There’s nothing cozier than a warm slice of cake that captures the essence of the holiday season. This Peppermint Hot Chocolate Snack Cake combines the rich, fudgy texture of a classic chocolate snack cake with a festive peppermint twist. It’s perfect for holiday gatherings, casual family nights, or even as a holiday gift. Best of all, it’s easy to make with simple ingredients, so you can whip it up whenever the craving strikes!
Why You’ll Love This Recipe
- Festive Flavor: The peppermint extract and crushed candy canes give this cake a delightful holiday vibe.
- Rich & Moist: Thanks to cocoa powder and instant chocolate pudding mix, every bite is soft and fudgy.
- Easy to Make: No complicated techniques or special equipment required.
Recipe Tips
- Don’t overmix the batter: Overmixing can result in a denser cake. Stir until just combined for a tender crumb.
- Instant Pudding: The pudding mix adds extra moisture, creating a softer, more tender crumb, while also intensifying the chocolate flavor. This simple addition takes the cake’s richness to the next level and ensures it stays moist for days! Plus, it gives the cake a velvety texture that makes each bite melt in your mouth.
- Pan: This recipe is made in a loaf pan but can easily be made into muffins! Reduce the time to 18-20 minutes total, still starting the oven at 400 degrees for 5 minutes and dropping to 325.
Storage Tips
I suggest adding the crushed candy canes right before serving because they’ll add a great crunch, however if you don’t finish it all in one sitting (like me 🙂 ) then see below for some storage tips!
- Refrigerator: Cover the cake tightly with plastic wrap or store it in an airtight container for up to 4 days. Keep the icing fresh by refrigerating.
- Freezer: Freeze the undecorated cake for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil. When ready to serve, thaw overnight in the refrigerator and top with whipped cream and candy canes before serving.
Final Thoughts
This Peppermint Hot Chocolate Snack Cake is the perfect dessert to bring holiday cheer to your table or snack cake to munch on over the weekend. Whether you’re hosting a festive gathering or simply want a treat to enjoy with a warm mug of cocoa, this cake delivers!
Let me know if you try this recipe! Share your photos and tag me on Instagram @mymessykitchenn.
Happy Baking! 🎄🍫✨
Peppermint Hot Chocolate Snack Cake
Ingredients
For the cake:
- ½ cup salted butter melted, room temperature. You can use unsalted if you prefer!
- ¾ cup granulated sugar
- 1 ½ tsp vanilla extract
- 2 eggs room temperature
- ½ cup whole milk room temperature
- 1 cup all-purpose flour
- 1 3.9 oz package of Instant Chocolate Pudding it must be instant!
- ½ cup unsweetened natural cocoa powder
- 1 ½ tsp baking powder
- ½ tsp kosher salt
- ¼ cup hot water
For the icing:
- 1 ½ cups powdered sugar
- ½ tsp vanilla extract
- ½ tsp peppermint extract
- 3-4 tbsp heavy cream room temperature
- ⅓ cup roughly chopped candy canes
Instructions
For the cake:
- Preheat the oven to 400°F (177°C) and grease an 8 ½ x 4 ½ inch loaf pan. Line it with parchment paper for easier removal. In a large bowl, whisk together the flour, cocoa powder, pudding mix, baking powder, and salt.
- In a separate bowl, whisk the eggs and sugar together until combined. Add the melted butter, milk, and vanilla extract, and mix until smooth.
- Gradually mix the wet ingredients into the dry ingredients until just combined. Stir in the hot water to smooth out the batter.
- Pour the batter into the prepared loaf pan. Bake for 5 minutes, then without opening the oven drop the temperature to 325℉ and bake for an additional 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan for 20 minutes before transferring it to a wire rack to cool completely. Once cooled, ice the cake!
For the icing:
- In a medium sized bowl combine all of the ingredients and whisk until smooth. Add additional heavy cream, 1 tablespoon at a time, until you reach desired consistency. Feel free to add more peppermint extract, ¼ teaspoon at a time, if you'd like!
- Once the cake has cooled, top with the icing and chopped candy canes. Slice & serve!
I made three of these for Christmas and they were a HUGE hit! I want to make cupcakes – any idea how many cupcakes this recipe yields? TY so much!