Chocolate Peppermint Cake

Chocolate Peppermint Cake


Prep Time:  30 minutes
Cook Time:  30 minutes
Ready In:  minutes

Categories:  ,

Yields or Serves:  10 Makes 1 Cake

[Total: 1   Average: 5/5]

This is definitely an incredible cake to look at and eat. Crushed candy canes provide a holiday crunch and add flavor to homemade buttercream for this stunning Christmas dessert.

  • Cake:
  • 2 Cups Unbleached Flour
  • 2 Cups Sugar
  • 3/4 Cup Unsweetened Cocoa Powder (Plus More For Dusting)
  • 2 Teaspoons Baking Powder
  • 1 1/2 Teaspoons Baking Soda
  • 1 Teaspoon Kosher Salt
  • 1 Teaspoon Espresso Powder
  • 1 Cup Whole Milk
  • 1/2 Cup Vegetable Or Canola Oil
  • 2 Large Eggs (Room Temperature)
  • 2 Teaspoons Vanilla Extract
  • 1 Cup Boiling Water
  • Frosting:
  • 1 1/2 Cups Unsalted Butter (Softened)
  • 1/8 Teaspoon Kosher Salt
  • 6 1/2 Cups Powdered Sugar
  • 2 Teaspoons Vanilla Extract
  • 1 Teaspoon Peppermint Extract
  • 4 Tablespoons Whole Milk
  • Finely Crushed Candy Canes, Peppermint Bark Or Peppermint Balls (For Decorating)
  1. Preheat oven to 350 degrees.
  2. Grease three 6 inch or two 8- or 9-inch cake pans. Line bottoms of pans with parchment paper. Grease parchment and insides of pans. Lightly dust insides of pans with cocoa powder.
  3. In large-size bowl combine flour, sugar, cocoa powder, baking powder, baking soda, kosher salt, and espresso powder. Add milk, oil, eggs, and vanilla. Mix until combined. Slowly beat in boiling water.
  4. Divide cake batter among pans and bake 25 to 30 minutes until toothpick inserted in center comes out clean. Remove from oven and let cake cool, in pans, on wire rack for 10 minutes. With knife loosen sides of cakes form pans and remove cakes from pans. Cool completely on wire rack.
  5. In large-size bowl beat butter and kosher salt until smooth and creamy. Gradually beat in powdered sugar until smooth. Add vanilla and peppermint extracts. Gradually beat in milk 1 tablespoon at a time until you get the consistency that you want.
  6. Arrange cake layers on cake plate using half of the frosting in between layers. Spread remaining frosting on outside of cake. Sprinkle crushed candy canes on top and press into sides of cake.
  7. Makes 1 Cake
  8. Serves 10
  9. Prep Time: 30 Minutes Cook Time: 30 Minutes Total Time: 60 Minutes
  10. ©Tiny New York Kitchen © 2020 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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