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 truly magical about the combination of rich chocolate and refreshing peppermint, and that’s exactly what makes this Chocolate Peppermint Cake Recipe stand out. It’s perfect for holidays or any time you want that festive, cozy vibe right in your kitchen.

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 absolutely adore this cake because it balances two classic flavors in such a sophisticated way. Every bite delivers moist, tender chocolate cake with just the right hint of peppermint, complimented by an irresistible Swiss meringue buttercream that’s fluffy and smooth.

Deep, chocolaty base: The use of Dutch-processed cocoa makes the cake layers super rich and velvety.
Refreshing peppermint twist: Peppermint extract in both the cake and frosting adds that crisp, cool note without overpowering.
Swiss meringue buttercream: This frosting is lighter and silkier than typical buttercream, making the cake feel indulgent, not heavy.
Visually stunning: The red and white frosting swirls with crushed candy canes make it a centerpiece-worthy dessert.

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 a key role—from the moisture-boosting buttermilk to the hot coffee that enhances the chocolate flavor. I always recommend using quality extracts and fresh candy canes for the best results.

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 to the cake without weighing it down.
Granulated sugar: Sweetens the cake and helps create a tender crumb.
Dutch-processed cocoa powder: Offers a smooth, rich chocolate taste with less acidity.
Baking soda & baking powder: Combined leavening agents ensure the cake rises perfectly and stays light.
Salt: Balances flavors and enhances the chocolate’s depth.
Vegetable oil: Keeps the cake moist and tender—much better than butter for this recipe.
Buttermilk: Adds tang and moisture, which complements the cocoa beautifully.
Hot water or hot coffee: Intensifies the chocolate flavor and loosens the batter for a better texture.
Eggs: Bind ingredients together and contribute to a fluffy texture.
Vanilla extract: Deepens flavor and rounds out the chocolate notes.
Peppermint extract: Optional but highly recommended for that classic peppermint kick.
Egg whites & granulated sugar (for Swiss meringue buttercream): Create a light, stable meringue base for frosting.
Unsalted butter: Gives the buttercream its rich, creamy texture.
Powdered sugar & color gels: Used to tint the frosting for the festive red and bright white look.
Crushed candy canes & sprinkles: Provide crunchy, colorful finishing touches for extra holiday cheer.

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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 enjoy personalizing this Chocolate Peppermint Cake Recipe depending on the occasion. For a lighter flavor, I sometimes reduce the peppermint extract, and for the chocolate lovers among my friends, I add a chocolate ganache drizzle on top.

Variation: I once swapped the peppermint extract for a splash of orange extract to make a chocolate-orange twist—delicious and unexpected!
Dietary adaptation: You can substitute the buttermilk with a plant-based milk mixed with vinegar to make it dairy-free.
For extra texture: Mixing in chopped dark chocolate or even peppermint bark into the batter works beautifully.

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

Step 1: Prepping Your Pans & Dry Ingredients

I always start by preheating my oven to 350°F and prepping three 6-inch round pans. Greasing and dusting with cocoa powder—not flour—is a little trick that prevents sticking without leaving a white cast on the cake. Lining the bottoms with parchment means the cakes release easily after baking.

Step 2: Mixing Dry Ingredients

Into my stand mixer bowl, I combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. I give them a quick stir with the paddle attachment just to make sure everything blends evenly—this helps the cake rise uniformly.

Step 3: Whisking the Wet Ingredients Together

This part is fun: whisk the vegetable oil, buttermilk, eggs, vanilla, and peppermint extracts together. Then, carefully pour in the hot water or hot coffee slowly while whisking—hot liquid here helps deepen the cocoa flavor but you don’t want scrambled eggs, so slow and steady wins the race.

Step 4: Mixing Wet & Dry Ingredients

Add the wet ingredients to your dry mix and beat on medium speed for 2 to 3 minutes. The batter is going to be thin—that’s exactly how it should be. Using a kitchen scale to evenly divide the batter into pans is a small step that really pays off with even layers.

Step 5: Baking & Cooling

Bake for about 30 to 35 minutes and test with a toothpick or cake tester; it should come out mostly clean. Let the cakes cool in the pans for 10 minutes before you carefully flip them onto a wire rack to cool completely. Patience here keeps the layers from breaking.

Step 6: Making the Peppermint Swiss Meringue Buttercream

This frosting is the star of the show! Whisk egg whites and sugar over a hot water bath until warm and smooth, then mix on your stand mixer until stiff peaks form and the mixture cools. Switch to the paddle attachment and slowly add cubed butter. It may look curdled at first, but keep mixing until smooth and silky. Add vanilla and peppermint extracts, then whip until light and fluffy.

Step 7: Coloring & Assembling

Separate out some frosting to tint red with powdered sugar and gel color; leave the rest bright white (using white color gel if needed). Layer cake, frosting, and crushed candy canes, then crumb coat and chill. Finally, frost the outside smoothly, pipe decorative dollops of red and white buttercream, and add extra crushed candy canes and sprinkles for that festive look.

Top Tip

Having mastered this recipe through a few batches, I can tell you these little tips save a lot of headaches and improve the final cake quality.

Egg White Cleanliness: Make sure no yolk sneaks into the egg whites and your mixing bowls are totally grease-free; otherwise, your Swiss meringue won’t reach stiff peaks.
Patience with Buttercream: The frosting might look like it’s broken or curdled—don’t panic! Just keep mixing; it will come together into a silky smooth texture.
Even Layers: Using a kitchen scale to divide the batter equally into pans helps your cake layers bake evenly and look professional.
Coloring Frosting: Gel colors work best for vibrant shades without changing the texture. Resist adding too much liquid color.

How to Serve Chocolate Peppermint Cake Recipe

chocolate peppermint cake - Serving Suggestion

Garnishes

I love topping the cake with extra crushed candy canes and festive sprinkles. It adds that perfect crunch and makes the cake look like it’s straight from a holiday cookie shop. Peppermint sticks or even edible silver stars work beautifully, too.

Side Dishes

This cake pairs wonderfully with a simple cup of coffee or rich hot chocolate. For something lighter, a scoop of vanilla bean ice cream or fresh whipped cream complements the peppermint flavor without overwhelming your palate.

Creative Ways to Present

For holiday gatherings, I’ve arranged this cake on a rustic wooden board surrounded by pine sprigs and peppermint candies—it makes a beautiful centerpiece. You can also slice it into mini squares, wrap each piece in cellophane, and tie them with festive ribbon as thoughtful edible gifts.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover cake covered tightly in the fridge, wrapped with plastic wrap or stored in an airtight container. This keeps it moist and the frosting fresh for up to 4 days. Taking the cake out 30 minutes before serving brings it back to the perfect texture.

Freezing

This cake freezes really well! After assembling and chilling, I wrap it carefully with plastic wrap and then foil to prevent freezer burn. It can keep for up to 2 months. Thaw overnight in the fridge and then bring to room temperature before serving for that fresh-baked feel.

Reheating

Because this cake is best enjoyed cool, I don’t recommend reheating slices. Instead, let the cake warm naturally at room temperature to soften the frosting slightly. This way, you maintain the perfect balance of flavors and texture.

Frequently Asked Questions:

Can I make this Chocolate Peppermint Cake Recipe without peppermint extract?

Absolutely! While peppermint extract enhances the festive flavor, the cake will still be delicious without it. You can also substitute with vanilla or almond extract for a different twist.

Why is my Swiss meringue buttercream curdled?

This happens when the butter is added too quickly or the mixture is too warm. Keep mixing continuously—the buttercream will come together and become smooth if you’re patient. You can also chill the bowl briefly if needed before continuing.

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

You can, but it may affect the cake’s rise and flavor slightly since Dutch-processed cocoa is less acidic. If using regular cocoa, consider adding a little extra baking soda to balance.

How do I prevent my cake layers from sticking to the pan?

Greasing the pans thoroughly and dusting with cocoa powder rather than flour works best. Also, lining the bottom with parchment paper ensures easy removal. Let the cakes cool slightly before turning out to avoid tearing.

Final Thoughts

This Chocolate Peppermint Cake Recipe holds a special place in my heart—it’s the go-to dessert when I want something that feels both classic and a little fancy. I hope you enjoy making it as much as I do, and that it brings a little extra joy and sweetness to your table. Trust me, your family and friends are going to ask for this one again and again.