My Candy Cane Oreo Fudge is another awesome addition to your candy and treats menu that everyone will grab in a hurry!
Table of Contents
Table of Contents
Chocolate Candy Cane Cake
Chocolate and mint are a match made in Heaven and this cake is ideal to showcase that delicious flavors in one beautiful bite. There is truly nothing more classic to serve than a rich and moist chocolate cake. How do you dress that up for the holidays? Add in a perfect homemade buttercream and top with a few mini candy canes for a beautiful display and perfect flavor.
Serve this cake up with some of my candy cane Jello shots to the adults and these white chocolate peppermint kiss cookies to the kids!
Do I Have to Add Espresso to the Chocolate Candy Cane Cake?
The espresso in this chocolate cake gives a rich taste that brings out the best chocolate flavor. If you do not have espresso powder on hand you can also use instant coffee. Another option is to replace the warm water and espresso powder with a strong cup of coffee. If you are worried about the coffee flavor, you will not notice it because it is only there to bring out the chocolate flavor.
More Christmas Cake Ideas
If your house anything like mine you probably have more than one dessert on the table when it comes to Christmas dinner. If you want other Christmas cake ideas, I think you are going to love these ideas.
Ingredients for Chocolate Candy Cane Cake
(full amounts in recipe box below)
- Flour
- Special dark chocolate cocoa powder
- Baking soda
- Kosher salt
- Baking soda
- Eggs
- Sour cream
- Buttermilk
- Warm water
- Espresso powder
- Canola oil
- Pure peppermint extract
Frosting Ingredients
- Unsalted sweet cream butter
- Cream cheese
- Hershey special dark cocoa powder
- Pure peppermint extract
- Kosher salt
- Powder sugar
- Heavy whipping cream
How to Make a Chocolate Candy Cane Cake
To make this cake, you will start by preheating your oven and preparing the cake pans with nonstick cooking spray. Set those aside while you mix up the cake batter.
In a small bowl, you will mix the espresso and water together.
Using a larger bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt together. Slowly beat in the eggs, sour cream, buttermilk, oil, vanilla, and prepared espresso with the flour mixture.
Divide this mixture into the 3 prepared cake pans and bake as directed.
How to Make Chocolate Buttercream Frosting
While the cake is baking, you will make your buttercream frosting.
In a large bowl, use a mixer to beat together the cream cheese and butter until smooth. Gradually add in the cocoa powder, vanilla, and salt. Mix in the powdered sugar slowly, then whisk in the heavy whipping cream until the icing is smooth and fluffy.
Once the cake has cooled completely, you will begin frosting. Trim the layers to make them flat if needed, then begin by using a spoon or scoop to add frosting onto your first layer. Repeat this process smoothing the icing over each layer until you have all three layers stacked.
Use the remaining icing to coat the outside of the cake on all sides with a layer of icing.
Coat the bottom sides of the cake in the crushed candy canes
Chocolate Candy Cane Cake
Ingredients
- 3 C flour
- 1 1/2 C special dark chocolate cocoa powder
- 1 tbsp baking soda
- 1 1/2 tsp kosher salt
- 1/2 tsp espresso powder
- 1 1/2 tsp baking soda
- 4 large eggs
- 1/2 C sour cream
- 1 C buttermilk
- 1 1/2 C warm water
- 1/2 C canola oil
- 1 tbsp pure peppermint extract
Frosting ingredients
- 1 1/2 C unsalted sweet cream butter softened
- 1 - 8 oz cream cheese soften
- 1 1.2 Hershey special dark cocoa powder
- 1 tbsp pure peppermint extract
- 1/4 tsp kosher salt
- 7 C powder sugar
- 1/4 C heavy whipping cream
- 2 C crushed candy canes
- 8 mini candy canes
Instructions
- Preheat oven to 350 degrees and spray three 9 in cake pans with pam baking spray
- In a small bowl, whisk together the espresso and the warm water until combined
- Using your standing mixer, whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt until combined
- Gradually add in the eggs, sour cream, buttermilk, espresso, oil and vanilla extract until combined and
- Divide the batter between the 3 pans
- Place in the oven to bake for 25-35 minutes or until a tooth pick comes out clean
- Allow cakes to cool for 20 minutes
Frosting Directions
- Using the standing mixer again, beat the cream cheese and butter until combined and smooth
- Gradually mix in the cocoa powder, vanilla and salt
- Very slowly, beat in the powder sugar until combined
- Whisk in the heavy whipping cream until the ice cream is smooth and fluffy
- Using the ice cream scooper, scoop out 4-6 scoops of frosting and smooth evenly on one layer of cake
- Place another layer of cake on top and spread more frosting
- Place the last layer on top and frost the remaining cake with the remaining frosting
- Coat the bottom sides of the cake in the crushed candy canes
- Scoop remaining frosting into the large piping bag and pipe dollops of frosting around the top
- Place a mini candy cane on each dollop
- Cut and enjoy!
Nutrition
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