Chocolate Peppermint Cake

Name: Chocolate Peppermint Cake
Prep time: 20 min
Cook time: 30 min
Ingredients: 2 cups all-purpose flour; 2 cups granulated sugar; 3/4 cup cocoa powder; 2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 1 cup buttermilk; 1/2 cup vegetable oil; 2 large eggs; 4 teaspoons vanilla extract (separated); 1 cup hot coffee; 1 1/2 cups salted butter (softened); 6 cups confectioner's sugar; 6 tablespoons heavy cream; 1/2 teaspoon peppermint extract; 1 cup crushed peppermint candy

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If you want a show-stopping dessert for your holiday table this year, this chocolate peppermint cake delivers. It’s festive, full of deep, rich chocolate flavor, and topped with a cool, peppermint buttercream icing and crushed peppermint candy that make it look like Christmas on a plate. The best part? — just one taste will earn it a permanent place in your yearly holiday recipe rotation.

For more sweet inspiration for the holidays, try my double chocolate cookies, peanut butter and jelly thumbprint cookies, or Old-World Italian cookies — together with this cake they make the perfect dessert spread for your holiday celebration.

A round cake with white frosting is topped and surrounded by crushed peppermint candy pieces, displayed on a dark plate on a wooden surface.

Let’s talk about this recipe

This cake is truly one of the best holiday desserts I’ve ever tasted. I’m not sure why I waited so long to make a chocolate peppermint cake for Christmas, but now that I have, it’s going to be part of my holiday baking routine for years to come. It’s a stellar cake — with a moist, tender texture, rich, smooth chocolate flavor, and that nostalgic cool, brisk peppermint flavor we all love just a little more at this time of year.

The recipe itself is easy and wonderfully reliable. The combination of cocoa, buttermilk, and hot coffee give the cake consistent moisture and depth without any fuss at all on your part. And the icing comes together beautifully every single time. Altogether, it captures the spirit of a slow handmade holiday perfectly — just like my butterball cookies, nutella cookies, and sweet potato cake do.

What makes this recipe so good

Moist, tender cake crumb, thanks to cocoa, buttermilk, and hot coffee that work together to deepen the chocolate flavor profile naturally.
Festive peppermint crunch topping adds eye-appeal and texture without overpowering the smooth chocolate base.
Simple, reliable mixing method that creates an impressive holiday cake even if you’re not an experienced baker.
Rich homemade buttercream icing that spreads beautifully and is packed full of that cool peppermint flavor we all love so much at Christmastime.
Perfect for celebrations, because the cake looks stunning on a dessert table and slices cleanly every single time.
Easy to make ahead, so you can bake the cake layers a day or two in advance and then stack and frost them when you’re ready to bring it to the table.

Ingredients you’ll need

This cake comes together with a straightforward mixing method that gives you a rich, consistent result every time — each step is simple and reliable.

Labeled baking ingredients in bowls on a wooden surface, including flour, sugar, cocoa powder, coffee, confectioners sugar, peppermint candy, butter, eggs, cream, buttermilk, baking powder, baking soda, salt, and extracts.

Cocoa powder: Choose natural unsweetened cocoa for the richest chocolate flavor and the best rise. Dutch-process cocoa works differently in baked goods and changes the texture, so stick with natural for this recipe’s intended crumb.
Buttermilk: Adds gentle acidity that tenderizes the crumb and keeps the cake incredibly moist. Give the container a good shake before measuring — buttermilk separates naturally, and you want a uniform consistency for proper mixing.
Hot coffee: Enhances the chocolate flavor without making the cake taste like coffee. The heat helps the cocoa dissolve smoothly into the batter and deepens the overall richness. Brew it fresh so the flavor is bright and full.
Butter: Use real, high-quality salted butter for the buttercream icing; it whips into a silky texture that spreads beautifully on the cake.
Heavy whipping cream: Loosens the buttercream just enough to make it easily spreadable. Add it right in with the other frosting ingredients when mixing — no need to trickle it in — just let the mixer bring everything together.
Crushed peppermint candy: Candy canes or peppermint discs both crush into clean, crisp pieces that sit on top as a crunchy, decorative finish that adds texture and holiday charm.

See recipe card below for full information on ingredients and quantities.

Make it your own

Swap chocolate curls for the crushed peppermint candy, if you want a more classic chocolate-on-chocolate finish.
Add a thin layer of ganache between the frosting and the cake for a glossy, extra-rich chocolate boost.
Tint the frosting pink with a tiny drop of natural food coloring for a festive peppermint look.
Add mini chocolate chips, between the cake layers, for an extra bit of texture without changing the cake’s structure.
Make cupcakes, instead of a full cake, if you need something pre-portioned for gatherings or school events.

How to make chocolate peppermint cake

Making this chocolate peppermint cake is very straightforward, and each step builds the rich flavor and festive finish that makes this recipe so special. Follow them below, and you’ll have a beautiful, impressive holiday cake cooling on your counter in no time.

Brown flour mixture in a wooden bowl with a whisk in it sitting on a wooden surface.

Dark brown batter in a wooden bowl with a hand mixer resting over the side of it sitting on a wooden surface.

Step 1: Whisk the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt together to fully combine the dry ingredients and ensure an even rise.

Step 2: Add the buttermilk, vegetable oil, eggs, and 2 teaspoons of the vanilla extract and mix until smooth, then pour in the hot coffee and mix again so the batter becomes glossy.

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Two round cake pans full of brown batter with flour visible around the edges sitting on a wooden surface.

Two round cake pans with dark brown cakes in them sitting on a wooden surface.

Step 3: Divide the batter evenly between two greased and floured 9-inch cake pans so both layers bake uniformly and release cleanly after cooling.

Step 4: Bake at 350°F (177°C) for 25–30 minutes, or until a knife inserted in the center comes out clean, then cool the cakes completely to keep the frosting from melting when applied.

Creamed butter in a bowl with a whisk in it.

Buttercream icing in a bowl with a whisk in it.

Step 5: Beat the butter in a stand mixer — or with a hand mixer, if that’s what you have — until it’s light and creamy to create a smooth base for the icing.

Step 6: Add the confectioner’s sugar, heavy cream, remaining vanilla extract, and peppermint extract, and beat for about 3 minutes on medium speed to create a fluffy, stable peppermint buttercream icing.

Cake with white icing sitting on a black plate with home decor visible in the background.

Round cake topped with white icing and crushed peppermint candy.

Step 7: Spread a generous layer of icing on the top of the first cake layer, set the second layer on top of that, and then cover the whole cake with a smooth, even finish of icing.

Step 8: Decorate with crushed peppermint candy, sprinkling it generously around the outer edge of the top and around the bottom of the cake for a festive crunch and classic holiday look.

Recipes FAQs

Can I skip the crushed peppermint candy topping?

You can, it’s not necessary for peppermint flavor since the extract does all the heavy lifting there. The crushed candy simply adds a festive sparkle and a little bit of a crunchy texture.

Can I make this cake ahead of time?

Absolutely. You can bake the cake layers a day or two ahead — just let them cool, wrap them tightly, and refrigerate until you’re ready to use them. Bring them out 2–3 hours before serving, frost them, and enjoy.

Does the cake taste like coffee?

Not at all. The coffee simply boosts the chocolate flavor. If you didn’t know it was in the recipe, you would never guess by tasting the cake.

What kind of cocoa powder works best?

Natural unsweetened cocoa powder gives the richest flavor in this cake. Dutch-process cocoa can be used, but it slightly changes the rise and texture.

Can I freeze leftover cake?

Yes — freeze slices individually, wrapped well, for up to two months. The peppermint icing softens slightly but the flavor remains intact.

Serving ideas

This chocolate peppermint cake is spectacular on its own, but it’s even better after a comforting savory meal. The cool peppermint notes balance rich flavors beautifully, especially when served after a cozy dinner like my cheesy breaded chicken fingers or my homestyle skillet meatloaf. It also works well as the centerpiece of a simple holiday dessert table, giving guests that perfect blend of chocolate richness and wintry freshness.

If you’re serving drinks, try pairing each slice with a warm mug of chai flavored cacao or a cup of coffee lightly sweetened with homemade chocolate flavored creamer for a double-the-chocolate experience.

A slice of chocolate cake with white frosting and crushed peppermint candy sits on a white plate. The background includes pottery and a larger portion of the same cake.

Diane Gail’s tips for success

Use a stand mixer for the buttercream: It aerates the icing more efficiently than hand mixing, giving you that ultra-smooth, bakery-quality texture without the extra strain.
Tap cake pans before baking: A few firm taps release hidden air pockets in the thick batter, which helps the layers rise evenly and prevents tunneled crumbs.
Make the icing right before frosting: Fresh buttercream icing is at its most spreadable before it rests, allowing you to glide it over the cake without pulling crumbs or losing that perfectly smooth finish.
Crush peppermint candy the right way: Seal candy canes in a sturdy freezer bag and tap gently with a rolling pin to create clean shards that hold their crunch instead of turning into peppermint dust.
Cool cake layers fully before icing: A chilled or completely cooled crumb keeps the buttercream from melting on contact, helping the cake stack neatly and maintain it’s structure once sliced.

Final thoughts

This chocolate peppermint cake brings together everything I love about holiday baking — rich chocolate, cool peppermint, and a festive finish that looks as joyful as it tastes. It’s the kind of dessert that feels special without asking much of you in return, which makes it perfect for winter gatherings or quiet evenings at home. I hope it brings a little extra sweetness to your season and becomes a dessert you look forward to making year after year.

Before you head out, take a moment to browse my cooking from scratch and slow living posts. There’s plenty of inspiration waiting for you there — recipes, tips, and tricks to bring even more handmade comfort into your days.

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One Comment

Diane Gail says:

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I’ve baked a lot of holiday cakes over the years, and this chocolate–peppermint combination truly stands out. The balance of cocoa, buttermilk, and hot coffee gives the crumb such depth, and the freshly whipped buttercream makes all the difference. If you make it, let me know how it turns out for you — and remember I’m always happy to help if you need me.
~ Diane Gail