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 truly magical about the way chocolate and peppermint dance together in this dessert. The refreshing coolness of peppermint perfectly complements the rich, moist layers of chocolate, making this Chocolate Peppermint Cake Recipe a festive favorite that’s impossible to resist.

A three-layer dark chocolate cake with thick white frosting between each layer and fully covered on the outside, sitting on a white plate on a white marbled surface. The top is decorated with alternating red and white frosting swirls, sprinkled with small white and red candy pieces, white balls, and silver balls. Crushed red and white candy pieces are scattered around the base of the cake. Two red and white striped candy canes and some small pinecones with white tips are placed next to 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

I've made this Chocolate Peppermint Cake Recipe countless times, especially during the holidays, and each time it feels like the perfect cozy celebration on a plate. The balance between deep cocoa flavor and bright peppermint keeps everyone coming back for seconds.

Decadently Moist Chocolate Layers: The use of hot coffee and Dutch-processed cocoa powder intensifies the chocolate flavor without drying out the cake.
Refreshing Peppermint Swiss Meringue Buttercream: Light, fluffy, and not overly sweet—the peppermint buttercream is the star that lifts the whole cake.
Customizable & Festive Presentation: Crushed candy canes and piping techniques let you get creative and make the cake truly festive.
Great for Special Occasions: This cake works beautifully for winter parties, holiday dinners, or anytime you want a show-stopping dessert.

A tall, white frosted cake sits on a white cake stand with three smooth horizontal lines around its sides. The bottom edge of the cake is decorated with crushed red and white peppermint pieces and small white pearls. The top of the cake is covered with alternating swirls of bright red and white frosting, some topped with tiny white snowflake-shaped sprinkles. The cake is placed on a white marbled surface with two red and white striped candy canes, some pinecones, and a red and white string nearby. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Chocolate Peppermint Cake Recipe lies in the harmony of classic baking staples with those refreshing peppermint notes. Each ingredient plays a key role in texture, flavor, and overall success—I'll share a few tips here to help you pick the best ones.

Flat lay of a small mound of all-purpose flour, a small heap of granulated sugar, a small white bowl of sifted Dutch-processed cocoa powder, a small white bowl with a scoop of baking soda, a small white bowl with baking powder, a small white bowl of salt, a small white bowl filled with vegetable oil, a small white bowl containing buttermilk, a small white bowl of hot coffee, two large whole brown eggs, a small white bowl of vanilla extract, a small white bowl of peppermint extract, six large whole egg whites, a small white bowl of lightly packed granulated sugar, a small white bowl holding cubed unsalted butter, a small white bowl with powdered sugar, a small white bowl of bright white color gel, a small white bowl of red color gel, a small white bowl of crushed candy canes, and a small white bowl of candy cane sprinkles all arranged in perfect symmetry 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: Provides structure while keeping the crumb tender; make sure it’s fresh for best rise.
Granulated sugar: Sweetens and helps create tender crumbs and moist texture.
Dutch-processed cocoa powder: Gives a rich, smooth chocolate flavor with less acidity; sift for lump-free batter.
Baking soda & baking powder: They work together to make sure your cake rises perfectly fluffy without being dense.
Vegetable oil: Keeps the cake moist and soft; don’t swap with butter for this recipe.
Buttermilk: Adds acidity for tender crumb and helps activate the baking soda; room temperature is key.
Hot coffee or water: Enhances the chocolate flavor and thins the batter—coffee makes it deeper but water works fine too.
Eggs: Bind everything together and add richness; make sure they’re at room temperature for even mixing.
Vanilla & peppermint extract: Vanilla adds warmth, while peppermint gives that refreshing zing—adjust peppermint to your taste!
Egg whites & granulated sugar (for meringue): Makes the Swiss meringue buttercream light and fluffy but stable.
Unsalted butter: Cubed and room temp for silky smooth buttercream and precise emulsification.
Color gels & powdered sugar: For vibrant festive buttercream colors that won’t alter flavor or texture.
Crushed candy canes & sprinkles: Adds delightful crunch and that unmistakable peppermint look and flavor.

📝

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

One of my favorite things about this Chocolate Peppermint Cake Recipe is how easy it is to tweak it for your own tastes. Maybe you want it more minty, less sweet, or even dairy-free. Don’t hesitate to make it your own!

Extra Minty Variation: If you’re a peppermint fanatic like me, try adding a bit more peppermint extract to both the batter and the buttercream—you'll get a wonderful festive kick.
Chocolate Lovers’ Boost: Fold in mini chocolate chips between cake layers before frosting, for an extra hit of chocolate in every bite.
Vegan or Dairy-Free Twist: Use a plant-based buttermilk substitute and coconut oil instead of butter in the frosting; just keep an eye on the texture as it can differ.
Spice It Up: Add a pinch of cinnamon or chili powder to the dry ingredients for a subtle warmth that pairs surprisingly well with peppermint.

Step-by-Step: How I Make Chocolate Peppermint Cake Recipe

Step 1: Prepping the Pans and Dry Ingredients

I always start by preheating my oven to 350°F and prepping the pans carefully—grease three 6-inch round pans and dust them with cocoa powder instead of flour; it helps prevent sticking without adding unwanted texture. Then, I line the bottoms with parchment paper for an extra non-stick guarantee. After that, I whisk together all the dry ingredients (flour, sugar, cocoa, baking soda, baking powder, and salt) right in the mixer bowl. Mixing them well now means less work later, and a perfectly even cake rise.

Step 2: Mixing Wet Ingredients

In a separate bowl, I whisk together the vegetable oil, buttermilk, eggs, vanilla extract, and, if you’re going for it, peppermint extract. Then I slowly pour in the hot coffee or water while whisking gently to avoid cooking the eggs. This step is a bit like magic—watch how that hot liquid starts making the cocoa and coffee flavor pop!

Step 3: Combining for a Smooth Batter

Pour the wet ingredients into the dry and mix on medium speed for 2 to 3 minutes. The batter will be thin, but that’s how you know it’ll bake into a moist and tender crumb. I sometimes use a kitchen scale to make sure I distribute the batter evenly across the pans, which really pays off with consistent baking.

Step 4: Baking and Cooling

Bake for 30 to 35 minutes until a tester inserted in the center comes out mostly clean. The cakes will pull slightly from the sides, which is a great sign they’re done. Let them cool in their pans for 10 minutes, then carefully turn them out onto a wire rack to cool completely—this prevents sogginess and keeps the layers airy.

Step 5: Making the Peppermint Swiss Meringue Buttercream

This is the part where patience really pays off. Start by whisking egg whites and sugar together, then place the bowl over a hot water bath. Whisk constantly until it’s smooth and reaches about 160°F—no graininess should remain, or your meringue won’t fluff up properly. Then, back on the mixer, whisk until the meringue forms stiff peaks and cools to room temperature. When you switch to the paddle attachment, add cubed butter slowly—you might see it look curdled at points, but keep going! Eventually, it smooths out into the creamiest frosting. Add vanilla and peppermint extracts last to keep those fresh flavors intact.

Step 6: Coloring & Layering Your Cake

I take about 1 ½ cups of the buttercream and mix in powdered sugar and red gel coloring to get that beautiful festive red, while the rest gets brightened with a white color gel to keep the classic peppermint vibe. Then I spread about ⅔ cup frosting on each layer, sprinkle crushed candy canes, stack, and crumb coat the whole cake before chilling it. Finally, I frost the exterior, smooth it with a cake comb, and pipe red and white dollops on top for that finished festive look.

Top Tip

From my many attempts at this Chocolate Peppermint Cake Recipe, I’ve learned a few things that make all the difference between a good cake and a great one. These tips will help you skip the frustrating hiccups and impress anyone who gets a slice.

Room Temperature Eggs: Cold eggs can cause the batter to curdle or not mix evenly—let them sit out for 30 minutes before baking.
Grease-Free Meringue Tools: Even a trace of oil in your bowl or whisk will stop the egg whites from whipping properly, so I always clean mine with lemon and hot water.
Slow Butter Addition: When making the buttercream, add butter in small chunks on low speed—rushing this step causes frosting to split and become grainy.
Don’t Skip the Cooling: Allowing your cake layers to cool fully before frosting helps your buttercream hold up perfectly and prevents melting.

How to Serve Chocolate Peppermint Cake Recipe

chocolate peppermint cake - Serving Suggestion

Garnishes

I love adding extra crushed candy canes around the base of the cake and sprinkling peppermint candy sprinkles on top—they add that satisfying crunch and festive sparkle. On occasion, I’ve topped slices with a few fresh mint leaves for an elegant touch that really refreshes the palate.

Side Dishes

Serve this cake alongside simple vanilla bean ice cream or a dollop of freshly whipped cream to balance out its richness. A cup of peppermint tea or a rich espresso also pairs wonderfully, complementing the flavors perfectly without overpowering them.

Creative Ways to Present

For holiday parties, I’ve piped edible snowflakes with royal icing on the cake sides and sprinkled edible glitter for a dazzling effect. Another fun idea is to serve individual slices in clear cups layered with crushed candy cane and whipped buttercream to create a festive parfait style treat.

Make Ahead and Storage

Storing Leftovers

I usually store leftover cake tightly wrapped in plastic wrap and kept in an airtight container in the fridge. It stays moist and tasty for up to 4 days, though in my house, it rarely lasts that long!

Freezing

If I want to save cake for later, I slice and freeze the layers separately, wrapped tightly in plastic and placed in a freezer bag. You can freeze the buttercream as well, though I recommend freezing assembled cake for best texture. Just thaw overnight in the fridge before serving.

Reheating

When reheating a slice, I pop it in the microwave for about 10-15 seconds to warm just slightly—it brings back that freshly baked feel without melting the frosting. For the whole cake, letting it come to room temperature works best.

Frequently Asked Questions:

Can I make this cake without peppermint extract?

Absolutely! You can omit the peppermint extract if you prefer a classic chocolate cake. To keep a festive winter vibe, consider adding a hint of vanilla or almond extract instead.

Why does the batter have to be thin?

The thin batter is normal because of the hot liquid; it ensures the cake stays moist and has a tender crumb. Don't worry—it’s not an error!

How do I know when the buttercream has reached the right consistency?

You'll know the Swiss meringue buttercream is ready when it's smooth, silky, and holds its shape well when piped or spread. If it looks curdled at first, keep mixing—it will come together.

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

Dutch-processed cocoa is preferred here because it’s less acidic and creates a richer flavor. If you only have natural cocoa, it will still work but expect a slight difference in flavor and color.

Final Thoughts

This Chocolate Peppermint Cake Recipe has become one of my go-to desserts whenever I want to bring some seasonal joy to the table. Its moist layers, refreshing mint, and beautiful presentation make it a crowd-pleaser every time. Give it a try—you’ll find it’s as rewarding to make as it is delicious to eat.