Chocolate Peppermint Cake

The top of a round cake covered in white icing and crushed peppermint candy.

This chocolate peppermint cake delivers everything you want in a holiday dessert — a moist, tender crumb, deep chocolate flavor, and that cool peppermint finish we all love this time of year. It looks impressive, tastes incredible, and comes together with simple, reliable methods that make it feel effortless.

Course Desserts

Cuisine American

Prep Time 20

Cook Time 30

Cooling Time 1

Servings servings

Calories 805kcal

Author Diane Gail

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

US Customary - Metric

Instructions

Whisk dry ingredients: Combine the flour, granulated sugar, cocoa, baking powder, baking soda, and salt until evenly mixed.
Mix wet ingredients: 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 until glossy.
Prepare pans: Divide the batter evenly between two greased and floured 9-inch cake pans.
Bake cake: Bake at 350°F (177°C) for 25–30 minutes until a knife inserted in the center comes out clean, then cool the layers completely.
Cream butter: Beat the butter with a stand mixer (or hand mixer) until light and fluffy.
Make frosting: Add confectioner’s sugar, heavy cream, remaining vanilla extract, and peppermint extract and beat for about 3 minutes to fully incorporate.
Frost cake: Spread frosting between the layers, over the top, and over the sides, smoothing as you go.
Decorate cake: Sprinkle crushed peppermint candy over the finished cake for color and crunch.

Notes

Shake buttermilk: Give the container a good shake so the fat is evenly distributed for the softest crumb.
Tap pans: Tap the pans firmly on the counter to release air bubbles and help the layers rise evenly.
Cool completely: Frost only when the cake layers are fully cool so the buttercream icing stays stable and smooth.
Crush candy correctly: Place candy canes in a freezer bag and tap gently with a rolling pin for clean, even pieces.
Make frosting fresh: Mix the buttercream icing right before assembling the cake — it spreads more easily before it starts to set.

Nutrition