Prep
1h 30m
Cook
40m
Total
2h 10m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Preheat the oven to 325 degrees F. Grease and line two 6 inch cake pans with parchment paper.
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For
12
M
I
For the chocolate peppermint cake:
120
g
All-purpose flour
42
g
Dutch process cocoa powder
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Per Serving
Calories
660kcal
Fat
49g
Saturates
26g
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Black cocoa powder substitute: If you do not have black cocoa powder, you can use an equal amount of dutch process cocoa powder, making it a total of 63g or ¾ cup. Make the cake layers ahead of time. This cake stays moist for dayyyys, so you can make ahead of time. Store at room temperature wrapped tightly and stored in an airtight container for 1-2 days or in the freezer for up to 3 months. If frozen, be sure to leave the cake layers out a room temperature overnight, then decorate the next day. No need for cake strips! These cake layers bake up perfectly flat, so there's no need to add cake strips on the pans. Use a cookie scoop to assemble the cake. Use a 3 tablespoon cookie scoop to add an equal amount of frosting to each layer.
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Prep
1h 30m
Cook
40m
Total
2h 10m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Preheat the oven to 325 degrees F. Grease and line two 6 inch cake pans with parchment paper.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
12
M
I
For the chocolate peppermint cake:
120
g
All-purpose flour
42
g
Dutch process cocoa powder
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
660kcal
Fat
49g
Saturates
26g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Black cocoa powder substitute: If you do not have black cocoa powder, you can use an equal amount of dutch process cocoa powder, making it a total of 63g or ¾ cup. Make the cake layers ahead of time. This cake stays moist for dayyyys, so you can make ahead of time. Store at room temperature wrapped tightly and stored in an airtight container for 1-2 days or in the freezer for up to 3 months. If frozen, be sure to leave the cake layers out a room temperature overnight, then decorate the next day. No need for cake strips! These cake layers bake up perfectly flat, so there's no need to add cake strips on the pans. Use a cookie scoop to assemble the cake. Use a 3 tablespoon cookie scoop to add an equal amount of frosting to each layer.
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Made it?
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