Peppermint Buttercream Chocolate Cake

If you are looking for a Christmas or winter dessert that has a wow factor then this candy cane cake is the recipe for you! Moist layers of chocolate, peppermint, and buttercream frosting is tastes as good as it looks. 

Peppermint Buttercream Chocolate Cake

Around the holidays I like to call this my candy cane cake it’s just so whimsical and beautiful. However it is actually a favorite all winter long and so perfect for Valentine’s Day too!

Other peppermint dessert recipes to try!

Chocolate Peppermint Oreos

White Chocolate Candy Cane Cookies

How long do I bake this cake for?

Bake this cake for 30-35 minutes if you use a 5 inch cake pan.

What size cake pans should I use?

I used 5 inch pans for this cake recipe which makes a mini 3 layer cake. I did have a little batter left over that I baked in an additional pan. You want to fill the pans about ⅔ full or less. You can use a different size pan for this recipe just be sure to not overfill it and adjust the baking time as necessary.

How do I know when this cake is done?

I used my trusty baking method that my mom taught me for this – the cakes are done when a toothpick comes out clean.

How should I store this cake?

You can enjoy this cake right away! OR place it in the freezer for about an hour to allow the frosting to get solid which will make it easier to put in an airtight container and cover with plastic wrap. You can store it covered in the freezer for up to two months (be sure to allow plenty of time to thaw). You can also store it in the fridge for up to three days before serving. When placed in the fridge I have found the flavors pull together making it a richer tasting.

Ideas for Serving Peppermint Buttercream Chocolate Cake

This cake is great for any Christmas party or dessert. It’s also a favorite for dinner on New Years Eve. Your sweetheart won’t be disappointed with this cake as a Valentine’s Day dessert! It is really a favorite all winter long. 

Helpful Cake Frosting Tips

• Add red food coloring gel to add a little color to the frosting.
• Use candy canes for garnishes.
• Use different size frosting tips.
• Have fun with it! It doesn’t have to be perfect, I love that it looks very whimsical yet beautiful.

How to make this peppermint buttercream chocolate cake:

First preheat the oven to 350 degrees Fahrenheit.

Grease, flour and or line your baking pans to ensure the cake doesn’t stick to the pan. 

Mix together all of the dry ingredients with a whisk. 

Add in the soft butter and oil, stir until fully combined and you have a very thick paste. You want to make sure it is combined well, but not over mixed which can give you a more dense cake.

Slowly add in the eggs to the mixture continuing to stir.

Pour in the buttermilk a little at a time and mix well. 

Add the vanilla at the same time you add the final bit of buttermilk. 

Then add the hot coffee (or hot water if you aren’t using coffee) to the cake batter. 

Mix well until combined and then evenly transfer to your prepared cake pans.

Bake for about 30 to 35 minutes for 5 inch pans (adjust time for larger or smaller cake pans). 

Allow the cakes to cool in their pans for approximately 20 minutes before removing and placing on cooling racks. 

How to make the frosting:

While the cakes are cooling you can start to whip up the frosting by combining all of the ingredients using a mixer (I like to use my stand mixer for this, but a regular will work too). Mix together slowly and then increase the speed. Whip the frosting on high for about 5 minutes.

If you would like some colored frosting, separate out the amount that seems right to you and color it with the red food gel. Whip again until the color is fully combined, adjust and add more coloring if you would like. I did a mixture of a pale red colored and then the natural white frosting color for my cake.

Use two different piping bags for each color to add the frosting once the cakes are completely cooled down. 

I alternated white and red frosting rings for the layers between the cake. Add in the crushed candy canes as sprinkles between the layers and on the top of the cake.

Stack up the layers and then you can add completely unique detail to the top of your cake by playing with different frosting tips! I love the look of using different frosting tips on the top of the cake.

For an extra fun touch on top of the cake I added a thin line of the red gel inside the colored frosting bag so it would create marbling colors with more depth and texture.

Lastly sprinkle crushed candy canes on the top of the cake!

Chocolate Peppermint Buttercream Cake

Course: Dessert

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What You Need

Cake:

• 1 3/4 cups cake flour
• 3/4 cup white granulated sugar
• 1 1/4 cups brown sugar packed
• 1 1/2 tsp baking soda
• 1 tsp quality salt
• 1/2 cup salted butter room temperature
• 1 cup buttermilk room temperature
• 1/2 cup canola oil
• 3 eggs
• 2/3 cup  natural cocoa powder, without any additives
• 1 tbsp pure vanilla extract
• 1 cup hot black coffee or hot water if you don't want to use coffee

Frosting

• 3/4 cup butter room temperature
• 4 1/2 cups  confectioners sugar sifted
• 1 tbsp pure vanilla extract

Directions

How to make the cake:

1. First preheat the oven to 350 degrees Fahrenheit.

2. Grease, flour and or line your baking pans to ensure the cake doesn't stick to the pan.

3. Mix together all of the dry ingredients with a whisk.

4. Add in the soft butter and oil, stir until fully combined and you have a very thick paste. You want to make sure it is combined well, but not over mixed which can give you a more dense cake.

5. Slowly add in the eggs to the mixture continuing to stir.

6. Pour in the buttermilk a little at a time and mix well.

7. Add the vanilla at the same time you add the final bit of buttermilk.

8. Then add the hot coffee or hot water to the cake batter.

9. Mix well until combined and then evenly transfer to your prepared cake pans.

10. Bake for about 30 to 35 minutes for 5 inch pans (adjust time for larger or smaller cake pans).

11. Allow the cakes to cool in their pans for approximately 20 minutes before removing and placing on cooling racks.

How to make the frosting:

1. While the cakes are cooling you can start to whip up the frosting by combining all of the ingredients using a mixer (I like to use my stand mixer for this, but a regular will work too). Mix together slowly and then increase the speed. Whip the frosting on high for about 5 minutes.

2. If you would like some colored frosting, separate out the amount that seems right to you and color it with the red food gel. Whip again until the color is fully combined, adjust and add more coloring if you would like. I did a mixture of a pale red colored and then the natural white frosting color for my cake.

3. Use two different piping bags for each color to add the frosting once the cakes are completely cooled down.

4. I alternated white and red frosting rings for the layers between the cake. Add in the crushed candy canes as sprinkles between the layers and on the top of the cake.

5. Stack up the layers and then you can add completely unique detail to the top of your cake by playing with different frosting tips! I love the look of using different frosting tips on the top of the cake.

6. For an extra fun touch on top of the cake I added a thin line of the red gel inside the colored frosting bag so it would create marbling colors with more depth and texture.

7. Lastly sprinkle crushed candy canes on the top of the cake!

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Chocolate Peppermint Buttercream Cake