Sour Cream Chocolate Cake With Peppermint Frosting
Sour Cream Chocolate Cake
Indulge in the decadent delight of a Sour Cream Chocolate Cake with Peppermint Frosting, a perfect blend of wealthy chocolate and refreshing peppermint.
Cake Ingredients:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 giant eggs
- 1 teaspoon vanilla extract
Frosting Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
- Crushed sweet canes for adornment (optional)
This irresistible cake combines the tangy richness of sour cream with the extraordinary taste of chocolate, making a moist and flavorful base. The peppermint frosting adds a refreshing twist, balancing the sweetness with a cool, minty touch. Each chew is a pleasant symphony of textures and flavors, leaving you longing for extra.
Indulge in the irresistible combination of wealthy chocolate and tangy sour cream on this decadent Sour Cream Chocolate Cake, elevated by a refreshing peppermint frosting. This recipe is a symphony of textures and flavors that will fulfill your candy tooth and impress your visitors.
Ingredients for the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup sour cream
- 1/2 cup vegetable oil
- 2 giant eggs
- 1 teaspoon vanilla extract
- 1 cup boiling water
Ingredients for the Peppermint Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup milk
- 1 teaspoon peppermint extract
- 1/4 teaspoon salt
Instructions:
- Preheat oven to 350 degrees F (175 levels C). Grease and flour two 9-inch round cake pans.
- In a big bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, whisk together the buttermilk, sour cream, oil, eggs, and vanilla extract.
- Gradually add the wet components to the dry components, mixing till simply combined. Do not overmix.
- Pour the boiling water into the batter and stir till integrated. The batter might be thin.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the middle comes out clean.
- Let the cakes cool within the pans for 10 minutes before inverting them onto a wire rack to chill fully.
- While the cakes are cooling, put together the frosting. In a big bowl, beat the butter on medium pace till gentle and fluffy. Gradually add the powdered sugar, cocoa powder, milk, peppermint extract, and salt, beating until smooth and creamy.
- Once the cakes are completely cooled, frost the underside layer with half of the frosting. Top with the second cake layer and frost the complete cake with the remaining frosting.
- Refrigerate the cake for no less than half-hour before serving to allow the frosting to set.
Enjoy this pleasant Sour Cream Chocolate Cake with Peppermint Frosting! Its rich chocolate taste, tangy sour cream notes, and refreshing peppermint accent will make it a memorable dessert for any occasion.
Peppermint Frosting
Peppermint frosting is a delicious and festive topping for cakes, cupcakes, and other desserts. It has a refreshing and cool taste that is good for the vacation season. Here is an in depth clarification of the components concerned in creating this delightful frosting:
The key to a great peppermint frosting is the best balance of sweetness, creaminess, and peppermint taste. Here’s tips on how to obtain this:
- Butter: Unsalted butter is the inspiration of the frosting, providing its richness and creaminess. It’s best to make use of softened butter, as it will mix smoothly with the other elements.
- Powdered Sugar: This is the primary source of sweetness within the frosting. Use a high-quality powdered sugar for the best results. It will help to create a smooth and velvety texture.
- Heavy Cream: This adds moisture and helps to make the frosting mild and fluffy. Use heavy cream with no less than 36% fat for one of the best results.
- Peppermint Extract: This is what offers the frosting its signature flavor. Start with a small quantity and add more to taste, as the depth of peppermint extract can range.
- Optional Ingredients:
- Vanilla Extract: A small amount of vanilla extract can enhance the flavour of the frosting and complement the peppermint.
- Salt: A pinch of salt can help to stability the sweetness of the frosting.
- Food Coloring: If you desire a more vibrant green frosting, you possibly can add a few drops of green food coloring.
To make the frosting, merely beat the butter and powdered sugar together until light and fluffy. Then, gradually add the heavy cream, peppermint extract, and some other desired ingredients, beating until clean. Adjust the amount of peppermint extract to your desired degree of depth.
Once you have made your peppermint frosting, you need to use it to frost your cake or cupcakes. It can additionally be used as a filling for cookies or as a topping for ice cream. Enjoy!
Sour Cream Chocolate Cake with Peppermint Frosting
Ingredients:
- For the cake:
- 1 half cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup sour cream
- 1/2 cup vegetable oil
- 2 giant eggs
- 1 teaspoon vanilla extract
- For the frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 cup milk
- 1 teaspoon peppermint extract
- 1/4 teaspoon salt
- Optional: Crushed candy canes for decoration
Instructions:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch spherical cake pans.
- In a big bowl, whisk collectively the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, whisk collectively the buttermilk, sour cream, oil, eggs, and vanilla extract.
- Gradually add the moist elements to the dry components, mixing till simply combined. Do not overmix.
- Divide the batter evenly between the ready cake pans.
- Bake for 30-35 minutes, or till a toothpick inserted into the middle comes out clear.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool utterly.
- While the cakes are cooling, put together the frosting. In a big bowl, cream collectively the butter and powdered sugar till mild and fluffy.
- Add the cocoa powder, milk, peppermint extract, and salt, and beat till clean.
- Once the cakes are utterly cooled, frost the bottom layer with half of the frosting. Top with the second cake layer and frost the entire cake with the remaining frosting.
- If desired, decorate the cake with crushed candy canes.
- Refrigerate for a minimum of half-hour earlier than serving.
Enjoy!
Assembly
The aroma of rich chocolate and cool peppermint will fill your kitchen as you bake this decadent Sour Cream Chocolate Cake with Peppermint Frosting. This cake combines the basic flavors of chocolate and peppermint for a really delightful treat. The sour cream in the cake batter provides moisture and a delicate tang that complements the chocolate beautifully. The peppermint frosting is light and ethereal, providing a refreshing contrast to the rich cake.
The cake itself is incredibly easy to make. Simply whisk collectively the dry ingredients, then combine with the moist elements, together with the sour cream. Pour the batter into a greased and floured cake pan, then bake until a toothpick inserted into the center comes out clear. Allow the cake to cool utterly before frosting.
For the frosting, you’ll combine powdered sugar, butter, peppermint extract, and milk until easy. You can adjust the amount of peppermint extract to your liking, but slightly goes a good distance. Once the frosting is easy, spread it evenly over the cooled cake layers. The peppermint frosting will create an attractive, crisp contrast to the gentle, moist chocolate cake.
To make this cake much more special, contemplate adding some festive decorations, similar to crushed sweet canes, red and green sprinkles, or a peppermint stick positioned on high of the cake.
This Sour Cream Chocolate Cake with Peppermint Frosting is certain to be a hit with everyone. It’s excellent for a vacation gathering, a particular day, or just a sweet treat to enjoy any day of the week.
Tips
Sour cream chocolate cake is a classic dessert that’s moist, rich, and flavorful. The sour cream adds a tangy note that balances the sweetness of the chocolate, and the frosting is a delightful mixture of peppermint and chocolate.
Here are some ideas for making this cake:
1. Use high-quality chocolate. The chocolate is the star of the present, so it’s important to make use of good high quality chocolate for one of the best flavor.
2. Don’t overmix the batter. Overmixing will develop the gluten within the flour, resulting in a tricky cake.
3. Let the cake cool fully earlier than frosting. This will forestall the frosting from melting.
4. Use a piping bag to create a wonderful frosting design.
To store the cake, wrap it tightly in plastic wrap and retailer it at room temperature for as a lot as 2 days.
You can also freeze the cake for up to 3 months. To freeze, wrap the cake tightly in plastic wrap and then in aluminum foil. Thaw the cake in the refrigerator overnight before serving.
Enjoy this scrumptious and festive dessert!
The tantalizing combination of sour cream and chocolate in a cake is a basic for a purpose. The sour cream adds a refined tanginess and moisture, while the chocolate provides wealthy, decadent taste. This cake is ideal for any occasion, from an informal weeknight dessert to a particular celebration.
The peppermint frosting provides a refreshing twist to this basic dessert. The peppermint extract adds a cool, minty taste that complements the chocolate fantastically. This frosting is simple to make and may be personalized to your liking. You can add roughly peppermint extract relying on how sturdy you want the peppermint flavor to be.
Here are some ideas for making this cake:
1. Use good high quality chocolate. The sort of chocolate you utilize will have an effect on the flavor of the cake. I suggest using a high-quality dark chocolate for a richer taste.
2. Don’t overmix the batter. Overmixing the batter can lead to a troublesome cake. Once the dry elements are added, combine just until mixed.
3. Let the cake cool utterly earlier than frosting. This will help the frosting to set correctly.
Here are some variations on this cake:
1. Add chocolate chips to the batter for further chocolate flavor.
2. Substitute the peppermint extract with other flavorings, corresponding to vanilla, coffee, or orange.
3. Use a special kind of frosting, similar to buttercream or whipped cream.
No matter how you make it, this sour cream chocolate cake with peppermint frosting is sure to be a success. Enjoy!