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"!
Servings: 24
Calories: 316kcal
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
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
