4.9 from 30 votes
Peppermint Chocolate Cake Recipe
This decadent Peppermint Chocolate Cake combines all-time favorite Best Chocolate Cake Ever, peppermint buttercream, and peppermint bark for a festive cake perfect for the holidays!
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 24
Calories: 251 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 chocolate cake recipe
Peppermint Buttercream Frosting
- 1 cup butter , softened
- 3 - 4 cups confectioner’s sugar sifted
- 1 teaspoon peppermint extract
- pinch kosher salt
- 2-3 tablespoons milk heavy cream, or half-and-half
- 1/2 /2 cup chopped peppermint bark for garnish (optional)
Instructions
- Prepare chocolate cake as instructed. Allow to cool completely. As cake is cooling, prepare peppermint buttercream frosting.
- Peppermint Buttercream Frosting
- Place softened butter into the bowl of a stand mixer that has been fitted with the paddle attachment. Turn the mixer on a medium setting and cream the butter until it is smooth and has lightened in color, about 3 minutes.
- Add confectioner’s sugar, ½ a cup at a time. After each cup has been incorporated, turn the mixer onto the highest speed setting and for about 10 seconds to lighten the frosting.
- Add peppermint extract and a pinch of salt and combine until well-incorporated.
- Add milk, heavy cream or half-and-half until the frosting has reached the preferred consistency. For a firmer frosting, add more confectioner’s sugar, a ¼ cup at a time. For a softer frosting, add more milk or cream, a tablespoon at a time.
- Frost cake and sprinkle chopped peppermint bark on top of cake as garnishment (optional).
Cup of Yum
Notes
- Notes:
- The cake batter will be very thin after adding the boiling water. This is correct and results in the most delicious and moist chocolate cake I’ve ever tasted!
- For 3 layers - I split the cake batter between 3 cake pans instead of 2. For 3 layers, check the cake for doneness after about 25 minutes.
- Nutrition for 1 serving of cake with frosting.
- Storage Tips:
- To store: Store the cake under a cake dome on the countertop for 3 to 4 days.
- To freeze: Let the baked cake layers cool completely. Wrap them well with plastic wrap and then with foil. Put each layer into a freezer bag and freeze for up to 2 months. To serve, thaw in the refrigerator overnight with wrapping intact. The next day, the layers are ready to fill and frost.
Nutrition Information
Calories
251kcal
(13%)
Carbohydrates
42g
(14%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
35mg
(12%)
Sodium
246mg
(10%)
Potassium
118mg
(3%)
Fiber
1g
(4%)
Sugar
16g
(32%)
Vitamin A
467IU
(9%)
Vitamin C
1mg
(1%)
Calcium
38mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 251
% Daily Value*
| Calories | 251kcal | 13% |
| Carbohydrates | 42g | 14% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 35mg | 12% |
| Sodium | 246mg | 10% |
| Potassium | 118mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 467IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.