Description

This decadent Chocolate Peppermint Cake combines rich cocoa flavors with a refreshing peppermint twist, layered with luscious white chocolate peppermint buttercream and light Italian buttercream. Perfectly moist and fluffy, it’s finished with crushed candy canes and elegant piped dollops, making it an eye-catching and festive dessert for any special occasion.

Ingredients

Scale

Cake

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

White Chocolate Peppermint Buttercream

1 cup white chocolate (170g, melted and cooled)
1/2 cup unsalted butter (115g, room temperature)
1 pound confectioners’ sugar (454g, sifted)
1/2 tsp peppermint extract (2mL)
1/4 cup cream (60mL, add a tablespoon at a time until desired consistency is reached)
10 drops food coloring

Italian Buttercream

4 egg whites (room temperature)
1 1/2 cups sugar (300g)
1/3 cup water (80mL)
1 pinch cream of tartar
1 pound unsalted butter (454g, room temperature)

Decoration

1 cup crushed candy canes (approximately)
869 piping tip

Instructions

Prepare Cake Pans and Oven: Butter and flour 4 six-inch cake pans to prevent sticking. Preheat your oven to 350°F (177°C).
Sift Dry Ingredients: Sift together the all-purpose flour, baking soda, baking powder, salt, and cocoa powder to ensure even distribution and to remove lumps.
Cream Butter and Sugar: Using a mixer, cream the butter and sugar until the mixture is light and fluffy, which will create air pockets for a tender cake.
Add Eggs and Flavorings: Beat in the eggs and egg yolks one at a time to the creamed mixture, making sure each is fully incorporated before adding the next. Then mix in the vanilla and peppermint extracts for flavor.
Combine Dry Ingredients and Buttermilk: Add the flour mixture to the wet ingredients in three batches, alternating with the buttermilk. Mix gently to avoid over-mixing the batter, which can make the cake tough.
Bake the Cake: Divide the batter evenly among the prepared pans. Bake at 350°F for 25 to 30 minutes, or until the centers are set and a toothpick inserted comes out clean. After baking, let cakes cool in the pans for 10 minutes before turning them out onto wire racks to cool completely.
Make White Chocolate Peppermint Buttercream: Beat together the unsalted butter and melted, cooled white chocolate until smooth. Gradually add the powdered sugar and peppermint extract, mixing well. Add cream a tablespoon at a time until you reach your desired consistency. Mix in food coloring if desired for a festive look.
Prepare Italian Buttercream: In a stand mixer, beat the egg whites, cream of tartar, and one-third of the sugar on medium-high until soft peaks form. Meanwhile, combine the remaining sugar and water in a saucepan, heating over medium-high heat until it reaches 240°F (115°C) on a candy thermometer. Once the sugar syrup hits this temperature and the egg whites are at soft peaks, slowly drizzle the syrup into the mixer while it runs. Continue beating for about 10 minutes until the meringue cools. Gradually add the butter a tablespoon at a time and beat until smooth and creamy. Use immediately for best texture.
Assemble the Cake: Pipe the white chocolate peppermint buttercream onto the first cake layer. Sprinkle crushed candy canes evenly over the buttercream. Add the next cake layer and repeat the process. After stacking all layers, crumb coat the entire cake with the buttercream and refrigerate for 10 minutes to set.
Apply Italian Buttercream and Decorate: Smooth a final layer of Italian buttercream over the chilled crumb-coated cake. Press crushed candy canes around the base for decoration. Using a 869 piping tip, pipe dollops of Italian buttercream on the top of the cake. Optionally, pipe dollops onto a piping nail and freeze them to create swirled shapes before placing them on top.

Notes

Room temperature ingredients help ensure a smooth, even batter and frosting.
Be careful not to overmix the batter after adding flour to keep the cake tender.
The Italian buttercream is best used immediately after preparation for optimal texture and workability.
Crushed candy canes add a festive crunch and peppermint flavor, but adjust quantity to preference.
Use a candy thermometer to monitor sugar syrup temperature accurately for perfect Italian buttercream.
This cake can be stored in the refrigerator for up to 3 days; bring to room temperature before serving for best flavor.

Prep Time: 35 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Chocolate Peppermint Cake, Holiday Cake, Peppermint Buttercream, White Chocolate Frosting, Italian Buttercream, Festive Dessert