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Cakes, Recipes  / 

Chocolate Cake with Peppermint Stracciatella Buttercream

by Jennifer Preston
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Here you’ll find the recipe for a moist one-layer Chocolate Cake, smothered in a Peppermint Stracciatella Buttercream, laced with chocolate flakes. Top this decadent dessert with crushed peppermint candy canes for even more minty deliciousness!

Chocolate Cake with Peppermint Stracciatella Buttercream

What is Stracciatella?

Stracciatella is an Italian term that actually has THREE very different meanings:

  1. A soup containing eggs and cheese
  2. A stringy cheese.
  3. And my personal favourite: a vanilla ice cream with flakes of chocolate in it.

Obviously this Chocolate Cake recipe has nothing to do with the former two but everything to do with the third one.

My first taste of this glorious thing called Stracciatella began on my second trip to Germany. If you’ve ever been to Europe, you know that there’s gelato shops EVERYWHERE and they display their assortment of gelatos in such a beautiful, enticing way too. (Gets me everytime!)

Chocolate Cake with Peppermint Stracciatella Buttercream

Peppermint Goodness

My FAVOURITE Flavour extract company, Nielsen-Massey sent me their holiday extract bundle to use for all of my Christmas baking. One of these extracts was a peppermint extract–now I had never baked with peppermint in my life so I was intrigued.

Peppermint anything and everything is such a popular flavour this time of year–especially with all of the candy canes around us. Peppermint drinks (Starbucks heyyyy), candies, chocolates, and of course, DESSERTS. I wanted to come up with the perfect peppermint dessert.

I essentially owe this Peppermint Stracciatella dessert to my sister, who helped me brainstorm the idea. Obviously I needed help since I’m a peppermint no0b (old school gamer language–where are my gamers at?!). I even wanted to call this dessert “The Kristina” but I figured it would confuse alot of people and nobody would have a clue what flavour this cake actually was!

So, thanks Kristina!

Chocolate Cake with Peppermint Stracciatella Buttercream

Stracciatella Buttercream

When my sister sister told me she had a taste of a delicious Mint Stracciatella gelato the other day, I knew that a Peppermint Straciatella Buttercream HAD to happen. And since I have the BEST chocolate cake recipe on the planet, I knew that the buttercream had to be smothered onto that cake. Because we all know that chocolate and peppermint are a match made in Heaven!

This Peppermint Stracciatella Buttercream is essentially a fancy way of saying “Mint Chocolate Chip Ice Cream”. Except instead of ice cream, it’s a buttery and sweet buttercream with notes of vanilla and peppermint. And instead of chocolate chips, it’s laced with chopped up/flaked semi-sweet chocolate.

I can’t even tell you how pleased I am with how this recipe turned out. I really didn’t think I would fall in love with it as much as I did, you know, because I constantly have lemon-blueberry desserts on the mind. But this Chocolate Peppermint Stracciatella combo really takes the cake and it’s just so perfect for the Christmas season!

Chocolate Cake with Peppermint Stracciatella Buttercream
This recipe uses both Nielsen-Masseys Peppermint Extract and Vanilla Extract!

Notes On Baking The Cake:

Bake a Layer Cake Instead:

This one-layer chocolate cake recipe gets baked in an 8×8 (square) pan and makes about 9 evenly sized squares. It’s the perfect dessert for a small get together. If you’re more interested in layer cakes, simply double this recipe and prepare two 8×8 square pans OR two 9″ round cake pans. Easy as cake!

For the Chocolate Flakes:

To create “chocolate flakes” I just took a few pieces from a semi-sweet baking chocolate bar, placed it on a cutting board, and chopped the chocolate with a sharp chef knife.

To make Crushed Candy Canes:

Put a couple of peppermint candy canes in a ziplock bag, and start pounding the bag with a heavy object. I like to use my marble rolling pin. It works like a charm with anything candy you need to crush.

Chocolate Cake with Peppermint Stracciatella Buttercream

I hope y’all enjoy this baking this cake AND eating it as much as I did–I’m seriously in love with it. Share it with all your friends and family this Christmas. Merry Christmas, friends!

Chocolate Cake with Peppermint Stracciatella Buttercream
Print This Recipe

Chocolate Cake with Peppermint Stracciatella Buttercream

A moist one layer Chocolate Cake smothered in a Peppermint Stracciatella Buttercream, topped with extra flaked chocolate and crushed peppermint candy canes.

Course Dessert, Snack
Cuisine American, Italian
Keyword Chocolate Cake, Christmas Cake, Holiday Baking, Peppermint Stracciatella Buttercream
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 9 Squares
Author Jennifer Preston

Ingredients

Chocolate Cake

  • 1 cup Sugar white or cane
  • 3/4 cup + 2 TB All-Purpose Flour
  • 1/4 cup + 2 TB Cocoa Powder unsweetened
  • 3/4 tsp Baking Soda
  • 3/4 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 Egg large
  • 1/2 cup Milk
  • 1/4 cup Vegetable Oil I use Avocado Oil
  • 1 tsp Vanilla Extract
  • 1/2 cup Coffee or Water boiling

Peppermint Stracciatella Buttercream Frosting

  • 1/2 cup Butter softened to room temp
  • 2 1/2 cups Confectioners Sugar
  • 1/2 tsp Vanilla Extract
  • 1/4-1/2 tsp Peppermint Extract add a little at a time to taste
  • 5-6 tsp Milk
  • a pinch of Salt
  • 3 TB Semi-Sweet or Dark Baking Chocolate chopped

Instructions

Chocolate Cake

  1. Preheat oven to 350 degrees F. Grease and flour an 8×8 square baking dish.
  2. In a medium bowl/or stand mixer bowl, mix together the sugar, flour, cocoa powder, baking soda, baking powder, and salt.

  3. Once combined, add the egg, milk, oil, vanilla, and mix on medium speed for 3 minutes. scrape down the bowl with a spatula halfway through.

  4. Remove bowl from stand mixer and stir in boiling coffee/or water by hand with a spatula until evenly incorporated and smooth. Pour mixture into prepared pan.

  5. Bake for 30-35 minutes, or until toothpick comes out of centre clean. Place pan on cooling rack and allow to cool completely before frosting it.

Whipping up the Peppermint Stracciatella Buttercream Frosting

  1. Put softened butter into a bowl of stand-mixer and using the paddle attachment cream butter at medium speed until smooth, fluffy, and whiter in color. At least 2 minutes.

  2. Stop mixer and scrape down sides with spatula. Add in the confectioners sugar, vanilla extract, peppermint extract, milk, and a pinch of salt. Mix on low until incorporated, then increase speed to medium-high and mix for at least 2 minutes until fluffy and smooth.

  3. Taste buttercream to make sure it has enough peppermint flavour. If buttercream is too stiff, add more milk; if it’s too soft, add more powdered sugar.

  4. Remove bowl from stand-mixer and using a spatula, and gently fold in chopped chocolate. Use a spatula to evenly smooth Peppermint Stracciatella Buttercream on the cooled chocolate cake.

  5. Top with extra chocolate flakes and crushed candy canes. (I crushed candy canes by sealing them in a ziplock bag, then pounding my heavy marble rolling pin on them–works like a charm!)

Tags

  • Chocolate
  • Christmas
  • Holiday Baking
  • Peppermint
  • Recipes

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Jennifer Preston Flour & Floral food photographer cake decorator (1)

Hi! I’m Jennifer and I LOVE to bake, style, and photograph beautiful desserts–I also have an eternal weakness for pastels, berries, and silky buttercreams.

What brings me even more joy is sharing my love of baking with others. Whether that is through recipe development, decorating how-tos, or food photography tips, I want to share everything I have learned with YOU!

I believe in creating food with high quality ingredients and making it look GORGEOUS. I also believe that every dessert deserves a photoshoot, and that food is meant to be shared.

And butter; I believe in lots of butter.

Flour and Floral about me

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Follow My Baking Adventures On Instagram

Hello Fall and hello all-things pumpkin! 👋🏻 Hello Fall and hello all-things pumpkin! 👋🏻 These Mini Pumpkin Pies are a delicious twist on the classic Pumpkin Pie dessert that truly taste as scrumptious as they look!

First, buttery pie dough is shaped into muffin tins and then filled with a match-made-in-heaven mixture of E.D.SMITH Pure Pumpkin Puree and sweetened condensed milk.

After baking it’s then garnished with a dollop of whipped cream, an adorable pie-crust leaf and a sprinkling of pumpkin pie spice. 🥰

You can find the recipe at the link in bio!

#Ad #EverydayEDSMITH #EDSMITHBakingHappiness #EDSMITH #EDSMITHTraditions
I had the honour of making my very first Mothers D I had the honour of making my very first Mothers Day Cupcake Bouquet for a brand and I just love how it turned out. 🥰 These variations of purples are one of my favourite colour palettes. 💜

Piping Tips Used:
Hydrangeas: 2D and/or 1M
Rose Swirls: 2D and/or 1M
Rose with petals: 102
Crysthanamum: 102
Leaves: 352
Baby’s Breath: 16
Stems: 12 & 8
Yay! 💕 Easter weekend is here and this Easter B Yay! 💕 Easter weekend is here and this Easter Bunny Fruit Tray is so perfect to gather around and indulge in! I love this healthier option and I don’t know about you, but the toothpicks make it even more fun! 🐰

Just whip up the simple fruit dip recipe using simple ingredients, pour into a bowl, and arrange the fresh fruit around it on the platter. So easy and so delicious! 🥰

And as always, all these fresh, colorful and inspiring ingredients can be found at @SaveOnFoods! 🍓🍇🥝🫐

#SaveonFoods
#OurWesternFamily
@Saveonfoods
@WesternFamilyCA 

Easter Bunny Fruit Tray Recipe Ingredients:
Red Grapes
Strawberries (sliced)
Blackberries
Kiwis (sliced)
Raspberries
Blueberries
Pineapple (sliced)

FRUIT DIP:
1 8oz pkg WF Cream Cheese (softened)
5 Tbsp Confectioners Sugar
1 1/2 tsp WF Pure Vanilla Extract
1 Cup Whipping Cream
1 Tbsp Freshly Squeezed Lemon Juice

Instructions:

1. Pour whipping cream into a medium-size bowl, and using a hand mixer on medium speed, mix until it forms stiff peaks. Takes about 5 minutes. Set aside.
2. In a large bowl, add softened cream cheese and mix on medium speed with a hand mixer until smoothed.
3. Add in confectioners sugar, vanilla, and lemon juice mix on medium speed until smooth. Feel free to add in more sugar if you prefer sweeter.
4. Fold in the whipped cream into cream cheese mixture until fully incorporated.
5. Pour fruit dip into small round bowl and place on platter. Start with the pineapple to form ears above the bowl. Arrange fruit around the ears and bowl. Use two blueberries for the eyes, and slice a strawberry for the nose. Use toothpicks for the bunny’s whiskers. Serve and enjoy!
Let me introduce to you one of my FAVOURITE chicke Let me introduce to you one of my FAVOURITE chicken soups: Creamy Chicken Taco Soup. 😍 It’s packed with veggies, savoury rotisserie chicken, tangy cream cheese, and has that amazing taco flavour we all crave and love! 

This delicious chicken soup wouldn’t be possible without Western Family’s Chicken Broth! My go-to products are always by @WesternFamilyCA because of quality and value. ✨

I can’t rave about this soup enough, we just love it over here! I especially love to top it with Sweet Chili Heat Tortilla Chips. Let me know if you’ll be keeping warm this month by making this comforting soup! 🥰

Creamy Chicken Taco Soup
Ingredients:
1 Tbsp Olive Oil
1 medium Sweet Onion, chopped
1 Cup Celery, chopped (about 2 stalks)
2 Tbsp Butter

1 Orange Bell Pepper, chopped (or red or yellow!)
3-4 Cups WF Chicken Broth
1 398 ml can WF Diced Tomatoes (with liquid)
1 can Green Chilies (with liquid)
1 341 ml can WF Corn (with liquid)
1 398 ml can WF Black Beans, drained & rinsed

1 tsp Garlic Powder
1 tsp Smoked Paprika
1 tsp Ground Cumin
1 Tbsp Chili Powder

1 250g pkg of WF Cream Cheese, softened and chopped
2 Cups Rotisserie Chicken, shredded

Optional Toppings: Shredded WF Tex-Mex Cheese Blend, Cilantro, Tortilla Chips, Avocado, Lime wedge ect.

Instructions:
1. Remove meat from Rotisserie Chicken (easiest while still warm) and shred using a hand mixer. Set aside.
2. Add oil, onion, and celery to large pot and sauté over medium heat for 4 min, add butter, then sauté for another min.
3. Add all remaining ingredients except for cream cheese and chicken, bring soup to a boil and then turn down heat and allow to simmer for 5 min.
4. Stir in cream cheese until fully dissolved, then add chicken and simmer for 5 min.
5. Taste and season with salt and pepper, and enjoy with optional toppings!

#OurWesternFamily
Need a nutritiously filling and delicious breakfas Need a nutritiously filling and delicious breakfast to save your mornings? This recipe is just the thing: Blueberry Banana Nut Baked Oatmeal! 🫐 

I love it so much because everything gets dumped in a baking dish, baked, and then can be enjoyed for the rest of the week. It even freezes super well so you can reheat individual portions any morning you’re in a pinch! 🙌🏼

It offers plenty of nutrition too, from the oats to the fruit, to the pumpkin seeds and the coconut oil! It’s the perfect post-Holiday breakfast. And all the ingredients can be found at @SaveOnFoods, of course!

Oh! And it must be enjoyed with a generous drizzling of maple syrup. SO good! 🤩

#SaveOnFoods #OurWesternFamily @WesternFamilyCA

Recipe:
Ingredients:
2 1/2 cups Blueberries (fresh or frozen)
2 1/2 cups, Rolled Oats
2 tsp Cinnamon
1 tsp Baking Powder
1/2 tsp Sea Salt
2 Bananas (ripe, fresh or frozen)
1 1/2 cups Milk (if using frozen fruit and 1 3/4 cup if using fresh fruit)
2 Eggs
3 Tbsp Coconut Oil
1/2 cup Pecans
2 Tbsp Pumpkin Seeds
WF Pure Maple Syrup

Instructions:
Put 2 cups of the blueberries at the bottom of a 9x13 baking dish.
In a bowl mix together oats, baking powder, sea salt, and cinnamon. Sprinkle over blueberries.
In same bowl, mash bananas (I like to use a hand mixer for fast results). Then mix in eggs, milk, and coconut oil. Pour into baking dish.
Top with pecans, pumpkin seeds, and reserved blueberries.
Bake for 45 minutes. Enjoy warm, drizzled with maple syrup. To freeze, slice into portions, freeze, then reheat portions as needed.💕
Yep, I still love my @kana.goods cast iron. 🥰 I Yep, I still love my @kana.goods cast iron. 🥰 I received the 5-piece cast iron cookware set back in March and I’m overall just thrilled with it! ✨

I actually avoided cast iron for longer than necessary because I was intimidated by the thought of cleaning/seasoning it. But it’s actually SO easy!

For stuck on foods, I put a little water in the pan, coarse kosher salt and scrub it with a paper towel until all the bits come off. I rinse, then heat it on the stove until 100% dry. Then remove, and rub avocado oil all over the cast iron with a paper towel. Done! 🙌🏼 It looks brand new after!!

Do you clean/season yours the same way??

#goodsmadebetter #colormymilo #cookwithmilo #kanagoods

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