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Chocolate Peppermint Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 24 reviews
  • Author: Dina
  • 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

Scale

Chocolate Peppermint Cake:

  • 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)

Peppermint Swiss Meringue Buttercream:

  • 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

Assembly:

  • 1/2 cup crushed candy canes plus more for outside of cake
  • Candy cane sprinkles

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Make Swiss Meringue Buttercream: Combine egg whites and granulated sugar in the bowl of a stand mixer. Whisk briefly to combine.
  8. 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.
  9. 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.
  10. 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.
  11. Flavor and Color Buttercream: Add vanilla extract and peppermint extract to taste. Remove 1 1/2 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.
  12. Assemble Cake - Layering: Place one cake layer on a serving plate or cake stand. Spread about 2/3 cup of buttercream over the layer and sprinkle with 1/4 cup crushed candy canes if desired. Repeat with remaining layers.
  13. 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.
  14. 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.
  15. 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

Find it online: https://mealsbydina.com/chocolate-peppermint-cake-recipe/