Name: Chocolate Peppermint Layer Cake Recipe
Prep time: 2 h
Cook time: 35 min
Total time: 2 h 35 min
Cuisine: American
Ingredients: 1 1/2 cup all-purpose flour; 1 1/2 cups granulated sugar; 3/4 cup Dutch-processed cocoa powder, sifted; 1 1/2 tsp baking soda; 1 tsp baking powder; 1 tsp salt; 1/4 cup vegetable oil; 3/4 cup buttermilk, room temperature; 3/4 cup hot water or hot coffee; 2 large eggs, room temperature; 2 tsp vanilla extract; 1 tsp peppermint extract, optional; 6 large egg whites; 2 cup granulated sugar, lightly packed; 2 cups unsalted butter, cubed, room temperature; 1 tsp vanilla extract; 1 tsp peppermint extract or more to taste; Bright white color gel; 2 Tbsp powdered sugar; Red color gel; 1/2 cup crushed candy canes plus more for outside of cake; Candy cane sprinkles

There’s something downright magical about the mix of rich chocolate and cool peppermint, especially when layered into a cake that feels like a festive hug. This Chocolate Peppermint Layer Cake Recipe is exactly that – a stunning dessert that’s both cozy and refreshing, perfect for holiday gatherings or whenever you want a special treat that wows.

The image shows a three-layer chocolate cake on a white plate with a white marbled background. Each cake layer is dark brown and looks soft, separated by thin layers of white cream with small red and white candy pieces mixed in. The whole cake is covered in smooth white cream icing, with red and white piped swirls of cream on top. The top is also decorated with small white and silver edible balls and red sprinkles. Crushed candy bits are sprinkled around the base of the cake. Candy canes and pine cones are placed around the plate. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chocolate Peppermint Layer Cake Recipe
Top Tip
How to Serve Chocolate Peppermint Layer Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chocolate Peppermint Layer Cake Recipe

Why You'll Love This Recipe

Honestly, I’ve made this Chocolate Peppermint Layer Cake Recipe dozens of times, and it never disappoints. The balance of flavors feels so festive but not overpowering, and the texture of the layers paired with the Swiss meringue buttercream is pure bliss.

Flawless Flavor Combo: Chocolate’s richness meets peppermint’s coolness for a perfectly balanced taste.
Light, Luxurious Frosting: The Swiss meringue buttercream melts on your tongue and isn’t overly sweet or heavy.
Beautiful Presentation: With crushed candy canes and piped frosting, it looks as gorgeous as it tastes.
Great for Celebrations & Gifts: This cake always feels like a showstopper worthy of special occasions.

A tall, smooth white frosted cake with three visible horizontal ridges runs around the sides, sitting on a white cake stand. The bottom edge of the cake is decorated with crushed red and white peppermint candy pieces and small white round sprinkles, creating a festive border. The top of the cake is decorated with alternating dollops of bright red and white frosting, shaped like swirls and ruffles, with small white snowflake sprinkles and red candy shapes on top. The cake is placed on a white marbled surface with red and white striped candy canes and pinecones nearby, adding to the holiday theme. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in the Chocolate Peppermint Layer Cake Recipe is there for a reason — from the cocoa powder for deep chocolate flavor to the peppermint extract for that festive burst. Using quality ingredients makes all the difference.

Flat lay of a small mound of all-purpose flour, a small mound of granulated sugar, a small heap of Dutch-processed cocoa powder, a small white bowl of baking soda, a small white bowl of baking powder, a small white bowl of salt, a small white bowl of vegetable oil, a small white bowl of buttermilk, a small white bowl of hot coffee, two large whole brown eggs with clean shells, a small white bowl of vanilla extract, a small white bowl of peppermint extract, six large whole egg whites with clean shells, a small white bowl of lightly packed granulated sugar, a small pile of unsalted butter cubes, a small white bowl of bright white color gel, a small white bowl of powdered sugar, a small white bowl of red color gel, a small white bowl of crushed candy canes, a small white bowl of candy cane sprinkles all arranged in perfect symmetry placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: Provides structure but keeps the cake tender.
Granulated sugar: Sweetens and helps create a moist crumb.
Dutch-processed cocoa powder: Gives a smooth, rich chocolate taste without bitterness.
Baking soda & baking powder: Work together for optimal rise and texture.
Salt: Enhances the chocolate flavor and balances the sweetness.
Vegetable oil: Keeps the cake moist and tender.
Buttermilk: Adds moisture with a subtle tang that cuts sweetness.
Hot water or coffee: Intensifies the chocolate and helps dissolve the cocoa for even flavor.
Eggs: Bind ingredients and add richness.
Vanilla & peppermint extract: Vanilla rounds things out, while peppermint gives its signature cool note.
Egg whites & granulated sugar for buttercream: Create the Swiss meringue base – silky and not too sweet.
Unsalted butter: Adds creaminess and body to the frosting.
Gel coloring & powdered sugar: For visual contrast and texture in the frosting.
Crushed candy canes & sprinkles: Add festive crunch and sparkle to the finished cake.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This recipe is incredibly flexible. I love to adjust the peppermint extract depending on how bold I want that holiday kick, but you could also swap it out for orange zest if you want a winter citrus twist. You can make it dairy-free too by swapping buttermilk for a plant-based yogurt and using dairy-free butter in the frosting.

Lower Peppermint: I sometimes use only ½ teaspoon peppermint extract for a hint of flavor that won’t overwhelm the chocolate.
Mint-Chocolate Chip Twist: Add mini chocolate chips between layers for added texture.
Vegan Version: Substitute plant-based milk with vinegar for buttermilk and use vegan butter in the frosting – results still delicious.

Step-by-Step: How I Make Chocolate Peppermint Layer Cake Recipe

Step 1: Prep Your Pans and Ingredients

I start by preheating the oven to 350°F and prepping three 6-inch round pans—greasing, dusting with cocoa powder, and lining the bottoms with parchment paper. This small step prevents sticky disasters and ensures even baking. Always sift the cocoa powder—it keeps things smooth and lump-free!

Step 2: Mix Dry Ingredients

Into the stand mixer bowl, I add all the dry stuff—flour, sugar, cocoa powder, baking soda, baking powder, and salt—and stir it together gently with the paddle attachment. This mixes everything evenly so you won’t get surprises like baking soda clumps.

Step 3: Whisk Wet Ingredients Carefully

In a separate bowl, I whisk together the vegetable oil, buttermilk, eggs, vanilla, and peppermint extract. Then I slowly pour in the hot water or coffee while whisking – this keeps the eggs from cooking. The batter will be thin, but that’s exactly right for moist cake layers.

Step 4: Combine and Bake

Mix the wet and dry ingredients on medium for 2-3 minutes until smooth. I like to use a kitchen scale to divide the batter evenly between the three pans—that way the layers bake uniformly. Bake for around 30-35 minutes or until a toothpick comes out mostly clean. Let them cool for 10 minutes in the pans, then turn out onto wire racks to cool completely.

Step 5: Make the Peppermint Swiss Meringue Buttercream

This frosting is my favorite kind: silky and not too sweet. I start by whisking egg whites and sugar in the stand mixer bowl, then place it over a double boiler and whisk constantly until it reaches 160°F or isn’t grainy to the touch—this ensures safety and smooth texture. Then I whip it in the mixer until stiff peaks form and the bowl cools. Switching to the paddle attachment, I add the butter slowly, mixing until creamy—yes, it might look curdled for a bit, but keep at it! Finish with vanilla and peppermint extract to taste.

Step 6: Color and Assemble

I take about 1½ cups of the buttercream and mix in powdered sugar and red gel color for a festive contrast. For the rest, I brighten it up with a white gel color. Layer your cakes, spreading buttercream and sprinkling with crushed candy canes between layers. After stacking, apply a thin crumb coat and chill for 20 minutes. Then frost the outside and smooth everything out with a cake comb for a professional look.

Step 7: Decorate with Style

Pipe red caramel dollops with a 1M tip on top, then fill in between with white dollops using a 4B tip. Finish around the base with crushed candy canes and sprinkles for that extra festive flair.

Top Tip

Making the Swiss meringue buttercream can seem intimidating at first, but patience is your best friend here. I’ve learned that rushing the butter addition often leads to curdling. Keep blending at medium speed until it comes together smoothly – it really pays off with that glossy texture.

Grease-Free Equipment: Make sure your mixing bowl and whisk are completely clean and free of grease. Even the tiniest bit can prevent your meringue from stiffening.
Temperature Patience: Don’t rush the cooling phase after the double boiler. When the bowl feels cool to the touch, that’s when you get the best volume and stability.
Slow Butter Addition: Add the butter in small pieces slowly to avoid a curdled frosting and achieve that smooth finish.
Even Layers: Using a kitchen scale to divide batter ensures perfect layers and even baking times every time.

How to Serve Chocolate Peppermint Layer Cake Recipe

chocolate peppermint cake - Serving Suggestion

Garnishes

I keep it classic with crushed candy canes scattered around the base and on top for crunch and a hint of color. Sometimes I add a few whole mini candy canes sticking out for a playful look—plus extra peppermint fun!

Side Dishes

This cake pairs beautifully with a simple cup of black coffee or peppermint hot chocolate to echo the flavors. A little fresh whipped cream or vanilla ice cream on the side can cool things down if the peppermint is bold.

Creative Ways to Present

For holiday parties, I like to serve this cake on a festive platter surrounded by sugared cranberries and fresh pine sprigs for that winter wonderland vibe. You could even wrap a ribbon around the cake stand to dress it up as a gift!

Make Ahead and Storage

Storing Leftovers

Once assembled, I keep the cake in the fridge, covered tightly with plastic wrap or a cake dome to lock in moisture. It stays fresh and tasty for up to four days, though it's usually gone before then!

Freezing

I’ve successfully frozen individual cake layers wrapped well in plastic and foil for up to a month. When ready to use, thaw overnight in the fridge. The frosting doesn’t freeze as well, so I prefer assembling fresh if I plan to freeze.

Reheating

This is a cake best enjoyed chilled, but if you want it slightly softer, let it sit at room temperature for about 30 minutes before serving. Avoid microwaving – it can wreck the frosting’s texture.

Frequently Asked Questions:

Can I use regular cocoa powder instead of Dutch-processed?

Yes, you can, but Dutch-processed cocoa powder has a smoother, less acidic flavor that complements the peppermint better. If you use regular cocoa powder, consider adding a pinch more baking soda to balance acidity.

Is it safe to use raw egg whites in the frosting?

The egg whites are heated to 160°F over a double boiler, which is sufficient to eliminate the risk of salmonella, making this Swiss meringue buttercream safe to consume.

Can I make this cake gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free blend suited for baking. Make sure it contains xanthan gum or add it separately to help the cake hold together.

How do I prevent the buttercream from curdling?

Add the butter slowly while mixing at medium speed and be patient. If it looks curdled, keep mixing – it will come together into a smooth frosting once the butter fully incorporates and the mixture is properly emulsified.

Final Thoughts

This Chocolate Peppermint Layer Cake Recipe holds a special place in my heart. It’s the kind of dessert that sparks smiles and cozy conversations every time I bring it out. If you want a cake that tastes like the holidays wrapped up in frosting, with textures that melt delightfully, give this recipe a go – you’ll love watching it become a favorite in your kitchen too.