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 cups granulated sugar, lightly packed; 2 cups unsalted butter, cubed and 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 a dessert that blends rich chocolate with cool peppermint—it's festive, indulgent, and just downright fun to eat. That’s exactly why I adore this Chocolate Peppermint Cake Recipe. The moist layers combined with fluffy peppermint buttercream always bring smiles around my kitchen table.

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

Honestly, this Chocolate Peppermint Cake Recipe is one of those special treats I pull out when I want to impress friends without stressing in the kitchen. The flavors are perfectly balanced, and it comes together beautifully with some simple steps.

Perfect flavor combo: The deep cocoa and refreshing peppermint make each bite a delightful surprise.
Buttermilk magic: The tender crumb thanks to buttermilk keeps the cake moist and soft for days.
Swiss meringue buttercream: Silky smooth frosting that’s not overly sweet, with a lovely peppermint kick.
Festive look: Crushed candy canes and red-white swirls make it stunning for holiday gatherings or any celebration.

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 was chosen with care to build layers of flavor and texture. Here’s a quick breakdown of why they shine and a few tips when shopping or prepping:

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 classic base that provides structure but stays tender when balanced with buttermilk.
Granulated sugar: Sweetens evenly and helps with that soft texture in the crumb.
Dutch-processed cocoa powder: Adds rich chocolate flavor with smooth, less acidic notes—make sure to sift it for lump-free mixing.
Baking soda & baking powder: Both are essential for a perfect rise and light crumb.
Salt: Just a pinch brightens all the flavors beautifully.
Vegetable oil: Keeps the cake moist, more than butter in this case, which pairs well with the buttermilk.
Buttermilk: Adds tang and keeps the cake tender and light; room temp is key for smooth batter.
Hot water or hot coffee: Hot liquid helps bloom the cocoa and dissolves sugar better, resulting in a deeper chocolate flavor. Coffee enhances chocolate notes but is optional.
Eggs: Provide richness and structure; using room temperature eggs helps everything mix effortlessly.
Vanilla & peppermint extracts: Vanilla smooths flavors; peppermint gives that unmistakable festive freshness—don’t skip it if you want that signature taste.
Egg whites & granulated sugar (for buttercream): The base of Swiss meringue buttercream, giving it a silky, fluffy texture that's not too heavy.
Unsalted butter: Cubed and room temp for easy blending into the meringue; adds rich, creamy texture without overpowering flavors.
Color gels (white & red): These help you get vibrant frosting without watering it down, great for those festive frosting swirls.
Powdered sugar: A little extra sweetness and structure in the frosting.
Crushed candy canes & sprinkles: For that perfect crunch and fun decoration that tells everyone this cake is special.

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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

I love playing around with how much peppermint extract goes into the frosting — sometimes dialing it up for a bold punch, other times keeping it subtle for a more delicate winter vibe. This recipe is truly yours to experiment with!

Variation: For a dairy-free spin, I’ve substituted buttermilk with almond milk plus lemon juice, and swapped butter for vegan margarine in the frosting—results are deliciously close and just as festive.
Seasonal twist: Adding a teaspoon of orange zest to the batter brings a delightful holiday aroma that pairs beautifully with peppermint.
Difficulty levels: The Swiss meringue buttercream sounds fancy but trust me, following the water bath step makes it straightforward and super rewarding.

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

Step 1: Prep Your Pans & Dry Ingredients

Begin by preheating your oven to 350°F. While it warms, grease three 6-inch round pans, then dust them with cocoa powder to create a non-stick surface. Don’t forget to line the bottoms with parchment paper—this little step saved me many times from broken cake layers!

Next, sift together all your dry ingredients (flour, sugar, cocoa powder, baking soda, baking powder, salt) in your mixer bowl. Stir them lightly with the paddle attachment to combine evenly.

Step 2: Mix Wet Ingredients Carefully

In a separate bowl, whisk your room temperature eggs, buttermilk, vanilla, and peppermint extracts. Slowly pour in hot water or coffee—it’s important to add this gradually so you don’t scramble the eggs if your water is very hot. The warmth blooms the cocoa, intensifying the chocolate flavor and smoothing the batter.

Step 3: Combine & Bake

Pour the wet ingredients into the dry and mix on medium speed for 2-3 minutes. The batter will be quite thin—that’s perfectly normal for this cake and means it’ll be tender and moist. I usually use a kitchen scale to divide the batter evenly among pans so the layers bake uniformly.

Bake for 30-35 minutes, checking at 30 with a cake tester or toothpick. It should come out mostly clean but a few moist crumbs are okay.

Let cakes cool in the pans about 10 minutes, then turn them out onto racks to cool completely before frosting.

Step 4: Make That Dreamy Peppermint Swiss Meringue Buttercream

Combine egg whites and sugar in your stand mixer bowl. Whisk briefly to blend, then place the bowl over a hot water bath, whisking constantly until the mixture feels hot and smooth (about 160°F). This step ensures your meringue is safe and silky.

Attach the bowl back to your stand mixer and whisk on medium-high until stiff peaks form and the bowl cools—usually between 5 and 10 minutes.

Switch to the paddle attachment and add your cubed butter slowly, mixing continuously. At first, it might look curdled, but patience here is your ally — keep beating until fully smooth and luscious.

Finally, stir in vanilla and peppermint extracts to taste.

Step 5: Color & Assemble

Set aside about 1 ½ cups of the buttercream and mix in red color gel and powdered sugar, adjusting until you have a vibrant festive red. For the remaining frosting, add a bright white gel to remove any yellow tint for crisp contrast.

Layer the cake: place one cake layer on your stand or plate, spread about ⅔ cup frosting evenly, then sprinkle crushed candy canes on top for a surprise crunch. Repeat with remaining layers.

Apply a thin crumb coat all over the outside and chill for 20 minutes to firm up.

Once set, frost the whole cake generously, smoothing with an icing smoother and a cake comb for clean sides. Finish by piping alternating dollops of red and white frosting on top using different piping tips, then decorate the base with more crushed candy canes and sprinkles for a festive flair.

Top Tip

This recipe’s Swiss meringue buttercream can feel intimidating, but it’s honestly a game changer when done right! Here’s what I’ve learned that helps every time:

No yolk traces: Make sure your bowls and utensils are 100% grease-free and your egg whites have zero yolk—otherwise, the meringue won’t whip properly.
Patience is key: If your buttercream looks curdled, keep beating! It’ll come back to silky smooth with persistence.
Water bath control: Whisk constantly over the hot water bath, checking temp carefully to safely dissolve sugar and avoid scrambling eggs.
Room temperature butter: Cubing and softening butter helps incorporate it quickly and smoothly into your meringue.

How to Serve Chocolate Peppermint Cake Recipe

chocolate peppermint cake - Serving Suggestion

Garnishes

I personally love finishing this cake with lots of crushed candy canes around the base and a sprinkle of candy cane-shaped sprinkles on top. It adds that perfect crunch and instantly communicates “holiday” or “celebration.” Sometimes, I also add a few whole mini candy canes for a playful touch.

Side Dishes

Serving this cake alongside a cup of hot cocoa or peppermint tea makes for a cozy duo. I also like to pair it with fresh whipped cream or a scoop of vanilla bean ice cream when the cake is room temperature or slightly chilled—it balances the sweetness wonderfully.

Creative Ways to Present

For holiday parties, I’ve stacked mini versions of this cake into towers or cupcakes decorated with red and white frosting swirls and tiny peppermint candies on top. It’s a crowd-pleaser and looks gorgeous on a dessert table.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover cake covered tightly with plastic wrap in the fridge. The buttercream stays smooth, and the cake retains its moisture nicely for up to 3 days. Just bring it to room temperature before serving to get the best flavor and texture.

Freezing

This cake freezes well! I like to freeze whole layers individually, wrapped in plastic then foil, before frosting. Alternatively, you can freeze the whole assembled cake after a firm crumb coat for set-in-place flavor. Thaw in the fridge overnight before finishing the decoration or serving.

Reheating

Since it’s a buttercream frosting, reheating isn’t typical—just take leftovers out of the fridge about 30 minutes before serving to let the cake and frosting soften to perfect eating consistency.

Frequently Asked Questions:

Can I make this cake without peppermint extract?

Absolutely! While peppermint extract adds that festive touch, you can omit it to enjoy a classic chocolate cake, or try vanilla or orange zest for different flavor profiles.

Is Swiss meringue buttercream difficult to make?

It might sound intimidating, but the key is following the step involving the hot water bath to dissolve sugar and heating egg whites, plus patience when adding butter. With practice, it becomes a smooth, easy frosting to whip up.

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

You can, but Dutch-processed cocoa powder gives a smoother, less acidic chocolate flavor. If you use regular cocoa, you might notice a slightly sharper taste, but it still works fine in this recipe.

How do I prevent my buttercream from curdling?

The best tip is to add butter slowly into the meringue and keep mixing at a steady pace. If it curdles, don't panic—just keep beating until it smooths out, which usually takes a few minutes.

Final Thoughts

This Chocolate Peppermint Cake Recipe holds a special place in my heart because it brings people together—whether it’s a cozy winter night or a festive party, it’s the kind of dessert that feels like a warm hug. I hope you enjoy making and sharing it just as much as I do. Trust me, once you try this combo of rich chocolate and refreshing peppermint with that silky buttercream, it’ll become a go-to recipe in your baking repertoire.