Chocolate Peppermint Cake
If you EVER wanted to make the epitome of a Christmas Cake then you might be looking for this Chocolate Peppermint Cake recipe. It’s festive without being too fussy, impressive without being too difficult, and designed for anyone who wants a cake that tastes as good as it looks. I mean, look at that slice, right??
The cake tastes deeply chocolatey with a cool peppermint finish that keeps each bite balanced. The candy cane bits add texture and a sweet crunch, while the frosting layers give the cake a creamy finish. If you love peppermint cocoa or mocha this might just be the cake for you.
If it feels like it might be out of your skillset you can leave off all the extra decorations like frosting swirls and ganache drip if you like and this cake still looks beautiful and seasonal.
This cake is a natural fit for Christmas, but it also works anytime you’re baking for someone who loves chocolate and peppermint together. It’s a great birthday cake for peppermint fans and a reliable choice for potlucks, dessert tables, or winter gatherings.
What You Need To Make This Peppermint Cake
Looking over the ingredient list before you shop makes baking smoother and saves time. Checking for items like butter, extracts, and powdered sugar helps avoid extra trips during busy seasons, especially when you’re planning holiday baking.
- triple chocolate cake mixes
- eggs
- unsalted sweet cream butter
- whole milk
- peppermint extract
- powdered sugar
- heavy whipping cream
- vanilla extract
- red gel food coloring
- dark cocoa powder
- chocolate chips
- candy canes
- white nonpareils
You can make the cake without candy canes if you want a smoother finish, or swap in crushed peppermint candies if you don’t have candy canes. Crumbled peppermint bark also works well and adds a mix of chocolate and peppermint in each bite. If you want a more subtle flavor, use fewer crushed candy canes around the outside of the cake.
How to Make This Recipe As Cupcakes
To make cupcakes instead of a layer cake, prepare the batter the same way and divide it evenly among lined cupcake tins, filling each cup about two-thirds full. Bake at 350 degrees until the tops spring back lightly when touched or a tester comes out clean. Allow them to cool completely before frosting so the peppermint flavor stays bright and the frosting holds its shape.
For decorating, use the red and white frostings to pipe swirls on top of each cupcake. Or make the chocolate frosting pipe swirls on top of the cupcakes and add crushed candy canes.
The cupcakes will have the same festive flavor as the full cake but are easier to make. And they’re easier to serve for kid’s parties or holiday gatherings.
How to Store This Cake
Store leftover cake in the refrigerator in an airtight container for up to four days. The frosting will stay firm and the peppermint flavor will continue to develop. Let slices sit at room temperature for a few minutes before serving for the best texture.
Chocolate Peppermint Cake
Equipment
- Disposable piping bags
- Red gel food coloring
- 3 nine inch round cake pans
- Cake leveler
- Squeeze bottle
- Star piping tip
Ingredients
Cake Ingredients
- 2 boxes triple chocolate cake mix
- 6 large eggs room temperature
- 1 cup sweet cream butter unsalted, softened
- 2 cups whole milk
- 1 tbsp pure peppermint extract
Candy Cane Frosting Ingredients
- 2 cups sweet cream butter unsalted, softened
- 5 cups powdered sugar
- 5 to 7 tbsp heavy whipping cream
- 2 tsp vanilla extract
- Red gel food coloring
Chocolate Frosting Ingredients
- 2 cups sweet cream butter unsalted, softened
- 5 cups powdered sugar
- 1 cup dark Hershey cocoa powder
- 5 to 8 tbsp heavy whipping cream
- 1 tsp pure peppermint extract
Ganache Ingredients
- 1/2 cup chocolate chips
- 1/4 cup heavy whipping cream
Decoration Ingredients
- 3 cups crushed candy canes
- 12 mini candy canes
- 1 small container white nonpareils sprinkles
Instructions
Bake the Cakes
- Preheat the oven to 350°F
- Spray the cake pans with baking spray
- In a stand mixer beat the cake mix butter milk eggs and peppermint extract until combined
- Divide the batter evenly between the cake pans
- Bake for 25 to 35 minutes until cakes are cooked through
- Cool in pans for 10 minutes then turn out on to cooling racks and cool completely
Make the Chocolate Frosting
- Beat butter powdered sugar cocoa powder heavy cream and peppermint extract until creamy and holding peaks
- Scoop 1 1/2 cups of chocolate frosting into a piping bag and set aside
Make the Candy Cane Frosting
- Beat butter powdered sugar heavy cream and vanilla until smooth and creamy
- Divide the frosting in half and tint one portion red using gel food coloring
- Transfer the red and white frostings into separate piping bags and set aside
Assemble the Cake
- Use a cake leveler to trim the tops and create even layers
- Place the first cake layer down on your cake plate
- Pipe a thick ring of red frosting around the outer edge
- Pipe a thick ring of white frosting just inside the red ring
- Continue alternating red and white rings until the center is filled
- Add the second cake layer and repeat the piping pattern but start with the white frosting
- Add the third cake layer and repeat the frosting pattern of the first layer
- Smooth the frosting around the outside with a spatula
- Frost the entire cake with chocolate frosting
- Place the cake in the fridge while preparing the ganache
Make the Ganache
- Heat the heavy cream in a small pot until simmering
- Pour over the chocolate chips and let sit for 1 minute
- Whisk until smooth then pour into a squeeze bottle
- cool the ganache until it's no longer runny and a drip only runs down a veritcal butter knife and stops halfway down the blade
Decorate the Cake
- Once the ganache has cooled enough add drips around the top edge of the cake
- Press crushed candy canes around the bottom edge
- Fit a piping bag with a star tip and fill with chocolate frosting
- Pipe dollops around the top edge over the ganache
- Sprinkle with white nonpareils
- Place a mini candy cane into the center of each dollop
