Chocolate Peppermint Cake

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This easy chocolate peppermint cake recipe is made with a moist chocolate cake, peppermint flavor, and topped with a peppermint cream cheese frosting! It's baked as an easy sheet cake, so it's a breeze to decorate for the holidays. Simply top with a few crushed candy canes for a fuss-free holiday dessert!

Prep Time30

Cook Time30

Total Time1

Course: Dessert

Cuisine: American

Servings: servings

Calories: 590kcal

Author: Heather Perine

Ingredients

For the chocolate cake

2 cups (400 g) granulated sugar
2 cups (240g) all-purpose flour spooned and leveled
¾ cup (63 g) cocoa powder (unsweetened or Dutch process)
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 large eggs room temperature
1 cup (240 ml) buttermilk
½ cup (120 ml) vegetable oil
2 teaspoons vanilla extract
½ teaspoon peppermint extract
1 cup (240 ml) boiling water
1 teaspoon espresso powder

Peppermint cream cheese frosting

1 cup (8 ounces, 227 g) cream cheese, softened
½ cup (1 stick, 113 g) unsalted butter, softened
4 cups (452 g) powdered sugar
⅛ teaspoon salt
1 teaspoon peppermint extract
Crushed peppermint candies for decorating on top

Instructions

Make the chocolate cake:

Preheat and prepare the pan. Preheat the oven to 350°F (180°C). Grease a 9x13 baking pan. Set aside.
Combine dry ingredients. In a mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. 2 cups (400 g) granulated sugar 2 cups (240g) all-purpose flour ¾ cup (63 g) cocoa powder 2 teaspoons baking powder 1 teaspoon baking soda ½ teaspoon salt
Combine wet ingredients. In a second mixing bowl whisk together oil, vanilla, peppermint extract, eggs, and buttermilk. 2 large eggs 1 cup (240 ml) buttermilk ½ cup (120 ml) vegetable oil 2 teaspoons vanilla extract ½ teaspoon peppermint extract
Add dry ingredients. Using a rubber spatula, stir the dry ingredients into the wet mixture just until incorporated.
Add espresso/hot water. Stir the espresso powder into the boiling water. Carefully stir in the boiling water into the chocolate batter. Batter will be thin. 1 cup (240 ml) boiling water 1 teaspoon espresso powder
Bake. Pour batter into the prepared pan. . Bake 30-35 minutes until the toothpick inserted into the center comes out clean. Remove cake from the oven and allow it to cool completely before frosting.

Make the peppermint cream cheese frosting:

In a stand mixer fitted with a paddle attachment cream the butter until smooth, about 1 to 2 minutes. Beat in the cream cheese until smooth and combined, on medium-high speed until well combined and smooth, about 2-3 minutes. 1 cup (8 ounces, 227 g) cream cheese, ½ cup (1 stick, 113 g) unsalted butter,
Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. 4 cups (452 g) powdered sugar
Mix in the peppermint extract. Add in a pinch of salt. Beat to combine. 1 teaspoon peppermint extract ⅛ teaspoon salt
Frost cake. When cake is cooled, frost with offset spatula. Sprinkle on crushed peppermint candies.

Video

Notes

Make ahead: You can make this peppermint chocolate cake the day before. Let the cake cool completely then cover well in plastic wrap and store in the refrigerator. When ready to serve, I like to let soften at room temperature for 30 minutes to an hour to let the frosting soften.
Storage: I recommend storing the cake, covered in an airtight container, in the fridge for up to 4 days.
Freezing: For longer storage, I recommend freezing any cake leftovers. I like to cut the cake into slices. Then wrap each slice in plastic wrap and store in a plastic bag. You can thaw overnight, or more quickly at room temperature before serving.
Espresso powder - You can also use instant coffee. Espresso powder helps to enhance the chocolate flavor, so don't skip it!
Cream cheese - I recommend using block-style cream cheese and full fat.
Unsweetened cocoa powder - Use natural unsweetened cocoa powder, not Dutch process cocoa powder.
Buttermilk - If you don't have buttermilk, try making your own homemade buttermilk. Do not use regular milk as it will not react the same with the baking soda.
Oil - Use a neutral-tasting oil such as vegetable oil, canola oil, or avocado oil.

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