Indulge in the ultimate festive treat with this irresistible **Chocolate Peppermint Cake recipe**! This homemade marvel features a deeply rich, moist chocolate cake base, crowned with a thick, impossibly creamy, and refreshing peppermint frosting. It’s the quintessential dessert to brighten any holiday gathering or simply to bring a touch of seasonal cheer to your home.

Decadent Chocolate Peppermint Cake: Your Ultimate Holiday Dessert Guide

Few desserts capture the spirit of the holidays quite like the classic combination of chocolate and peppermint. This recipe for a homemade Chocolate Peppermint Cake isn’t just a dessert; it’s an experience. Imagine sinking your teeth into a slice of velvety smooth chocolate cake, perfectly balanced by the cool, invigorating rush of creamy peppermint frosting. It’s a harmonious blend of flavors and textures that evokes cozy winter evenings, festive celebrations, and pure culinary delight. And the best part? Creating this show-stopping cake is far simpler than you might imagine, making it an achievable triumph for home bakers of all skill levels.

The Perfect Holiday Cake Recipe: Why This Chocolate Peppermint Delight Shines

This Chocolate Peppermint Cake isn’t just a dessert; it’s a centerpiece, a conversation starter, and a beloved tradition waiting to happen. What makes it so perfect for the holidays?

• Irresistible Flavor Combination: The deep, slightly bitter notes of premium chocolate perfectly complement the bright, minty freshness of peppermint. This classic pairing is synonymous with festive seasons, offering a nostalgic taste that everyone loves.
• Stunning Visual Appeal: A rich chocolate base topped with a pristine white, fluffy peppermint frosting, often adorned with crushed candy canes, creates a striking visual contrast that screams “holiday!” It’s a cake that looks as good as it tastes, effortlessly elevating your dessert table.
• Moist & Velvety Texture: Our carefully crafted chocolate cake recipe guarantees a moist, tender crumb that melts in your mouth, providing the ideal foundation for the light and airy peppermint buttercream. This ensures every bite is a delightful experience.
• Aromatic Bliss: The aroma of baking chocolate and peppermint filling your kitchen is an instant mood lifter, ushering in the cozy, comforting vibes of winter and celebration. It’s a sensory experience that begins long before the first slice is served.
• Crowd-Pleaser: Whether you’re hosting a grand holiday feast or a small family gathering, this cake is guaranteed to be a hit. Its universally loved flavors appeal to both adults and children, making it a reliable choice for any festive occasion.

Forget complicated recipes or store-bought imitations. This homemade chocolate cake with its velvety peppermint frosting is surprisingly straightforward to prepare, allowing you more time to enjoy the festivities. It’s truly a labor of love that tastes like pure holiday magic.

Essential Tips for Baking a Flawless Homemade Chocolate Cake

Achieving a perfect homemade chocolate cake with a consistently moist texture and rich flavor is easier than you think, especially with a few key baking insights. These tips will help ensure your Chocolate Peppermint Cake turns out beautifully every time:

• The Freshness of Baking Soda Matters: Baking soda is a crucial leavening agent that helps your cake rise and achieve a light, airy texture. If your baking soda has been opened for more than 6 weeks, its potency likely diminishes. To test its freshness, mix a teaspoon of baking soda with a tablespoon of vinegar or lemon juice. If it fizzes vigorously, it’s good to go! Otherwise, it’s time to replace it. A fresh leavening agent is key to preventing a dense or flat cake.
• Choose Your Milk Wisely for Optimal Moistness: For cake recipes, especially chocolate ones, I highly recommend using whole milk or 2% fat milk. The fat content in these milks contributes significantly to the cake’s richness, moisture, and tender crumb. Skim milk or most milk substitutes lack this fat, which can result in a drier cake with a less desirable texture. For the best results, stick to higher-fat dairy options.
• Tailor Your Peppermint Flavor Intensity: The beauty of this recipe lies in its adaptability. If you’re a true peppermint enthusiast, feel free to incorporate peppermint extract into both the chocolate cake batter and the frosting for an extra burst of minty flavor. However, if you prefer a more subtle hint of mint, or wish for the chocolate to be the dominant flavor in the cake itself, simply use vanilla extract in the cake batter and reserve the peppermint extract solely for the frosting. This allows you to customize the flavor profile to your preference.
• Ensure Room Temperature Ingredients: This is a golden rule in baking, particularly for cakes and buttercreams. Eggs, milk, and especially butter should be at room temperature. Room temperature butter creams more smoothly with sugar, creating air pockets that lead to a lighter cake and a fluffier frosting. Cold ingredients don’t emulsify properly, which can result in a lumpy batter or frosting and a denser cake.
• Do Not Overmix the Batter: Once you’ve combined the wet and dry ingredients, mix just until they are incorporated and no streaks of flour remain. Overmixing develops the gluten in the flour, leading to a tough, dry cake. A few small lumps are perfectly fine and often preferred.
• Proper Pan Preparation is Key: Don’t skip this step! Thoroughly grease your baking pan with nonstick cooking spray, butter, or shortening, then lightly flour it, tapping out any excess. For an extra layer of non-stick assurance, especially for cakes, you can line the bottom of the pan with parchment paper after greasing. This prevents sticking and ensures your beautiful cake releases easily.

Key Ingredients for Your Chocolate Peppermint Masterpiece

Gathering your ingredients before you begin ensures a smooth and enjoyable baking process. Here’s what you’ll need to create this festive delight:

• All-Purpose Flour: The foundation of our cake, providing structure.
• Granulated Sugar: For sweetness and moisture.
• Cocoa Powder: Essential for that deep, rich chocolate flavor. Use a good quality unsweetened cocoa.
• Baking Soda: Our primary leavening agent for a light and fluffy cake.
• Salt: Enhances all the other flavors, particularly the chocolate.
• Vegetable Oil: Contributes to the cake’s moistness and tenderness.
• Milk (Whole or 2%): For richness and liquid content.
• Vanilla (or Peppermint) Extract: For flavor in the cake.
• Large Eggs: Binders that add structure and richness.
• Salted Butter (softened): The base for our incredibly creamy frosting.
• Powdered Sugar: For the frosting’s sweetness and smooth texture.
• Heavy Cream: To achieve the perfect consistency in the frosting.
• Peppermint Extract: The star flavor for the frosting.
• Crushed Peppermint Candy (optional): For garnish and an extra crunch.

How to Make Chocolate Peppermint Cake: A Detailed Guide

Follow these comprehensive steps to create a truly unforgettable Chocolate Peppermint Cake. Precision and patience are your best friends in the kitchen!

To Make the Moist Chocolate Cake:

1. Prepare Your Oven and Pan: Begin by preheating your oven to 350° F (175° C). This ensures the oven is at the correct temperature when the cake goes in, promoting even baking. Next, take a 9”x13” baking pan and thoroughly spray it with nonstick cooking spray. For extra assurance, you can lightly flour the pan after spraying, tapping out any excess flour. Set the prepared pan aside.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt. Whisking ensures these dry ingredients are thoroughly combined and evenly distributed, preventing pockets of unmixed flour or leavening. This is a crucial step for a uniform cake texture.
3. Incorporate Wet Ingredients: Add the remaining wet ingredients to the dry mixture: vegetable oil, milk (whole or 2%), vanilla extract (or peppermint extract for more mint flavor), and large eggs. Using an electric hand mixer or a stand mixer on low speed, beat the ingredients until everything is just blended and smooth. Be careful not to overmix, as this can lead to a tough cake. Mix only until no dry streaks remain.
4. Bake to Perfection: Pour the smooth cake batter into your prepared baking pan. Place it in the preheated oven and bake for 35-40 minutes. To check for doneness, insert a toothpick into the center of the cake. If it comes out clean, the cake is ready. If it has wet batter clinging to it, continue baking for a few more minutes and retest. Once baked, remove the cake from the oven and let it cool completely on a wire rack before frosting. Cooling completely is crucial to prevent the frosting from melting.

To Make the Creamy Peppermint Frosting:

1. Whip the Butter: In a medium-sized bowl, add the softened salted butter. Using an electric hand mixer (or stand mixer with paddle attachment), beat the butter on medium speed until it is light, fluffy, and smooth. This typically takes about 2-3 minutes. Softened butter is key for a truly creamy frosting.
2. Gradually Add Powdered Sugar: Begin adding the powdered sugar to the whipped butter, one cup at a time. Mix on low speed until each addition is fully blended before adding the next. This prevents a cloud of sugar from forming in your kitchen and ensures a smooth, lump-free frosting.
3. Achieve Desired Consistency and Flavor: Beat in the peppermint extract. Then, add the heavy cream, 1 tablespoon at a time, mixing well after each addition. Continue adding cream until the frosting reaches your desired spreadable consistency. If you prefer a stiffer frosting, use less cream; for a lighter, more spreadable frosting, add a bit more.
4. Frost and Garnish: Once the chocolate cake has cooled completely, spread the luscious peppermint frosting evenly over the top. If desired, sprinkle generously with crushed peppermint candy for an extra festive touch and delightful crunch.

Store any leftover cake in the refrigerator to maintain its freshness and firm frosting.

Serving Suggestions and Creative Variations

This Chocolate Peppermint Cake is a star on its own, but here are some ideas to make it even more special:

• Classic Serving: Serve slices with a cup of hot cocoa, coffee, or a glass of cold milk for a comforting treat.
• Festive Platter: Arrange slices on a holiday-themed platter with extra crushed candy canes, a sprig of fresh mint, or chocolate curls for a stunning presentation.
• Mini Cakes or Cupcakes: Instead of a 9×13 pan, bake the batter in cupcake liners for individual treats. Adjust baking time (usually 18-22 minutes for cupcakes). Frost with peppermint buttercream and garnish with mini candy canes.
• Chocolate Drizzle: For an extra layer of chocolatey goodness, drizzle melted dark or white chocolate over the frosted cake before the crushed peppermint candy.
• Layer Cake Version: Divide the batter between two 9-inch round cake pans and bake until a toothpick comes out clean. Once cooled, level the cakes, frost between layers, and then frost the top and sides for an elegant layer cake.

Frequently Asked Questions (FAQ) About Chocolate Peppermint Cake

Here are answers to some common questions you might have about making this delicious holiday cake:

• Can I make this cake ahead of time?
  Yes, absolutely! The chocolate cake base can be baked a day in advance and stored tightly wrapped at room temperature. The frosting can also be made a day ahead and stored in an airtight container in the refrigerator; just re-whip it for a minute or two before frosting the cake. For best results, assemble and frost the cake within 24 hours of baking.
• How do I prevent my cake from sticking to the pan?
  Thoroughly grease your baking pan with nonstick cooking spray or butter. Then, dust it with a light coating of cocoa powder instead of flour to avoid white residue on your chocolate cake. Alternatively, line the bottom of the pan with parchment paper after greasing.
• My frosting seems too thin/thick. What should I do?
  If your frosting is too thin, gradually add more powdered sugar (1/4 cup at a time) until it reaches the desired consistency. If it’s too thick, add more heavy cream (1 teaspoon at a time) until it’s perfectly spreadable. Temperature can also affect consistency; if it’s too warm, chill it briefly.
• What kind of peppermint candy should I use for garnish?
  Crushed candy canes are ideal for a festive look and crunch. You can buy them pre-crushed or crush your own by placing them in a Ziploc bag and hitting them with a rolling pin. Peppermint patties or other peppermint candies could also work, though they might be softer.
• Can I use a different size baking pan?
  While the recipe is optimized for a 9×13-inch pan, you can adapt it. For instance, you could use two 8-inch or 9-inch round pans for a layer cake, but you would need to adjust baking times and possibly double the frosting recipe. Always monitor for doneness with a toothpick.
• Can I add chocolate chips to the cake?
  Yes, for an extra chocolate boost, you can fold about 1/2 to 1 cup of mini chocolate chips into the batter before pouring it into the pan.

Why You’ll Adore This Chocolate Peppermint Cake

This Chocolate Peppermint Cake is more than just a recipe; it’s an invitation to create lasting memories. Its rich, deep chocolate flavor, combined with the bright, cool kick of peppermint, creates a symphony for the taste buds that is undeniably festive. Whether it’s the star of your holiday dessert table or a comforting treat on a chilly evening, this cake promises to deliver joy with every moist, decadent bite. It’s a testament to the simple pleasure of homemade baking, crafted with love and guaranteed to delight.

CRAVING MORE FESTIVE RECIPES?

If you’ve fallen in love with the harmonious blend of chocolate and peppermint, or simply enjoy seasonal delights, explore these other fantastic recipes:

• Peppermint Poke Cake
• White Chocolate Peppermint Pie
• Homemade Peppermint Bark
• Peppermint Oreo Balls
• Mint Chocolate Chip Brownies
• Oreo Peppermint Mini Cheesecakes
• Candy Cane Peppermint Fudge
• Christmas Red Velvet Poke Cake
• Chocolate Sheet Cake
• 45 Ultimate Christmas Recipes

Chocolate Peppermint Cake

This Chocolate Peppermint Cake recipe features a decadent homemade chocolate cake topped with a thick, creamy, and refreshing peppermint frosting, perfect for any holiday occasion!

Prep Time:
20 minutes

Cook Time:
40 minutes

Total Time:
1 hour

Servings:
12

Author:
Brandie Skibinski

Ingredients

For the cake:

• 1 ⅔ cups all-purpose flour
• 1 ½ cups granulated sugar
• ⅔ cups cocoa powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• ½ cup vegetable oil
• 1 ½ cups milk
• 1 ½ teaspoons vanilla (or peppermint) extract
• 2 large eggs

For the frosting:

• 1 cup salted butter, softened to room temperature
• 4 cups powdered sugar
• 1 ½ teaspoon peppermint extract
• 3-4 tbsp heavy cream
• crushed peppermint candy (optional)

Instructions

For the cake:

1. Preheat oven to 350° F and spray a 9”x13” pan with nonstick cooking spray, set aside.
2. In a large bowl whisk together all the dry ingredients (flour, sugar, cocoa powder, baking soda and salt) until combined.
3. Add in the remaining wet ingredients (oil, milk, vanilla or peppermint extract and eggs) and mix with an electric hand mixer (or a stand mixer) beat until everything is blended and smooth.
4. Pour into the prepared baking pan and bake in the oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.

To make the frosting:

1. Add the softened butter to a medium sized bowl and with an electric hand mixer, beat until smooth.
2. Stir in powdered sugar (one cup at a time) until blended.
3. Beat in the vanilla (or peppermint) extract and 1 tablespoon of the heavy cream at a time until it reaches the desired consistency.
4. Spread on top of cooled cake and sprinkle with crushed peppermint candy (if desired.)
5. Store in the refrigerator.

Notes

• Check to make sure your baking soda is fresh. Usually if baking soda has been opened and is over 6 weeks old – it’s time to get new baking soda.
• In cake recipes, I like to use whole milk or 2% fat milk. If you use skim milk or milk substitutes, I can’t guarantee that the texture and moistness will come out correct.
• Depending on how much peppermint flavor you enjoy, you can use peppermint extract in the cake and the frosting. Or just use vanilla extract in the cake.
• Store any uneaten cake in the refrigerator for up to 3 days. Make sure dish is covered.
• This cake can be frozen for up to 3 months. Just make sure to store in an airtight container.

Course:
Dessert

Cuisine:
American

Nutrition

Calories:
587kcal

|

Carbohydrates:
83g

|

Protein:
5g

|

Fat:
28g

|

Sodium:
431mg

|

Fiber:
2g

|

Sugar:
66g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

Did you make this recipe?
Share it on Instagram @thecountrycook and mention us #thecountrycook!