into cupcakes: Divide the batter among a 12-cup standard-size muffin pan lined with paper liners. Lightly spray the liners with nonstick spray. Use about 1/4 cup batter in each and bake at 375 degrees F for 14-16 minutes. Frost as desired.
You can use store-bought vanilla frosting, Cream Cheese Frosting, Yogurt Frosting, or Chocolate Cream Cheese Frosting according to your preference. Crushed candy canes add the final touch.

Nutrition