Peppermint-Chocolate Sheet Cake: A Festive and Decadent Holiday Dessert
A crowd-friendly winter dessert that marries rich chocolate with cool peppermint flair.
This peppermint-chocolate sheet cake blends the luxurious richness of classic chocolate cake with the cool, invigorating burst of peppermint—making it the ultimate treat for winter celebrations. With a moist, tender crumb, a creamy and refreshing peppermint frosting, and a sparkling shower of crushed candy canes, this cake is designed to please a crowd at any holiday party or family gathering.
Why You’ll Love This Recipe
- Elegant & Festive: The chocolate-mint combination feels truly special for holiday occasions.
- Serves a Crowd: Baked in a sheet pan, this cake easily feeds a large group.
- Simple, Familiar Ingredients: Pantry staples combine effortlessly for both the cake and frosting.
- Stunning Presentation: Crushed candy canes or peppermint candies provide a vibrant, eye-catching finish.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward ingredients, which come together in perfect harmony. Below is a detailed breakdown of what you’ll need for both the cake and the luscious peppermint frosting.
| Cake | Frosting |
|---|---|
|
|
Step-by-Step Instructions
Let’s break down the process so you can recreate this impressive sheet cake with confidence:
1. Prep the Pan
- Preheat your oven to 350°F (175°C).
- Line a 13-by-18-inch rimmed baking sheet (or jelly roll pan) with parchment paper, ensuring seamless removal after baking.
2. Mix Dry Ingredients
- In a large mixing bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
3. Prepare Chocolate Mixture
- In a small saucepan over medium-low heat, melt the salted butter and cocoa powder together, whisking until smooth (about 2 minutes).
- Cautiously add boiling water to the mixture and allow it to bubble briefly, then remove from heat.
- Pour this warm chocolate mixture into the bowl with the dry ingredients and stir until smooth.
- Let the batter cool for 5 minutes.
4. Combine Wet Ingredients
- In a separate bowl, whisk together whole milk, peppermint extract, and eggs until blended.
- Gently stir this milk mixture into the cooled chocolate batter until fully incorporated and smooth.
5. Bake the Cake
- Pour the batter into your prepared pan and smooth out the top evenly.
- Tap the pan on the counter a few times to remove air bubbles.
- Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean and the cake springs back to the touch.
- Let the cake cool briefly in the pan.
6. Make Peppermint Frosting
- In a large bowl, use a mixer on low speed to beat together powdered sugar, butter, milk, and vanilla extract until smooth (2–3 minutes).
- Increase mixer speed to medium and beat until the frosting is light and fluffy (an additional 2 minutes).
7. Frost and Decorate
- Spread the frosting evenly over the slightly cooled cake using an offset spatula or the back of a spoon.
- Let the frosting set for about 15 minutes.
- For a decorative finish: Lay two strips of parchment diagonally across the cake to act as stencils.
- Sprinkle crushed candy canes or peppermint candies in between the parchment lines to create striking, festive stripes. Shift the parchment as you go for even lines.
Tips for Success
- Room Temperature Ingredients: Ensure butter is at room temperature for a silky frosting texture and even mixing.
- Peppermint Extract: Measure carefully—peppermint extract can overpower easily, so stick precisely to the suggested amount.
- Don’t Overbake: Start checking the cake at 18 minutes to prevent it from drying out; the cake should be just set and springy.
- Use Fresh Candy: Crush candy canes or peppermint candies just before decorating for the brightest color and crunch.
What others are reading
Frequently Asked Questions (FAQs)
Q: Can I make this cake ahead of time?
A: Yes! You can bake the sheet cake a day in advance, wrap it tightly once cooled, and frost it before serving. The frosted cake will also keep well covered at room temperature for up to two days.
Q: Can I freeze the cake?
A: Absolutely. If you plan on freezing, bake and cool the cake completely, wrap well, and freeze without frosting for up to 2 months. Thaw at room temperature before frosting and decorating.
Q: How do I get sharp, clean stripes with the peppermint candy?
A: Use two strips of parchment paper laid diagonally across the cake as a stencil, then sprinkle the crushed candy between. Carefully lift and reposition the strips as you go for crisp, straight lines.
Q: What’s the best way to crush the candy canes?
A: Place unwrapped candy canes or peppermint candies in a heavy-duty plastic bag, seal, and crush with a rolling pin or meat mallet until you get small pieces (but not dust). Aim for a mix of shards and small bits for the best texture.
Q: Can I adjust the intensity of mint flavor?
A: Yes, the peppermint intensity is easily customized. Use less extract for a subtler flavor, or add a bit more (a quarter teaspoon at a time) if you like a stronger mint hit.
Serving and Storage Suggestions
- Perfect for Parties: This sheet cake serves about 24 guests, making it ideal for gatherings big and small.
- Serving Tip: Cut into squares or rectangles for easy portioning. Pair with a hot mug of cocoa or coffee for extra holiday cheer.
- Storage: Store covered at room temperature for up to two days, or refrigerate if your kitchen is very warm.
- Leftovers: Leftover cake can be stored in an airtight container. The cake retains its moistness and flavor for several days.
Variations & Customizations
- Gluten-Free Version: Substitute your favorite cup-for-cup gluten-free flour blend.
- Dairy-Free: Use vegan butter and plant-based milk for both cake and frosting.
- Extra Chocolate: Stir in a cup of mini chocolate chips into the batter for bursts of chocolate in every bite.
- Festive Sprinkles: For more color, add festive holiday sprinkles along with or instead of crushed candy canes.
- Different Extracts: Swap peppermint for orange or almond extract for a new flavor profile.
Ideas for Holiday Dessert Tables
- Pairing: This cake pairs beautifully with other seasonal treats, such as red velvet desserts, Italian Christmas cookies, or a no-bake cheesecake.
- Presentation: Serve on a large tray or cake stand for maximum effect. Garnish the edges with extra whole candy canes for a stunning centerpiece.
- Make It a Tradition: Its striking appearance and reliable flavor make this a standout dessert to enjoy year after year.
Expert Baking Tips for Sheet Cakes
- Uniform Baking: A rimmed baking sheet (13×18 inches) ensures even baking; avoid using significantly smaller or larger pans, which can affect baking time and texture.
- Parchment Paper: Lining the pan prevents sticking and makes for easier removal and neater slicing.
- Cooling: Let the cake cool slightly before adding frosting, but don’t wait until it’s cold—the frosting will spread more smoothly on a barely-warm cake.
- Baking in Advance: If you need to prep ahead, bake and freeze the unfrosted cake, then make the frosting fresh before serving for the best flavors and texture.
More Chocolate-Peppermint Treats to Try
- Peppermint Patty Cake: Infuse cakes with mini peppermint patties for extra bursts of cool mint and gooey chocolate.
- Peppermint Fudge: Create a rich fudge with a layer of peppermint swirl.
- No-Bake Peppermint Desserts: Save time with quick recipes like peppermint bark, icebox cakes, or layered trifles.
Frequently Asked Questions (Quick Reference)
Q: Can I make this recipe nut-free?
A: Yes, this recipe is naturally nut-free. Always double-check your ingredient labels for cross-contamination if you have serious allergies.
Q: Can I double the recipe for a larger crowd?
A: Doubling works best when using two pans rather than one oversized pan, to ensure the cake bakes evenly and thoroughly.
Q: What if I don’t have peppermint extract?
A: Substitute with a smaller amount of pure mint extract, or omit for a more classic chocolate flavor. Crushed candy canes alone will still give a mild minty taste.
Conclusion: The Ultimate Holiday Sheet Cake
Moist, chocolatey, and bursting with peppermint, this sheet cake is the best way to add sparkle to your winter festivities. Whether you’re gathering with family, hosting a holiday party, or simply craving a slice of seasonal sweetness, this peppermint-chocolate sheet cake delivers on all fronts—flavor, ease, and festive flair. Happy baking!
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a41534479/peppermint-chocolate-sheet-cake-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a11619/peppermint-patty-cake/
- https://www.thepioneerwoman.com/food-cooking/recipes/a11901/best-chocolate-sheet-cake-recipe/
- https://www.eatthelove.com/peppermint-texas-sheet-cake/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g32005659/sheet-cake-recipes/
Similar Articles
Read full bio of Sneha Tete
