Introduction

This Chocolate Peppermint Cake is a festive and indulgent dessert perfect for holiday celebrations. Rich chocolate layers are complemented by refreshing peppermint buttercream and a silky Italian meringue frosting. Finished with crushed candy canes for a delightful crunch, this cake is as beautiful as it is delicious.

A tall cake on a white cake stand with three dark brown chocolate layers separated by two bright pink and white striped cream layers. The cake is covered with smooth white frosting, and the bottom half is decorated with crushed red and white peppermint pieces. On top, there are evenly spaced red and white swirled cream dollops. A woman's hand is lifting a slice showing the inside layers clearly. The background is a white marbled texture with scattered peppermint pieces and candy canes. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour (240g)
1 1/2 cups sugar (300g)
1 cup unsalted butter (227g, room temperature)
1 cup buttermilk (236mL)
1/2 cup cocoa powder + 1 tbsp (58g)
1/2 tsp baking powder (2g)
1/2 tsp baking soda (3g)
1 tsp salt (5g)
2 tsp vanilla extract (10mL)
1 tsp peppermint extract (5mL)
3 whole eggs
2 egg yolks
1 cup white chocolate (170g, melted and cooled)
1/2 cup unsalted butter (115g, room temperature) for buttercream
1 pound confectioners’ sugar (454g, sifted)
1/2 tsp peppermint extract (2mL) for buttercream
1/4 cup cream (60mL, add a tablespoon at a time until desired consistency)
10 drops food coloring
4 egg whites (room temperature)
1 1/2 cups sugar (300g) for Italian buttercream
1/3 cup water (80mL)
1 pinch cream of tartar
1 pound unsalted butter (454g, room temperature) for Italian buttercream
1 cup crushed candy canes (approximately)
869 piping tip

Instructions

Step 1: Butter and flour four 6-inch cake pans. Preheat your oven to 350°F (175°C).
Step 2: Sift together the flour, baking soda, baking powder, salt, and cocoa powder in a large bowl.
Step 3: Cream the butter and sugar together until light and fluffy. Add the eggs and egg yolks one at a time, beating well after each addition. Stir in the vanilla and peppermint extracts.
Step 4: Alternately mix in the flour mixture and buttermilk in three batches, starting and ending with the flour mixture. Mix gently to avoid over-mixing.
Step 5: Divide the batter evenly among the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
Step 6: For the peppermint buttercream: Beat the butter and melted white chocolate together until smooth. Gradually add the sifted confectioners’ sugar and peppermint extract. Add cream one tablespoon at a time until you reach your desired consistency.
Step 7: For the Italian buttercream: In a stand mixer, beat the egg whites, cream of tartar, and one-third of the sugar on medium-high speed. Meanwhile, heat the remaining sugar and water in a saucepan over medium-high heat until it reaches 240°F (115°C).
Step 8: When the sugar reaches 240°F and the egg whites form soft peaks, slowly pour the hot syrup into the mixer while running on medium speed. Continue beating for about 10 minutes until the meringue cools. Add the unsalted butter a tablespoon at a time, continuing to blend until smooth. Use immediately.
Step 9: To assemble, pipe the peppermint buttercream on the first cake layer, optionally creating a two-tone swirl. Sprinkle crushed candy cane over the frosting. Repeat with remaining layers.
Step 10: Apply a crumb coat to the entire cake and refrigerate for about 10 minutes to set.
Step 11: Cover the cake with the Italian buttercream and smooth the surface. Press crushed candy cane pieces around the base of the cake.
Step 12: Using the 869 piping tip, pipe decorative dollops of Italian buttercream on top of the cake. For a swirled effect, pipe onto a piping nail, freeze until set, then transfer to the cake.

Tips & Variations

Use room temperature ingredients to ensure smooth batter and better emulsion.
For a stronger peppermint flavor, add an extra 1/4 teaspoon of peppermint extract, but be careful not to overpower the chocolate.
You can substitute crushed peppermint candies for crushed candy canes if you prefer smaller pieces.
If you don’t have a candy thermometer, test the sugar syrup by dropping a small amount into cold water; it should form a soft ball.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days. Allow the cake to come to room temperature before serving for the best texture and flavor. Leftover cake can be wrapped tightly and frozen for up to 1 month; thaw overnight in the refrigerator before serving.

How to Serve

A slice of cake on a white plate shows four thick layers of dark brown chocolate cake, with three layers of white and pink striped cream in between. The slice is topped with smooth white frosting and a small swirl of pink cream on one end. The full cake in the background is covered with white frosting and decorated with crushed red and white peppermint pieces around the base, with more peppermint pieces scattered on the white marbled surface. Some candy canes and chocolate pieces are blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk mixed with 1 tablespoon of lemon juice or vinegar per cup as a buttermilk substitute. Let it sit for 5 minutes before using.

How do I prevent the cake layers from drying out?

Be sure not to overbake the layers and allow them to cool in the pans briefly before removing. Applying a crumb coat before the final frosting helps seal in moisture.