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Oh look, another peppermint dessert for the holidays - but wait, before you roll your eyes and scroll past, this one's actually worth your time. Introducing: Chocolate Peppermint Snack Cake, the dessert for people who want maximum holiday impact with minimal effort (aka all of us trying to survive December).
This isn't your typical "Christmas exploded in my kitchen" situation. We're talking about a perfectly balanced chocolate cake that's been subtly infused with peppermint - just enough to make it interesting, not enough to taste like you're eating dessert toothpaste. The peppermint cream cheese frosting is basically what would happen if cream cheese frosting went to a holiday party and came back cooler. And yes, we're throwing crushed candy canes on top because, let's face it, we need something to do with all those candy canes people keep giving us.
The best part? This low-maintenance holiday hero comes together quickly in one layer (because who has time for stacking cakes in December?). Make it in an 8x8 pan, or if you prefer round cakes, a 9-inch cake pan works, too. Either way, you'll have a dessert that says, "I absolutely made this from scratch," without actually requiring you to spend your entire day in the kitchen. How's that for a holiday miracle?
Ingredients and Substitutions
- All-Purpose Flour: Just 1 cup - this cake isn't trying to be complicated.
- Granulated Sugar: Because unsweetened cake would be sad. And weird.
- Cocoa Powder: Natural unsweetened cocoa powder is non-negotiable here. Dutch-process is lovely, but it'll mess with our baking soda chemistry (trust me, you don't want that drama).
- Baking Powder & Baking Soda: The dynamic duo that makes our cake rise. Think of them as the cake's personal trainers.
- Salt: A tiny pinch that makes a huge difference. Skip it and your cake will taste like it's going through an identity crisis.
- Buttermilk: The first member of our moisture dream team. This tangy liquid does triple duty: keeps things moist, balances sweetness, and helps with the rise. It's basically the overachiever of the ingredient list.
- Sour Cream: Another moisture magician. Adds richness without making your batter soupy. No sour cream? Full-fat Greek yogurt will work too!
- Oil: We use oil instead of butter because we want the chocolate flavor to be the star, not the understudy. Any neutral oil works - this recipe isn't picky.
- Egg: Just one large egg, fresh from the shell. Carton eggs are convenient, but they can be a bit unpredictable in baking, like that friend who may or may not show up to brunch.
- Vanilla: The supporting actor that makes our chocolate taste more... chocolatey.
- Boiling Water + Espresso Powder: Hot water makes cocoa powder bloom (fancy talk for "wake up and taste amazing"), and espresso powder amplifies the chocolate flavor. Don't worry - your cake won't taste like your morning coffee. Though if it did, would that really be so bad?
- Peppermint Extract: Just a hint - we're going for "winter wonderland," not "toothpaste wonderland."
The luscious peppermint cream cheese frosting swirled on top of this cake is also very easy to make. For it, you'll need cream cheese, butter, peppermint extract, powdered sugar, and a pinch of salt.
How to Make Chocolate Peppermint Snack Cake
Note: I post my recipes in grams as it’s the most accurate way to bake, and it’s how I develop them. Cups are not only inaccurate, but they vary in volume worldwide! If you look at the recipe card underneath the ingredients list, however, you can click “US Customary” and it’ll convert to volume measures!
Remember to tag me @mikebakesnyc on Instagram and leave a rating + review below if you make this Festive One-Layer Chocolate-Peppermint Snack Cake!
Festive One-Layer Chocolate-Peppermint Snack Cake (8x8 or 9-inch)
Ingredients
- 125 g all-purpose flour
- 175 g granulated sugar
- 64 g unsweetened natural cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- 120 g buttermilk room temperature
- 120 g sour cream room temperature
- 120 g canola oil
- 1 large egg (≈ 50g)
- 1 teaspoon vanilla extract
- 120 g hot water + 2 teaspoon espresso powder OR 120g (½ cup) hot coffee
- 1 teaspoon peppermint extract
- Peppermint cream cheese frosting (one batch)
- Garnish: crushed peppermint candy optional
Instructions
- Preheat the oven to 350°F (180°C). Spray an 8×8-inch baking pan (or a 9-inch round) with nonstick cooking spray or line with parchment paper and set aside.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt then set aside.
- In a medium bowl, whisk together the buttermilk, sour cream, oil, egg, and vanilla until well combined.
- Add the wet ingredients to the dry ingredients and stir until mostly combined. Combine the hot water/coffee mixture with the peppermint extract in a small cup. Pour the coffee mixture into the batter and whisk until combined and smooth.
- Pour the batter into the prepared pan and tap the pan firmly on the counter to release any air bubbles. Bake for 28-30 minutes, until the cake is puffed and a toothpick inserted into the center comes out clean.
- Allow the cake to cool for 15 minutes in the pan. Then remove the cake from the pan and set it on a cooling rack to cool completely while you make the peppermint cream cheese frosting.
- Spread the peppermint cream cheese frosting evenly over the top of the cooled snack cake. Top with crushed candy canes, if desired.
Bethany Brown
All the steps were easy to follow. I appreciated being told to make sure ingredients were room temperature. It’s this little things that make a big difference. Also I didn’t know mint and peppermint extract were two different things! The cake was very moist and small enough to not be around for days. Thank you!
Mike Johnson
Thanks for the sweet review! Love that you caught the room temp tip - those little details are the secret handshake of the baking world! 😄 And welcome to the 'mint vs. peppermint enlightenment club' - where we've all had that "wait, what?" moment! Also high five on appreciating a cake that doesn't become your roommate for a week. Happy baking! ✨