Peppermint Cream Cheese Buttercream Chocolate Cake
Peppermint Cream Cheese Buttercream Chocolate Cake. Moist delicious chocolate cake filled and coated in peppermint cream cheese buttercream! #cake #buttercream
Prep Time30 mins
Cook Time55 mins
Total Time1 hr 25 mins
Servings: 1 -7 inch cake
- 3 cups sugar
- 2 1/2 cups + 2 Tbsp all purpose flour
- 1 cup + 2 Tbsp Hershey's Cocoa
- 2 1/4 tsp baking powder
- 2 1/4 tsp baking soda
- 1 1/2 tsp salt
- 3 eggs
- 1 1/2 cup milk room temp
- 3/4 cup canola oil
- 1 Tbsp vanilla extract
- 1 1/2 cup boiling water
- 1 lb cream cheese room temp, I used Philadelphia Cream Cheese
- 1/2 cup unsalted butter room temp
- 2 lb confectioners sugar
- 1/2 Tbsp vanilla extract
- 1 tsp salt
- 1 tsp pepperming extract
- 1/2 cup crushed candy cane optional but adds a nice little crunch when sprinkled on top of the buttercream filling inside the cake.
- Mini candy canes and sprinkles
Heat oven to 350 degree F.
Grease and flour 4 x 7 inch cake pans, line bottom with parchment. Set aside.
Combine sugar, flour, cocoa, baking powder, baking soda and salt in bowl of mixer.
Add in the eggs, milk, oil and vanilla, beat medium speed for 2 minutes. Scrape sides of bowl as needed.
With mixer on medium speed (reduce to low speed if too much splashing occurs) slowly stream in the boiling water. Continue to mix until completely combined. Scrape sides and bottom of bowl as needed. Batter will be watery.
Pour into prepared cake pans, only fill pans 1/2 way, and bake 30-35 minutes or until toothpick inserted comes out clean.
Let cool completely.
In bowl of mixer cream the cream cheese and butter until creamy, about 2 minutes.
With mixer on low slowly add in the confectioners sugar one spoonful at a time. Mix until completely combined. Bring speed up to medium/high and mix until light and fluffy.
Cut any humps off each cake layer that may have formed in baking.
Place first cake layer on cake board, secure it in place with a dab of frosting underneath.
Spread even layer of butter cream on top of the cake layer smooth with offset spatula. Sprinkle with crushed candy cane if using.
Repeat with the next 2 cake layers.
Add the top cake layer and crumb coat the cake with buttercream.
Refrigerate at least 30 minutes.
Add final coat of buttercream. Decorate with candy canes and sprinkles before buttercream sets.
Keep in cool place and bring to room temp before serving.