Chocolate Peppermint Cake Recipe

Chocolate peppermint cake decorated with a chocolate ganache drip and topped with crushed peppermint candy. The bottom of the cake is coated with more crushed peppermint, creating a festive and colorful presentation.

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.

Prep Time25

Cook Time25

Total Time50

Servings: servings

Calories: 873kcal

Author: Sandra

Ingredients

For the Cake

2 ⅔ cups all-purpose flour sifted [Note 2]
1 cup cocoa powder sifted [Note 2]
1 tablespoon baking powder
½ teaspoon salt
½ cup unsalted butter softened to room temperature [Note 3]
½ cup vegetable oil
1 ½ cups granulated sugar
4 large eggs at room temperature [Note 3]
1 teaspoon peppermint extract
1 teaspoon vanilla extract
1 ½ cups milk at room temperature [Note 3]

For the Peppermint Buttercream

2 cups unsalted butter softened
½ teaspoon peppermint extract
2 teaspoons vanilla extract
4 cups powdered sugar sifted [Note 2]

For the Chocolate Ganache

1 cup milk chocolate chips
⅓ cup heavy whipping cream

Garnish

1 cup crushed peppermint candy

Instructions

For the Cake:

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. [Note 1]
In a medium mixing bowl, whisk together the sifted flour, cocoa powder, baking powder, and salt. Set aside. [Note 2]
2 ⅔ cups all-purpose flour, 1 cup cocoa powder, 1 tablespoon baking powder, ½ teaspoon salt
In a separate large mixing bowl, beat the softened butter, oil, and sugar together until smooth and light. Add the eggs, vanilla extract, and peppermint extract. Mix until well combined.
½ cup unsalted butter, ½ cup vegetable oil, 1 ½ cups granulated sugar, 4 large eggs, 1 teaspoon peppermint extract, 1 teaspoon vanilla extract
Gradually add the dry ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined. Be careful not to overmix. The batter will be slightly thick, but still pourable. [Note 4]
1 ½ cups milk
Divide the batter evenly among the prepared 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. [Note 5]
Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

For the Peppermint Buttercream:

In a large mixing bowl, beat the softened butter, peppermint extract, and vanilla extract together until smooth and creamy.
2 cups unsalted butter, ½ teaspoon peppermint extract, 2 teaspoons vanilla extract
Gradually add the sifted powdered sugar, one cup at a time, beating until fully combined and the buttercream is light and fluffy. [Note 6]
4 cups powdered sugar

For the 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. 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. [Note 7]
1 cup milk chocolate chips, ⅓ cup heavy whipping cream

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 candy canes 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. [Note 7]

Garnish and Serve:

Top the cake with more crushed candy canes and peppermint candies if desired.
1 cup crushed peppermint candy
Storage: The cake can be stored in the refrigerator for 2-7 days if kept well covered or in the freezer for up to 3 months.

Notes

If you don’t have four pans, bake the cakes in batches. Keep the batter covered while waiting.
Sifting the flour, cocoa powder, and powdered sugar helps to prevent lumps and helps to create a smoother cake batter and buttercream frosting.
Make sure your butter, eggs, and milk are at room temperature for better mixing.
The batter will be slightly thick but still pourable. This is normal for a chocolate cake. Avoid overmixing.
Start checking the cake at 18 minutes to avoid overbaking.
If the buttercream is too thick, add 1 tablespoon of milk at a time until it's smooth and spreadable. If it’s too thin, add more powdered sugar.
For the ganache drip, cooling it to room temperature helps control the drips. Chilling the cake slightly before applying ganache also helps manage drips.

Nutrition