I love this recipe because chocolate and peppermint balance each other so well. The cake turns out moist and tender, while the peppermint adds freshness that keeps it from feeling too heavy. I also like that it works beautifully as a simple layer cake or dressed up with frosting and toppings for celebrations.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
All-purpose flour, heat-treated Unsalted butter, room temperature Light brown sugar, packed Granulated sugar Unsweetened cocoa powder Baking powder Baking soda Salt Eggs Milk or buttermilk Peppermint extract Vanilla extract
For the frosting Unsalted butter, softened Powdered sugar Cocoa powder Peppermint extract Heavy cream or milk
Directions
I start by preheating the oven to 350°F and greasing and lining my cake pans. In a medium bowl, I whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In a separate large bowl, I cream the butter with the brown sugar and granulated sugar until light and fluffy. I add the eggs one at a time, mixing well after each addition. I stir in the vanilla and peppermint extract.
I add the dry ingredients to the wet ingredients in stages, alternating with the milk, mixing just until everything is combined. I divide the batter evenly between the prepared pans and smooth the tops.
I bake the cakes until a toothpick inserted in the center comes out clean, then let them cool in the pans for a few minutes before transferring them to a wire rack to cool completely.
For the frosting, I beat the butter until creamy, then add powdered sugar, cocoa powder, peppermint extract, and enough cream to reach a smooth, spreadable consistency. Once the cakes are fully cooled, I frost and assemble them.
Servings and Timing
This cake serves about 8 to 10 people. Prep time takes around 20 minutes, baking takes about 30 minutes, and cooling and frosting add another 30 to 40 minutes.
Variations
I sometimes add chocolate chips to the batter for extra richness. When I want a stronger peppermint flavor, I increase the extract slightly, being careful not to overpower the chocolate. I also like topping the cake with crushed peppermint candies for crunch.
Storage/Reheating
I store the cake covered in the refrigerator for up to four days. Before serving, I like to let it sit at room temperature for about 20 minutes so the frosting softens. I don’t usually reheat it, but individual slices can be gently warmed if desired.
FAQs
Can I make this cake ahead of time?
I often bake the cake layers a day in advance and frost them the next day for easier prep.
How strong is the peppermint flavor?
I find it balanced and refreshing, but I adjust the extract based on personal taste.
Can I make this as a sheet cake?
I can pour the batter into a single pan and adjust the baking time slightly.
What frosting works best?
I like chocolate peppermint frosting, but vanilla buttercream also pairs nicely.
Can I freeze this cake?
I can freeze the unfrosted cake layers tightly wrapped for up to two months.
Conclusion
This chocolate peppermint cake is a dessert I love making when I want something rich, festive, and comforting. The combination of chocolate and peppermint never disappoints, and the cake always feels like a treat worth sharing. It’s a recipe I come back to whenever I want a classic dessert with a seasonal touch.
This rich chocolate peppermint cake is the perfect festive dessert. Moist layers, creamy frosting, and a refreshing minty finish make it a must for holidays or winter celebrations.
Ingredients
For the Cake:
2 cups all-purpose flour, heat-treated
1 cup unsalted butter, room temperature
1 cup light brown sugar, packed
1 cup granulated sugar
3/4 cup unsweetened cocoa powder
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 large eggs
1 cup milk or buttermilk
1 tsp peppermint extract
1 tsp vanilla extract
For the Frosting:
1 cup unsalted butter, softened
3 cups powdered sugar
1/2 cup cocoa powder
1 tsp peppermint extract
2–4 tbsp heavy cream or milk
Instructions
Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
Add eggs one at a time, mixing well after each. Stir in peppermint and vanilla extracts.
Alternately add dry ingredients and milk to the wet mixture, mixing just until combined.
Divide batter evenly between pans and smooth the tops.
Bake for 30–35 minutes or until a toothpick comes out clean.
Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
For the frosting, beat butter until creamy. Gradually add powdered sugar, cocoa powder, peppermint extract, and cream, beating until smooth and spreadable.
Frost the cooled cake layers and assemble. Optional: top with crushed peppermint candies.
Notes
For extra richness, fold in chocolate chips to the batter.
Adjust peppermint extract to your taste preference.
Crushed candy canes make a great topping for a festive touch.
Vanilla buttercream is a great alternative frosting.
Cake layers can be made ahead and stored or frozen.
