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

Imagine biting into a moist, richly chocolaty cake infused with a refreshing peppermint twist—this Chocolate Peppermint Cake Recipe is just that kind of magic. It's perfect for holiday celebrations or anytime you want a dessert that's both classic and a little festive.

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

This Chocolate Peppermint Cake Recipe holds a special place in my kitchen — it’s the go-to when I want to impress with something decadent yet approachable. The balance between deep chocolate and cool peppermint is simply irresistible.

Unique Flavor Harmony: The marriage of chocolate and peppermint feels festive but not over-the-top, making it a crowd-pleaser all year round.
Moist & Tender Texture: Thanks to the buttermilk and hot coffee, this cake stays moist and fluffy, even days later.
Show-Stopping Buttercream: The Peppermint Swiss Meringue Buttercream isn’t just beautiful—it’s silky smooth, light, and packed with flavor.
Customizable and Fun to Decorate: Whether you add candy cane sprinkles or colorful piping, it’s a pleasure to make it your own special creation.

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

Here’s a quick look at the ingredients that bring this Chocolate Peppermint Cake Recipe to life. Each one plays a key role, so I like to use good-quality staples—especially the cocoa powder and extracts—to really let the flavors shine.

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: Provides structure while letting the cake stay tender.
Granulated sugar: Sweetens and helps create a nice crumb texture.
Dutch-processed cocoa powder: Adds deep, rich chocolate flavor without acidity.
Baking soda & baking powder: Ensure the cake rises perfectly and stays light.
Salt: Balances sweetness and enhances overall flavor.
Vegetable oil: Keeps the cake moist and soft.
Buttermilk: Adds tang and tenderness, reacting with leaveners for a light crumb.
Hot water or coffee: Intensifies the chocolate taste and thins the batter for even baking.
Eggs: Bind ingredients and provide structure.
Vanilla extract: Brings warmth and rounds out flavors.
Peppermint extract: The star for that refreshing minty note, optional but recommended.
Egg whites & granulated sugar (for buttercream): Make a silky Swiss Meringue Buttercream that's lighter than traditional frosting.
Unsalted butter: Adds richness and smooth texture to the frosting.
Color gels & powdered sugar: Help you create festive, vibrant frosting colors.
Crushed candy canes & sprinkles: Perfect for that final peppermint crunch and decoration.

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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 best things about this Chocolate Peppermint Cake Recipe is how easy it is to make it your own. I often swap out peppermint extract quantities depending on how bold I want that cooling hit, and sometimes I add espresso powder for an extra mocha vibe!

Variation: For a dairy-free version, I’ve replaced buttermilk with almond milk mixed with a splash of lemon juice—and it still bakes up beautifully.

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

Step 1: Prep and Mix the Dry Ingredients

First things first: preheat your oven to 350°F and prepare three 6-inch round pans by greasing and dusting them with cocoa powder—this helps keep the cake from sticking and adds a bit of extra chocolate flavor. Line the bottoms with parchment to be safe. In your stand mixer bowl fitted with the paddle attachment, sift and combine all the dry ingredients—flour, sugar, cocoa, baking soda, baking powder, and salt. Getting these well mixed ensures even distribution throughout the batter.

Step 2: Whisk the Wet Ingredients

In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, vanilla, and peppermint extract. Slowly pour in the hot water or coffee while whisking (be careful not to scramble the eggs if your water’s too hot!). This step helps melt the cocoa a bit and intensifies that chocolate flavor.

Step 3: Combine and Bake

Add the wet ingredients to the dry mix and beat on medium speed for about 2-3 minutes—your batter will be thin, almost like a chocolate syrup, which is exactly right. Using a kitchen scale to divide the batter evenly among your pans is a trick I swear by for consistent layers. Bake for roughly 30-35 minutes or until a toothpick comes out mostly clean. Let them cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Step 4: Make the Peppermint Swiss Meringue Buttercream

This is where the magic happens. Combine egg whites and sugar in the mixer bowl, then heat it over a hot water bath while whisking constantly until it’s warm to touch and sugar dissolves—about 160°F if you have a candy thermometer. Then whisk on your stand mixer at medium-high until glossy stiff peaks form and the bowl cools. Switch to the paddle attachment and add room-temperature butter a little at a time—don’t worry if it looks curdled at first, keep mixing! Finally, flavor with vanilla and peppermint extract to taste. To make festive colors, reserve some frosting and tint it red with gel food coloring and powdered sugar; the rest can be whitened for contrast.

Step 5: Assemble and Decorate

Layer your cake on a stand or plate, spreading about ⅔ cup of buttercream per layer. Sprinkle crushed candy canes inside if you like a surprise crunch. Once stacked, apply a thin crumb coat of frosting and chill for 20 minutes. Then frost the outside generously—smooth it out carefully with an icing smoother and a cake comb for pretty texture. I love piping red and white buttercream dollops on top with different tips for a festive look, then finishing the sides with extra crushed candy canes and sprinkles for that peppermint sparkle.

Top Tip

From my experience, the key to this Chocolate Peppermint Cake Recipe coming out gorgeous and tasting unforgettable lies in attention to detail during mixing and frosting. Those moments can feel fiddly but they’re worth the effort!

Room Temperature Ingredients: Always bring eggs and butter to room temp for smooth batter and frosting without lumps.
Don’t Rush the Meringue: Whisk your egg whites slowly with sugar over heat to avoid grainy frosting.
Patience with Buttercream: If it looks curdled when adding butter, keep mixing—it will come together silky and smooth.
Even Layers Matter: I use a kitchen scale to portion batter equally so the cake layers bake uniformly.

How to Serve Chocolate Peppermint Cake Recipe

Chocolate Peppermint Cake - Serving Suggestion

Garnishes

I love topping this cake with a generous sprinkle of crushed candy canes and festive sprinkles—they add a perfect crunch and cheerful look. Sometimes I add a few whole mini candy canes for a whimsical touch that's both decorative and delicious!

Side Dishes

Serve this cake alongside rich hot cocoa or peppermint-spiked coffee to really lean into the flavors. A simple whipped cream or a scoop of vanilla ice cream also pairs wonderfully, balancing the chocolate and mint without overpowering.

Creative Ways to Present

For holiday parties, I’ve arranged slices on a platter stacked with fresh peppermint sprigs and silver sugar crystals for a sparkling effect. You can also pipe red and white swirls on cupcakes using the same Swiss meringue buttercream for individual treats that wow guests!

Make Ahead and Storage

Storing Leftovers

You can keep leftover cake covered tightly in the fridge for up to 4 days. I wrap the slices in plastic wrap then store them in an airtight container to prevent drying out—this cake stays soft and delicious, even later on.

Freezing

I’ve frozen slices of this cake wrapped in several layers of plastic wrap and aluminum foil, and it freezes beautifully for up to 2 months. Thaw overnight in the fridge, then bring to room temperature before serving for the best texture.

Reheating

Since the cake is best enjoyed chilled or at room temp, I usually avoid reheating it. However, if you want a warm slice, a quick zap in the microwave for 10-15 seconds works well—just don’t overdo it or the buttercream can soften too much.

Frequently Asked Questions:

Can I omit the peppermint extract?

Absolutely! If you prefer just a classic chocolate cake, leave out the peppermint extract and make a traditional chocolate cake with Swiss meringue buttercream. The peppermint adds a festive twist but isn’t mandatory.

How do I prevent the Swiss meringue buttercream from curdling?

It’s all about patience and temperature. Make sure your butter is room temperature but not too soft or melting. Add it slowly while mixing, and if it curdles, keep whipping—that usually helps it come back together into a silky buttercream.

Can I make this cake gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free baking flour blend that’s designed for one-to-one replacement. Just be sure the blend includes xanthan gum or another binder for structure. Baking time might vary slightly.

What’s the best way to get the red color bright in the buttercream?

Using gel food coloring is key as it won’t thin out your frosting like liquid colorings. Adding a bit of powdered sugar also helps intensify the color. I like to start with a small amount and add more until I get the perfect red shade.

Final Thoughts

Honestly, this Chocolate Peppermint Cake Recipe brings me so much joy every time I make it. It’s a wonderful way to share warmth and festive cheer with friends and family, and I can’t recommend it enough. I hope you have as much fun making and eating it as I do—give it a try, and let me know how your cake turns out!