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Horizontal overhead photo of a pan of Ridiculously Easy Chocolate Peppermint Sheet Cake surrounded by candy canes and mint leaves.

Ridiculously Easy Chocolate Peppermint Sheet Cake

This Ridiculously Easy Chocolate Peppermint Sheet Cake is a classic Texas sheet cake all dressed up in holiday attire. The festive, candy cane-studded, vanilla-peppermint buttercream is truly "the icing on the cake"!
Course Baked Goods, Cakes, Dessert
Cuisine American
Keyword chocolate cake, sheet cake, Texas sheet cake
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings 24
Calories 316 kcal
Author Chris Scheuer

Ingredients

For the cake:

  • 8 ounces butter 2 sticks
  • 1 cup water
  • 2 cups sugar
  • ⅓ cup cocoa
  • ½ cup buttermilk see Café Tips above for substitues
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups all-purpose flour

For the peppermint buttercream:

  • 4 ounces butter 1 stick
  • 4 tablespoons half and half or milk maybe a bit more
  • 1 teaspoon vanilla extract
  • ½ teaspoon peppermint extract
  • 4 cups powdered sugar maybe a bit more
  • ¼ cup crushed candy canes about 4 average (5-inch) candy canes
  • ¼ cup mini chocolate chips
US Customary - Metric

Instructions

For the cake:

  1. Preheat the oven to 350˚F. Spray a 10x15-inch sheet pan (aka jelly roll pan) with baking spray. Set aside. (You can also you a regular 13x18-inch half sheet pan but your cake will the thinner.)
  2. Combine butter and water in a microwave safe bowl. Cook on high power for 2-3 minutes (just until the butter is melted).
  3. Add the sugar, cocoa powder and buttermilk. Whisk well to combine.
  4. Add the eggs and vanilla and whisk until the eggs are well incorporated then add the baking soda and salt and stir until well combined.

  5. Finally, add the flour and whisk until the batter is nice and smooth.

  6. Transfer to the prepared pan. If you use the 10x15-inch jelly roll pan, it will be quite full. This is okay!
  7. Bake for 20-22 minutes or until a toothpick inserted in the center of the cake comes out clean and the cake feels firm when lightly touched on the top.
  8. Allow to cool for 30 minutes then spread the top with the peppermint buttercream and garnish with crushed candy canes and mini chocolate chips.

For the peppermint buttercream:

  1. Place the butter in a microwave-safe bowl (I wash out the cake bowl and use the same one). Cover the bowl with a damp paper towel and cook on high power for 30-90 seconds or until the butter is melted.
  2. Add the half and half, vanilla and peppermint extracts and 2 cups of the powdered sugar. Whisk until well combined.

  3. Add the remaining 2 cups of powdered sugar and whisk until smooth and creamy. The consistency should be thick, but nicely spreadable. If the buttercream seems too thick add a bit more half and half, a teaspoon at a time, stirring well after each addition until the desired consistency is reached. If the icing seems too thin add more powdered sugar, a heaping tablespoon at a time until desired consistency is reached. Proceed with step 8 above.

Recipe Notes

See Café Tips above in the post for more detained instructions and tips to ensure success.

Nutrition Facts
Ridiculously Easy Chocolate Peppermint Sheet Cake
Amount Per Serving
Calories 316 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g50%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 46mg15%
Sodium 210mg9%
Potassium 49mg1%
Carbohydrates 49g16%
Fiber 1g4%
Sugar 39g43%
Protein 2g4%
Vitamin A 395IU8%
Vitamin C 1mg1%
Calcium 20mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.