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 utterly magical about the festive blend of cool peppermint and rich chocolate, isn't there? This Chocolate Peppermint Cake Recipe brings those flavors together into a soft, moist cake layered with a heavenly peppermint Swiss meringue buttercream. Trust me, once you make it, you'll find any celebration instantly elevated.

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 one of those desserts I keep coming back to during the holidays—and honestly, anytime I want something a bit special but not overly complicated. With its luscious layers and that refreshing peppermint kick, it feels like a party every time you take a bite.

Perfect flavor balance: The warmth of cocoa powder pairs beautifully with the crisp peppermint notes, creating a flavor combo that never feels overpowering.
Luxuriously moist crumb: Using buttermilk and vegetable oil keeps the cake tender and moist, even a day after baking.
Show-stopping frosting: The peppermint Swiss meringue buttercream is silky, light, and can be colored however you like to match your theme or mood.
Easy to customize: You can play with peppermint extract levels or even add coffee to the batter for depth— I'll share more on that below.

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

When I first put this together, I was amazed how simple ingredients combined to create such indulgent layers. The trick is using quality cocoa powder and room temperature ingredients for smooth mixing. Here’s why each piece matters:

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: Gives the cake structure without being heavy, so the layers stay soft.
Granulated sugar: Sweetens while helping create a tender texture when combined with oil and buttermilk.
Dutch-processed cocoa powder: This mellow cocoa adds deep chocolate flavor without acidity, perfect with baking soda.
Baking soda and baking powder: They work together for the perfect lift—baking soda reacts with acidity in buttermilk, while baking powder gives extra rise.
Salt: Enhances the chocolate depth and balances the sweetness.
Vegetable oil: Keeps the cake moist longer than butter would.
Buttermilk: Adds acidity needed for lift, plus that faint tang that makes cakes taste bakery-fresh.
Hot water or coffee: Hot liquid intensifies the cocoa flavor; coffee is optional but adds magnifique richness.
Eggs: Provide structure and moisture; make sure they're at room temperature so they mix in evenly.
Vanilla extract: Rounds out flavors and pairs beautifully with chocolate.
Peppermint extract (optional): This is your minty magic—adjust to your liking for a subtle hint or bold punch.
Egg whites and sugar (for buttercream): They create the fluffy Swiss meringue base, giving your frosting that cloud-like texture.
Unsalted butter: Use soft, room temperature butter so it blends smoothly into the meringue.
Color gels and powdered sugar: These help get that festive look with bright reds and pure whites for piping.
Crushed candy canes and sprinkles: Add crunch and sparkle—these little details make the cake feel extra 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 how versatile this Chocolate Peppermint Cake Recipe is. Personally, I often adjust the peppermint extract depending on the occasion—sometimes just a whisper for subtle freshness, other times a full teaspoon for a bold, minty celebration. You can absolutely make this recipe your own.

Variation: When I want an adult twist, I swap hot water for espresso—it deepens the chocolate flavor in such a delicious way that friends always ask for the recipe.
Diet-friendly switch: Try almond milk yogurt instead of buttermilk and coconut oil instead of vegetable oil if you're going dairy-free or looking for lighter options.
Seasonal twist: Add crushed peppermint bark on top around Christmas or mix in finely chopped candied ginger for a warming bite.

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

Step 1: Prep Your Pans and Dry Mix

Start by preheating your oven to 350°F and greasing three 6-inch round pans—don’t skip dusting them with cocoa powder; it helps the cakes release easily and adds a deeper chocolate touch. I also line the bottoms with parchment paper for smooth lifting later. Next, toss all your dry ingredients (flour, sugar, cocoa, baking soda, baking powder, salt) into your mixer bowl and stir them together so everything’s perfectly combined.

Step 2: Mix Wet Ingredients Wisely

In a medium bowl, whisk your wet ingredients—vegetable oil, buttermilk, eggs, vanilla, and peppermint extracts—together. When adding the hot water or coffee, pour it slowly while whisking to avoid cooking the eggs. This step keeps your batter silky and smooth.

Step 3: Combine and Pour Your Batter

Pour your wet ingredients into the dry mix and beat on medium speed for 2-3 minutes. The batter will be thinner than a typical cake batter—that’s just right. To ensure evenly sized layers, I use a kitchen scale to divide the batter equally across the pans. This helps with stacking and looks extra professional.

Step 4: Bake and Cool

Bake your cakes for 30-35 minutes, or until a tester comes out mostly clean. Around 30 minutes, I start checking so the cakes stay super moist. Once done, let them cool for 10 minutes in the pans before turning out onto wire racks to cool completely—this avoids soggy layers.

Step 5: Make the Peppermint Swiss Meringue Buttercream

Combine egg whites and sugar in a mixer bowl and whisk them together. Set the bowl over a pot of simmering water and whisk continuously until the mixture reaches 160°F or feels hot and no longer grainy—about 3 minutes. Then transfer the bowl back to your mixer and whip at medium-high speed until stiff peaks form and the bowl is cool, which takes around 5-10 minutes.

Switch to the paddle attachment and add your cubed butter little by little, mixing until smooth and silky. It may look curdled along the way—keep mixing, it’ll come together! Finally, stir in vanilla and peppermint extract to taste. For a festive touch, separate about 1.5 cups of the frosting and add powdered sugar and red gel coloring for vibrant red dollops. Use white color gel or a whitening trick to achieve bright white frosting.

Step 6: Assemble and Decorate

Start your stack with a cake layer, spread about ⅔ cup of buttercream on top, and sprinkle crushed candy canes if you want extra crunch. Repeat for all layers. Use the remaining buttercream for a thin crumb coat on the whole cake and chill for 20 minutes to set. Then generously frost the outside, smooth with an icing smoother or cake comb for that polished finish.

Pipe red buttercream dollops on top with a 1M tip, then pipe smaller white dollops in between with a 4B tip. Finish with crushed candy canes and sprinkles around the base for that merry sparkle.

Top Tip

From my experience making this cake several times, a few extra tips make all the difference in achieving perfection.

Room Temperature Ingredients: Always ensure eggs and buttermilk are at room temp—they combine better for a smooth, even batter.
Cake Layers Evenness: Using a kitchen scale to weigh batter portions eliminates guesswork and saves the headache of uneven layers.
Buttercream Patience: The buttercream can look curdled—don't panic! Keep mixing patiently; it smooths out beautifully.
Clean Equipment for Meringue: Make sure your bowl and whisk are totally grease-free, and no yolk sneaks into your whites, or the meringue won’t form stiff peaks.

How to Serve Chocolate Peppermint Cake Recipe

Chocolate Peppermint Cake - Serving Suggestion

Garnishes

For garnish, I swear by crushed candy canes for crunch and color contrast. Sometimes I add mini peppermint sticks or edible silver pearls for an elegant holiday flair. These garnishes not only look festive but add a satisfying texture when you cut into the cake.

Side Dishes

I like pairing this cake with a simple cup of black coffee or peppermint hot chocolate to echo the flavors. Fresh berries or a light, fruity salad also cut through the richness nicely if serving at a party.

Creative Ways to Present

For special occasions, I've served this cake on a mirror cake stand surrounded by pine boughs and twinkling fairy lights. You can pipe peppermint leaves or chocolate shavings on top too. Another fun trick is layering the frosting in stripes inside the cake for a peppermint swirl surprise when sliced.

Make Ahead and Storage

Storing Leftovers

Wrap leftover cake slices tightly with plastic wrap or store in an airtight container in the fridge. I keep mine refrigerated especially in warmer climates because of the buttercream, and it stays fresh for about 3-4 days—sometimes longer if well sealed.

Freezing

This cake freezes well! I recommend freezing individual slices wrapped in plastic and foil rather than the whole cake. Defrost overnight in the fridge for best texture without sogginess.

Reheating

You don’t usually reheat this type of cake, but if you want to soften it up before serving, let it come to room temperature. You can briefly warm slices (10-15 seconds) in the microwave—but watch carefully, or the buttercream will melt.

Frequently Asked Questions:

Can I make this Chocolate Peppermint Cake Recipe dairy-free?

Absolutely! Swap the buttermilk for a dairy-free yogurt mixed with a splash of lemon juice or vinegar as a buttermilk substitute, and use coconut oil instead of vegetable oil. For the frosting, you could experiment with a dairy-free butter alternative, but it might change texture slightly.

What’s the best way to store the Swiss meringue buttercream?

Keep the buttercream in an airtight container in the fridge if you’re not using it immediately. Before frosting, let it come to room temperature and re-whip briefly to restore fluffiness.

Can I use regular peppermint extract instead of the optional one in the cake?

Yes! Peppermint extract is optional in the cake batter, but definitely recommended for a subtle mint undertone. If you prefer pure chocolate flavor, you can skip it, and let the frosting deliver all the peppermint punch.

How do I avoid a curdled buttercream when making Swiss meringue frosting?

This can happen if the butter is too cold or added too quickly. Make sure your butter is room temp and add it gradually while mixing on medium speed. If it curdles, keep beating—it usually smooths out after a few minutes.

Final Thoughts

Making this Chocolate Peppermint Cake Recipe always feels like a little celebration in my kitchen—a moment when simple ingredients come together to create something quite extraordinary. The balance of festive peppermint and deep chocolate is comforting yet exciting, perfect for sharing with friends or savoring quietly with a good book. I hope you try it and enjoy it as much as I do—it’s truly a sweet treat worth every step.