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5.0 from 12 votes

Ridiculously Easy Chocolate Peppermint Sheet Cake

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"!

Prep Time
20 mins
Cook Time
20 mins
Total Time
42 mins
Servings: 24
Calories: 316 kcal
Course: Dessert , Cake , Baked Goods
Cuisine: American

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

Instructions

For the cake:
    Cup of Yum
  1. 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.)
  2. Combine butter and water in a microwave safe bowl. Cook on high power for 2-3 minutes (just until the butter is melted).
  3. Add the sugar, cocoa powder and buttermilk. Whisk well to combine.
  4. 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.
  5. Finally, add the flour and whisk until the batter is nice and smooth.
  6. Transfer to the prepared pan. If you use the 10x15-inch jelly roll pan, it will be quite full. This is okay!
  7. 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.
  8. 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:
  1. 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.
  2. Add the half and half, vanilla and peppermint extracts and 2 cups of the powdered sugar. Whisk until well combined.
  3. 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

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

% 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.