Chocolate Mint Cake
A rich and simple chocolate cake with a refreshing hint of peppermint flavor, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Spoon and level for accurate measurement.
- 2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup milk Use room temperature.
- 1/2 cup vegetable oil
- 2 large eggs Use room temperature.
- 1 teaspoon peppermint extract Start with a small amount; add more for a stronger flavor.
For Garnish
- Crushed peppermint candies For topping the cake.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease and flour a 9×13-inch pan.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until even.
- Add milk, vegetable oil, and eggs. Stir until the batter is smooth and combined.
- Mix in the peppermint extract gently.
- Pour the batter into the prepared pan and smooth the top.
Baking
- Bake for 35-40 minutes, or until a toothpick inserted near the center comes out clean or with a few moist crumbs.
- Let the cake cool completely in the pan on a rack before frosting.
- Once cool, frost with a chocolate mint frosting of your choice and sprinkle crushed peppermint candies on top.
Notes
The cake can be served warm with whipped cream or ice cream. Store at room temperature for up to 2 days, refrigerate in an airtight container for up to 5 days, or freeze for up to 2 months.