There’s something just magical about the combo of rich chocolate and bright peppermint – it’s festive but not overpowering, and every bite feels like a cozy winter hug. That’s why I’m excited to share this Chocolate Peppermint Cake Recipe with you—because it’s both show-stopping and surprisingly straightforward to make!
Jump to:
Why You'll Love This Recipe
The first time I baked this Chocolate Peppermint Cake Recipe, I was pleasantly surprised at how the peppermint wasn’t just a gimmick—it truly complements the deep chocolate flavor without taking over. Whether you’re baking for a holiday get-together or just a special treat, this cake really shines.
- Perfect balance of flavors: The peppermint buttercream enhances the rich cocoa without overwhelming it.
- Moist, tender crumb: Thanks to buttermilk and oil, the cake stays soft and luscious for days.
- Beautiful, professional-looking finish: The peppermint Swiss meringue buttercream is smooth and stable for easy decorating.
- Festive and versatile: Great for winter holidays, but honestly, you’ll want to make it year-round because it’s just that good!
Ingredients & Why They Work
Each ingredient in this Chocolate Peppermint Cake Recipe plays a key role in delivering that perfect texture and flavor combo. When shopping, look for quality cocoa and fresh extracts, because little things like that make a big difference.
- All-purpose flour: The backbone of the cake, providing structure without heaviness.
- Granulated sugar: Sweetens without overpowering; also helps with the cake’s tender crumb.
- Dutch-processed cocoa powder: Gives the cake its deep chocolate flavor and smooth color; sifting avoids lumps.
- Baking soda & baking powder: Work together to ensure the cake rises beautifully.
- Salt: Balances sweetness and enhances the chocolate flavor.
- Vegetable oil: Keeps the cake moist and tender; I don’t recommend substituting with butter here.
- Buttermilk: Adds tangy richness and reacts with baking soda for lift.
- Hot water or hot coffee: Amplifies the chocolate notes and thins the batter for a delicate crumb.
- Eggs: Bind ingredients and add moisture; room temperature helps with emulsification.
- Vanilla & peppermint extract: The vanilla rounds out the flavor, and peppermint adds that iconic festive touch (use peppermint sparingly if you prefer subtlety).
- Swiss meringue ingredients: Egg whites and sugar create a stable base for silky buttercream; adding butter in cubes maintains texture.
- Food coloring & crushed candy canes: Adds that visually festive flair and a little crunchy surprise.
Make It Your Way
I love customizing this Chocolate Peppermint Cake Recipe by adjusting the peppermint intensity depending on the occasion—sometimes I go light for family dinners and other times I amp it up for holiday parties. You should feel free to tailor it to your taste buds!
- Variation: For a dairy-free twist, swap out the butter in the frosting for a vegan butter substitute—just be sure it whips well to keep that fluffy texture.
- Add-ins: Sometimes I toss in mini chocolate chips between layers for an extra surprise crunch.
- Seasonal flair: Sprinkle crushed candy canes on top for holiday charm, or swap them out for chopped toasted nuts if you want a different texture.
- Difficulty adjustments: If you’re new to Swiss meringue buttercream, try the simpler peppermint buttercream first, then come back to this once you’re comfortable with the technique.
Step-by-Step: How I Make Chocolate Peppermint Cake Recipe
Step 1: Prep Your Pans and Ingredients
Before you start mixing, I can’t stress enough how important it is to prep your pans well. Grease them and lightly dust with cocoa powder to avoid any white flour residue. Also, line the bottoms with parchment paper to make turning out the cakes a breeze. Getting your wet ingredients to room temperature really helps the batter come together smoothly, so give yourself a bit of wiggle room here.
Step 2: Combine Dry Ingredients Thoroughly
Pop your flour, sugar, cocoa powder, baking soda, baking powder, and salt into your stand mixer bowl and give them a quick stir to blend evenly. Sifting the cocoa beforehand makes a big difference for a smooth cake texture.
Step 3: Whisk Wet Ingredients Together
In a separate bowl, whisk your oil, buttermilk, eggs, vanilla, and peppermint extract. Slowly pour in hot water (or coffee, if you’re feeling fancy)—the key is to do it gradually so you don’t cook the eggs. This hot liquid lets the cocoa bloom, deepening the chocolate flavor.
Step 4: Mix Batter and Bake
Mix your wet ingredients into the dry on medium speed for 2-3 minutes; the batter will be thin, but that’s exactly what makes for a moist crumb. Dividing the batter evenly amongst the pans is simpler with a kitchen scale—I swear by it. Bake for about 30-35 minutes, but start checking at 30 by inserting a toothpick; it should come out mostly clean.
Step 5: Cooling and Preparing Frosting
Let the cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely. While waiting, start on that dreamy peppermint Swiss meringue buttercream. Combine your egg whites and sugar and heat over a double boiler until smooth and 160°F—this kills any bacteria and removes graininess. Whip on the mixer till stiff peaks form and the bowl feels cool, then slowly add your butter, one cube at a time. Patience pays off here—the buttercream may look curdled at first, but keep mixing and it’ll come together silky smooth.
Step 6: Assemble and Decorate
Place your first cake layer on a stand, spread a generous ⅔ cup of frosting, and sprinkle with crushed candy canes. Repeat for all layers. Coat the outside with a thin crumb coat and chill for 20 minutes. Once set, frost completely, smooth the sides with an icing smoother, and pipe red and white dollops on top for that classic peppermint look. A sprinkle of candy cane bits around the base seals the deal.
Top Tip
Over years of baking this cake, I’ve learned some tricks that make the process smoother and ensure a beautiful result every time. These tips might seem small but they really elevate your Chocolate Peppermint Cake Recipe experience.
- Temperature matters: Make sure your eggs and buttermilk are close to room temperature for a batter that blends easily without lumps.
- Don’t rush the meringue: Heating the egg whites properly is key—use a candy thermometer and whisk constantly while heating to get that silky texture.
- Butter cubes are your friends: Adding cold butter a little at a time to the meringue creates that luxurious buttercream without curdling.
- Use a kitchen scale: I always weigh my batter for evenly risen layers. It takes the guesswork out of slicing and assembling later.
How to Serve Chocolate Peppermint Cake Recipe
Garnishes
I like to keep it classic with crushed candy canes sprinkled on top and around the sides, adding a little sparkle with some candy cane sprinkles. The red and white buttercream dollops make it festive enough that you don’t need much more, but a few fresh mint leaves can add a nice unexpected pop of green if you want extra flair.
Side Dishes
This cake pairs beautifully with a simple glass of cold milk or a warm cup of peppermint tea to echo those flavors. I’ve also served it alongside fresh berries for a refreshing contrast that cuts through the richness.
Creative Ways to Present
For a fun holiday party, I’ve arranged mini versions of this cake on a platter with crushed candy canes and drizzle of melted white chocolate. Another time, I chopped a slice into cubes and tossed them into peppermint hot chocolate as an indulgent garnish—trust me, it’s a hit.
Make Ahead and Storage
Storing Leftovers
I usually keep leftover cake covered loosely with plastic wrap in the fridge. The cake stays moist, and the buttercream holds its shape overnight or for a couple of days without drying out.
Freezing
If you want to save a slice or two for later, freezing works great. I wrap pieces tightly in plastic wrap, then foil, and thaw them in the fridge overnight. The texture and flavor hold up surprisingly well—just make sure your buttercream is firm before freezing.
Reheating
I recommend bringing the cake to room temperature before serving for the best texture. If you want it just slightly warm (not hot), a few seconds in the microwave does the trick, but watch it closely to avoid melting the buttercream.
Frequently Asked Questions:
You can, but Dutch-processed cocoa powder has a smoother, less acidic flavor that brings out the richness in this cake. Regular cocoa may result in a slightly different texture and taste, but it will still be chocolatey and delicious.
Peppermint extract is what gives the cake its signature festive flavor, but it’s optional. If you prefer a subtler hint, use less or omit entirely—the cake will still be wonderful as a chocolate layer cake without peppermint.
Absolutely! The cake layers can be baked up to 2 days in advance and wrapped well at room temperature. Just assemble and frost the day you want to serve to keep that fresh texture.
This is common and nothing to worry about. Keep beating the frosting—sometimes it needs a bit more mixing for the butter to fully incorporate. If it’s too soft, chill briefly and then beat again to smooth it out.
Final Thoughts
This Chocolate Peppermint Cake Recipe holds a special place in my kitchen rotation because it’s both a crowd-pleaser and a beautiful showpiece. I love sharing it during the holidays, watching the delight on faces as they bite into the cool peppermint frosting contrasted with warm, cocoa-rich cake. Give it a go—you might find yourself making it again and again!
Print
Chocolate Peppermint Cake Recipe
- Prep Time: 2 hours
- Cook Time: 35 minutes
- Total Time: 2 hours 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Chocolate Peppermint Cake is a festive and rich dessert perfect for holiday celebrations. Featuring moist chocolate layers infused with peppermint extract and topped with a smooth, creamy peppermint Swiss meringue buttercream, this cake combines classic chocolate flavor with a refreshing minty twist. The cake is adorned with crushed candy canes and colorful buttercream dollops for a beautiful and delicious presentation.
Ingredients
Chocolate Peppermint Cake:
- 1 ½ cup all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup Dutch-processed cocoa powder, sifted
- 1 ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- ¼ cup vegetable oil
- ¾ cup buttermilk, room temperature
- ¾ cup hot water or hot coffee
- 2 large eggs, room temperature
- 2 teaspoon vanilla extract
- 1 teaspoon peppermint extract (optional)
Peppermint Swiss Meringue Buttercream:
- 6 large egg whites
- 2 cup granulated sugar, lightly packed
- 2 cups unsalted butter, cubed, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract or more to taste
- Bright white color gel
- 2 tablespoon powdered sugar
- Red color gel
Assembly:
- ½ cup crushed candy canes plus more for outside of cake
- Candy cane sprinkles
Instructions
- Prepare Cake Pans: Preheat the oven to 350 degrees Fahrenheit. Grease three 6-inch round baking pans and dust them with cocoa powder. Line the bottoms with parchment paper to prevent sticking.
- Mix Dry Ingredients: In the bowl of a stand mixer fitted with a paddle attachment, combine all dry ingredients: flour, sugar, cocoa powder, baking soda, baking powder, and salt. Stir to combine evenly.
- Mix Wet Ingredients: In a medium bowl, whisk together vegetable oil, buttermilk, hot water or coffee (add hot liquid slowly to avoid cooking the eggs), eggs, vanilla extract, and peppermint extract if using.
- Combine Batter: Add the wet ingredients to the dry ingredients and mix on medium speed for 2 to 3 minutes. The batter will be thin, which is expected for this cake.
- Divide and Bake: Pour the batter evenly into the prepared pans. Using a kitchen scale is helpful for even distribution. Bake for 30 to 35 minutes, or until a cake tester inserted in the center comes out mostly clean.
- Cool Cakes: Allow the cakes to cool in the pans for 10 minutes. Then turn them out onto wire racks to cool completely before frosting.
- Make Swiss Meringue Buttercream: Combine egg whites and granulated sugar in the bowl of a stand mixer. Whisk briefly to combine.
- Heat Meringue Mixture: Place the bowl over a hot water bath on the stove. Whisk constantly until the mixture is hot to the touch and no longer grainy, about 3 minutes, or until it reaches 160 degrees Fahrenheit on a candy thermometer.
- Whisk to Stiff Peaks: Remove the bowl from heat and whisk with a stand mixer on medium-high speed until stiff peaks form and the mixture has cooled so the bowl is no longer warm, about 5 to 10 minutes.
- Add Butter: Switch to the paddle attachment. Slowly add the cubed butter while mixing until the frosting is smooth. The frosting may appear curdled at times but continue mixing until smooth.
- Flavor and Color Buttercream: Add vanilla extract and peppermint extract to taste. Remove 1 ½ cups of buttercream and mix in 2 to 3 tablespoons powdered sugar and red color gel to achieve the desired red color. Use bright white color gel to whiten the remaining frosting if desired.
- Assemble Cake - Layering: Place one cake layer on a serving plate or cake stand. Spread about ⅔ cup of buttercream over the layer and sprinkle with ¼ cup crushed candy canes if desired. Repeat with remaining layers.
- Crumb Coat and Chill: Apply a thin crumb coat of frosting over the entire cake to seal in crumbs. Chill the cake in the refrigerator for 20 minutes to set the crumb coat.
- Final Frosting and Smoothing: Apply a generous smooth layer of buttercream over the cake, focusing on smoothing the sides with an icing smoother and cake comb. Repeat smoothing passes, scraping excess frosting as needed, until the cake surface is smooth.
- Decorate: Pipe dollops of red buttercream on top with a 1M piping tip, separated slightly. Pipe smaller white buttercream dollops in between using a 4B tip. Decorate the base of the cake with crushed candy canes and candy cane sprinkles as desired.
Notes
- Ensure no trace of egg yolk is in the egg whites and that the mixer bowl and whisk are completely grease-free to allow the meringue to stiffen properly.
- The buttercream may look curdled during mixing; continue mixing until it becomes smooth and creamy.
- If you want a brighter white frosting, use bright white color gel or follow tips to remove yellow tint from buttercream.
- Using hot coffee instead of water enhances the chocolate flavor.
- Using a kitchen scale to divide batter ensures even cake layers.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 45 g
- Sodium: 300 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 75 mg

Leave a Reply