Chocolate Peppermint Dream Cake

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

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. 

Homemade Chocolate Peppermint Cake Recipe
4.4 from 101 votes
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Yield: 12 slices

Chocolate Peppermint Dream Cake

This Chocolate Peppermint Dream Cake is delicious and pretty! The moist chocolate cake & creamy peppermint frosting makes it a perfect holiday dessert.
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes


  • 2 cups all-purpose flour
  • ¼ cup cocoa powder
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups water
  • 2 cups granulated sugar
  • 5 oz dark chocolate, chopped
  • 6 tablespoons unsalted butter
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 2 large eggs


  • 1 ½ cups (3 sticks) unsalted butter, softened
  • 2 teaspoons vanilla extract
  • ¾ teaspoon pure peppermint extract
  • ¼ teaspoon salt
  • 7 cups powdered sugar


  • Preheat oven to 350°F. Butter two 8 inch round cake pans and line the bottom with parchment paper. 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 to 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.)


Serving: 1 slice, Calories: 849kcal, Carbohydrates: 126g, Protein: 5g, Fat: 38g, Saturated Fat: 22g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 110mg, Sodium: 518mg, Potassium: 158mg, Fiber: 3g, Sugar: 105g, Vitamin A: 964IU, Calcium: 69mg, Iron: 3mg


Post may contain affiliate links. Read my disclosure policy.

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For the past 15 years, Jorge & Jessica have loved getting to share their families' favorite recipes with all of you. They live in Florida with their 3 kids.