There is something truly magic about the combination of dark chocolate and cool peppermint. It is the flavor of cozy winter nights and holiday cheer. I love making this cake when I want something festive but straightforward—no complicated tempering or fuss, just pure holiday joy in every slice.
This peppermint chocolate cake features moist, tender chocolate layers topped with a creamy white chocolate peppermint frosting and a glossy ganache drip. It looks like a bakery-style treat, but I promise, the method is simple enough for a busy Tuesday night project.
A Holiday Favorite Made Simple
This recipe takes the fear out of layer cakes. The chocolate base uses my favorite “dump and stir” method, meaning you don’t even need a mixer for the batter. It is forgiving, reliable, and incredibly moist thanks to the buttermilk and hot liquid.
The frosting is where the magic happens. White chocolate adds a stability and creaminess that perfectly balances the dark cocoa crumb. Plus, the ganache drip covers a multitude of frosting imperfections, making it look professional with zero stress. It is the perfect balance of rich cocoa and refreshing mint without tasting like toothpaste.
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Peppermint Chocolate Cake
- Total Time: 1 hour 30 mins
- Yield: 12 servings
- Diet: Vegetarian
Description
This decadent Peppermint Chocolate Cake features moist cocoa layers and a velvety white chocolate peppermint buttercream. A dramatic dark chocolate ganache drip and crushed candy canes make it the ultimate showstopper for your holiday dessert table.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup light brown sugar, packed
- 1 cup granulated sugar
- 3/4 cup dark cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup buttermilk, room temperature
- 1 cup hot coffee or boiling water
- 8 oz white chocolate baking bars, chopped
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon peppermint extract
- 1/2 teaspoon vanilla extract
- 1 pinch salt
- 4 oz dark chocolate, finely chopped
- 1/2 cup heavy cream
- 1/4 cup crushed candy canes
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans and line the bottoms with parchment paper.
- In a large bowl, whisk together the flour, brown sugar, granulated sugar, dark cocoa powder, baking soda, and salt until well combined.
- Pour in the melted butter and oil, stirring until combined. Add the eggs and vanilla extract, mixing until the batter looks uniform.
- Slowly stir in the buttermilk, scraping the sides of the bowl to make sure everything is incorporated.
- Carefully pour in the hot coffee (or boiling water) and whisk gently until the batter is smooth. Divide the batter evenly between the prepared pans.
- Bake for 20–24 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Let the cakes cool in the pans for 15 minutes before turning them out onto a wire rack to cool completely.
- Melt the white chocolate in the microwave in 15-second intervals until smooth, then let it cool slightly. Beat the softened butter until creamy, then mix in the cooled white chocolate.
- Gradually add powdered sugar, peppermint extract, vanilla, and salt to the butter mixture. Whip until fluffy.
- Frost the cooled cake layers, then chill the assembled cake for 15 minutes.
- Make the ganache by pouring hot heavy cream over chopped dark chocolate; whisk until smooth. Drip the ganache over the chilled cake edges and garnish with crushed candy canes.
Notes
For the best results, ensure all refrigerated ingredients like eggs and buttermilk are at room temperature to create a perfectly emulsified batter. To achieve a clean ganache drip, make sure the cake is properly chilled so the chocolate sets as it runs down the sides.
- Prep Time: 30 mins
- Cook Time: 22 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Simple Pantry Ingredients
For the Cake
- All-Purpose Flour: Standard flour works perfectly here to keep the crumb sturdy yet tender.
- Dark Cocoa Powder: I prefer dark or Dutch-process cocoa for that deep, Oreo-like color and flavor.
- Buttermilk: This adds acidity to activate the baking soda and keeps the cake incredibly moist.
- Hot Coffee or Water: This is crucial! The heat “blooms” the cocoa powder, releasing its full flavor potential. Coffee enhances the chocolate taste without making the cake taste like java.
- Oil & Butter: We use a mix of melted butter for flavor and neutral oil (like vegetable or canola) for lasting moisture.
For the Frosting & Ganache
- White Chocolate: Use high-quality baking bars rather than chips if possible; they melt much smoother for the buttercream.
- Peppermint Extract: A little goes a long way to get that cool, wintery flavor.
- Heavy Cream: Essential for a silky, pourable ganache drip.
How to Make It
Step 1: Mix the Dry Ingredients
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans and line the bottoms with parchment paper. In a large bowl, whisk together the flour, brown sugar, granulated sugar, dark cocoa powder, baking soda, and salt until well combined.
Step 2: Add Wet Ingredients
Pour in the melted butter and oil, stirring until combined. Add the eggs and vanilla extract, mixing until the batter looks uniform. Slowly stir in the buttermilk, scraping the sides of the bowl to make sure everything is incorporated.
Step 3: The Hot Liquid
Carefully pour in the hot coffee (or boiling water). Whisk gently until the batter is smooth. It will be very thin and liquidy—this is exactly what we want! Divide the batter evenly between the prepared pans.
Step 4: Bake and Cool
Bake for 20–24 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Let the cakes cool in the pans for 15 minutes before turning them out onto a wire rack to cool completely.
Step 5: Make the Frosting
Melt the white chocolate in the microwave in 15-second intervals until smooth, then let it cool slightly. Beat the softened butter until creamy, then mix in the cooled white chocolate. Gradually add powdered sugar, peppermint extract, vanilla, and salt. Whip until fluffy.
Step 6: Assemble and Glaze
Frost the cooled cake layers. Chill the cake for 15 minutes. Meanwhile, make the ganache by pouring hot heavy cream over chopped dark chocolate and whisking until smooth. Drip the ganache over the chilled cake edges and fill in the top. Decorate with crushed candy canes if desired.
Meagan’s Baking Secrets
- Room Temperature Matters: Make sure your eggs and buttermilk are at room temperature. This helps them emulsify into the batter evenly, creating a better structure. If you love classic techniques, this logic applies just like in my old fashioned chocolate cake.
- Cool the Chocolate: When making the frosting, ensure your melted white chocolate has cooled to room temperature before adding it to the butter. If it is too hot, it will melt your butter and create a soup instead of a frosting.
- The Drip Trick: For the perfect ganache drip, chill your frosted cake for 15 minutes first. The cold cake helps the warm ganache set quickly so it runs down the side just enough without pooling at the bottom.
- Don’t Over-Mix: Once you add the flour, mix just until combined. Over-mixing can make the cake tough.
Make It Yours
- Cupcakes: This batter makes wonderful cupcakes. Fill liners 2/3 full and bake for 18-20 minutes.
- Mocha Twist: Use strong espresso for the hot liquid and skip the peppermint for a creamy white chocolate mocha cake.
- Fudge Frosting: If you prefer an all-chocolate experience, you can swap the white chocolate frosting for the rich topping from my chocolate fudge cake. Just add the peppermint extract to the fudge frosting.
Simple Serving Ideas
This cake is rich, so I recommend slicing it thin. It serves beautifully on its own, but it is extra special with:
- Hot Beverages: Serve with a steaming mug of coffee or hot cocoa to complement the wintery flavors.
- Ice Cream: A scoop of vanilla bean or peppermint stick ice cream on the side is a crowd-pleaser.
- Holiday Tables: This cake is a stunner for Christmas dinner or winter birthdays. You can serve this alongside other rich chocolate treats for a dessert buffet that satisfies every chocolate lover.
Sweet Holiday Wishes
I hope this peppermint chocolate cake brings a little extra joy to your kitchen this season. It really is the sweet spot between looking impressive and being easy enough to whip up for a gathering. If you are looking for another crowd-pleaser for your next party, definitely try my German chocolate cake as well.
This recipe was inspired by the lovely version at Sugar Spun Run. Happy baking!
Share your bakes! I’d love to see your creations. Tag me on Instagram or Facebook, or pin this recipe to your holiday board on Pinterest.
