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Chocolate Peppermint Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 58 reviews
  • Author: Claire
  • Prep Time: 2 hours
  • Cook Time: 35 minutes
  • Total Time: 2 hours 35 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Chocolate Peppermint Cake is a festive and decadent dessert combining rich Dutch-processed cocoa powder cake layers with a creamy peppermint Swiss meringue buttercream. The cake layers are moist and fluffy with a hint of peppermint extract, while the smooth buttercream frosting is beautifully decorated with red and white piped dollops and crushed candy canes for a refreshing holiday touch.

Ingredients

Scale

Chocolate Peppermint Cake:

  • 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

Peppermint Swiss Meringue Buttercream:

  • 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

Assembly:

  • 1/2 cup crushed candy canes, plus more for outside of cake
  • Candy cane sprinkles

Instructions

  1. Prepare the cake pans: Preheat oven to 350°F. Grease three 6-inch round baking pans and dust them with cocoa powder. Line the bottoms with parchment paper to prevent sticking.
  2. Mix dry ingredients: In the bowl of a stand mixer fitted with a paddle attachment, combine all dry ingredients: flour, sugar, cocoa powder, baking soda, baking powder, and salt. Stir to combine evenly.
  3. Mix wet ingredients: In a medium bowl, whisk together the vegetable oil, buttermilk, hot water or coffee (adding it slowly so as not to cook the eggs), eggs, vanilla extract, and peppermint extract if using, until smooth.
  4. Combine wet and dry: Add the wet ingredients to the dry ingredients and mix on medium speed for 2-3 minutes. The batter will be very thin and smooth.
  5. Bake the cake: Pour batter evenly into the prepared pans, using a kitchen scale to ensure equal distribution if desired. Bake in the preheated oven for 35 minutes or until a cake tester inserted in the center comes out mostly clean.
  6. Cool the cakes: Let the cakes cool in their pans for 10 minutes before removing them onto a wire rack to cool completely.
  7. Make the Swiss meringue buttercream - heat mixture: Place egg whites and sugar into the bowl of a stand mixer. Whisk to combine, then set the bowl over a hot water bath on the stove. Whisk constantly until the mixture reaches 160°F and is no longer grainy, about 3 minutes.
  8. Whip meringue: Transfer the bowl to the stand mixer and whisk on medium-high speed until stiff peaks form and the bowl is no longer warm to the touch, approximately 5-10 minutes.
  9. Add butter: Switch to the paddle attachment and slowly add cubed, room temperature butter while mixing until the buttercream is smooth and glossy. It may curdle initially, but continue mixing until smooth.
  10. Flavor and color buttercream: Add vanilla and peppermint extracts, mixing until combined. Remove about 1 1/2 cups of buttercream and add powdered sugar and enough red color gel to achieve the desired red color. Use bright white color gel to whiten the remaining buttercream if desired.
  11. Assemble the cake: Place one cake layer on a cake stand or plate and spread about 2/3 cup of buttercream on top. Sprinkle with 1/4 cup crushed candy canes if desired. Repeat with remaining layers.
  12. Crumb coat and chill: Apply a thin layer of buttercream over the entire cake to seal in crumbs. Chill the cake in the refrigerator for 20 minutes to set the crumb coat.
  13. Final frosting and smoothing: Generously frost the outside of the cake and smooth with an icing smoother. Use a cake comb on the sides to create texture, scraping off excess frosting between passes until smooth.
  14. Decorate: Using a piping bag fitted with a 1M tip, pipe red buttercream dollops spaced evenly on top of the cake. Pipe smaller white buttercream dollops between the red ones using a 4B tip. Decorate the base of the cake with crushed candy canes and candy cane sprinkles.

Notes

  • Ensure there are no traces of egg yolks in your egg whites and that your mixer bowl and whisk are completely grease-free to help the meringue stiffen properly.
  • The buttercream may appear curdled during mixing; continue stirring until it becomes smooth and glossy.
  • Using hot coffee instead of water enhances the chocolate flavor of the cake.
  • If you prefer a stronger peppermint flavor, you can adjust the amount of peppermint extract in both the batter and buttercream to taste.
  • To achieve a bright white buttercream, the bright white color gel helps counteract the natural yellow tint from the butter.
  • Using a kitchen scale ensures even cake layers and professional-looking results.

Nutrition

  • Serving Size: 1 slice
  • Calories: 450 kcal
  • Sugar: 40 g
  • Sodium: 220 mg
  • Fat: 27 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 50 g
  • Fiber: 3 g
  • Protein: 5 g
  • Cholesterol: 70 mg

Find it online: https://butterybowl.com/chocolate-peppermint-cake-recipe/