Chocolate Peppermint Cake

Close-up of a slice of layered chocolate peppermint cake with creamy frosting.

4.4 from 101 votes

Yield: 12 slices

This fluffy chocolate peppermint cake recipe with creamy vanilla-peppermint frosting and crushed candy canes is an easy Christmas dessert.

Prep Time25

Cook Time25

Total Time50

Ingredients

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

Icing:

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

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Instructions

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.

Frosting

Cream butter and butter 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.

Notes

Storage

Counter: Place it in a cake dome for up to 2 days.

Fridge: Store it in an airtight container for up to 7 days.

Freezer: Wrap it, whole or sliced, in plastic wrap twice. Transfer it to a freezer bag. Freeze for up to 3 months.

Nutrition

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