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.

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  1. Those look incredible! And whole wheat pastry flour! Love it! I’m definitely going to have to give these a try. Thanks for the awesome recipe!

  2. Oh Boy, these are fantastic! I too am looking for the ultimate chocolate cupcake recipe.

  3. Miryam…que bonitos y que ricos!!! me encanta el mousse.

  4. mm these look heavenly and the picture is perfect!

  5. Sounds amazing and I really want to try it, but is there anyway to exclude the coffee without harming the recipe? Thanks!

    • I actually used ghiradelli semi sweet hot chocolate instead of coffee since I don’t drink coffee, and I couldn’t be happier. This recipe is divine! I also cut out a cylindar shape from each cupcake, filled with homemade hocolate mousse and topped with the mousse frosting. Death by chocolate…mousse! Best chocolate cupcake recipe ever so thanks for sharing!!!

    • That is awesome. I am glad you liked them :-)

  6. EmiRoo,

    you can use warm water instead of the coffee, it should work that way.

    Thanks for visiting my blog

  7. This is my sixth try at a lowfat chocolate cupcake recipe and it is by far the best one. I did my typical adjustment of 4 egg whites instead of 2 eggs, and due to lack of items in my fridge/pantry, I used chocolate soy milk instead of regular milk and dark chocolate pudding instead of applesauce. Moist. Chocolatey. Delicious

  8. Hi Deebee,

    thanks so much for the nice compliments, I am really glad you liked them.
    Thanks for visiting my blog :-)

  9. the mousse would be fine the next day.. let’s say if i put it into a ziplock bag and refrigerated it, THEN piped it on the cupcakes the next day, right? JW!

  10. can i use half all purpose flour and half whole wheat flour instead of whole wheat pastry flour? thanks.

  11. Rabiya,

    of course, although the whole wheat flour tends to be a little bit more grainy than whole wheat pastry flour but since you are mixing it with all purpose you should be ok.

    When you are done using your whole wheat pastry flour if you can access whole wheat pastry flour I would suggest obtaining that for your pantry next time :-)

    Let me know how the recipe turns out :-)

  12. I just made this icing for the first time.. It’s amazing!!!!! Thank you!!!!

  13. Thank Goodness. A mommy blog that actually has the recipe and not 40 photos. Truly – much obliged. Thank you for being a grown up person actually serious about posting food recipes. You should be a shining example of what mommy bloggers should do.

  14. How long does the frosting last before going flat?  Or does it go flat?

    • I am not sure honestly…It is heavy cream so I think after a long while perhaps a bit, especially if is sitting in a warm place. If the frosting remains in the fridge or cool place probably longer. I would just frost the cupcakes right before serving! I hope this helps. Thanks for stopping by.

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