Chocolate Peppermint Cake – Heavenly Home Cooking

6 November 2024

1 View 0

SaveSavedRemoved 0

This chocolate peppermint cake brings together rich, moist chocolate cake layers, a hint of peppermint, and a luscious buttercream, all topped with a smooth chocolate ganache and crushed candy canes for that perfect holiday celebration.

Jump to Recipe Print Recipe

A chocolate peppermint cake with a slice being lifted, revealing its chocolate layers and white peppermint buttercream filling. The cake is topped with crushed peppermint candies and features a smooth chocolate ganache drip on the sides.

There’s something wonderfully festive about the combination of chocolate and peppermint, and this chocolate peppermint cake brings both flavors together in the most delicious way.

Layers of chocolate cake are paired with peppermint buttercream, all topped with a chocolate ganache and finished with crushed peppermint candies. What more could you ask for?

This is the perfect show-stopping dessert for the holiday season. This cake not only looks beautiful, but each bite delivers a mixture of chocolate and pepperment flavor that is sure to satisfy.

What We Think You’ll Love About This Recipe

Perfect for the Holidays. This cake is the ultimate festive treat. With its lovely presentation, it’s guaranteed to impress at any holiday gathering.
Rich and Indulgent. The combination of chocolate cake, peppermint buttercream, and chocolate ganache creates a dessert that feels decadent with every bite.
Perfect for Peppermint Lovers. If you love the refreshing flavor of peppermint, this is your cake. It offers the perfect balance of peppermint without it being overwhelming.
Beautiful Presentation. The chocolate ganache drip and crushed peppermint candies make this cake look like it came from a bakery, but it’s simple enough to make at home.
Customizable. If you want to switch things up, you can easily adjust the amount of the peppermint or swap out the peppermint candies for other decorations.
Crowd-Pleaser. This cake is always a hit with both kids and adults alike.

Ingredient Overview

Be sure to check out the full recipe and ingredient list below

Ingredients for Chocolate Peppermint Cake, including eggs, extracts, milk, chocolate chips, butter, crushed peppermint candy, sugars, cream, baking powder, cocoa powder, oil, and flour, arranged on a marble surface.

For the Cake:

All-purpose flour. All-purpose flour provides structure for the cake. Be sure to sift it for the best results. For gluten-free, you can substitute with a 1:1 gluten-free flour blend.
Cocoa powder. I recommend using Dutch-processed cocoa powder. It’s has great cocoa flavor and is less bitter than regular cocoa powder. Sifting it prevents lumps and helps distribute it more evenly.
Baking powder. Baking powder helps the cake to rise. Be sure to use fresh baking powder for the best results.
Salt. Salt enhances the overall flavor. You can use sea salt or kosher salt as a substitute if you prefer, but you will need to use a little more than what is specified for the regular salt.
Unsalted butter. Butter adds moisture and richness to the cake. It helps to use softenened butter. To control the salt content in the cake, we are using unsalted butter If you don’t have butter, you can substitute it with an equal amount of margarine or a plant-based butter alternative.
Vegetable oil. Vegetable oil adds additional moisture, and helps keep the cake soft and tender. Canola oil or melted coconut oil are great substitutes if needed.
Granulated sugar. You can substitute granulated white sugar with coconut sugar, although it will give the cake a slightly darker color and a more caramel-like flavor.
Eggs. Eggs provide structure and moisture. For the best results, use room-temperature eggs. Room temp eggs blend more evenly into the batter. For a vegan substitute, you can use a commercial egg replacer.
Peppermint extract. Peppermint extract gives the cake its peppermint flavor. If peppermint extract isn’t available, you can use mint extract, but make sure it’s not spearmint.
Vanilla extract. Vanilla extract adds an extra layer of flavor. If you’re out of vanilla, you can omit it.
Milk. Milk adds moisture and helps create a smooth batter. For best results, the milk should also be at room temperature. You can substitute any dairy-free milk such as almond, oat, or soy milk.

For the Peppermint Buttercream:

Unsalted butter. Unsalted butter forms the base for the buttercream. Soften it for easy whipping. You can substitute it with vegan butter or margarine for a dairy-free version.
Peppermint extract. Adds peppermint flavor to the buttercream. You can swap in a bit of crushed peppermint candy for a milder mint flavor.
Vanilla extract. Vanilla extract balances out the peppermint. Almond or coconut extract can work as substitutes if you want a slightly different twist.
Powdered sugar. Powdered sugar sweetens and thickens the buttercream. You can sift it to avoid lumps. If you’re aiming for a more natural sweetener, you can use powdered coconut sugar instead, although it will make the buttercream darker.

For the Chocolate Ganache:

Milk chocolate chips. Using milk chocolate keeps the ganache sweeter and lighter. You can substitute with dark chocolate chips if you prefer something richer.
Heavy whipping cream. Heavy whipping cream combines with the chocolate to create a silky, pourable ganache. You can use a dairy-free alternative such as coconut cream or cashew cream if you’re avoiding dairy.

Garnish:

Crushed peppermint candy. The crushed peppermint candy adds a festive, crunchy topping. If you can’t find candy canes, you can use chocolate shavings as a lovely alternative.

Step-By-Step Instructions with Photos

For the Cake

Step 1. Preheat the oven to 350 F (177 C). Prepare 4, 8-inch round cake pans with parchment paper circles and cooking spray. If you don’t have four pans, bake in batches.

Dry ingredients for chocolate peppermint cake, including flour and cocoa powder, being whisked in a glass bowl. — **Step 2.** Add flour, cocoa powder, baking soda, and salt to a medium bowl.

Whisked dry ingredients for chocolate peppermint cake, including flour and cocoa powder, in a glass bowl. — Whisk together until combined. Set aside.

Whipped wet ingredients for Chocolate Peppermint Cake, including butter, sugar, and oil, in a glass bowl. — **Step 3.** In a separate large mixing bowl, beat the softened butter, oil, and sugar together until smooth and light.

Eggs and vanilla extract added to the wet ingredients mixture in a glass bowl. — Add the eggs vanilla extract, and peppermint extract.

Smooth, mixed wet ingredients for chocolate peppermint cake in a glass bowl — Mix until well combined.

Dry ingredients, including cocoa powder and flour, being added to the wet mixture in a glass bowl. — **Step 4.** Gradually add the dry ingredients.

Milk being added to the chocolate batter mixture for Chocolate Peppermint Cake in a glass bowl. — Alternate with the milk, starting and ending with the dry ingredients.

Smooth and mixed chocolate batter for Chocolate Peppermint Cake in a glass bowl. — Mix until just combined. Be careful not to overmix. The batter will be slightly thick, but still pourable.

Chocolate peppermint cake batter evenly divided into four round cake pans, ready for baking. — **Step 5.** Divide the batter evenly among the prepared cake pans.

Four baked layers of chocolate peppermint cake cooling in round cake pans. — Bake for 20-25 minutes, checking for doneness by inserting a toothpick into the center of the cakes. It should come out clean. Start checking the cakes at 18 minutes to avoid overbaking. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

For the Buttercream

Freshly whipped peppermint buttercream in a glass bowl. — **Step 1.** In a large mixing bowl, beat the softened butter, peppermint extract, and vanilla extract together until smooth and creamy.

Powdered sugar added to the peppermint buttercream mixture in a glass bowl. — Gradually add the sifted powdered sugar, one cup at a time.

Fully mixed and smooth peppermint buttercream in a glass bowl. — Beat until fully combined and the buttercream is light and fluffy. If the buttercream is too thick, add 1 tablespoon of milk at a time until smooth and spreadable. If too thin, add more powdered sugar until the desired consistency is reached.

For the Chocolate Ganache

Warm heavy cream poured over chocolate chips in a glass bowl to make chocolate ganache. — Place the chocolate chips in a heatproof bowl. In a separate bowl, microwave the heavy cream just until it begins to boil. Pour the hot cream over the chocolate chips and let it sit for 2 minutes to melt.

Smooth, freshly mixed chocolate ganache in a glass bowl with a spoon. — Whisk until smooth and combined. Let the ganache cool to room temperature before using. Chill the frosted cake for about 10 minutes before applying the ganache for better drip control.

To Assemble the Cake

Once the cakes have cooled, use a serrated knife to level the tops if necessary. Place the first cake layer on a cake plate or stand and spread a layer of buttercream on top. Sprinkle with crushed candy canes. Repeat with the remaining cake layers.
Apply a thin, even layer of buttercream around the outside of the cake to create a crumb coat. Freeze the cake for 15 minutes to set the crumb coat.
Once set, frost the entire cake with the remaining buttercream. Press crushed peppermint candy around the base of the cake.

To Apply the Ganache Drip

Pour the cooled ganache over the top of the cake, using an icing spatula to spread it to the edges and let it drip down the sides. You can also use a piping bag for a more controlled drip.

Tips for Success

Sift Dry Ingredients. Sifting the flour, cocoa powder, and powdered sugar prevents lumps and helps to make sure the ingredients are evenly distributed.
Use Room Temperature Ingredients. Make sure your butter, eggs, and milk are at room temperature before mixing. This helps the ingredients to blend smoothly and creates a more consistent batter. Cold ingredients can make the cake dense and also cause the buttercream to curdle.
Don’t Overmix the Batter. When combining the wet and dry ingredients, mix until just combined. Overmixing can cause the cake to become dense and tough. The batter should be slightly thick but still pourable.
Even Layers. Use a kitchen scale to evenly distribute the batter among your cake pans. This will help your layers bake evenly and create a professional-looking finished cake. If you don’t have a scale, you can eyeball it, but try to be as consistent as possible.
Check for Doneness Early. Start checking your cakes at the 18-minute mark. Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cakes are done.
Crumb Coat the Cake. Apply a thin layer of buttercream as a “crumb coat” before fully frosting the cake. This helps trap any loose crumbs. Freeze the crumb-coated cake for 15 minutes to set it before adding the final coat of buttercream.
Ganache Drip Tips. Let your ganache cool to room temperature before applying it to the cake. To help control the drips, chill the frosted cake for about 10 minutes before pouring on the ganache. You can use a piping bag to get a cleaner drip down the sides.
Peppermint Candy Garnish. Wait to add the crushed candy canes until just before serving to avoid them absorbing moisture from the cake and buttercream, which could cause them to become sticky or lose their crunch.
Chill for Neater Slices. For clean slices, chill the assembled cake for 15-20 minutes before cutting. This allows the buttercream and ganache to firm up, making slicing easier and cleaner.

Storage

Fridge. Store the fully assembled and frosted cake in the refrigerator, tightly covered or in an airtight container, for up to 7 days. Before serving, allow the cake to sit at room temperature for 20-30 minutes.

Freezer. If you need to store the cake longer, it can be frozen for up to 3 months. Wrap each cake layer separately (before assembly) in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. You can also freeze the fully frosted cake by placing it in the freezer uncovered for about an hour to set the buttercream, then tightly wrapping it in plastic wrap and foil. When ready to serve, thaw it overnight in the refrigerator and bring it to room temperature before serving.

Storing Leftover Slices. For individual slices, wrap them in plastic wrap or store them in airtight containers. Keep them in the refrigerator for 2-3 days or freeze for up to 3 months. Thaw slices in the fridge or at room temperature as needed.