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 the blend of rich chocolate and refreshing peppermint that instantly transports you to cozy winter moments. This Chocolate Peppermint Cake Recipe captures that festive spirit perfectly, with layers of moist cake and a dreamy peppermint-infused buttercream that'll make you want seconds—trust me, it’s one you'll proudly share with friends and family.

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 is close to my heart because it combines two classic flavors with a professional look that’s surprisingly achievable at home. Making it feels like a special occasion, and every bite brings that perfect balance of rich and fresh.

Decadent yet Refreshing: The moist chocolate layers paired with peppermint buttercream create a flavor combo that feels indulgent but bright.
Impressive Presentation: The striped buttercream effect and candy cane accents make it a showstopper for holidays or any festive gathering.
Made-From-Scratch Goodness: Nothing beats homemade layers and Swiss meringue buttercream when it comes to taste and texture.
Customizable Peppermint Kick: You’re in control of how much peppermint you want—mild hint or bold zing, you decide.

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

Every ingredient in this Chocolate Peppermint Cake Recipe plays a key role in building flavor and texture. From the cocoa powder that gives that deep chocolate magic, to the peppermint extract that lifts everything with fresh, cooling notes—here’s what you need to know as you shop and prep.

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: The cake’s structure relies on this standard flour for tenderness and crumb.
Granulated sugar: Sweetness and moisture retention come from good old granulated sugar – don’t skip it!
Dutch-processed cocoa powder: This is the secret to that rich, deep chocolate flavor—sift it to avoid lumps.
Baking soda and baking powder: Together they give the cake the perfect rise and lift without heaviness.
Vegetable oil: Keeps the cake extra moist and tender compared to butter in the batter.
Buttermilk: Adds acidity and keeps the crumb soft and fluffy.
Hot water or coffee: Enhances the cocoa flavor and thins the batter for a silky texture.
Eggs: Help bind everything, adding richness and structure.
Vanilla and peppermint extract: Vanilla balances the flavors, while peppermint gives the cake its signature festive kick.
Egg whites and sugar (for buttercream): The base for Swiss meringue buttercream—light, silky, and less sweet than traditional frosting.
Unsalted butter: Cubed and room temp for smooth, creamy buttercream.
Color gels: To brighten and achieve that classic red and white peppermint effect in your frosting.
Crushed candy canes and sprinkles: For texture, crunch, and festive 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

I love experimenting with peppermint intensities in this cake—sometimes dialing it back for a hint of coolness, other times going full minty to surprise and delight guests. The beauty of this Chocolate Peppermint Cake Recipe is how flexible it is to your taste.

Variation: For a lighter, less sweet version, you can swap half of the granulated sugar in the cake batter for coconut sugar—trust me, it adds a subtle caramel note that pairs beautifully with peppermint.
Dairy-free option: Use almond milk mixed with a teaspoon of lemon juice instead of buttermilk, and swap butter for a plant-based butter substitute in the frosting.
Seasonal tweaks: Add crushed roasted peppermint bark on top for an extra festive crunch during the holidays.

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

Step 1: Prepping the Cake Pans and Dry Ingredients

First, I preheat the oven to 350°F and prepare three 6-inch cake pans by greasing them and dusting with cocoa powder—this little step ensures the cakes come out clean with no stickiness. Lining the bottom with parchment paper helps too, especially because these layers are thin and delicate. Then I sift together the flour, cocoa, baking soda, baking powder, salt, and sugar right into my mixer bowl to make sure everything is evenly combined—no lumps here!

Step 2: Mixing Wet Ingredients and Combining

In a separate bowl, I whisk together the vegetable oil, buttermilk, eggs, vanilla, and peppermint extract. The hot water (or coffee, if you want a deeper flavor) goes in last, but I add it slowly while whisking to avoid cooking the eggs—this keeps the batter silky. Then, pour the wet ingredients into the dry mix and blend on medium for 2 to 3 minutes until everything is smooth and thin. A tip? I use my kitchen scale to pour even amounts into each pan, so my layers bake evenly.

Step 3: Baking and Cooling

Bake the cakes for about 30-35 minutes, until a tester comes out mostly clean—don’t overbake, or the cake can dry out. Once done, I cool the pans for about 10 minutes before flipping the layers onto a wire rack to cool completely. This waiting game is tough, but important for clean frosting later on!

Step 4: Making the Peppermint Swiss Meringue Buttercream

Now for the magic frosting: Combine egg whites and sugar in a heatproof bowl and whisk it over a simmering water bath until the sugar dissolves and mixture reaches 160°F—this step ensures safety and a silky texture. Then, transfer to your mixer and whip until fluffy and cool. Switch to the paddle attachment and slowly add cubed, room temperature butter—this can look curdled for a moment, but keep mixing! Next, stir in vanilla and peppermint extract to your taste, and whip until totally smooth and luscious.

Step 5: Coloring and Assembling

I take about 1.5 cups of buttercream and add powdered sugar and red gel coloring to get a vibrant peppermint red, saving the rest to keep bright white with a touch of white gel color. Layering the cake with about two-thirds cup buttercream between each layer and sprinkling crushed candy canes makes the frosting pop. After a thin crumb coat and chill, the final frosting and decorations go on—smooth sides using a cake comb and piped red and white dollops on top give it a professional touch that’s easier than it looks.

Top Tip

Throughout my many trials making this Chocolate Peppermint Cake Recipe, I learned the little things make a big difference. These tips saved me from common pitfalls and helped me create a cake I’m proud to share every holiday season.

Perfect Pan Prep: Greasing and dusting with cocoa powder (not flour) gives your chocolate layers an easier time releasing without the dreaded crumb fall.
Meringue Safety: Use a candy thermometer to heat egg whites past 160°F to be safe and get that glossy meringue—don't skip this step.
Buttercream Consistency: If your buttercream looks curdled, patience is key—keep beating and it will come together smooth, promise!
Even Layers: Using a kitchen scale to portion batter means no surprises, and you’ll get beautiful, even layers every bake.

How to Serve Chocolate Peppermint Cake Recipe

chocolate peppermint cake - Serving Suggestion

Garnishes

I’m a sucker for crushed candy canes pressed along the bottom edge of the cake—it adds a welcome crunch and a festive look. Plus, I scatter candy cane sprinkles on top to tie it all together. If you love a little extra flair, mini peppermint sticks stuck around the cake’s base look stunning and invite guests to dig in!

Side Dishes

This cake stands out on its own, but I like pairing it with a simple vanilla bean ice cream or a dollop of lightly whipped cream to balance the intensity. For holiday parties, hot cocoa or a peppermint mocha espresso really accents those peppermint vibes.

Creative Ways to Present

One year I turned this Chocolate Peppermint Cake Recipe into a stacked “naked” cake by leaving the sides partially exposed and layering the crushed candy canes between layers for a little crunch surprise. Another time, I piped peppermint swirls around the edges and garnished with fresh cranberries for a holiday twist that wowed my guests.

Make Ahead and Storage

Storing Leftovers

Cover leftover cake with a cake dome or airtight container and keep it refrigerated for up to 4 days. Bringing the cake to room temperature for about 30 minutes before serving really helps the frosting soften and the flavors shine through again.

Freezing

I’ve frozen unfrosted cake layers wrapped tightly in plastic wrap and foil, and they thaw beautifully within a few hours on the counter. For frosted cakes, freezing works best if you flash freeze the frosted cake uncovered, then wrap it gently—just be mindful the texture might change slightly.

Reheating

Since this is a cake, reheating means simply allowing it to come to room temperature rather than warming it in an oven. Leave slices on the counter for around 30 minutes and watch the buttercream soften just enough for the fullest flavor.

Frequently Asked Questions:

Can I use regular cocoa powder instead of Dutch-processed in this Chocolate Peppermint Cake Recipe?

Dutch-processed cocoa has a smoother, less acidic flavor that balances well with the leavening agents to give a tender crumb. You can substitute regular cocoa powder, but the cake may taste slightly more bitter and the texture might vary a bit. If you do, consider adding a dash of baking soda to help balance acidity.

How long does the Swiss meringue buttercream take to make?

From start to finish, the Swiss meringue buttercream takes about 20-30 minutes. Heating the egg whites and sugar over the bath takes around 3 minutes, whisking to stiff peaks another 5-10 minutes, then incorporating the butter and flavorings takes another 10-15 minutes depending on your mixer speed.

Can I make this cake ahead for a party?

Absolutely! You can bake the layers up to 2 days ahead and store them wrapped at room temperature or frozen for longer. The buttercream can be made a day ahead and kept refrigerated; just bring it back to room temp and re-whip before frosting. Assemble the cake the day of for best presentation.

Is the peppermint flavor in the buttercream strong?

The peppermint extract amount is adjustable, so you can make it as mild or bold as you like. I usually start with 1 teaspoon, then add more if I want a stronger minty kick. It’s all about your preference!

Final Thoughts

This Chocolate Peppermint Cake Recipe has quickly become my go-to for festive celebrations. It’s the kind of cake that feels like a hug in dessert form—warm, cozy, and a little bit special. I hope you find it as delightful to make and share as I do. Go ahead and give it a try; you’re going to love the smiles it brings!