Festive One-Layer Chocolate-Peppermint Snack Cake (8x8 or 9-inch)
This festive one-layer chocolate-peppermint snack cake is easy to make, requires no mixer, and is topped with a luscious peppermint cream cheese frosting and crushed candy canes.
Servings: 9 slices
Calories: 304kcal
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.
Video
Notes
Storage: Cover leftover cake tightly and store in the refrigerator for up to 5 days. Cake can be served at room temperature or chilled.
Nutrition
Serving: 1slice | Calories: 304kcal | Carbohydrates: 36g | Protein: 4g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 30mg | Sodium: 279mg | Potassium: 189mg | Fiber: 3g | Sugar: 21g | Vitamin A: 135IU | Vitamin C: 0.1mg | Calcium: 53mg | Iron: 2mg
