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Horizontal overhead photo of a pan of Ridiculously Easy Chocolate Peppermint Sheet Cake surrounded by candy canes and mint leaves.
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5 from 3 votes

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"!
Prep Time20 minutes
Cook Time22 minutes
Total Time42 minutes
Course: Baked Goods, Cakes, Dessert
Cuisine: American
Keyword: chocolate cake, sheet cake, Texas sheet cake
Servings: 24
Calories: 316kcal
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:

  • 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.)
  • Combine butter and water in a microwave safe bowl. Cook on high power for 2-3 minutes (just until the butter is melted).
  • Add the sugar, cocoa powder and buttermilk. Whisk well to combine.
  • 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.
  • Finally, add the flour and whisk until the batter is nice and smooth.
  • Transfer to the prepared pan. If you use the 10x15-inch jelly roll pan, it will be quite full. This is okay!
  • 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.
  • 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:

  • 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.
  • Add the half and half, vanilla and peppermint extracts and 2 cups of the powdered sugar. Whisk until well combined.
  • 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.

Notes

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

Nutrition

Calories: 316kcal | Carbohydrates: 49g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 210mg | Potassium: 49mg | Fiber: 1g | Sugar: 39g | Vitamin A: 395IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg