- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: dessert
- Method: baked
- Cuisine: holiday
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: dessert
- Method: baked
- Cuisine: holiday
Scale:
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: dessert
- Method: baked
- Cuisine: holiday
Ingredients
for the chocolate peppermint cake
- 1 3/4 cups sugar
- 3/4 cups dark cocoa powder
- 2 cups flour
- 1 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup vegetable oil
- 3 large eggs, room temperautre
- 1 cup buttermilk
- 1 teaspoon peppermint extract
- 1/2 cup strongly brewed coffee
for the peppermint buttercream
- 1 cup unsalted butter, room temperature
- 1.5 pounds powdered sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1/2 teaspoon salt
- 4 tablespoons whole milk
- 1/2 cup crushed candy canes
Instructions
- Preheat oven to 350°F. Grease and line two 8-inch cake pans*with parchment paper.
- In a large bowl, whisk together sugar, cocoa powder, flour, baking soda, baking powder, and salt. In a separate bowl, whisk oil, eggs, peppermint extract, and buttermilk.
- Pour the wet ingredients into the dry, whisking until no lumps remain. Pour in brewed coffee, mixing until just combined.
- Pour batter into prepared pans and bake for roughly 30 minutes, or until a knife inserted in the center of the cake comes out clean. Cool completely on a wire rack before frosting.
- While the cakes cool, make the frosting. Place the softened butter and powdered sugar in a stand mixer fitted with a whisk attachment. Beat the butter and sugar together until combined. The mixture will be thick.
- Add the milk, salt, vanilla extract, and peppermint extract, and turn the mixer on high. Beat for 3 minutes. Scrape down the sides of the bowl using a rubber spatula. Beat for 2 more minutes until frosting is thick and fluffy.
- To assemble the cake, place the first layer down onto whatever you will be serving the cake on. Spread a thick, even layer of frosting over the top of the layer, and place the second layer on top. Spread the remaining frosting over the top of the cake, pulling down to the sides and use an offset spatula to frost the cake. Sprinkle the crushed candy canes up the sides of the cake and on top.
- Enjoy!
Keywords: easy, holiday, peppermint chocolate, peppermint bark, the best, christmas, centerpieces
Notes
*or three 6 inch cake pans for the same look as our cake!
Leave a comment and rate this recipe!
I just finished frosting this cake. I made the 8″ cakes, as I don’t have the 6″ pans, and I used cake strips,and even though I haven’t tried it yet, the cakes seem very moist,and the frosting (which I sifted the powdered sugar, as I usually do, to prevent lumps), tastes very good. I live in Florida, so it’s setting up in my refrigerator,and I can’t wait to try it!
Who needs it to be Christmas for chocolate and peppermint anything?!
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Thanks for the reply! Also if I want to omit the coffee do I need to add another liquid? Thanks!
Hey Rachel, the coffee really makes the flavor of this cake! We’ve never tried it without the coffee, but you could try hot chocolate, water, milk, or maybe a dark beer? I’ve heard other people have had success with all of those, but let us know how it goes!
This recipe looks delish! I’ve been following your blog for sometime, your blog makes me happy! 🙂 I loooove baking/cooking too, so on a dull day, I simply look up recipes in your blog and instantlt feel happy 🙂 I’m definitely trying the peppermint cake for Christmas 🙂
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Hi Merlin! That is so incredibly sweet of you! I hope you enjoy this peppermint chocolate cake just as much as we do!
Hi! I was wondering if you could make this as cupcakes instead of a cake?? Would the baking time be the same or have to be adjusted? Thanks!
You could definitely! I would bake the cupcake for 18 minutes and then check on them to see if they need to go longer! They’ll be done when they spring back to the touch! Let us know how it goes!
I make extra buttercream icing days ahead and store it in an air tight container. The favors blend and taste better when it sets. It has never affected the texture or fluffiness.
Hey Jill! You definitely can! We’ve alway found it less work to not have to let it soften up again from the fridge. If it works for you though, that’s awesome!