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 magical about combining rich chocolate with refreshing peppermint, and that’s exactly what makes this Chocolate Peppermint Cake Recipe so irresistible. Whether it’s the festive season or you just want a show-stopping treat, this cake strikes the perfect balance of flavors every time.

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 can’t get over how smooth and moist this cake turns out every single time. Plus, the peppermint Swiss meringue buttercream adds such a dreamy, creamy touch that lifts it beyond your typical chocolate cake.

Perfect Texture: The cake layers are wonderfully moist but not heavy, thanks to the hot water and buttermilk combo.
Flavor Harmony: The subtle peppermint extract in both the cake and frosting gives a refreshing twist without overpowering the chocolate.
Elegant Presentation: The two-tone buttercream and crushed candy canes make this cake a stunning centerpiece for any occasion.
Customizable: You can easily dial the peppermint up or down, or swap out garnishes to suit your taste.

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

Each ingredient in this Chocolate Peppermint Cake Recipe plays its part to bring out the best texture and flavor. From the Dutch-processed cocoa ensuring deep chocolate richness to the peppermint extract that brightens every bite, here’s why these choices matter.

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 but stays tender enough for a soft crumb.
Granulated sugar: Sweetens and helps with moisture retention and tenderness.
Dutch-processed cocoa powder: Adds a mellow, rich chocolate flavor without acidity, which balances the peppermint nicely.
Baking soda & baking powder: These give the cake lift and ensure it’s perfectly fluffy.
Salt: Enhances all the sweet and chocolatey flavors.
Vegetable oil: Keeps the cake moist and tender.
Buttermilk: Adds a slight tang and reacts with the baking soda for a tender texture.
Hot water or coffee: Coffee deepens the chocolate flavor, but hot water works great too.
Eggs: Add richness, moisture, and structure.
Vanilla extract: Rounds out the flavors beautifully.
Peppermint extract (optional): The key to that festive peppermint touch in both cake and frosting.
Egg whites & sugar (for buttercream): Create a light, fluffy Swiss meringue base for the frosting.
Unsalted butter: The star of the buttercream, giving it that luxurious creaminess.
Bright white and red color gels: For that classic holiday look in frosting, though you can skip if you prefer natural colors.
Crushed candy canes and sprinkles: Perfect for that fun, crunchy peppermint finish.

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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

One of the things I love about this Chocolate Peppermint Cake Recipe is how easy it is to tweak to your liking. Whether you want to dial up the peppermint for a stronger bite or switch the coffee to tea for a lighter flavor, this cake welcomes your personal spin.

Variation: I’ve tried making this cake with half hot water and half strong brewed coffee—it really intensifies the chocolate without becoming bitter, perfect if you want a deeper flavor.
Less sweet: Feel free to reduce the sugar slightly in the frosting if you prefer less sweetness; just be sure not to compromise the texture.
Dietary tweak: For gluten-free, swapping all-purpose flour with a one-to-one gluten-free blend works well, just make sure it contains xanthan gum for structure.

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

Step 1: Prep Your Pans for Perfect Layers

First things first, I preheat the oven to 350°F (175°C). Then I grease three 6-inch round pans and dust them with cocoa powder instead of flour—that cocoa dusting prevents any stray white bits on the cake edges and boosts the chocolate charm. I also line the bottoms with parchment paper to make removal smooth and stress-free.

Step 2: Sift and Stir Your Dry Ingredients

Next, I dump the all-purpose flour, sugar, Dutch-processed cocoa, baking soda, baking powder, and salt into my mixer bowl. A quick stir with the paddle attachment gets everything evenly mixed and ready to receive the wet ingredients.

Step 3: Whisk Wet Ingredients Carefully

In a separate bowl, I whisk together the vegetable oil, buttermilk, eggs, vanilla, and peppermint extract. Then, I slowly add the hot water or coffee—this part is key! Pouring it slowly prevents cooking the eggs prematurely. The batter is fairly thin, but that’s totally normal and helps the cake stay moist.

Step 4: Combine and Bake

I add the wet ingredients to the dry mixture and mix on medium speed for 2-3 minutes until everything's well blended. Then, using a kitchen scale, I evenly distribute the batter among the pans to ensure the layers bake uniformly—which makes stacking and slicing later much easier. Bake for about 30-35 minutes until a tester comes out mostly clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Step 5: Master the Peppermint Swiss Meringue Buttercream

This frosting might intimidate at first, but I promise it’s so worth it. Start by whisking egg whites and sugar together, then place the bowl over a hot water bath, whisking constantly until it's hot to touch and no longer grainy (or about 160°F on a candy thermometer). After that, whisk the meringue in your stand mixer until stiff peaks form and the bowl cools down—it takes about 5 to 10 minutes.

Switch to the paddle attachment and slowly add your softened butter cubes. At first, the buttercream might look curdled—don’t panic! Keep mixing until it turns silky smooth. Add vanilla and peppermint extract to taste, then whip until fluffy. For the classic peppermint look, separate some frosting to tint red with powdered sugar and color gel, and lighten the rest with bright white gel if you want that pristine white color.

Step 6: Assemble and Decorate Your Cake

Place one cake layer on your stand or plate, slather on about ⅔ cup of frosting, and sprinkle with crushed candy canes if you like a little crunch inside. Repeat with the next layers, then crumb coat the whole cake with a thin frosting layer and chill for 20 minutes. This step makes the final frosted surface super smooth and keeps crumbs locked in.

Finally, frost the entire cake generously, smoothing sides and top with an icing smoother and using a cake comb for clean lines on the edges. Pipe red dollops on top with a 1M tip, add smaller white dollops between them with a 4B tip, and decorate the base with more crushed candy canes and sprinkles. It’s stunning and tastes heavenly!

Top Tip

Having made this cake dozens of times, I’ve learned a few tricks that really boost your success and flavor. These tips come from fun experiments and a handful of “oops” moments—you learn as you go!

Use a Kitchen Scale: Weighing your batter ensures cake layers bake evenly, saving you from trimming or lopsided stacks later.
Don’t Skip Parchment: Even with greased pans, parchment prevents sticking and makes flipping cakes out effortless.
Patience with Buttercream: If your frosting looks curdled when adding butter, keep mixing—you'll end up with super silky buttercream.
Meringue Hygiene: Make sure your bowl and whisk are impeccably clean and grease-free, or the meringue won’t stiffen properly.

How to Serve Chocolate Peppermint Cake Recipe

chocolate peppermint cake - Serving Suggestion

Garnishes

I love topping mine with crushed candy canes for that signature crunch and festive look. Sometimes I add peppermint candy sprinkles or even little edible silver balls for an extra sparkle. The combination of red and white frosting with these garnishes makes the cake look like it belongs at a holiday party—though honestly, I enjoy it year-round!

Side Dishes

Serve slices alongside a scoop of vanilla bean ice cream or a cup of freshly brewed peppermint tea. For grown-ups, a glass of peppermint liqueur or a dark roast coffee pairs beautifully. The cake is rich, so a light, refreshing side helps balance the flavors.

Creative Ways to Present

For special occasions, I’ve stacked smaller versions of this cake into tiered sets decorated with peppermint sticks for a candy-cane chic look. You can also serve it in cupcake form with piped frosting swirls for casual get-togethers. Adding fresh mint leaves or edible flowers can create a fresh contrast to the rich cake.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover cake covered tightly with plastic wrap or in an airtight container in the fridge. It stays fresh and moist for up to 4 days. Just remember to let slices come to room temperature before eating so the buttercream softens perfectly.

Freezing

This cake freezes wonderfully! I wrap whole frosted cakes tightly with plastic wrap and foil, then freeze for up to 3 months. When ready to eat, thaw overnight in the fridge then bring to room temp before serving. You can also freeze individual unfrosted layers for quicker assembly later.

Reheating

Since it’s a cold dessert, I don’t recommend heating. But if you like your buttercream softer, let the slice sit at room temperature for about 30 minutes before serving. That way, texture and flavor shine through perfectly.

Frequently Asked Questions:

Can I skip the peppermint extract?

Absolutely! If peppermint isn’t your thing, you can leave it out or substitute with vanilla or orange extract for a different flavor twist. The cake will still be deliciously moist and chocolaty.

Why does the frosting sometimes look curdled?

This often happens when you add butter that's too cold or add it too quickly. Just keep mixing—the buttercream will smooth out and become silky. Using room temperature butter is key.

Can I make this cake vegan?

This recipe relies on eggs and butter, so it’s tricky to make vegan without changing the texture significantly. However, you could experiment with vegan egg substitutes and plant-based butter, but expect different results.

How do I get that bright white buttercream color?

Using a bright white gel color is the easiest way to neutralize the natural yellow tint from the butter. You can also use European-style butter with a paler color or whip the buttercream longer to incorporate more air, making it look lighter.

Final Thoughts

This Chocolate Peppermint Cake Recipe has become one of my go-to desserts for holidays and celebrations. There’s something truly satisfying about creating a homemade cake that looks gorgeous and tastes even better. I hope you enjoy making it as much as I do—sharing a slice with friends and family is just the sweetest part.