I remember the first time I tasted the combination of dark chocolate and bright peppermint. It wasn’t at a fancy patisserie, but in my grandmother’s warm kitchen while the snow piled up against the windowpane. This recipe captures that specific magic—the deep, cozy richness of cocoa balanced by the wintery snap of peppermint, all wrapped up in a cake that feels like a holiday hug.
This is a true celebration cake, standing tall with three tender layers of chocolate sponge and a creamy white chocolate peppermint frosting. It is finished with a glossy ganache drip that looks impressive but is actually quite simple to achieve. Whether you are baking for a Christmas Eve gathering or just need a slice of comfort, this peppermint chocolate cake is a timeless choice.
A Festive Centerpiece for Your Holiday Table
There is something undeniably cheerful about the pairing of chocolate and mint. It reminds me of unwrapping candy canes and sipping hot cocoa by the fire. This cake takes those nostalgic flavors and turns them into a dessert that looks as beautiful as it tastes.
The crumb is exceptionally moist, thanks to the buttermilk and oil, while the white chocolate buttercream offers a sweet, creamy counterpoint to the dark sponge. It is the kind of recipe that demands to be shared, perfect for slicing up on a platter when the whole family is gathered around.
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Peppermint Chocolate Cake
- Total Time: 2 hours
- Yield: 12 servings
- Diet: Vegetarian
Description
This decadent three-layer chocolate cake combines a moist, cocoa-rich sponge with a creamy white chocolate peppermint frosting. Finished with a luscious dark chocolate ganache drip and crushed candy canes, it is the perfect festive centerpiece for your holiday celebrations.
Ingredients
- All-purpose flour
- Granulated sugar
- Brown sugar
- Dark cocoa powder (Dutch-process)
- Baking soda
- Salt
- Melted butter
- Vegetable oil
- Eggs
- Vanilla extract
- Buttermilk
- Hot coffee or boiling water
- White chocolate bars
- Softened butter
- Powdered sugar
- Peppermint extract
- Heavy cream
- Dark chocolate
- Crushed candy canes
Instructions
- Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans.
- In a large bowl, whisk together the flour, sugars, dark cocoa powder, baking soda, and salt.
- Stir in the melted butter and oil until combined, then add the eggs and vanilla extract.
- Slowly pour in the buttermilk while stirring gently, then carefully whisk in the hot coffee or boiling water until the batter is smooth.
- Divide the batter evenly between the three pans and bake for 20–24 minutes, or until a toothpick comes out clean.
- Allow the cakes to cool completely on a wire rack before attempting to frost them.
- Melt the white chocolate and let it cool to room temperature; meanwhile, beat the softened butter until creamy.
- Mix the cooled white chocolate into the butter, then gradually add powdered sugar, peppermint extract, vanilla, and salt, whipping until fluffy.
- Assemble the cake by frosting between the layers and around the exterior, then chill the cake for 20 minutes.
- Make the ganache by pouring hot cream over dark chocolate, whisk until smooth, drip over the chilled cake edges, and top with crushed candy canes.
Notes
To ensure a perfectly level cake, use a serrated knife to trim any domes off the layers before assembling. If your white chocolate frosting feels too soft, refrigerate it for 10-15 minutes and whip it again to reach a stiffer, pipeable consistency. Always use room temperature eggs and buttermilk to ensure the batter emulsifies properly for the best rise.
- Prep Time: 40 mins
- Cook Time: 24 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Pantry Staples and Fresh Flavors
To get that authentic, old-fashioned flavor, we rely on quality ingredients that you likely already have in your pantry. Here is what makes this cake special:
- Dark Cocoa Powder: This gives the cake its deep color and intense chocolate flavor. I prefer a Dutch-process cocoa for a smoother taste.
- Buttermilk: The secret to a tender crumb. It interacts with the baking soda to create a light, fluffy texture.
- Hot Coffee or Water: Adding hot liquid blooms the cocoa powder, waking up the chocolate flavor and ensuring the cake stays moist.
- White Chocolate: We use melted white chocolate bars in the frosting for a luxurious, stable buttercream that isn’t too sugary.
- Peppermint Extract: A little goes a long way to give that signature cool, wintery bite.
How to Bake and Assemble
Step 1: Mix the Dry and Wet Ingredients
Start by whisking together your flour, sugars, dark cocoa, baking soda, and salt in a large bowl. In the same bowl, stir in the melted butter and oil until combined, followed by the eggs and vanilla. The batter will be thick at this stage.
Step 2: Add Liquid and Bake
Slowly pour in the buttermilk, stirring gently. Then, carefully stir in the hot coffee or boiling water. The batter will become quite thin; this is normal. Divide it evenly among your three prepared pans and bake at 350°F (175°C) for 20–24 minutes. Let them cool completely on a rack—warm cakes will melt your frosting.
Step 3: Whip the Peppermint Frosting
Melt your white chocolate and let it cool until it is no longer warm to the touch. Beat the softened butter until creamy, then stir in the cooled chocolate. Gradually add the powdered sugar, followed by the peppermint extract, vanilla, and a pinch of salt. Whip until smooth and fluffy.
Step 4: Frost and Garnish
Frost between the layers and cover the outside of the cake. Chill it briefly. Prepare the ganache by pouring hot cream over dark chocolate, letting it sit, and whisking until smooth. Drip the ganache over the edges of the chilled cake, pipe swirls on top, and sprinkle with crushed candy canes.
Secrets from the Recipe Box
Baking a layer cake can feel like a big project, but a few simple tricks make it stress-free. First, ensure your ingredients are at room temperature (except for the heavy cream). This prevents the batter from curdling and ensures a uniform rise.
When making the frosting, be patient with the white chocolate. If you add it while it is still hot, it will melt your butter and leave you with a soupy mess. If you find three layers a bit too much for a casual weekend, you might enjoy our simpler old fashioned chocolate cake for a similar flavor profile with less assembly.
Finally, don’t skip the crumb coat. A thin layer of frosting applied before the final coat locks in loose crumbs, giving you that bakery-smooth finish.
Make It Your Own
Recipes are meant to be adapted to your family’s tastes. Here are a few ways to twist this classic:
- Adjust the Mint: If you aren’t a fan of peppermint, you can omit it entirely for a white chocolate lusciousness, or swap it for a drop of almond extract.
- Darker Frosting: For chocolate lovers, swap the white chocolate buttercream for a chocolate fudge frosting. This makes for a very rich, decadent dessert, similar to our chocolate fudge cake.
- Holiday Sparkle: Instead of candy canes, top with edible silver dragées or sugared cranberries for a more elegant winter look.
At the Table
This cake is a showstopper, so it deserves to be the star of the show. I love serving it on a simple white ceramic platter to let the dark ganache and red candy canes pop.
Slice it thin—it is quite rich! It pairs beautifully with a hot cup of black coffee to cut through the sweetness, or a glass of cold milk for the little ones. If you are planning a full dessert spread, this cake sits nicely alongside other rich treats like our chocolate indulgence recipes.
A Final Slice of Holiday Cheer
There is a special kind of peace that comes from baking a cake like this. It requires a little time and patience, but the result is a memory made edible. I hope this peppermint chocolate cake becomes a part of your winter traditions, just as it has been a part of mine.
If you love exploring different textures in your baking, do try this lovely chocolate peppermint cake from another baker I admire, or stick to our family classic German chocolate cake for your next gathering.
We would love to see your creations! Please share a photo with us on Facebook, pin it to your holiday board on Pinterest, or tag us on Instagram.
