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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes one 9-inch layer cake
6069_122010_peppermint_cake.jpg
Ingredients
Ingredient Checklist
Nonstick cooking spray
3/4 cup Dutch-process cocoa powder, sifted
3/4 cup hot water
3/4 cup sour cream
3 cups cake flour (not self-rising), sifted
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, room temperature
2 1/4 cups sugar
4 large eggs
1 tablespoon pure vanilla extract
Swiss Meringue Buttercream for Chocolate-Peppermint Cake
30 to 40 hard peppermint candies, finely crushed
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes one 9-inch layer cake
6069_122010_peppermint_cake.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes one 9-inch layer cake
Recipe Summary
Yield: Makes one 9-inch layer cake
Yield: Makes one 9-inch layer cake
Makes one 9-inch layer cake
6069_122010_peppermint_cake.jpg
6069_122010_peppermint_cake.jpg
Ingredients
Ingredients
- Nonstick cooking spray
- 3/4 cup Dutch-process cocoa powder, sifted
- 3/4 cup hot water
- 3/4 cup sour cream
- 3 cups cake flour (not self-rising), sifted
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups (3 sticks) unsalted butter, room temperature
- 2 1/4 cups sugar
- 4 large eggs
- 1 tablespoon pure vanilla extract
- Swiss Meringue Buttercream for Chocolate-Peppermint Cake
- 30 to 40 hard peppermint candies, finely crushed
Directions
Preheat oven to 350 degrees. Spray six 9-by-2-inch cake pans with nonstick cooking spray. Line each cake pan with parchment paper and spray parchment.
In a medium bowl, whisk cocoa with hot water until smooth. Whisk in sour cream; let cool. Into a medium bowl, sift together flour, baking soda, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Add eggs, one at a time, beating to combine after each; scrape down sides of bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in two parts, alternating with the cocoa mixture and beginning and ending with the flour; beat until combined.
Divide batter between prepared pans; smooth with an offset spatula. Bake until a cake tester inserted in centers comes out clean, 12 to 14 minutes. Transfer pans to wire racks to cool 15 minutes. Invert cakes onto racks; peel off parchment. Reinvert cakes and let cool completely, top sides up.
Meanwhile, fit a pastry bag with a large plain round tip; fill pastry bag with one-third of the buttercream and set aside.
Place four strips of parchment paper around perimeter of a cake plate or lazy Susan. Transfer one layer to cake plate and pipe buttercream around the perimeter of the cake. Using about 1 cup remaining buttercream, fill between the buttercream perimeter to create an even layer of filling; sprinkle with some of the crushed peppermint candies. Top with another layer of cake, top side down. Repeat process, filling the cake, piping the buttercream perimeter, creating an even layer with remaining frosting, and sprinkling with peppermint candies, until all the cake layers have been stacked. Spread remaining frosting all over tops and sides of cake; sprinkle top with peppermint candies. Garnish sides of cake plate with any remaining candies; serve.
Reviews (6)
Add Rating & Review
68 Ratings
5 star values:
33
4 star values:
16
3 star values:
10
2 star values:
8
1 star values:
0
Reviews (6)
Add Rating & Review
68 Ratings
5 star values:
33
4 star values:
16
3 star values:
10
2 star values:
8
1 star values:
0
Add Rating & Review
68 Ratings
5 star values:
33
4 star values:
16
3 star values:
10
2 star values:
8
1 star values:
0
68 Ratings
5 star values:
33
4 star values:
16
3 star values:
10
2 star values:
8
1 star values:
0
68 Ratings
5 star values:
33
4 star values:
16
3 star values:
10
2 star values:
8
1 star values:
0
- 5 star values:
- 33
- 4 star values:
- 16
- 3 star values:
- 10
- 2 star values:
- 8
- 1 star values:
- 0
Martha Stewart Member
Rating: 5 stars
11/20/2018
I made this a couple years ago and am still kicking myself that I didn’t take a picture. It came out just like the picture (I’ve never made anything that came out so professional. Moreover the taste was so good and very rich. Yes there are like a dozen and a half eggs and 13 sticks of butter, but it feeds a LOT of people and after all, it was the holidays. 😁 Thanks Martha!
Martha Stewart Member
Rating: Unrated
01/07/2011
Martha Issac = hi...lar...i...ous!
Martha Stewart Member
Rating: Unrated
01/03/2011
I, too, would like clarification if the ingredient is baking SODA or baking POWDER.
Martha Stewart Member
Rating: Unrated
12/31/2010
On TV Martha said the cake requires baking powder. In the recipe it says baking soda. Which is right? Also, my frosting is very runny. I could pore it. I have put it in the refrigerator, hoping the butter will harden a bit to make the icing thicker. What might I have done wrong and how should I correct it?
Martha Stewart Member
Rating: Unrated
12/23/2010
I was wondering the same thing. One less thing to make on Christmas.
Martha Stewart Member
Rating: Unrated
12/22/2010
can you make this a day ahead of time?
Martha Stewart Member
Rating: 5 stars
11/20/2018
I made this a couple years ago and am still kicking myself that I didn’t take a picture. It came out just like the picture (I’ve never made anything that came out so professional. Moreover the taste was so good and very rich. Yes there are like a dozen and a half eggs and 13 sticks of butter, but it feeds a LOT of people and after all, it was the holidays. 😁 Thanks Martha!
Rating: 5 stars
Rating: Unrated
01/07/2011
Martha Issac = hi...lar...i...ous!
Rating: Unrated
Rating: Unrated
01/03/2011
I, too, would like clarification if the ingredient is baking SODA or baking POWDER.
Rating: Unrated
12/31/2010
On TV Martha said the cake requires baking powder. In the recipe it says baking soda. Which is right? Also, my frosting is very runny. I could pore it. I have put it in the refrigerator, hoping the butter will harden a bit to make the icing thicker. What might I have done wrong and how should I correct it?
Rating: Unrated
12/23/2010
I was wondering the same thing. One less thing to make on Christmas.
Rating: Unrated
12/22/2010
can you make this a day ahead of time?
All Reviews for Chocolate-Peppermint Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Chocolate-Peppermint Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
