Chocolate Peppermint Dream Cake

Prep 25 mins
Cook 25 mins
Total 50 mins
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This homemade Chocolate Peppermint Dream Cake is as delicious as it is pretty! It has a moist chocolate cake and creamy peppermint frosting that makes a perfect dessert for the holidays.

If you love peppermint and chocolate desserts, you should also try my Peppermint Oreo Mini Cheesecakes!

Chocolate Peppermint Dream Cake

Whoa — this is my 10th dream cake! And big surprise, I made it with my favorite chocolate cake base. I have actually had this flavor combination in my head for the past two years and now this Christmas cake miracle has finally become a real thing!

However, the first year I was pregnant and had zero interest in eating anything chocolate. Year two, I had twin newborns and I could barely make dinner…much less a cake. Turns out, Ellie was the chocolate hating baby and she still has zero taste for it.

Homemade Chocolate Peppermint Cake

My Daughter Loves This Homemade Chocolate Cake

As you can see, Lyla does not have that same aversion to chocolate. In fact, if you look closely enough you will see her clutching the empty container of her mini m&ms from days ago. She keeps carrying it around hoping that more m&ms will magically appear.

As soon as she spotted me taking photos of this cake, she stared me down until I gave her a few huge bites. Bless her little chocolate lovin’ heart.

Holiday Dessert Recipe

This Cake Is Perfect For The Holidays And Tastes Delicious

I used my favorite super moist chocolate cake base and topped it with creamy peppermint frosting and crushed candy canes. I considered adding mint to the chocolate cake as well, however I am so glad I didn’t. It was perfect as is…and any more mint would have been too much. It actually turned out tasting like a Peppermint Patty!

I gave over half of this cake away to neighbors and they texted me that by the end of the day there was only a tiny sliver left. To me, that means it was a damn good cake! ;-)

Recipe note: If you use a different type of peppermint extract than I did, I would start with a little and taste as you go. Mint can become overwhelming if you aren’t careful. 

Yield: 1 8-inch two layer cake

Chocolate Peppermint Dream Cake

Homemade Chocolate Peppermint Cake Recipe

This Chocolate Peppermint Dream Cake is delicious and pretty! The moist chocolate cake & creamy peppermint frosting makes it a perfect holiday dessert.

Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes


  • 2 cups all purpose flour
  • 1/4 cup cocoa powder
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups water
  • 2 cups sugar
  • 5 oz dark chocolate, chopped
  • 6 tablespoons unsalted butter
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 2 large eggs


  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup butter flavored crisco shortening (or an additional stick of butter)
  • 2 teaspoons vanilla extract
  • 3/4 teaspoon pure peppermint extract
  • 1/4 teaspoon salt
  • 7 cups powdered sugar


Preheat oven to 350°F. Butter two 8 inch round cake pans. Set aside.

In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt.

In a medium saucepan over medium high heat, combine water and sugar. Bring to a boil and stir until sugar dissolves, about 1 minute. Remove from heat and add chocolate and butter, stirring occasionally, until melted.

Whisk in vegetable oil and vanilla extract. Quickly beat in eggs (do this quickly so they don't cook) into the chocolate mixture until combined. Whisk in dry ingredients, until smooth.

Divide batter evenly between prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Let cakes cool in pans until cool to the touch - then frost.

Cream butter and shortening in a stand mixer. Add vanilla, peppermint extract and salt. Gradually add powdered sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl as needed.

When all sugar has been mixed in, beat at medium speed until light and fluffy.

Assemble the two cake layers with a thick layer of frosting in between the layers. Frost cake as desired.

Store in an airtight container at room temperature until ready to serve. (With no milk in the frosting, it does not need to be stored in the refrigerator.)

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 1048Total Fat: 34gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 106mgSodium: 898mgCarbohydrates: 183gFiber: 3gSugar: 153gProtein: 6g


This post may contain affiliate links. Read my disclosure policy.

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41 Responses
  1. Lindsay Jenner

    After reading the comments I wanted to come make a comment. I made this slightly modified – dairy-free butter and used some canned frosting that was also dairy-free. I also made it in a 9×13 pan because I don’t have round pans. The cake is super moist and delicious. Thanks for the recipe!

  2. CK

    Unfortunately, I didn’t even bake this cake. Dumped it all before I even put it in the oven. I could tell from the way the ingredients were mixing together that it was not going to be a moist cake. Remade with my standard chocolate recipe and given the frosting comments, going to make my own and add the peppermint. Beautiful picture, but the ingredients just don’t seem to be correct.

  3. Dianna G Richards

    Note to self: Read reviews before using recipes.
    The cake was crumbly; the frosting too stiff (even with added milk).

  4. Carolyn H

    This cake was absolutely a hit. I had trouble with the cake sinking — and I was going to pitch it but when I was leveling it, I tasted the cake and it was so good. I just piled more icing to make it level. I added a bit more peppermint to the icing and a little more salt. This was a favorite. Super moist!! Everyone loved it and it is definitely on my list of cakes to bake again and again

  5. lori

    This cake was a disaster. I didn’t read the reviews online first, becuase all of the other cakes I have made from you were FANTASTIC. This was not. The cake was not usable, it crumbled and fell apart and the icing was way to thick even with only 5 cups of P.sugar.
    I really wish I had seen the reviews first.

    1. A woman holding a camera standing in front of some shelves.

      Hi Lori! I’m sorry to hear this. I wish I could be in your kitchens with you to figure out what is happening. I bake this cake every year, exactly as listed, and it comes out great. :-(

  6. Macy

    My family got together for Christmas late this year which worked out for me because it gave me time to make this cake. SO FLIPPIN GOOD. My dad had THREE slices throughout the day. He kept telling me I was his new Chef and he was kicking my mom out of top spot. Thanks for making me seem like a better baker than I am.

  7. Taylor

    I made this for Christmas and I was so disappointed. The cake was super crumbly and the icing was unbearably thick. 0/10, worst cake I’ve ever made.

  8. Kathy

    I started making this and the recipe does not separate the cake recipe from the frosting. Very difficult to figure out which amounts go with what.

  9. Stephanie

    Hi! I just baked this recipe and the cakes turned out WAYYY too crumbly. They were impossible to work with. What do you think could have went wrong?

    1. Kathy

      I noticed there was not separate recipe for the frosting. It was hard to tell what the correct measurements were for each one.

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I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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