Channel all that holiday spirit into this peppermint chocolate cake AKA rich fudgy chocolate cake with thick layers of homemade peppermint buttercream! Yum!

I don’t know what you guys are up to these days, but we’re in full on Holiday mode. If it’s not red and green, covered in crushed up candy canes, or singing a carol, it can just show itself the door. So naturally, this Peppermint Chocolate Cake fits right in with all of our plans.

It’s basically a peppermint bark in cake form…so, like, it’s perfect.

peppermint chocolate cake with crushed peppermint decoration

This chunk of time between Thanksgiving and Christmas is my absolute favorite time of the year.

And not just because it’s my time to shine, and stuff all my relatives and friends full of Christmas cookies and hot chocolate. I mean that part is fun too, but what I love most is the infectious warmth of those three weeks.

I never want it to end, and I’m trying to soak up every little moment of it.

And, you know what makes me warm? Cake.

peppermint chocolate cake with sprinkle of peppermint on top

How to make the fluffiest buttercream frosting

Homemade frosting is one of those magical substances that I could never get sick of. Fluffy and perfectly sweet, this peppermint buttercream between the layers of this chocolate cake taste like a peppermint cloud. So, we’re sharing our tips for you to get that perfect dreamy peppermint buttercream too:

  1. Get a guard for your mixer: My absolute least favorite thing about frosting is how messy it can be.  We have this awesome accessory for our KitchendAid that helps prevent powdered sugar from flying everywhere!
  2. Use room temperature butter: If your butter is not truly room temperature it won’t ever beat up into a creamy buttercream. We recommend leaving it on the counter for at least 3 hours.
  3. Listen to your tastebuds: Taste your frosting as you make it! You’re the artist here, and if you feel like it needs a little more sugar or vanilla go for it!

We broke it down step by step for you here, so you can get foolproof frosting every single time!

peppermint chocolate cake with a slice taken out

Happy holidays, my sweet loves! Even if you’re tied to your email today or stuck doing some other soulless Monday-ey task, soak up some of that holiday cheer.

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Peppermint Chocolate Cake

Channel all that holiday spirit into this peppermint chocolate cake AKA rich fudgy chocolate cake with thick layers of homemade peppermint buttercream! Yum!

This ones for all you candy cane lovers out there. This peppermint chocolate cake made with a fudgy chocolate cake and mint buttercream this candy cane chocolate cake is perfect this holiday season.

  • Author: Sofi | Broma Bakery
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 12 servings 1x
  • Category: dessert
  • Method: baked
  • Cuisine: holiday
Scale

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

  1. Preheat oven to 350°F. Grease and line two 8-inch cake pans*with parchment paper.
  2. 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.
  3. Pour the wet ingredients into the dry, whisking until no lumps remain. Pour in brewed coffee, mixing until just combined.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Enjoy!

Notes

*or three 6 inch cake pans for the same look as our cake!

Keywords: easy, holiday, peppermint chocolate, peppermint bark, the best, christmas, centerpieces

10 comments

Donna
Reply

Ohmygosh, this looks amazing! It’s been requested that I bring a cake for gathering, and this is the one I’m going to make! Talk about Christmas-y!! Crossing my fingers that I do your recipe justice!

Happy Holidays!!
Donna

Sofi | Broma Bakery
Reply

Hey Donna! Definitely the perfect cake for a Christmas party 🙂 Let us know if you have any questions–here to help!

Jill
Reply

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.

Sofi | Broma Bakery
Reply

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!

Rachel
Reply

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!

Sofi | Broma Bakery
Reply

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!

Merlin
Reply

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 🙂

Sofi | Broma Bakery
Reply

Hi Merlin! That is so incredibly sweet of you! I hope you enjoy this peppermint chocolate cake just as much as we do!

Rachel Vancil
Reply

Thanks for the reply! Also if I want to omit the coffee do I need to add another liquid? Thanks!

Sofi | Broma Bakery
Reply

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!

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