Chocolate Peppermint Cake Frosting

This fluffy chocolate peppermint cake brings together deep cocoa flavor, creamy vanilla—peppermint frosting, and the sparkle of crushed candy canes for a dessert that always delights at Christmas gatherings. It is easy enough for even beginner bakers, and the scent of chocolate and peppermint will instantly remind you of cozy holiday traditions.

I started baking this cake when I wanted something festive yet fuss—free for a holiday potluck and now it has become a tradition everyone looks forward to sharing

Ingredients

• All—purpose flour: gives structure and ensures the cake is tender Look for unbleached for best texture
• Cocoa powder: adds deep chocolate flavor Choose Dutch—processed for a richer taste and color
• Baking powder and baking soda: help the cake rise and create a light crumb Always check that they are fresh
• Salt: balances the sweetness and brings out other flavors Use kosher or sea salt for more subtle salinity
• Water: keeps the cake light and moist Filtered water is best
• Granulated sugar: sweetens and helps the cake brown Look for superfine if possible for easy mixing
• Dark chocolate: brings true chocolate depth Use a high quality bar chocolate around 70 percent cocoa if you can
• Unsalted butter: gives richness to both the cake and frosting Always use at room temperature for easy blending
• Vegetable oil: keeps the cake extra moist A neutral oil like canola or sunflower works best
• Vanilla extract: adds warm festive background flavor Try to use pure vanilla for best taste
• Large eggs: bind the cake and add a gentle richness Choose eggs at room temperature for even mixing
• For Icing
• Unsalted butter: is the creamy base for fluffy frosting Make sure it’s softened for ultra smooth texture
• Vanilla extract: enhances the peppermint and balances the sweetness
• Pure peppermint extract: gives that classic holiday zing Always use pure extract not imitation for clean flavor
• Salt: curbs sweetness and rounds out the butter flavor
• Powdered sugar: creates a light sweet frosting Sift if clumpy for smoothness
• Crushed candy canes or peppermint candies: bring crunch and a festive finish Look for classic red and white

Instructions

Prepare the pans:

Butter two eight inch round cake pans and line the bottom of each with parchment paper Press the paper to fit and dust lightly with flour to prevent sticking

Mix the dry ingredients:

In a medium bowl whisk together the flour cocoa powder baking powder baking soda and salt Stir for at least thirty seconds to fully combine

Dissolve the sugar and melt the chocolate:

In a saucepan over medium high heat combine water and sugar Stir as it heats until the mixture just comes to a boil and the sugar has dissolved about one minute Take off the heat and add chopped dark chocolate and unsalted butter Stir gently until everything is melted and glossy

Combine wet ingredients and add eggs:

Add vegetable oil and vanilla extract to the warm chocolate mixture Whisk until smooth Let cool for just one minute Beat in the eggs one at a time working quickly so the heat does not scramble them

Mix together the batter:

Add the dry ingredients to the liquid mixture in batches Whisk gently but thoroughly until you have a smooth pourable batter with no lumps

Pour and bake:

Divide the batter evenly between the two prepared pans Tap pans lightly on the counter to release air bubbles Bake at three hundred fifty degrees Fahrenheit for twenty five to thirty minutes or until a toothpick comes out clean from the center

Cool the cakes:

Let the cakes cool in their pans on a rack until they are no longer warm to the touch Only then carefully run a knife around the edges and turn them out onto a rack

Make the frosting:

In a stand mixer or with a hand mixer cream the softened unsalted butter until smooth Add vanilla extract peppermint extract and salt Beat well Gradually add powdered sugar one cup at a time beating on medium speed and scraping down the bowl Continue until all the sugar is incorporated and the frosting is fluffy and light This may take several minutes

Assemble and frost:

Place one cake layer on a serving plate Spread a thick layer of frosting all over to the edges Stack the second layer on top Continue frosting the top and sides until fully covered For a festive finish press crushed candy canes gently onto the sides and garnish the top

Decorate and serve:

Let the finished cake stand for at least thirty minutes before slicing This allows the frosting to set Cut generous slices and enjoy every lush bite

Crowd pleaser for both adults and kids My favorite part is sprinkling crushed candy canes on top and letting the kids help decorate The mix of sweet peppermint and creamy frosting reminds me of the joyful mess we make every year assembling this cake together

Storage Tips

Once cooled and frosted store your cake under a cake dome at room temperature for up to two days For longer storage wrap well and keep in an airtight container in the fridge where it can last up to a week To freeze wrap individual slices tightly in plastic wrap and then foil For maximum freshness freeze the unfrosted layers and frost after thawing

Ingredient Substitutions

If you do not have dark chocolate you can use good quality semisweet chocolate chips or bars Just note that the flavor will be a little sweeter For a dairy free cake swap the butter for a plant based version and use non dairy milk instead of water for extra richness For gluten free try a one to one gluten free flour blend measuring exactly as you would flour

Serving Suggestions

This cake shines on any dessert table Simply pile on a little extra peppermint frosting and top with whole mini candy canes for dramatic effect Serve with a cup of strong coffee or holiday hot chocolate For a simpler gathering dust the top with cocoa powder and serve slices with a scoop of vanilla ice cream

Cultural and Historical Context

Chocolate and peppermint have been classic partners at holiday tables for generations The rich flavor of chocolate mixed with crisp bright peppermint creates a nostalgic balance that goes way back to old fashioned Christmas candies and cakes It has always made special appearances in our family’s December celebrations and the tradition carries on with every bake

Seasonal Adaptations

You can swap the peppermint extract for orange or almond for a whole new winter flavor For springtime celebrations use edible flowers and skip the candy canes Add a little instant espresso powder to the chocolate for a bolder flavor

Success Stories

Over the years friends and neighbors have requested this cake for classroom parties office potlucks and family dinners I once even made this as cupcakes and everyone loved having their own mini version The recipe is easy to double or halve and never fails to bring out smiles

Freezer Meal Conversion

To make this a freezer ready dessert bake the cake layers ahead and let them cool completely Wrap them tightly in plastic wrap then foil and freeze for up to three months Thaw overnight in the fridge and frost after they are at room temperature

This chocolate peppermint cake will brighten any celebration The simple steps and festive flair make it an irresistible treat you will want to bake again and again

Common Recipe Questions

→ Can I use only one cake pan instead of two?

Yes, but the batter should be divided and baked in two batches to ensure even cooking and proper texture.

→ How do I achieve a light and fluffy frosting?

Beat the butter well before gradually adding powdered sugar, and whip at medium speed until the frosting becomes light and airy.

→ What can be used instead of dark chocolate?

You can substitute semi-sweet chocolate, but this may yield a slightly sweeter and less intense cocoa flavor.

→ How long does the cake stay fresh?

When stored in an airtight container in the fridge, the cake remains fresh for up to seven days.

→ Can I prepare the cake in advance and freeze it?

Absolutely. Wrap the cake tightly and freeze for up to three months. Thaw before serving for best texture.

→ Are candy canes essential for the topping?

No, but they add festive flair and peppermint crunch. You can skip or replace with chocolate shavings if preferred.