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Peppermint Chocolate Cake
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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.
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.
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:
- 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!
- Use room temperature butter:Â 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.
- 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!
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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- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50mins
- Yield: 12 servings
- Category: dessert
- Method: baked
- Cuisine: holiday
Peppermint Chocolate Cake
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.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50mins
- Yield: 12 servings
- 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!
Notes
*or three 6 inch cake pans for the same look as our cake!
can I use Hershey’s Special Dark cocoa powder in this cake? Thank you!
Absolutely!
After studying all the Chocolate Peppermint cakes I could find, I decided on this one! The chocolate cake and the peppermint buttercream were great – will def make again. I ran into issues more with the technical set-up, as this cake was super tall! I used three 6-inch layer pans and the individual cakes were very high. If baking again would have cut more off the tops of each one – as it became quite unwieldy when trying to assemble and decorate. Had a leaning cake situation going on! The second minor issue I had was the salt in buttercream icing was very noticeable. Despite mixing for 5+ minutes, there was a distinct salt aftertaste. Also, if wanting to do more than a crumb coat and go all the way, then would need to double the buttercream. I had just enough buttercream for the layers, crumb coat, and some piped rosettes around the top. But all-in, this cake was a showstopper in taste and looks (even with a little lean) and inspired me to make more layered cakes. Thank you!
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?!