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
Scale
Base Cake
- 2 sticks butter, softened
- â…” cup white sugar
- 1â…“ cups brown sugar
- 6 large eggs
- ½ tsp peppermint extract
- 2â…” cups all-purpose flour
- 1â…“ 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.
