Name: Chocolate Peppermint Cake Recipe
Prep time: 2 h
Cook time: 35 min
Total time: 2 h 35 min
Cuisine: American
Ingredients: 1 1/2 cup all-purpose flour; 1 1/2 cups granulated sugar; 3/4 cup Dutch-processed cocoa powder, sifted; 1 1/2 tsp baking soda; 1 tsp baking powder; 1 tsp salt; 1/4 cup vegetable oil; 3/4 cup buttermilk, room temperature; 3/4 cup hot water or hot coffee; 2 large eggs, room temperature; 2 tsp vanilla extract; 1 tsp peppermint extract (optional); 6 large egg whites; 2 cup granulated sugar, lightly packed; 2 cups unsalted butter, cubed, room temperature; 1 tsp vanilla extract; 1 tsp peppermint extract or more to taste; Bright white color gel; 2 Tbsp powdered sugar; Red color gel; 1/2 cup crushed candy canes plus more for outside of cake; Candy cane sprinkles

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!

The image shows a three-layer chocolate cake on a white plate with a white marbled background. Each cake layer is dark brown and looks soft, separated by thin layers of white cream with small red and white candy pieces mixed in. The whole cake is covered in smooth white cream icing, with red and white piped swirls of cream on top. The top is also decorated with small white and silver edible balls and red sprinkles. Crushed candy bits are sprinkled around the base of the cake. Candy canes and pine cones are placed around the plate. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chocolate Peppermint Cake Recipe
Top Tip
How to Serve Chocolate Peppermint Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chocolate Peppermint Cake Recipe

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!

A tall, smooth white frosted cake with three visible horizontal ridges runs around the sides, sitting on a white cake stand. The bottom edge of the cake is decorated with crushed red and white peppermint candy pieces and small white round sprinkles, creating a festive border. The top of the cake is decorated with alternating dollops of bright red and white frosting, shaped like swirls and ruffles, with small white snowflake sprinkles and red candy shapes on top. The cake is placed on a white marbled surface with red and white striped candy canes and pinecones nearby, adding to the holiday theme. Photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of a small mound of all-purpose flour, a small mound of granulated sugar, a small heap of Dutch-processed cocoa powder, a small white bowl of baking soda, a small white bowl of baking powder, a small white bowl of salt, a small white bowl of vegetable oil, a small white bowl of buttermilk, a small white bowl of hot coffee, two large whole brown eggs with clean shells, a small white bowl of vanilla extract, a small white bowl of peppermint extract, six large whole egg whites with clean shells, a small white bowl of lightly packed granulated sugar, a small pile of unsalted butter cubes, a small white bowl of bright white color gel, a small white bowl of powdered sugar, a small white bowl of red color gel, a small white bowl of crushed candy canes, a small white bowl of candy cane sprinkles all arranged in perfect symmetry placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

Chocolate Peppermint Cake - Serving Suggestion

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:

Can I use regular cocoa powder instead of Dutch-processed?

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.

How important is the peppermint extract in this recipe?

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.

Can I make the cake layers ahead of time?

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.

What if my Swiss meringue buttercream looks curdled?

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!