Fudgy Chocolate Peppermint Snacking Cake

There’s something magical about the holiday season, and nothing captures that spirit quite like my Fudgy Chocolate Peppermint Snacking Cake. Imagine a cozy afternoon spent with friends and family, the sweet aroma of chocolate wafting through the air as this cake bakes to perfection. Every bite is a delightful blend of rich chocolate and refreshing peppermint, making it a favorite for festive gatherings. I remember the first time I made this cake; it was for a Christmas party, and the joy on everyone’s faces when they took their first bite was priceless. It’s a recipe that has since become a staple in my home, reminding us of the warmth and joy of the season. Whether you’re hosting a holiday gathering or just looking for a sweet treat to enjoy on a chilly evening, this cake is sure to bring smiles all around.

Essential Ingredients for Fudgy Chocolate Peppermint Snacking Cake

Every great recipe starts with quality ingredients, and the Fudgy Chocolate Peppermint Snacking Cake is no exception. The use of almond flour adds a unique flavor and texture, while cacao powder provides the rich chocolate base we all love. Each ingredient plays a crucial role in crafting a cake that’s not only delicious but also has a delightful fudgy consistency.

• 1 ¾ cups fine blanched almond flour – This flour adds a moist and rich texture, perfect for creating that fudgy consistency.
• ½ cup oat flour – A subtle nutty flavor enhances the cake while also improving the texture.
• ½ cup cacao powder – This unsweetened cocoa gives a deep chocolate flavor, essential for a rich tasting cake.
• 1 teaspoon baking powder – Helps the cake rise, ensuring a light and fluffy texture.
• ½ teaspoon baking soda – Works with the baking powder to provide leavening.
• ½ teaspoon kosher salt – Enhances the flavor of the chocolate.
• ¾ cup plain 2% or whole-milk Greek yogurt – Adds moisture and richness to the cake.
• 3 large eggs, at room temperature – Binds the ingredients and contributes to the cake’s structure.
• ½ cup pure maple syrup – A natural sweetener that complements the chocolate beautifully.
• ½ cup coconut sugar – Offers a hint of caramel flavor while sweetening the cake.
• 1 teaspoon vanilla extract – Adds depth to the overall flavor.
• ½ teaspoon peppermint extract – Provides the festive peppermint flavor.
• 4 tablespoons salted butter, melted and cooled – Contributes to the fudgy texture of the cake.
• ½ cup salted butter, at room temperature – Used in the frosting, making it rich and creamy.
• 1 to 1 ½ cups powdered sugar – Depending on how sweet you like your frosting, this sugar adds sweetness and helps achieve the right consistency.
• ¼ teaspoon peppermint extract – A complementary flavor in the frosting.
• 2 tablespoons milk of choice – Adjusts the consistency of the frosting.
• 3 regular-sized candy canes, crushed – For a festive touch and added crunch on top of the cake.

Cooking Instructions for Fudgy Chocolate Peppermint Snacking Cake

Creating the Fudgy Chocolate Peppermint Snacking Cake is an enjoyable process that fills your kitchen with the aroma of chocolate and mint. Follow these detailed steps to bake your cake to perfection. Trust me, the delicious reward is worth every minute spent!

1. Start by preheating your oven to 350 degrees F. This ensures that your cake will bake evenly. Prepare an 8×8 inch square baking dish by lining it with parchment paper or spraying it generously with nonstick cooking spray. This step is crucial for easy removal of the cake later.

2. In a large bowl, mix together the dry ingredients: almond flour, oat flour, cacao powder, baking powder, baking soda, and kosher salt. Stir until everything is well combined and smooth, creating a nice, uniform mixture.

3. In a separate large bowl, whisk together the wet ingredients: yogurt, eggs, maple syrup, coconut sugar, vanilla extract, and peppermint extract. Make sure the mixture is smooth and well combined—this will help achieve a light cake.

4. Now, it’s time to combine the wet and dry ingredients. Gradually add the dry mixture into the wet ingredients, stirring with a wooden spoon until everything is combined and smooth. Once the mixture is well incorporated, fold in the melted butter and mix until the batter is evenly combined.

5. Pour the batter into your prepared baking pan, smoothing the top with a spatula. Make sure it’s evenly spread out to ensure even baking.

6. Place the cake in the oven and bake for 23 to 28 minutes. You’ll know it’s done when a tester inserted into the center comes out clean. Be careful not to overbake, as you want that fudgy texture!

7. Once baked, allow the cake to cool completely in the pan before frosting. This is important to prevent the frosting from melting off.

8. For the frosting, place your softened butter in a mixing bowl and whip it on high until light and fluffy. Gradually add powdered sugar, vanilla extract, and peppermint extract. Beat slowly at first, then increase the speed to high, mixing until fluffy (this should take about 1 to 2 minutes).

9. If your frosting is too thick, add a splash of milk to thin it out. Beat again for about 30 seconds until you achieve the desired consistency.

10. After the cake has cooled, spread the prepared frosting evenly across the top. To finish it off, sprinkle the crushed candy canes over the frosting for a festive touch and added crunch. Cut into 12 to 16 slices and enjoy!

Tips and Tricks about Fudgy Chocolate Peppermint Snacking Cake

Making the perfect Fudgy Chocolate Peppermint Snacking Cake is all about attention to detail and a few handy tips. Here are some insights to help you bake the best cake possible.

• Storage: Store any leftover cake in an airtight container at room temperature for up to three days, or refrigerate for up to a week. This will keep it fresh and fudgy.
• Freezing: You can freeze the cake before frosting. Wrap it tightly in plastic wrap and aluminum foil, and freeze for up to three months. Thaw before frosting and serving.
• Variations: For a different flavor twist, consider adding chopped nuts or swapping out the peppermint extract for other flavors like orange or almond.
• Serving Suggestions: Serve it warm with a scoop of vanilla ice cream or fresh whipped cream for an indulgent treat.
• Layered Cake: Consider making this cake in a larger pan and layering it for a more dramatic presentation, complete with double frosting and candy cane decorations!

Perfect Matches for Fudgy Chocolate Peppermint Snacking Cake

When it comes to serving your Fudgy Chocolate Peppermint Snacking Cake, the possibilities are endless. Here are some ideas to enhance your dessert experience:

• Serve with Ice Cream: A scoop of vanilla or peppermint ice cream complements the cake beautifully, adding a creamy texture that balances the fudginess.
• Pair with Hot Chocolate: For a festive drink pairing, serve it alongside a warm cup of hot chocolate topped with whipped cream or marshmallows.
• Great for Holiday Gatherings: This cake is perfect for Christmas parties, family gatherings, or any winter celebration, adding a festive touch to the dessert table.
• Storage Tips: If you have leftovers, keep them in a sealed container at room temperature for a few days, or refrigerate for longer freshness.
• Seasonal Occasions: While it’s a holiday favorite, you can enjoy this cake at any time of year, making it a versatile dessert option for birthdays or casual get-togethers.

FAQ

Conclusion

The Fudgy Chocolate Peppermint Snacking Cake is a delightful blend of flavors, textures, and holiday spirit in every bite. It’s the perfect sweet treat to make any occasion special, whether you’re celebrating the holidays or simply indulging on a cozy night in. I encourage you to try this recipe and share the joy of baking with your loved ones. You won’t regret it, as this cake might just become a new favorite in your household!

Fudgy Chocolate Peppermint Snacking Cake

The ultimate festive treat, Fudgy Chocolate Peppermint Snacking Cake combines rich chocolate with refreshing peppermint flavors. This easy-to-make dessert is perfect for holiday gatherings or cozy family nights. With its fudgy texture and creamy frosting, it's sure to satisfy your sweet cravings!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 22 minutes mins

Total Time 42 minutes mins

Servings: 16 servings

Course: Desserts

Cuisine: American

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

• 1 ¾ cups fine blanched almond flour
• ½ cup oat flour
• ½ cup cacao powder
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• ¾ cup plain 2% or whole-milk Greek yogurt
• 3 large eggs
• ½ cup pure maple syrup
• ½ cup coconut sugar
• 1 teaspoon vanilla extract
• ½ teaspoon peppermint extract
• 4 tablespoons salted butter
• ½ cup salted butter
• 1 to 1 ½ cups powdered sugar
• ¼ teaspoon peppermint extract
• 2 tablespoons milk of choice
• 3 regular-sized candy canes

Equipment

• Frying pan
• Wooden Spoon
• Oven
• Chef's Knife
• Whisk
• Mixing Bowl
• Baking Sheet

Method

 

1. Start by preheating your oven to 350 degrees F. This ensures that your cake will bake evenly. Prepare an 8x8 inch square baking dish by lining it with parchment paper or spraying it generously with nonstick cooking spray. This step is crucial for easy removal of the cake later.
2. In a large bowl, mix together the dry ingredients: almond flour, oat flour, cacao powder, baking powder, baking soda, and kosher salt. Stir until everything is well combined and smooth, creating a nice, uniform mixture.
3. In a separate large bowl, whisk together the wet ingredients: yogurt, eggs, maple syrup, coconut sugar, vanilla extract, and peppermint extract. Make sure the mixture is smooth and well combined—this will help achieve a light cake.
4. Now, it’s time to combine the wet and dry ingredients. Gradually add the dry mixture into the wet ingredients, stirring with a wooden spoon until everything is combined and smooth. Once the mixture is well incorporated, fold in the melted butter and mix until the batter is evenly combined.
5. Pour the batter into your prepared baking pan, smoothing the top with a spatula. Make sure it’s evenly spread out to ensure even baking.
6. Place the cake in the oven and bake for 23 to 28 minutes. You’ll know it’s done when a tester inserted into the center comes out clean. Be careful not to overbake, as you want that fudgy texture!
7. Once baked, allow the cake to cool completely in the pan before frosting. This is important to prevent the frosting from melting off.
8. For the frosting, place your softened butter in a mixing bowl and whip it on high until light and fluffy. Gradually add powdered sugar, vanilla extract, and peppermint extract. Beat slowly at first, then increase the speed to high, mixing until fluffy (this should take about 1 to 2 minutes).
9. If your frosting is too thick, add a splash of milk to thin it out. Beat again for about 30 seconds until you achieve the desired consistency.
10. After the cake has cooled, spread the prepared frosting evenly across the top. To finish it off, sprinkle the crushed candy canes over the frosting for a festive touch and added crunch. Cut into 12 to 16 slices and enjoy!

Notes

• Tip 1: Use a dairy free yogurt (I suggest siggi’s plant based vanilla cups) and vegan butter in the cake and the frosting (I recommend Miyoko’s salted vegan butter).

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Meet Hailey Anderson

My passion is creating food that nourishes your body without sacrificing flavor. I’m our main recipe developer for vibrant salads, smoothies, and feel-good breakfasts. When I’m not blending or chopping, I’m right alongside Brooke and Jenna, helping to cook and test our new dinner and dessert recipes. I’m a firm believer in balance!