Devil’s Chocolate Cake with Candy Cane Frosting

Another cake indicative of the holidays. Chocolate and a hint of mint with the candy canes makes this a simple addition sure to make this chocolate cake even better. You can see that the color of the candy canes leaked into the frosting because I baked the cake at night and took the pictures the following morning :-)

We really liked this cake, who doesn’t like chocolate and mint together right?
I still to bake some cookies for the holidays though. I planned to do so this week or the next as I have to get my Christmas goodie bags ready. On the mean time enjoy this recipe and stay tuned for the other goodies to come :-)

I baked the cake at night so the lighting, as you can see in the picture, was not ideal. The following morning the coloring of the candy canes made the frosting a little bit red but the cake was still delicious!


Devil's Chocolate Cake with Candy Cane Frosting

Miryam's original recipe

Yield: 12 servings


2 cups pastry whole wheat flour
3/4 cup cocoa powder
1 1/2 teaspoon aluminum free baking soda
1/2 cup olive oil
1 cup sugar
4 eggs
2 teaspoons real chocolate or vanilla extract
1/2 cup buttermilk
1/2 cup brewed coffee, at room temperature


1 8oz container 1/3 less fat cream cheese, at room temperature
1 cup powdered sugar
Candy canes, crushed
1/2 teaspoon peppermint extract



Preheat oven to 325F and grease and flour a springform pan.

In a bowl mix eggs, buttermilk, extract, coffee, oil, and sugar. Add cocoa powder, flour, baking soda and combine.

Pour batter in the prepared pan and bake for 1 hour or until tester comes out clean. Cool on a wire rack for about 1 hour.

For the frosting, mix all ingredients except candy canes. When the cake is completely cool pour frosting over the top and smooth it out. Sprinkle candy canes and serve.


  1. Este si que es un pastel de fiesta, de aspecto precioso y seguro está buenísimo….queda en pendientes para hacer.

  2. Miryam, me mataste con este cake, impresionante.

    (te contesto aquí la pregunta en mi blog sobre el impulsor, si… es levadura química, lo que llamaba mi madre “levadurina” o Royal… pero ya hay tantas marcas comerciales que utilizo la palabra “impulsor”… )


  3. What can be used as liquid replacement if you don’t like coffee flavor in desserts? Love your recipies! Thank you!

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