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Easy Chocolate Peppermint Cake Recipe

Chocolate Peppermint Cake

iamwinfred
This Chocolate Peppermint Cake combines a deeply moist chocolate cake with refreshing peppermint buttercream and a festive crushed candy cane topping. The coffee in the batter enhances the chocolate flavor without making it taste like coffee, while the peppermint frosting and candy canes give it that classic holiday bakery-window look. It's an easy, foolproof recipe that's perfect for Christmas parties, New Year's celebrations, or any winter gathering.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 620 kcal

Equipment

  • Two 9-inch round cake pans
  • Parchment paper
  • Large mixing bowls
  • Electric mixer stand or hand mixer works fine
  • Measuring cups and spoons
  • Whisk
  • Rubber spatula
  • Cooling racks
  • Offset spatula for frosting
  • Food processor or zip-top bag for crushing candy canes

Ingredients
  

For the Cake

  • 2 cups all-purpose flour 240g
  • 2 cups granulated sugar 400g
  • 3/4 cup cocoa powder 75g
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs room temperature
  • 1 cup strong coffee 240ml, cooled
  • 1 cup buttermilk 240ml, room temperature
  • 1/2 cup vegetable oil 120ml
  • 2 teaspoons vanilla extract
  • 1 teaspoon peppermint extract

For the Peppermint Buttercream

  • 1 1/2 cups butter 340g, softened
  • 6 cups powdered sugar 720g
  • 1/3 cup heavy cream 80ml
  • 2 teaspoons peppermint extract
  • red food coloring optional, a few drops
  • 1 cup candy canes crushed, plus extra whole mini candy canes for garnish

Instructions
 

  • Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans, line bottoms with parchment paper, grease the parchment, and dust with cocoa powder.
  • In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt for 30 seconds until uniform.
  • In a separate bowl, whisk eggs until frothy. Add cooled coffee, buttermilk, oil, vanilla extract, and peppermint extract; whisk until smooth.
  • Pour wet ingredients into dry ingredients. Mix on low for 30 seconds, then beat on medium for 2 minutes, scraping down sides halfway. Batter will be thin.
  • Divide batter evenly between prepared pans (about two-thirds full). Bake on center rack for 30 minutes, until a toothpick comes out with a few moist crumbs.
  • Cool cakes in pans on racks for 10 minutes. Run a knife around edges, invert onto racks, peel off parchment, and cool completely right-side up, about 1 hour.
  • Beat softened butter on medium for 2 minutes until fluffy. Gradually add powdered sugar, then heavy cream and peppermint extract. Beat on low 1 minute, then high 3 minutes. Add red food coloring if desired.
  • Place one cake layer on a serving plate and spread 1 1/2 cups buttercream on top. Add second layer, press gently, then apply a thin crumb coat. Refrigerate 15 minutes, then frost with remaining buttercream and smooth with an offset spatula.
  • Crush candy canes in a zip-top bag with a rolling pin. Press crushed candy onto sides and sprinkle over top. Garnish with whole mini candy canes if desired. Refrigerate at least 30 minutes before serving.

Notes

  • Use room temperature eggs, buttermilk, and butter for the best texture.
  • Don't skip the coffee—it deepens the chocolate flavor without making the cake taste like coffee. Hot water can be substituted if needed.
  • Cool cake layers completely before frosting to prevent melting the buttercream.
  • Level domed cake tops with a serrated knife for perfectly flat layers.
  • Chill the crumb coat for 15 minutes before applying the final frosting layer for a smoother finish.
  • Adjust peppermint extract to taste—start with less if sensitive to mint.
  • For the best texture and appearance, use a mix of fine and chunky crushed candy cane pieces.
  • Unfrosted cake layers can be wrapped tightly and frozen for up to 3 months.
  • Store frosted cake at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring to room temperature before serving.
  • For a cupcake version, divide batter among 24 liners and bake for 18–20 minutes.

Nutrition

Serving: 1SliceCalories: 620kcalCarbohydrates: 82gProtein: 5gFat: 32gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 110mgSodium: 420mgPotassium: 180mgFiber: 2gSugar: 68gVitamin A: 20IUCalcium: 6mgIron: 10mg
Keyword chocolate cake recipe, chocolate peppermint cake, Christmas cake, holiday cake recipe, peppermint buttercream
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