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    Home » Recipes » Holiday Sweets and Treats

    Chocolate Peppermint Cake

    Published: Dec 12, 2021 · Modified: Dec 19, 2021 by Eileen Kelly

    Jump to Recipe
    two photos, one of a chocolate layer cake with a red and white frosting in the center and topped with a chocolate frosting.

    This Chocolate Peppermint Cake Recipe is the perfect dessert for the holidays! The cake is moist and fluffy, and the peppermint frosting is creamy and delicious. A perfect addition to your holiday season's deliciousness.

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    Jump to:
    • ❤️ Why you'll love this recipe
    • Ingredients
    • Equipment
    • Instructions
    • Storage
    • Expert Tips
    • Frequently Asked Questions
    • Variations
    • Serving Suggestions
    • Similar recipes
    • 📖 Recipe
    • 💬 Comments

    ❤️ Why you'll love this recipe

    • This cake has rich chocolate and peppermint flavors that you can't pass up. It's the perfect cake for those who love chocolate and peppermint.
    • Looks gourmet without the price tag. No need to spend $50 or more on a holiday cake when you can make this festive peppermint chocolate cake yourself.
    • Great for holiday parties. If you are looking for a unique but beautiful dessert for your holiday party this is the recipe for you.
    • The perfect dessert to serve guests during the holidays. This chocokate peppermint cake will wow your friends and family and they won't believe that you made it yourself.

    Ingredients

    As an Amazon Associate, I earn from qualifying purchases.

    Chocolate Peppermint Cake

    • 2 (15.25) ounce boxed, triple chocolate cake mix
    • 6 large eggs, room temperature
    • 1 cup unsalted butter, softened
    • 2 cups whole milk
    • 1 Tablespoon peppermint extract

    Candy Cane Frosting

    • 2 cups unsalted butter, softened
    • 5-7 Tablespoons heavy whipping cream
    • 2 teaspoons vanilla extract
    • red gel food coloring

    Chocolate Frosting

    • 2 cups unsalted butter
    • 5 cups confectioner sugar
    • 1 cup dark cocoa powder
    • 5-8 Tablespoons heavy whipping cream
    • 1 teaspoon peppermint extract

    Chocolate Ganache

    • ½ cup  chocolate chips  
    • ¼ cup heavy whipping cream

    Decorate the Cake

    • 12 mini candy canes
    • 3 cups crushed peppermint candies or crushed candy canes
    • white nonpareils sprinkles

    Equipment

    • three 9 inch round cake pans
    • three 10 inch round cake boards
    • three disposable piping bags
    • star tips
    • cake leveler
    • stand mixer
    • mixing bowls
    • squeeze bottle
    • saucepan

    Instructions

    This is an overview of the recipe. The full instructions are below in the recipe card.

    Baking the cake

    Step 1. Preheat oven to 350°F. Spray the cake pans with non-stick baking spray, set them aside.

    Step 2. In the bowl of a stand mixer, use the paddle attachment to beat cake mix, unsalted butter, milk, and peppermint extract, until combined.

    Step 3. Divide the cake batter equally between the 3 prepared pans. Bake in the oven for about 25-35 minutes.

    Step 4. Bake in the preheated oven for about 25-35 minutes. A toothpick inserted into the center of the cake will come out clean when fully baked.

    Step 5. Remove the cakes from the oven. Allow them to cool completely on a wire rack before frosting.

    Candy Cane Frosting

    Step 1. In the bowl of a stand mixer, using the beaters, cream the unsalted butter, confectioners sugar, heavy whipping cream, and vanilla extract until smooth and creamy.

    Step 2. Scoop half of the vanilla frosting and place in a medium bowl. Mix in a few drops of red food gel to get a festive red color to the frosting.

    Step 3. Scoop the white and red frosting into the disposable piping bags using the star tip. Cut the tips off and set them aside. 

    Chocolate Peppermint Frosting

    Step 1. In the bowl of a stand mixer, beat unsalted butter, powdered sugar, cocoa powder, heavy whipping cream, and peppermint extract until combined, creamy, and holds peaks.

    Step 2. Scoop 1½ cups of chocolate frosting into a piping bag. Set aside.

    Chocolate Ganache 

    Step 1. Use a small saucepan over medium/low heat, simmer whipping cream to warm, do not boil. While cream simmers, place the chocolate chips in a medium bowl, set aside.

    Step 2. Pour the heated cream over the chocolate chips. Allow the chocolate mixture to sit for a minute before whisking until smooth.

    Step 3. Pour into the squeeze bottle to complete decorating the cake.

    Building the cake

    Step 1. Remove the cakes from the cake pans and keep them on the cooling rack or place them on cake boards for easy handling. Note 2

    Step 2. Using a cake leveler, remove the very tops of the cakes to create even layers.

    Step 3. Starting with 1 layer of cake, if not using cake boards, place the first layer of cake on a cake stand. Use the red frosting piping bag and pipe a thick ring around the top of the cake.

    Step 4. Using the white frosting piping bag, pipe a thick ring along the inside of the red frosting ring.

    Step 5. Using the white frosting piping bag, pipe a thick ring along the inside of the red frosting ring.

    Step 6. Continue with the red and white frosting until you get to the center.

    Step 7. Place the second cake layer on top and repeat piping red and white alternating rings on the top of the cake layer.

    Step 8. Place the third cake layer on top.

    Step 9. Using a flat spatula, smooth the frosting on the sides of the cake. 

    Step 10. Use an offset spatula to frost the cake using the chocolate frosting and place it in the refrigerator while the chocolate ganache is prepared, recipe below.

    Step 11. Use the ganache in the squeeze bottle to add drips along the top edge of the cake.

    Step 12. Place the crushed peppermint candies around the entire bottom of the cake.

    Step 13. Use the remaining chocolate frosting in the piping bag with the star tip and place dollops of chocolate around the top of the cake.

    Step 14. Sprinkle the white nonpareils around the top of the cake. 

    Step 15. Place mini candy canes on the chocolate dollops around the cake.

    Slice and serve. Enjoy!

    Notes

    • I put my cakes in the freezer for a few minutes before frosting them. This helps the cake not to crumble while frosting. 
    • Since I have taken baking courses, I have found baking round boards are very helpful when decorating cakes such as this one. It is optional. You can place the first layer right on a cake platter. 
    • Chocolate Ganache: Using a squeeze bottle to add the ganache is a super-easy way to decorate the ganache.

    Storage

    Because of all the dairy in the cake, I recommend storing this yummy chocolate peppermint cake in a cake box or cake plate in the fridge for up to three days.

    Expert Tips

    Expert Tip: Put the cakes in the freezer for a few minutes before frosting them. This helps the cake not to crumble while frosting.

    Frequently Asked Questions

    Will the cake be okay if I leave it out overnight?

    I do not recommend leaving the cake out overnight. The cake is best when stored in the fridge.

    Can I use a different flavor of frosting for the cake?

    Yes, you can use any flavor of frosting that you like. I will say the chocolate frosting really gives this cake such a rich flavor.

    Can I add more peppermint to the frosting?

    If you want a stronger peppermint flavor, you can add up to ½ teaspoon more peppermint extract.

    Variations

    • If you can't find mini candy canes at your local store, you can top this cake with Starlight mints.
    • Soft peppermint candies would also make a festive topping for this rich chocolate cake.
    • Switch up the cake mix if you prefer. For example, a vanilla cake mix would be delicious with this frosting!
    • If you can use red dye you can leave the food coloring out of your frosting.

    Serving Suggestions

    This Chicken Crescent Rolls recipe is a super easy meal to serve before diving into this chocolate cake.

    Instant Pot Hot Chocolate would be great along with a minty slice of this cake.

    You can never go wrong with a cheesy potato casserole that's baked until golden brown so give this Funeral Potatoes Casserole a try.

    IF you are looking for a creamy and flavorful meal, you need to give this Turkey Pot Pie recipe a spot on your meal plan.

    Similar recipes

    Our Chocolate Candy Cane Cake is a similar cake made with a boxed cake mix that is just so festive and always a crowd-pleaser.

    You can never have too much cake! This Reindeer Cheesecake is perfectly creamy and delicious.

    This no-churn Red Velvet Ice Cream is simple to make and is so festive.

    This White Chocolate Peppermint Bark recipe would look great on top of this cake.

    Chocolate Peppermint Cookies are another huge hit that we hope you enjoy.

    Grinch Cupcakes will bring some beautiful holidays to your holiday dessert table.

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    If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.

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    📖 Recipe

    Chocolate Peppermint Cake

    Triple Chocolate Peppermint Cake with a festive red and white frosting that depicts a tasty peppermint candy. Use a box cake mix and decorate with a fabulous candy cane frosting. A great addition to your holiday dessert table.
    Print (Email Required) Rate
    Prevent your screen from going dark
    Course: Christmas dessert, Dessert
    Cuisine: American
    Keyword: chocolate peppermint cake, chocolate peppermint layer cake, holiday peppermint cake
    Prep Time: 25 minutes minutes
    Cook Time: 25 minutes minutes
    cooling time: 35 minutes minutes
    Total Time: 1 hour hour 25 minutes minutes
    Servings: 14 servings
    Calories: 1056kcal
    Author: Eileen Kelly

    As an Amazon Associate, I earn from qualifying purchases

    Equipment Needed:

    • As an Amazon Associate I earn from qualifying purchases
    • 9 inch round cake pan
    • 10 inch round cake board
    • Stainless Steel Mixing Bowls
    • Measuring Spoons and Cups
    • Stand Mixer
    • Spatula
    • Squeeze Bottles
    • Disposable Piping Bags
    • Star Piping Tip
    • Cooling Racks
    • Cake Leveler

    Ingredients

    Chocolate Peppermint Cake

    • 2 (15.25) ounce Triple chocolate cake mix boxed cake mix
    • 6 large eggs, room temperature
    • 1 cup unsalted butter, softened
    • 2 cups whole milk
    • 1 Tablespoon peppermint extract

    Candy Cane Frosting

    • 2 cups unsalted butter, softened
    • 5-7 Tablespoons heavy whipping cream
    • 2 teaspoons pure vanilla extract
    • red gel food coloring

    Chocolate Frosting

    • 2 cups unsalted butter
    • 5 cups confectioners sugar
    • 1 cup dark cocoa powder
    • 5-8 Tablespoons heavy whipping cream
    • 1 teaspoon peppermint extract

    Chocolate Ganache

    • ½ cup chocolate chip morsels
    • ¼ cup heavy whipping cream

    Decorate the Cake

    • 12 mini candy canes
    • 3 cups crushed peppermint candies
    • white nonpareils sprinkles

    Save the Recipe?

    Enter your email below and we'll send the recipe straight to your inbox to view anytime. Plus the bonus of regular recipes to you for inspiration!

    Instructions

    Baking the cake

    • Preheat oven to 350°F. Spray the cake pans with pam baking spray
    • In the bowl of a stand mixer, beat until combine cake mix, unsalted butter, milk, and peppermint extract.
    • Divide the cake batter equally between the 3 cake pans. Bake in the oven for about 25-35 minutes.
    • Bake in the oven for about 25-35 minutes. A toothpick inserted into the center of the cakes will come out clean when fully baked.
    • Remove the cakes from the oven. Allow them to cool completely before frosting.

    Candy Cane Frosting

    • In the bowl of a stand mixer, using the beaters, cream the unsalted butter, confectioners sugar, heavy whipping cream, and vanilla extract until smooth and creamy.
    • Scoop half of the vanilla frosting and place in a medium bowl. Mix in a few drops of red food gel to get a festive red color to the frosting.
    • Scoop the white and red frosting into the disposable piping bags using the star tip. Cut the tips off and set aside.

    Chocolate Peppermint Frosting

    • In the bowl of a stand mixer, beat unsalted butter, powdered sugar, cocoa powder, heavy whipping cream, and peppermint extract until combined, creamy, and holds peaks.
    • Scoop 1½ cups of chocolate frosting into a piping bag. Set aside.

    Building the cake

    • Remove the cakes from the cake pans and keep them on the cooling rack or place them on cake boards for easy handling. Note 2
    • Using a cake leveler, remove the very tops of the cakes to create even layers.
    • Starting with 1 layer of cake, if not using cake boards, place the first layer of cake on a cake stand. Use the red frosting piping bag and pipe a thick ring around the top of the cake.
    • Using the white frosting piping bag, pipe a thick ring along the inside of the red frosting ring.
    • Alternate with the red and white frosting until you get to the center.
    • Place the second cake layer on top and repeat piping red and white alternating rings on the top of the cake layer.
    • Place the third cake layer on top.
    • Using a flat spatula, smooth the frosting on the outside of the cake
    • Frost the cake using the chocolate frosting and place in the refrigerator while the chocolate ganache is prepared, recipe below.
    • Use the ganache in the squeeze bottle to add drips along the top edge of the cake.
    • Place the crushed peppermint candies around the entire bottom of the cake.
    • Use the remaining chocolate frosting in the piping bag with the star tip and place dollops of chocolate around the top of the cake.
    • Sprinkle the white nonpareils around the top of the cake.
    • Place mini candy canes on the chocolate dollops around the cake.
    • Slice and serve. Enjoy!

    Chocolate Ganache

    • Use a small saucepan over medium/low heat, simmer whipping cream to warm, do not boil.  
    • Pour the heated cream over the chocolate chips. Allow it to sit for a minute before whisking until smooth.
    • Pour into the squeeze bottle to complete decorating the cake.

    NOTES

    Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.
    Note 1: I put my cakes in the freezer for a few minutes before frosting them. This helps the cake not to crumble while frosting. 
    Note 2: Since I have taken baking courses, I have found baking round boards are very helpful when decorating cakes such as this one. It is optional. You can place the first layer right on a cake platter. 
    Chocolate Ganache: Using a squeeze bottle to add the ganache is a super easy way to decorate the ganache.
    Storage:
    Because of all the dairy in the cake, I recommend storing this yummy chocolate peppermint cake in a cake box or cake plate in the fridge for up to three days.
     
    I am not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.
     
    Don’t forget to shop at the Everyday Eileen store on Amazon

    Nutrition

    Serving: 1servings | Calories: 1056kcal | Carbohydrates: 80g | Protein: 8g | Fat: 82g | Saturated Fat: 49g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Trans Fat: 3g | Cholesterol: 279mg | Sodium: 355mg | Potassium: 319mg | Fiber: 3g | Sugar: 62g | Vitamin A: 2434IU | Vitamin C: 1mg | Calcium: 149mg | Iron: 3mg
    Tried this recipe?Mention @Everyday_Eileen or tag #everydayeileen!

    More Holiday Sweets and Treats

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      Baileys Cupcake Recipe
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      Christmas Tree Cakes
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      Pumpkin Creme Brulee
    • Pumpkin tiramisu in individual cocette ceramic bowls.
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    Thank you for sharing!

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