If you’re looking for a show-stopping holiday treat that combines rich, chocolatey goodness with a refreshing minty twist, the Peppermint Chocolate Loaf with Candy Cane Frosting Recipe is your new best friend. This loaf bakes up moist and dense, bursting with deep cocoa flavor and a hint of espresso for complexity, while the peppermint extract in both the batter and frosting brings a cool, festive brightness. Topped with a creamy, sweet frosting and crunchy candy cane pieces, it’s a dessert that’s as delightful to look at as it is to devour, perfect for sharing with friends and family or making your holiday celebrations extra merry.
Ingredients You’ll Need
All of these ingredients are simple staples that come together to create something truly magical. Each plays a vital role—from the soft butter and sugars that build moisture and sweetness, to the cocoa and espresso powder that give it that rich, sophisticated chocolate flavor. Don’t miss the peppermint extract and crushed candy canes, which elevate this loaf into the realm of festive favorites.
- 2 sticks butter, softened: Provides moisture and richness for a tender crumb.
- ⅔ cup white sugar: Adds sweetness and balances the deep chocolate flavors.
- 1⅓ cups brown sugar: Tweaks the sweetness with a slight molasses note for depth.
- 6 large eggs: Bind ingredients and give structure to the loaf.
- ½ tsp peppermint extract: Key to infusing the whole loaf with a light, minty aroma.
- 2⅔ cups all-purpose flour: The foundation that holds everything together.
- 1⅓ cups unsweetened cocoa powder: Brings intense chocolate flavor to every bite.
- 4 tsp baking powder: Helps the loaf rise perfectly and stay fluffy.
- 2 tsp baking soda: Works alongside baking powder for lift and tenderness.
- 2 tsp espresso powder: Enhances the chocolate’s richness without a coffee taste.
- 1½ cups milk (whole or 2%): Adds moisture and smooth texture.
- 1 cup dark chocolate chips: Little bursts of melty chocolate throughout the loaf.
- 1 tsp salt: Balances sweetness and intensifies flavor.
- Optional twist: 1 tsp cinnamon or ½ tsp nutmeg: Adds a cozy holiday spice note.
- 4 cups powdered sugar: The base of the smooth, minty frosting.
- 8 tbsp milk: Blends the powdered sugar into a creamy drizzle.
- ½ tsp peppermint extract: Carries the mint flavor through the frosting layer.
- 2 tbsp Greek yogurt: Adds tang and creaminess while keeping frosting luscious.
- 6 tbsp crushed candy canes: Provides a festive, crunchy finish and extra peppermint punch.
- Optional twist: a drop of red food coloring: For a fun swirl effect on the frosting.
How to Make Peppermint Chocolate Loaf with Candy Cane Frosting Recipe
Step 1: Prepare Your Oven and Pans
Start by preheating your oven to 350°F (175°C). Line two 8×4 loaf pans with parchment paper to make sure your beautiful loaves come out without a hitch. This little prep move ensures easy removal and perfect shape every time.
Step 2: Cream Butter and Sugars
In a large mixing bowl, beat together the softened butter, white sugar, and brown sugar until the mixture is fluffy and light. This process is crucial because it traps air, giving your loaf a soft texture that almost melts in your mouth. Once creamy, add in the eggs one at a time to maintain that luxe batter consistency. Don’t forget to stir in the peppermint extract here as well, so the flavor is evenly infused from the start.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, espresso powder, salt, and, if you’re feeling festive, cinnamon or nutmeg. Mixing the dry ingredients well makes sure the leavening agents and spices are evenly distributed, which means your loaf will rise beautifully and have a perfectly balanced flavor. The espresso powder is a secret weapon here—it deepens the chocolate without making it taste like coffee.
Step 4: Mix Dry and Wet Ingredients Alternately
Now it’s time to bring everything together gently but efficiently. Alternate adding the dry mixture and milk to your creamed butter mixture, starting and ending with the dry ingredients. Mix just until combined; overmixing can make the loaf dense and tough, so aim for a smooth yet slightly lumpy batter to keep things tender.
Step 5: Fold in Chocolate Chips
Fold in the dark chocolate chips with care so they’re evenly dispersed throughout but without deflating your batter. These melty pockets of chocolate turn every bite into a tiny celebration.
Step 6: Fill and Smooth the Loaf Pans
Divide the batter evenly between your prepared pans, smoothing the tops with a spatula. Smoothing helps the loaf bake evenly and create a professional-looking finish once it’s out of the oven.
Step 7: Bake Until Perfect
Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out mostly clean with just a few moist crumbs attached. Precise baking time can vary depending on your oven, so keep an eye on it after 50 minutes. After baking, let the loaves cool completely in the pans to ensure the frosting stays perfect when applied.
Step 8: Make the Candy Cane Frosting and Finish
Whisk together the powdered sugar, milk, peppermint extract, and Greek yogurt until you get a silky, smooth frosting that’s just the right consistency to drizzle. Pour this lovingly over the cooled loaves, then sprinkle the crushed candy canes on top for that irresistible crunch and extra pop of peppermint. If you want a little festive flair, add a drop of red food coloring to part of the frosting and swirl it in for a candy cane look. It’s as fun to make as it is to eat!
How to Serve Peppermint Chocolate Loaf with Candy Cane Frosting Recipe
Garnishes
To amp up the presentation, scatter extra crushed candy canes or even some whole mini candy canes around the serving plate. A few fresh mint leaves can add a lovely green contrast and hint at the flavors inside. Sprinkle a little cocoa powder or dust powdered sugar lightly for a snow-kissed look that’s perfect for holiday gatherings.
Side Dishes
This Peppermint Chocolate Loaf with Candy Cane Frosting Recipe pairs beautifully with a warm cup of coffee or a glass of cold milk. Consider serving it alongside a scoop of vanilla bean ice cream or a dollop of whipped cream to make the experience even more indulgent. For a brunch twist, offer alongside fresh berries or a simple fruit salad.
Creative Ways to Present
Cut the loaf into thick or thin slices and serve on a festive platter with a drizzle of chocolate sauce over the top for an extra wow factor. For holiday parties, create mini sandwich bites by slicing the loaf thin and layering with peppermint-flavored cream cheese. Another fun idea: serve the loaf as dessert on a layered dessert trifle by cubing it and alternating with layers of whipped cream and crushed candy canes in a clear glass dish.
Make Ahead and Storage
Storing Leftovers
Once frosted, keep any leftovers tightly wrapped in plastic wrap or stored in an airtight container at room temperature for up to three days. The frosting tastes best fresh, but the loaf itself holds moisture well and stays tender.
Freezing
You can freeze unfrosted loaves for up to two months. Wrap them tightly in plastic wrap and then foil to prevent freezer burn. When you’re ready to enjoy, thaw overnight in the refrigerator and then add the peppermint frosting freshly made for the best flavor and texture.
Reheating
If you prefer your slice slightly warm, reheat it gently in the microwave for 10 to 15 seconds. Avoid heating the whole loaf at once as the frosting will soften too much and could become messy. A quick warm-up keeps everything delightfully cozy without melting the candy cane crunch.
FAQs
Can I use regular mint extract instead of peppermint extract?
Yes, you can substitute mint extract, but peppermint extract gives a brighter, more classic candy cane flavor that’s ideal for the holiday vibe in this recipe.
What if I don’t have espresso powder?
If you don’t have espresso powder, you can leave it out—it just won’t have quite the same depth of chocolate flavor. Alternatively, a teaspoon of instant coffee can work in a pinch.
How do I know when the loaf is perfectly baked?
Insert a toothpick into the center of the loaf. It’s done if the toothpick comes out mostly clean with just a few moist crumbs sticking. This ensures the loaf stays tender and moist, not overly dry.
Can I make this recipe gluten-free?
To make it gluten-free, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Make sure your baking powder and other ingredients are gluten-free certified for best results.
How do I get the candy cane pieces to stick to the frosting?
It’s best to sprinkle the crushed candy canes on immediately after drizzling the frosting while it’s still wet. This way, the candy sticks well and the frosting sets around the pieces for a pretty finish.
Final Thoughts
There’s just something so festive and comforting about the Peppermint Chocolate Loaf with Candy Cane Frosting Recipe—whether you’re baking it for a holiday party or a cozy night in. The blend of deep chocolate, bright peppermint, and crunchy candy cane topping is absolutely irresistible. I hope you give this recipe a try and let it become a new cherished favorite on your holiday dessert table!
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Peppermint Chocolate Loaf with Candy Cane Frosting Recipe
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 16 slices (2 loaves)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Peppermint Chocolate Loaf Cake is a festive, rich chocolate loaf infused with peppermint flavor, perfect for holiday celebrations. Moist and tender with dark chocolate chips folded in, it is topped with a creamy peppermint glaze and crushed candy canes for a delightful crunch and seasonal flair.
Ingredients
Base Cake
- 2 sticks butter, softened
- ⅔ cup white sugar
- 1⅓ cups brown sugar
- 6 large eggs
- ½ tsp peppermint extract
- 2⅔ cups all-purpose flour
- 1⅓ cups unsweetened cocoa powder
- 4 tsp baking powder
- 2 tsp baking soda
- 2 tsp espresso powder
- 1 tsp salt
- 1½ cups milk (whole or 2%)
- 1 cup dark chocolate chips
- Optional: 1 tsp cinnamon or ½ tsp nutmeg for a holiday spice note
Frosting and Topping
- 4 cups powdered sugar
- 8 tbsp milk
- ½ tsp peppermint extract
- 2 tbsp Greek yogurt
- 6 tbsp crushed candy canes
- Optional: A drop of red food coloring for a swirl effect
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Line two 8×4 inch loaf pans with parchment paper to ensure easy removal of the cakes after baking.
- Mix Butter and Sugars: In a large mixing bowl, beat the softened butter with the white sugar and brown sugar until the mixture is fluffy and light in color, which helps create a tender crumb.
- Add Eggs and Peppermint Extract: Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition. Then stir in the peppermint extract to infuse the batter with a refreshing mint flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, espresso powder, salt, and the optional cinnamon or nutmeg if using. This ensures even distribution of the leavening agents and spices.
- Incorporate Dry and Wet Ingredients: Gradually add the dry ingredients alternately with the milk into the butter mixture, mixing just until combined after each addition to avoid overmixing and toughening the cake.
- Fold in Chocolate Chips: Gently fold the dark chocolate chips into the batter to distribute them evenly without deflating the mix.
- Pour Batter and Bake: Divide the batter evenly between the prepared loaf pans, smoothing the tops with a spatula. Bake in the preheated oven for 50–55 minutes or until a toothpick inserted near the center comes out mostly clean.
- Cool Cakes Completely: Remove the loaves from the oven and allow them to cool completely in the pans on a wire rack before frosting.
- Prepare Frosting: Whisk together the powdered sugar, milk, peppermint extract, and Greek yogurt until smooth and creamy. For a festive touch, add a drop of red food coloring and swirl it through the frosting.
- Frost and Garnish: Drizzle the frosting over the cooled loaves. Immediately sprinkle the crushed candy canes on top to set into the frosting, creating a colorful, crunchy finish.
Notes
- Use whole milk or 2% milk for best texture and flavor in the batter and frosting.
- Do not overmix the batter after adding dry ingredients to keep the cake tender.
- Check cakes a few minutes before the suggested baking time as ovens vary.
- Cool loaves completely before frosting to prevent melting.
- The peppermint extract can be adjusted to taste; start with ½ tsp and add more if desired.
- Optional spices like cinnamon or nutmeg add a warm holiday flavor but can be omitted for a pure peppermint-chocolate taste.
