Chocolate Peppermint Cake
As the holiday season approaches, it’s the perfect time to indulge in a festive and delicious Chocolate Peppermint Cake. This moist chocolate cake is sweet, fudgy, and is the perfect dessert for your holiday table. It starts with a homemade chocolate cake that comes together quickly, and each layer is topped with rich peppermint chocolate ganache. The whole cake is frosted with a creamy peppermint frosting and decorated with crushed candy canes.
In this post I’ll outline everything you need to make the cake as well as some helpful tips and tricks for mastering this delightful chocolate peppermint cake recipe!
Ingredients needed for Chocolate Peppermint Layer Cake:
- All Purpose Flour
- Dark Cocoa Powder
- Sugar
- Baking Soda
- Baking Powder
- Salt
- Eggs
- Buttermilk or Sour Cream
- Vegetable oil
- Vanilla Extract
- Dark Chocolate
- Heavy cream
- Peppermint extract or peppermint oil
- Cream Cheese
- Butter
- Powdered Sugar
- Crushed candy canes or peppermint candies for decorating
Supplies needed for Peppermint Chocolate Cake:
- Parchment paper
- Electric mixer
- Large mixing bowl
- Wire rack for cooling
- Small saucepan
- Piping bag if desired for frosting
- Offset spatula for frosting
How to make Chocolate Peppermint Layer Cake:
In a large bowl whisk the dry ingredients together. Add in the wet ingredients and using an electric mixer, mix on medium speed until the batter is well combined. Don’t over-mix!
Divide batter into prepared cake pans and tap lightly on the counter to remove any air bubbles.
Bake cakes according to the recipe directions and cool cakes on a wire rack. When the cakes have cooled, place the first layer on a cake stand and top with chocolate ganache and frosting. Add the next layer, repeat the ganache and frosting and then add the final layer. Add more frosting around the sides and top and then sprinkle crushed candy canes or peppermint bark on top of the frosted cake for decoration.
Tips and Tricks:
1. Preparing the Cake Pans: For even baking, use high-quality cake pans and ensure they are properly greased and lined with parchment paper. You can grease by brushing butter into the pan or using a nonstick spray. I like to trace circles onto parchment with tabs on the sides for easy lifting.
2. Sift the Dry Ingredients: Sifting the cocoa powder and flour eliminates lumps and results in a smoother batter. I also have found that taking the extra step of sifting powdered sugar results in amazingly creamy frosting.
3. Room Temperature Eggs: Allow your eggs to come to room temperature; this helps create a smoother batter with everything mixing more evenly.
4. Gradual Mixing: When adding the dry ingredients to the wet mixture, do so gradually to prevent overmixing, which can lead to a dense cake.
5. Perfect Bake Time: Keep a close eye on the cakes as they bake. Use the toothpick test to determine doneness; it should come out clean with only a few moist crumbs.
6. Peppermint Buttercream Frosting: Adjust the amount of peppermint extract in the frosting to suit your taste for peppermint flavor. Start with less and add more gradually.
7. Crumb Coat: Before the final frosting layer, apply a thin “crumb coat” to trap any loose cake crumbs. This makes for a neater finish.
10. Decorating: Use an offset spatula to create decorative textures on the sides of the cake. Experiment with different sizes and styles for a personalized touch.
13. Storing: Keep your cake fresh by storing it in an airtight container. It can also be refrigerated for longer shelf life.
Chocolate Peppermint Cake
As I was making this I was positive it was going to be an epic fail. I actually forgot to add eggs to the cake and I didn’t realize until the first two pans were in the oven. I added the egg to the third layer but then realized I should have just let them be. In case you’re wondering it didn’t affect things as badly as I thought. The egg-free layers were denser but super fudgy. The layer I remembered the egg for was light & fluffy. They all tasted the same though. (Just in case you ever forget- in this cake- the end is not lost!!)
Then, as I was making the ganache it actually split. (Which means the fat separates from the protein and creates a weird oily affect.) I almost scrapped it but a quick Google search suggested I whip some air in with my mixer until it was smooth. I did and it came back together! Needless to say, I was convinced I was going to be scrapping this entire cursed cake and that I had wasted my morning for nothing.
Dark Chocoalte Peppermint Layer Cake
Ingredients
For the Cake:
- 1 cup plus 2 tablespoons dark cocoa powder
- 2 and 1/4 cups all-purpose flour
- 2 and 1/4 cups sugar
- 2 and 1/4 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 large eggs
- 1 cup plus 2 tablespoons warm water
- 1 cup plus 2 tablespoons buttermilk
- 4 1/2 tablespoons safflower oil
- 1 1/2 teaspoons pure vanilla extract
For the Ganache:
- 6 ounces dark chocolate, chopped
- 1/2 cup heavy cream
- a few drops of peppermint extract
For the Frosting:
- 4 oz of cream cheese, softened
- 3 sticks (1 1/2 cups) butter, softened
- 5-7 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
- large pinch of salt
- milk as needed (I used about 1 tablespoon)
- 2 crushed candy canes for decorating
Instructions
Preheat the oven to 350 F. Butter three 8 or 9 inch round cake pans, sprinkle with flour and line with parchment rounds. Set aside.
In a large bowl combine all the dry ingredients (flour, sugar, cocoa powder, baking powder, soda and salt.) Whisk together until well combined.
Add all the rest of the ingredients- (eggs, buttermilk, warm water, oil and vanilla,) and whisk until smooth, clump-free and glossy. (Don't over-mix)
Divide the batter evenly among the pans, and bake for 30-40 minutes, (depending on your oven,) or until a cake tester inserted into the center comes out clean. Cool completely before frosting.
While the cake cools, make the ganache:
Place the chopped chocolate in a heatproof bowl.
In a small saucepan, heat the cream until the edges start to bubble (don't let it get to boiling!) pour it over the chocolate and let it be for a few minutes.
Stir until smooth and glossy. Whisk in the peppermint extract
For the Frosting:
Beat together the cream cheese and butter. Add the extracts and salt. Slowly mix in the powdered sugar, 1/2 cup or so at a time until frosting is smooth and thick. Add a few splashes of milk as needed until the frosting is good spreading consistency.
To assemble:
If needed, level your cake layers to remove a domed top using a serrated bread knife. Place the cake face down on a turn table with some parchment paper strips around the edges. Spread some ganache over the cake and let it chill for a minute to set. Top with frosting and use an off-set spatula to spread to the edges. Top with another cake layer and repeat with the 2nd and 3rd layer.
After spreading ganache on the top later and letting it set, give the cake a thin "crumb coat" of frosting and let it set in the fridge or freezer. Continue to pile the frosting on, smoothing it over the sides and top of the cake.
Sprinkle crushed candy cakes on the cake to garnish and let the whole thing set for another 15 minutes before serving.
Notes
Chocolate Cake recipe adapted from Martha Stewart
I can empathize so much! I am always forgetting ingredients or doing some other really stupid mistakes. I’m so glad you didn’t scrap it though because it looks so good! I’m dying to make it.
I’m new to cooking with Safflower Oil and Peppermint Extract. This cake is definitely something I’m interested in making this holiday season though!
Are these 2 ingredients available at local grocery stores? Or would I have to visit a Whole Foods / specialty store for them?
Thank! I always love a good Baker Chick recipe :)
Lindsey
You could definitely sub any other vegetable oil! Mint extract should easily be found at your grocery store baking aisle!
omigoodness! you def. avoided failure-this cake is SO pretty and festive and it looks delicious. ganache always makes me swoon
I’m glad this cake didn’t turn out to be a giant fail because it looks absolutely gorgeous… and I have no doubt that with the flavors combined here, it tasted pretty darn good, too! Peppermint and dark chocolate together are one of my favorite wintertime flavor combinations, and I’ve been scarfing down as much as I can before the season ends! Nice work!
A big yes to all of this! I want this cake in my life.
I am a total space-cadet when baking – that’s usually why I cook (more room for error). But look! It was totally fine; no, better. Looks delicious. Chocolate + peppermint are a fav. ’round here :)
I forgot TWO STICKS of butter in a cookie recipe yesterday, so I feel your pain. But seriously this cake is the most beautiful thing EVER.
This cake looks incredible. I’ll take a bucket of peppermint ganache, please.
Just wondering if the cocoa amount is correct? Seems like a lot.
Yes that’s correct! :)
I loved your recipe and I am a big fan of all things chocolate and peppermint… especially cakes…
I am a vegetarian… You mentioned that you forgot to add the eggs in two of batches of cake batter… Is it ok to give the eggs a miss altogether in this recipe? If so, are there any alterations that are required in the ingredients…
Please help..
Hello! I have this recipe for a vegan chocolate cake that is similar but doesn’t have eggs or anything: https://www.thebakerchick.com/2012/09/vegan-chocolate-cake-with-fluffy-vegan-vanilla-buttercream/
Hi- my nephew is allergic to eggs. Do you think I could mark this cake without eggs, instead of making the vegan recipe? Thanks!
I would make that recipe I linked to above- it’s really great and egg free1
This was mostly wonderful, but almost was a huge fail for Christmas Eve dessert. My ganache wouldn’t set and I did some research and read that it should have been peppermint oil, not extract. The liquid of the extract can make it difficult for ganache to set. Managed to salvage it by leaving frosting off the sides of the cake. It looked like one of the trendy naked cakes! Made it a second time with peppermint oil and it was perfect. Love your recipes!
Oh gosh good to know. I don’t think I have any peppermint oil- I definitely used extract, but it was the real stuff- so maybe oil based vs. alcohol based? I will add a note about this!
Just wondering how to adopt this recipe for cupcakes? My daughter and I are making treat boxes and want to include a cupcake version of this recipe. We made this cake for Thanksgiving and it was a HUGE hit!
Could I adapt this for a couple mini cakes, in 4 or 6 in pans? Thanks!
Yes I don’t see why not!