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 decoration; Candy cane sprinkles

There's something so festive and delightful about the combo of mint and chocolate, and this Chocolate Peppermint Cake Recipe captures that magic perfectly. Soft, rich cake layers meet fluffy, cool peppermint buttercream – it’s like holiday cheer you can eat!

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 more times than I can count during the winter months, and it never fails to impress friends and family. It’s a showstopper that feels both classic and a little fancy, but honestly, it’s easier to make than it looks.

Perfect Balance of Flavors: The rich cocoa pairs beautifully with bright peppermint in both the cake and frosting.
Moist, Tender Layers: Thanks to buttermilk and a bit of hot coffee, the cake stays wonderfully soft and moist.
Swiss Meringue Buttercream: This frosting is silky, not too sweet, and extra stable—ideal for frosting and decorating.
Customizable Decoration: You get to play with red and white buttercream swirls, crushed candy canes, and sprinkles for that festive look.

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 is chosen to bring out brilliant flavor and texture. You’ll want to snag high-quality cocoa powder and fresh peppermint extract for best results. And quick tip: using hot coffee instead of water enhances the chocolate depth without adding a strong coffee flavor.

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: The backbone of the cake, providing structure without heaviness.
Granulated sugar: Sweetens the cake and helps keep it moist.
Dutch-processed cocoa powder: Gives that deep, smooth chocolate flavor and dark color; make sure to sift it to avoid lumps.
Baking soda and baking powder: Ensure your cake rises nicely and stays light.
Salt: Balances the sweetness and enhances chocolate’s richness.
Vegetable oil: Keeps the cake tender and moist better than butter in this case.
Buttermilk: Adds moisture and acidity, helping tenderize the crumb and enhance flavor.
Hot water or coffee: Intensifies the chocolate taste; coffee is my secret weapon here!
Eggs: Provide structure and richness; room temperature eggs beat better into the batter.
Vanilla and peppermint extracts: The flavor stars — vanilla softens while peppermint brings that festive bite.
Egg whites and sugar (for Swiss meringue buttercream): Whisked over gentle heat to create a glossy, fluffy frosting.
Unsalted butter: Adds creaminess and richness to the frosting; room temperature is key so it blends smoothly.
Food color gels: To get those festive red and bright white frosting hues without changing texture.
Crushed candy canes and sprinkles: For that perfect finishing crunch and holiday sparkle.

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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 my favorite things about this Chocolate Peppermint Cake Recipe is how easy it is to tweak. You can dial the peppermint flavor up or down depending on how minty you want it, or even swap out the peppermint extract for orange for a festive twist!

Variation: I’ve made a version with crushed dark chocolate on top instead of candy canes – just as delicious for those who prefer less peppermint punch.
Dairy-Free: To make this dairy-free, you can substitute the buttermilk with a mixture of non-dairy milk and vinegar, and swap butter for a plant-based alternative in the frosting.
Chocolate Intensity: Use espresso instead of hot coffee if you want an even deeper chocolate flavor without bitterness.

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

Step 1: Prep Like a Pro

First things first: preheat your oven to 350°F and prep your baking pans. I love using three 6-inch round pans here for perfect, even layers. Grease thoroughly and dust with cocoa powder to prevent sticking, then line the bottoms with parchment paper — it’s a small step that pays off big when you flip the cakes out smoothly.

Step 2: Mix Dry Ingredients

In your stand mixer bowl with the paddle attachment, add all your dry ingredients – flour, sugar, cocoa, baking soda, baking powder, and salt. Give it a quick stir to combine everything evenly. Sifting the cocoa powder beforehand helps keep the batter smooth and lump-free.

Step 3: Whisk Wet Ingredients

In a separate bowl, whisk together the wet ingredients – oil, buttermilk, eggs, vanilla, and peppermint extracts. Slowly whisk in the hot water or coffee. Pour it in carefully to avoid cooking the eggs if your water is piping hot. This mixture will end up pretty thin, but don’t worry, that’s exactly what you want for a tender crumb.

Step 4: Combine and Bake

Add the wet mix to your dry ingredients and beat on medium speed for 2-3 minutes. It’ll loosen up nicely. I recommend using a kitchen scale to divide the batter evenly between pans so all layers bake uniformly. Bake for about 30-35 minutes until a toothpick comes out mostly clean. Let them cool in pans for 10 minutes before turning out onto a wire rack.

Step 5: Make the Peppermint Swiss Meringue Buttercream

This frosting is where the magic really happens. Start by whisking egg whites and sugar together, then heat gently over a double boiler until warm and sugar dissolves. Transfer to your mixer and whip until stiff, glossy peaks form. Switch to the paddle attachment and slowly add softened butter – don’t panic if it looks curdled for a bit, just keep mixing until smooth and shiny. Add vanilla and peppermint extract, then divide to tint some frosting red and keep some bright white.

Step 6: Assemble and Decorate

Layer your cakes with buttercream and sprinkle crushed candy canes between layers for surprise crunch. Start with a thin crumb coat to lock in crumbs, chill briefly, then apply a generous final coat and smooth it out beautifully with an icing smoother and cake comb. Finish with piped dollops of red and white buttercream and decorate with more candy cane pieces and festive sprinkles.

Top Tip

From my experience, the most critical part of this Chocolate Peppermint Cake Recipe is your Swiss meringue buttercream. It might look tricky at first, but once you get the hang of it, you’ll never use any other frosting! Here are my personal hacks:

Clean Equipment: Make sure your bowl and whisk are 100% grease-free, or the egg whites won’t stiffen properly.
Patience When Adding Butter: If the buttercream looks separated or curdled, don’t give up! Keep mixing on medium speed—smoothness always comes back.
Temperature Matters: Use room temperature butter for easy blending, and be careful not to overheat your egg whites while warming.
Coloring Wisely: Gel food colors keep your frosting vibrant without thinning it, unlike liquid colors.

How to Serve Chocolate Peppermint Cake Recipe

Chocolate Peppermint Cake - Serving Suggestion

Garnishes

I always go heavy on crushed candy canes – they add just the right crunch and an extra pop of peppermint. Sometimes, I toss on some peppermint or red-and-white sprinkles for that cheerful jingle bell vibe. For holiday parties, a few fresh mint leaves can add a lovely green contrast too.

Side Dishes

This cake pairs wonderfully with a simple cup of hot cocoa or peppermint tea. For a richer dessert spread, try serving with vanilla ice cream or a light whipped cream. I’ve also set it alongside savory cheese platters to balance the sweetness and refresh the palate.

Creative Ways to Present

For a festive touch, I’ve assembled this cake as mini layer cakes in individual clear cups topped with a peppermint stick. It’s perfect for parties! Another favorite: stacking cupcakes decorated with the peppermint buttercream swirl, sprinkled with crushed candy canes for easy serving and gorgeous presentation.

Make Ahead and Storage

Storing Leftovers

Once assembled, store the cake covered in the refrigerator to keep the frosting firm and fresh. I wrap mine loosely with plastic wrap to avoid drying out the cake. It stays delicious for up to 4 days—though let’s be honest, it rarely lasts that long.

Freezing

You can freeze this cake either before or after frosting. For best results, I freeze the layers wrapped tightly in plastic and foil. When ready to use, thaw overnight in the fridge, then frost as usual. After assembly, freezing the whole cake is possible if you want to prepare in advance, just loosen the frosting slightly with a spatula after thawing.

Reheating

Chocolate Peppermint Cake is best served chilled or at room temperature. If refrigerated, let the cake sit out for about 30 minutes before serving to soften the buttercream layers and bring out the flavors.

Frequently Asked Questions:

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

Using regular cocoa powder will work, but Dutch-processed cocoa lends a smoother, less acidic flavor and richer color that really complements the peppermint. If you switch, you might want to adjust the baking soda and powder slightly to balance acidity.

Is peppermint extract necessary in the cake batter?

Peppermint extract in the batter is optional, but it adds a subtle mint undertone that enhances the flavor harmony. If you prefer a milder mint flavor, you can skip it or simply increase peppermint in the frosting.

How do I prevent the Swiss meringue buttercream from curdling?

This happens when butter is added too quickly or if it's too cold. To avoid this, add butter one or two cubes at a time while mixing steadily. If it curdles, keep beating on medium speed—it will come back together after a few minutes.

Can I make this cake ahead of time for a party?

Absolutely! You can bake the layers and make the frosting a day or two ahead. Assemble the cake and refrigerate it. Just remember to bring it to room temperature before serving for the best texture and flavor.

Final Thoughts

This Chocolate Peppermint Cake Recipe always feels like a little holiday hug on a plate to me. The balance of rich chocolate and refreshing peppermint, the silky meringue frosting, and the festive crunch make it so worth the effort. I really hope you give it a try and enjoy it as much as I do—it’s the kind of recipe you’ll reach for again and again when you want to impress without stress.