Chocolate Peppermint Cake Recipe

This peppermint chocolate cake is perfect for the holidays! Moist, fluffy chocolate cake with light, creamy peppermint buttercream.  


FOR THE CHOCOLATE CAKE: – 2 & 1/4 cups (270g) all-purpose flour – 1 & 1/2 cups (300g) granulated sugar – 1/2 cup (42g) cocoa powder – 2 teaspoons baking soda – 1 teaspoon baking powder – 1/2 teaspoon salt – 1 cup (236ml) buttermilk – 1/2 cup (118ml) vegetable oil – 3 large egg – 1 teaspoon peppermint extract – 1 teaspoon vanilla extract – 1 cup (236ml) hot water FOR THE PEPPERMINT BUTTERCREAM: – 1 cup (226g) unsalted butter, softened – 3 tablespoons heavy cream – 1 teaspoon peppermint extract – 1/2 teaspoon vanilla extract – 3 cups (330g) confectioners' sugar – crushed peppermints, for garnish

How to make chocolate cake: Heat the oven to 350°F. Grease and parchment three 9-inch round cake  

Step 1


Sift flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl. Set aside. 

Step 2

In a separate bowl, mix buttermilk, oil, eggs, peppermint, and vanilla. Then slowly add hot water. Go slowly to avoid overcooking eggs. 

Step 3

Mix wet ingredients into flour mixture. Evenly distribute batter in pans. Bake cake for 18-22 minutes or until a toothpick inserted in centre comes out clean.  

Step 4

Let pans cool for 10 minutes. Remove cake layers from pans to wire racks to cool completely. 

Step 5

TO MAKE BUTTERCREAM: Beat butter on medium speed with an electric mixer until light and fluffy. Add heavy cream, peppermint, and vanilla and beat well. 

Step 6

Beat in confectioners' sugar until fluffy. Frost the cake layers, top, and sides after cooling. If desired, add crushed peppermints. 

Step 7

Irish Cream Cake Recipe 

See Also

See Also