There are only 12 days left until Christmas. Twelve! And there’s so much to do before then. Shopping and wrapping and decorating and shipping. Are you ready? Because I totally am not yet.
But one thing I don’t have to worry about is what I will be contributing to the holiday table this year. I am making a Chocolate Buttermilk Holiday Cake — a rich, moist chocolate cake that’s glazed with chocolate ganache and sprinkled with crushed candy canes. I literally started dreaming about this cake a few months ago, and am so excited to share it with my family.
The kids? They’ve already given it their seal of approval.
And really, who’d say no to a slice of this at your holiday shindig?
This cake isn’t hard to make — you whip up the batter and bake it in a buttered bundt cake pan for about an hour. Once it’s cooled, you make a quick and simple chocolate ganache, let it cool slightly and then drizzle it over the top. Sprinkle with some crushed candy canes, and the cake is picture perfect for a holiday celebration.
What are your holiday plans?
- 2 cups Gold Medal All-Purpose Flour
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ⅓ cup cocoa powder
- 1¼ cup light brown sugar
- ½ cup unsalted butter, softened, plus additional for greasing the pan
- 2 large eggs
- 1¼ cup buttermilk
- 1 teaspoon vanilla extract
- 2 oz milk chocolate, broken into pieces
- 2 tablespoons heavy cream
- 1 candy cane, crushed
- Preheat the oven to 350 degrees. Grease the inside of a fluted bundt pan with butter.
- Sift together the flour, baking powder, baking soda, salt and cocoa powder.
- In the bowl of a stand mixer, combine the brown sugar and butter, mixing on medium-low for 3 minutes. Add the eggs, buttermilk and vanilla extract and mix well on medium-low.
- With the mixer running on its slowest setting, add the dry ingredients a little at a time until fully incorporated. Pour the batter into the prepared bundt pan and tap gently to even out.
- Bake for 40-50 minutes, until cooked through. Let cool completely. Turn out onto a serving plate.
- Once the cake is cooled, heat the chocolate and heavy cream in a small saucepan over medium heat, stirring constantly until smooth. Let cool for 10 minutes. Then spoon the chocolate glaze over the cake. Sprinkle with crushed peppermint.
- Serve immediately, or let the chocolate cool before slicing and serving.
White chocolate curls can be substituted for the crushed peppermint.
Disclosure: I was compensated by Gold Medal for creating this recipe. However, all opinions are my own.