The BEST Chocolate Peppermint Cake for Christmas
Looking for a holiday cake to serve this Christmas? Try a chocolate peppermint cake. It’s rich, moist and coated in a silky smooth white chocolate buttercream. It will the perfect festive touch to your menu this holiday season!
Christmas cakes are the best. They’re so fun to decorate and have the best flavors! This chocolate peppermint cake is no different. The crushed peppermint candies add a lovely crunch against the chocolate-y cakes. The candies also pop against the white chocolate buttercream frosting! This dessert is full of holiday flavor you and your family will love.
Why You’ll Love This Recipe
- Festive flavor combo. Chocolate and peppermint is a classic pairing for the holidays. The fresh mint and decadent chocolate complement each other well—similar to peppermint bark!
- Show-stopping dessert. This cake will catch everyone’s attention at your Christmas party!
- Great use of leftover candy canes! Crush them up and use them as garnish on the cake for a little crunch.
- Relatively easy to make. The cake batter is quick and easy to whip up in a mixing bowl. Layer cakes require a little extra patience for assembly, but it’s worth it!
Ingredient Notes
- Cocoa powder: Use a good quality unsweetened cocoa powder. I prefer Ghirardelli.
- Hot water: This helps the cocoa “bloom” and bring out the best flavor. It should be very hot, but not boiling.
- Butter: Bring unsalted butter to room temperature. Different brands of salted butter have different amounts of salt added so it’s best to add it separately.
- Eggs: Bring the eggs to room temperature before using in the recipe.
- Baking powder and soda: These leavening agents help the batter rise. Make sure they are fresh and not expired for best results.
- Peppermint extract: This is where the flavor comes from! You can find peppermint extract at your local grocery store.
- White chocolate: Use good quality white chocolate chips or chopped chocolate. I prefer Ghirardelli.
- Heavy cream: To make a white chocolate frosting, you’ll need heavy cream. It makes a thick texture and rich taste.
- Confectioners’ sugar: Also known as powdered sugar, this is used to sweeten the frosting.
Refer to the recipe card for ingredient details and measurements.
Recipe Variations
Add some decorations! I love the crunch that crushed candy adds to the cake. You could also add some holiday sprinkles or a chocolate ganache drip along the sides.
Try another frosting. Not a fan of white chocolate? Try a classic American buttercream and add 1/2 teaspoon peppermint extract. You could also make a chocolate buttercream!
Use a different cake pan. This recipe works for two 8-inch round cake pans as well. Baking time will be closer to 30 minutes. Another option is a 12-cup bundt pan. Baking time will be 45 to 60 minutes.
How to Make Chocolate Peppermint Cake
- Whisk together the dry ingredients: flour, cocoa powder, baking powder, baking soda and salt. Set aside.
- Beat the butter and sugar until light and creamy. Mix in the vegetable oil followed by the eggs. Mix thoroughly after each addition. Mix in the vanilla and peppermint extracts.
- Alternate adding the flour mixture and the hot water to the batter. Beginning and ending with the dry ingredients.
- Transfer batter to three 6-inch round cake pans. Bake at 350 F for 25 to 30 minutes or until a toothpick inserted in the center comes out with little to no crumbs. Cool completely.
- Make the white chocolate ganache frosting. Heat cream until scalding hot, then pour over the white chocolate. Wait 5 minutes before stirring smooth. Set aside to cool slightly.
- Beat butter until creamy, then mix in the confectioners’ sugar. Add the white chocolate ganache, vanilla and peppermint extracts. Mix until smooth.
- Assemble the cake. Place one cake on a serving plate and spread frosting in an even layer on top. Repeat with the next two cakes. Spread a thin layer of frosting over the tops and sides of the cake (this is the crumb coat). Place cake in the refrigerator until firm, about 30 minutes.
- Add the final coat of frosting and garnish with crushed peppermint candies.
Expert Tips
Don’t over-bake. Start checking the cakes around 24 minutes to see if they’re done. If they are over-baked, then you’ll lost the moist and fudgy texture. It also helps to bake the cakes in light-colored pans. Dark-colored pans will cook the edges of the cakes more quickly and they will dry out.
Cool the cakes completely before frosting. If the cakes are still warm the frosting will melt. After 10 minutes of cooling in the pans, run a knife around the edges, then invert the cakes on a wire rack to cool completely.
Do a crumb coat. This is a thin layer of frosting that goes around the outside of the cake to catch the crumbs. It’s then chilled so the frosting is firm before the final layer is put on. This is especially important for chocolate cakes with light-colored frosting because it’s so easy to see the crumbs!
Weigh your ingredients. This is much more accurate than using measuring cups. If you don’t have a kitchen scale, then spoon the flour into a measuring cup and level with a knife (don’t pack it down). Do the same for the cocoa powder and confectioners’ sugar.
Use room temperature ingredients. This makes it easier to mix and results in a smooth batter. As a result, the cake will have a better texture!
Make Ahead and Storage Tips
Store cake covered at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Freeze cake for up to 3 months. Wrap the whole cake (or slices) in plastic wrap and place in an airtight container or storage bag to prevent freezer burn. When ready to serve, defrost in the refrigerator before bringing to room temperature. You can also freeze the cake layers and frosting separately.
Make ahead the frosting and store covered in the refrigerator for up to 1 week. Bring to room temperature and give it a thorough stir before using. You can also make ahead and assemble the cake with the crumb coat 24 hours ahead of time. Add the final layer of frosting and garnish the same day you plan to serve for a polished finish.
Recipe FAQ
Yes. However, the cakes won’t rise quite as much, which is okay since you’re likely going to level them off anyway! The cakes will also be darker in color.
Yes, but be sure to use natural unsweetened cocoa powder (not Dutch process) so the cupcakes rise properly.
Yes, coffee is a popular choice to enhance the chocolate flavor. It will work well in this recipe!
Related Recipes
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Get the Recipe: The BEST Chocolate Peppermint Cake
Ingredients
Cake
- 1 ½ cup (187 g) all-purpose flour, measured correctly
- ¾ cup (64 g) unsweetened natural cocoa powder
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cup (300 g) granulated sugar
- ½ cup (113 g) unsalted butter, room temperature and cut into pieces
- ½ cup (115 ml) vegetable oil
- 3 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon peppermint extract
- ¾ cup (180 ml) hot water
Frosting
- ¼ cup (60 ml) heavy cream
- 1 cup (170 g or 6 oz) white chocolate, chopped
- 1 cup (226 g or 2 sticks) unsalted butter, room temperature
- 2 ½ cups (300 g) confectioners' sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon peppermint extract
- Crushed peppermint candies, for garnish
Instructions
Cake
- Preheat oven to 350℉. Grease and flour three 6-inch round cake pans. Set aside.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.
- In the bowl of a stand mixer (or using a hand mixer), beat butter and sugar on high speed until smooth and creamy, about 2 minutes. With the mixer on low, slowly pour in the vegetable oil. Add eggs, one at a time, mixing well after each addition. Mix in the vanilla and peppermint extract. Scrape the sides and the bottom of the bowl with a spatula as necessary.
- Use the spatula to mix in one third of the flour mixture followed by half of the hot water. Repeat and finish with final third of flour mixture. Do not overmix.
- Divide batter among the three prepared cake pans. Bake at 350 F for 25 to 30 minutes. Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Frosting
- Microwave heavy cream until scalding hot. Pour over white chocolate in a heatproof bowl. Let the chocolate sit for 5 minutes, then stir until smooth. If the chocolate isn’t all the way melted, microwave on 50% power level in 10 second intervals until melted. Set aside to cool slightly.
- In the bowl of a stand mixer (or using a hand mixer), beat butter on high until smooth, about 1 minute. Add confectioners’ sugar and mix on high until soft and fluffy, about 3 minutes. Pour in cooled melted chocolate, vanilla extract and peppermint extract. Mix until combined.
Assembly
- If the cakes domed while baking, use a serrated knife to level them off.
- Place one cake on a plate. Top with frosting and spread into an even layer. Repeat and then top with the third cake.
- Make a crumb coat by spreading a very thin layer of frosting on the top and sides of the cake. Place the cake in the refrigerator for 30 to 60 minutes or until frosting is firm.
- Remove cake from the refrigerator and apply the final layer of frosting. Garnish with crushed peppermint. Slice and serve.
