Go Back

Christmas Chocolate Peppermint Cake

Christmas chocolate peppermint cake layers rich chocolate flavor with fluffy peppermint frosting and a crunchy candy cane topping. The thin coffee-enhanced batter bakes into moist cake layers, making this a festive centerpiece for the holiday table.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Cooling 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 800
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 1 tbsp nonstick cooking spray
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 0.75 cup unsweetened natural cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp fine salt
  • 2 eggs large
  • 1 cup buttermilk
  • 0.5 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup brewed coffee hot
For the peppermint frosting
  • 1.5 cups unsalted butter softened
  • 6 cups powdered sugar
  • 3 tbsp heavy cream
  • 1 tsp peppermint extract
  • 0.25 tsp fine salt
For decorating
  • 4 candy canes crushed

Equipment

  • 2 9-inch round cake pans
  • 1 electric mixer

Method
 

Make the cake
  1. Preheat the oven to 350°F.
  2. Grease two 9-inch round cake pans with cooking spray.
  3. Line the bottoms of the pans with parchment paper.
  4. Whisk the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl.
  5. In a separate bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract until combined.
  6. Add the egg mixture to the dry ingredients and mix until just combined.
  7. Gradually mix in the hot coffee until the batter is smooth; it will be thin.
  8. Divide the batter evenly between the pans and bake for 30–35 minutes, until a toothpick inserted in the centers comes out with a few moist crumbs.
  9. Cool the cakes in the pans for 10 minutes.
  10. Turn the cakes out onto wire racks and remove the parchment.
  11. Cool the cakes completely.
Make the peppermint frosting
  1. Beat the softened butter with a hand mixer or stand mixer on medium-high speed for 2–3 minutes, until pale and creamy.
  2. Add the powdered sugar in three additions, mixing on low speed after each until incorporated.
  3. Add the heavy cream, peppermint extract, and salt, then beat on medium-high speed for 2 minutes, until fluffy.
Frost and decorate
  1. Place one cooled cake layer on a serving plate and spread about 1 cup of frosting over it.
  2. Set the second cake layer on top and spread the remaining frosting over the top and sides.
  3. Sprinkle the crushed candy canes over the cake.

Notes

For neat slices, chill the frosted cake briefly before cutting and add the crushed candy canes just before serving so they stay crisp. Refrigerate covered for up to 4 days; freeze yes, preferably without the candy cane topping. For a dairy-free variation, use plant-based butter and cream and a dairy-free buttermilk alternative.