Ridiculously Easy Chocolate Peppermint Sheet Cake
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
42 mins
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Servings
24
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Calories
316 kcal
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Course
Dessert, Cake, Baked Goods
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Cuisine
American
Ridiculously Easy Chocolate Peppermint Sheet Cake
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This Ridiculously Easy Chocolate Peppermint Sheet Cake is a classic Texas sheet cake all dressed up in holiday attire. The festive, candy cane-studded, vanilla-peppermint buttercream is truly "the icing on the cake"!
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Ingredients
For the cake:
- 8 ounces butter 2 sticks
- 1 cup water
- 2 cups sugar
- ⅓ cup cocoa
- ½ cup buttermilk see Café Tips above for substitues
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups all-purpose flour
For the peppermint buttercream:
- 4 ounces butter 1 stick
- 4 tablespoons half and half or milk maybe a bit more
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 4 cups powdered sugar maybe a bit more
- ¼ cup Crushed candy canes about 4 average (5-inch) candy canes
- ¼ cup mini chocolate chips
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Instructions
For the cake:
- Preheat the oven to 350˚F. Spray a 10x15-inch sheet pan (aka jelly roll pan) with baking spray. Set aside. (You can also you a regular 13x18-inch half sheet pan but your cake will the thinner.)
- Combine butter and water in a microwave safe bowl. Cook on high power for 2-3 minutes (just until the butter is melted).
- Add the sugar, cocoa powder and buttermilk. Whisk well to combine.
- Add the eggs and vanilla and whisk until the eggs are well incorporated then add the baking soda and salt and stir until well combined.
- Finally, add the flour and whisk until the batter is nice and smooth.
- Transfer to the prepared pan. If you use the 10x15-inch jelly roll pan, it will be quite full. This is okay!
- Bake for 20-22 minutes or until a toothpick inserted in the center of the cake comes out clean and the cake feels firm when lightly touched on the top.
- Allow to cool for 30 minutes then spread the top with the peppermint buttercream and garnish with crushed candy canes and mini chocolate chips.
For the peppermint buttercream:
- Place the butter in a microwave-safe bowl (I wash out the cake bowl and use the same one). Cover the bowl with a damp paper towel and cook on high power for 30-90 seconds or until the butter is melted.
- Add the half and half, vanilla and peppermint extracts and 2 cups of the powdered sugar. Whisk until well combined.
- Add the remaining 2 cups of powdered sugar and whisk until smooth and creamy. The consistency should be thick, but nicely spreadable. If the buttercream seems too thick add a bit more half and half, a teaspoon at a time, stirring well after each addition until the desired consistency is reached. If the icing seems too thin add more powdered sugar, a heaping tablespoon at a time until desired consistency is reached. Proceed with step 8 above.
Notes
- See Café Tips above in the post for more detained instructions and tips to ensure success.
Nutrition Information
Show Details
Calories
316kcal
(16%)
Carbohydrates
49g
(16%)
Protein
2g
(4%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
46mg
(15%)
Sodium
210mg
(9%)
Potassium
49mg
(1%)
Fiber
1g
(4%)
Sugar
39g
(78%)
Vitamin A
395IU
(8%)
Vitamin C
1mg
(1%)
Calcium
20mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 316 kcal
% Daily Value*
| Calories | 316kcal | 16% |
| Carbohydrates | 49g | 16% |
| Protein | 2g | 4% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 46mg | 15% |
| Sodium | 210mg | 9% |
| Potassium | 49mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 39g | 78% |
| Vitamin A | 395IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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