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Close up side view of chocolate peppermint sheet cake slices on white round plates.
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Chocolate Peppermint Sheet Cake

This Chocolate Peppermint Sheet Cake is an easy way to serve a delicious chocolate cake. Flavored with peppermint and drenched in a quick frosting, this cake is going to be a fabulous addition to your holiday dessert table!
Course: Dessert
Cuisine: American
Keyword: chocolate peppermint sheet cake, chocolate sheet cake recipes
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 30
Author: Heather

Ingredients

Cake

Frosting

Instructions

Cake

  • Preheat oven to 350°F and grease a half sheet pan (18x13 inches).
  • In a stand mixer bowl or large mixing bowl, combine all purpose flour, sugar, salt, baking soda and baking powder.
  • In a medium mixing bowl, whisk together sour cream, eggs, vanilla extract and peppermint extract.
  • Melt butter, cocoa powder and instant coffee in a medium sauce pot over medium heat.
  • Once all melted and combined, whisk in the hot water. Cook just until the edges start to bubble, but DO NOT boil. Remove from heat.
  • Pour the chocolate mixture over the dry ingredients in the mixing bowl. Mix on low just until combined.
  • Add the sour cream and egg mixture and mix until fully combined and smooth.
  • Bump up speed and mix on medium for 30 seconds.
  • Pour cake batter into greased half sheet pan (18x13 inches).
  • Bake for 25-30 minutes until toothpick inserted in the center comes out clean. Rotate the cake half way through baking.
  • After you rotate the cake, make the frosting.

Frosting

  • Melt the butter in a medium sauce pot over medium heat.
  • Whisk in cocoa powder and bring to a boil. Boil for 30 seconds. Remove from heat and whisk in vanilla extract, peppermint extract and milk.
  • Then whisk in sifted powdered sugar 1 cup at a time.
  • If the frosting cools too much and isn't pourable, warm it again over very low heat on the stove so it is easily pourable. Once the cake comes out of the oven, immediately pour warm frosting over the cake.
  • Let the cake cool completely and then garnish with crushed peppermint candies or candy canes. Dye free, of course!

Nutrition

Serving: 1slice | Calories: 287kcal | Carbohydrates: 37g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 216mg | Potassium: 95mg | Fiber: 1g | Sugar: 26g | Vitamin A: 466IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg
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