By Yossy Arefi
- Total Time
- 1 hour, plus cooling
- Rating
- 4(868)
- Notes
- Read community notes
Dutch-process cocoa and a bit of espresso powder give this simple one-bowl cake deep chocolate flavor without much effort. The generous swoop of fluffy peppermint buttercream frosting makes it a festive treat. A bit of optional red food coloring gives the frosting those classic peppermint candy stripes, and you can dress the cake up even more with sprinkles and shaved chocolate for a special occasion. The oil in the cake makes it extra moist, and it keeps well on the counter for a few days — if it lasts that long.
or to save this recipe.
Print Options
Include recipe photo
Advertisem*nt
Ingredients
Yield:One 8-by-8-inch square or 9-inch round cake
- ½cup/105 grams grapeseed or other neutral oil, plus more for pan
- 1¼cups/250 grams granulated sugar
- 2large eggs
- 1(8-ounce/227-gram) container sour cream
- 1½teaspoons pure vanilla extract
- ¾teaspoon kosher salt (Diamond Crystal)
- ¾cup/68 grams Dutch process cocoa powder, sifted if lumpy
- 1cup/128 grams all-purpose flour
- 1teaspoon baking powder
- ½teaspoon baking soda
- 1teaspoon instant espresso powder
- ¼cup/55 grams hot water
- ½cup/113 grams unsalted butter, softened
- 2cups/200 grams sifted confectioners’ sugar
- 2teaspoons heavy cream or milk, plus more if needed
- 1teaspoon vanilla extract
- ¾teaspoon peppermint extract, plus more if desired
- Pinch kosher salt (Diamond Crystal)
- Red gel food coloring (optional)
- Shaved chocolate and sprinkles, for decorating (optional)
For the Chocolate Cake
For the Peppermint Frosting
Ingredient Substitution Guide
Preparation
Step
1
Make the cake: Set a rack in the center of the oven and heat oven to 350 degrees. Generously grease an 8-by-8-inch square or 9-inch round light-colored metal baking pan with oil.
Step
2
In a large bowl, combine the granulated sugar and eggs. Use a whisk or an electric mixer to beat the mixture until foamy and slightly lighter in texture and color, 1 to 2 minutes. Add the sour cream, ½ cup oil, vanilla and salt, and whisk until combined and smooth, about 1 minute.
Step
3
Whisk in the cocoa powder until combined. Add the flour, baking powder and baking soda, and whisk until combined and no streaks of flour remain. Stir the espresso powder into the hot water, then add the mixture to the bowl. Whisk until incorporated.
Step
4
Pour the batter into the prepared pan and tap on the counter a few times to release any large air bubbles. Bake until puffed and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let the cake cool in the pan set on a rack for about 45 minutes.
Step
5
While the cake bakes, clean the mixing bowl and make the frosting: Add the butter to the bowl and mix on medium-high with an electric mixer until smooth, stopping the mixer occasionally to scrape the bottom and sides of the bowl. Turn the speed to low, and slowly add the confectioners’ sugar. Mix until the sugar is moistened, then add 2 teaspoons of the cream, the vanilla extract, ¾ teaspoon peppermint extract and salt. Turn the speed up to medium-high, and whip until smooth and fluffy, about 3 minutes, adding a bit more cream a teaspoon at a time, if necessary, to make a smooth and light frosting. Taste the frosting, and add a few more drops of peppermint extract if desired. The frosting can be kept at room temperature while the cake finishes baking and cooling.
Step
6
Top the cooled cake with an even layer of frosting, then use the tip of a toothpick to dot the frosting with a few small dots of gel food coloring, if using. Use a spoon or offset spatula to swirl the food coloring into the frosting to create candy cane-like stripes — just a few swipes will do the trick. If you mix it in too much, the frosting will turn pink. Top the cake with sprinkles and shaved chocolate, if desired. Store leftover cake loosely covered at room temperature for up to 3 days.
Ratings
4
out of 5
868
user ratings
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Ada
This was good. The peppermint frosting is inspired. Next time I might make 1.5 of the frosting because I wanted a little bit more.
Kathy in NH
Very good cake and chocolaty. I used espresso (not instant) and an equal amount of melted butter instead of veg oil and reduced the sugar in the cake to one cup. My kids loved it. Next time I might reduce the sugar in the frosting a bit. It was quite sweet. I’ll definitely make it again!
Lilly
An easy, one-layer chocolate cake with frosting that is to die for... I didn't like the look of red food coloring swirled in so I crushed candy canes and sprinkled them on top.
Anne
I’ll make this for a Dec 15th holiday reading at our UU church. Looking forward to sharing baked treats!
wilva from Hamilton, Canada
I made this two days before serving......still moist and full of flavour. The icing was spectacular with the peppermint flavouring. I couldn't find gel food colouring, so used tiny drops of the regular and swirled it with the tip of a spoon. Shaved 75% dark chocolate on top and found those tiny silver candy drops you only use once a year at Christmas! 9 very good cooks raved about it today, and I was asked for the recipe......ultimate compliment. Follow the recipe exactly as written.
Seagroves
I made the NYT cooking mug cake to hold me until I had time to bake this one. If you are like me and have zero willpower when it comes to moist dark chocolatey goodness, step away from the oven and stick to the mug cake. Made exactly as written without food coloring, used neutral avocado oil. Served to a friend at lunch and she took home a third of the cake. I finished it off this morning (72 hours post bake) - it was just as moist as the day I baked it). Will be making another one shortly.
Richard NYC
If you're unsure, why not double the recipe and bake in two pans?
Jen
This cake is a delight! The cake itself is not too sweet, and worked beautifully with the delicious icing. I'm at high altitude (5000'), so I made a few minor tweaks to ensure it turned out well at this elevation. I baked it at 360 for about 24 minutes. I reduced the baking powder to 3/4 tsp., the baking soda to 3/8 tsp, and the sugar to 225 g. I also added 1 Tbs. of warm water.
Mary
All you can do is try! I find recipes like this that rely on lots of flavors do fine. Or consider 2/3 Bob's 1 to 1, 1/3 almond flour, which I often find works well.
Kate
I didn't make the cake part of the recipe. Just used the icing to top Mocha cupcakes for my husband's holiday office party. The icing is AWESOME. I've never made peppermint icing before & now it is a holiday must have with this recipe. I made a 4x version of the icing to pipe onto 14 large-ish cupcakes. They were a hit. 2 days later, I finally tried the finished product & I'm amazed. Not too minty, not too sweet, can still taste the hint of vanilla extract (used clear Mexican vanilla).
Kristen
even regular instant coffee will work!
Donna Doran
I followed the recipe to the tee, and when I checked it after 30 minutes of baking it unfortunately was past done. The recommended time is 35 to 40 min. My advise it to check after 25 min. The icing was delicious and the flavor of the cake was very good.
Stacey
I made this into a layer cake for a party - doubled the cake recipe, and baked in three 8" round pans for 38 minutes. I doubled the frosting recipe as well, and it was just enough for a generous amount between layers, and the "naked" frosting look on the outside. If I'd wanted to fully frost the cake, I probably should have tripled the frosting.The cake was delicious, but the frosting was really the star; everyone raved about it.
Sher
THE FROSTING. Yes, I meant all caps. Just made this for my husband's birthday cake. The cake is fine--I have other chocolate cake recipes I like better, but this did the job, BUT THE FROSTING. I don't know why I never made buttercream peppermint frosting before, but YUM. I made the requisite red stripes on it, then I also added some Junior Mints and a big Peppermint Patty in the middle.I hope we finish this cake before the kids come home for Thanksgiving. ;) They're eating machines.
Liz
I made this with my kids. We used brewed coffee instead of instant espresso and water. Everyone loved it, especially the frosting. My daughter loves to help me cook, and she was very proud of herself.
Robin
We loved this! Rich, moist cake and wonderful frosting. Followed the recipe exactly (I did need to use a bit of extra cream for the frosting). The amount of frosting was perfect, got a nice thick layer on top. Would absolutely make again.
Maggie
This was fantastic. I took it to a Christmas party and got raves. The frosting is the best part -- I 1.5'd it based on prior comments and it was the perfect thick frosting to cake ratio.
Sarah
This is an excellent cake, but definitely agree with the commenters who are making 1.5x the frosting. (And I’m pretty sure that that is what they did for the cake in the photo.) I made it as written and the frosting amount makes for only a fairly thin layer so I made another .5 after the fact.
Stephanie F.
This is a fantastic and easy cake that works well with both Cup4Cup and King Arthur Measure for Measure GF flour. I also prefer to use Hersheys special dark duty processed cocoa.
Deena
I read the comment about the time and reduced by 5 min. Should have taken out even earlier. Like 25 min. I was so disappointed. Very dry.
sheila templin
Made 12 cupcakes out of recipe. 350 degrees for 25 minutes. Sooooo good. Used 1/4 c hot black coffee and 1 1/2 recipe peppermint frosting
Sara Elise
This was superb. I used Hershey’s Dark dutched cocoa and made it gluten free using King Arthur cup for cup. So good we made it 3 times for gatherings over the holidays.
Les
Perfect recipe! Cake is moist and flavorful and frosting is a delight. We crushed candy canes for on top, which added a fun crunch. Made once for us at home and again for a dinner party, a hit both times.And it’s EASY. Needs very little focus and both times I made it inbetween cooking and baking other things.
lisa t
Loooved the cake, but the frosting was gritty. Not sure what I did wrong??
CaTo
Not sure what I did wrong but this came out tasting like store-bought cake made with artificial ingredients. I used real peppermint extract - I think the issue was with the cake, somehow. Too dense and not really satisfying. Guests did not have seconds - even the children.
Stephany
Absolutely festive and delicious with the wonderful frosting topped with crushed candy canes. Made with King Arthur Black Cocoa Powder for a super dark bittersweet cake that was perfect with the icing. No need to adjust anything and done in 40 min in a light colored metal 9" round pan.
Leslie
This was a fun project to do with a very helpful toddler. Next time, I will reduce the sugar - particularly in the frosting. I found it way too sweet.
Ann Marie
Did anyone make this in a 13x9 pan and double the ingredients?
Les
Delicious! And so which and easy. Made according to directions, only difference was topping with crushed candy canes instead of chocolate shavings (needed a job for my 5 year old - he’s a great crusher!) also omitted food coloring because I didn’t have any.
Lisa
I'd forgotten about this cake until it was in this week's newsletter, even though I had made it before and loved it. Put aside your fears that the frosting will be too sweet or too minty and just go for it--it's a fabulous topping for a delicious cake.
Private notes are only visible to you.
