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Chocolate peppermint cake that is sliced and topped with crushed peppermint pieces.

Chocolate Peppermint Cake

Timeless Dishes
This chocolate peppermint cake has the perfect balance of sweet chocolate and peppermint flavor! A perfectly most chocolate peppermint cake on the bottom, with swirls of white chocolate buttercream, and topped with crushed peppermint pieces and sprinkles! This cake is SO EASY to make and even better is made with NO EGGS and easily made vegan! This is a PERFECT cake for the holiday season and sure to impress ANY crowd! Enjoy!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Appetizer, Dessert, Snack
Cuisine American
Servings 15 Servings
Calories 513 kcal

Equipment

  • 1 9" x 13" rectangular baking pan
  • 1 Large mixing bowl For the cake
  • 1 Stand mixer or hand mixer For the frosting
  • 1 Small bowl For melting the chocolate

Ingredients
  

Chocolate Peppermint Cake

  • 3/4 Cup Unsalted butter Melted AND Room temperature
  • 2 1/4 Cup Sugar
  • 1 Cup Buttermilk Room temperature (Or 1 cup of your preferred milk with 1 Tsp of white wine vinegar, then allow to sit for 5 minutes)
  • 3 Tbsp Flaxseed 3 Flax eggs (Mix 3 Tbsp of ground flaxseed meal with 6 Tbsp of water then allow to set for 5 minutes)
  • 1/4 Cup Greek yogurt Room temperature (Or vegan yogurt)
  • 1 Tsp Peppermint extract
  • 1 1/2 Tbsp Vanilla extract
  • 2 1/4 Cup All-purpose flour
  • 1 1/2 Cup Cocoa powder
  • 2 1/2 Tsp Baking powder
  • 2 1/2 Tsp Baking soda
  • 2 Tbsp Cornstarch
  • 1 Tsp Salt
  • 1 Cup Coffee Brewed AND Room temperature

White Chocolate Buttercream

  • 2 Cups Butter Room temperature (or vegan butter)
  • 1 Tbsp Vanilla extract
  • 2 Cups Powdered sugar
  • 1/4 Cup White chocolate Melted AND Room temperature
  • 4 Candy canes Crushed

Instructions
 

Chocolate Peppermint Cake

  • Preheat oven to 350 degrees Fahrenheit. Grease a 9x 13" rectangular pan and place a single piece of parchment paper to the bottom of the pan. Prepare all of your ingredients.
    Chocolate peppermint cake ingredients: butter, sugar, buttermilk, yogurt, flaxeggs, vanilla extract, peppermint extract, flour, and cocoa powder.
  • To a large mixing bowl, add the melted room temperature butter with your sugar. Using a whisk, mix well. Then add your buttermilk, Greek yogurt, flax eggs, peppermint and vanilla extracts. Whisk well to combine.
    Melted butter and sugar being mixed together in a clear mixing bowl.
  • To the same bowl, add the flour cocoa powder, baking soda, baking powder, cornstarch, and salt. Using a whisk, gently whisk the dry ingredients into the wet ingredients. Add half of the room temperature coffee to the mixture, gently whisk, and then add the rest of the coffee. Finish whisking until just combined (avoid overmixing your batter).
    Dry ingredients being added to the wet cake batter ingredients with a whisk in a mixing bowl.
  • Pour your cake mix into your greased and prepped baking pan. Then place in the preheated oven for 40-45 minutes. Baking until when checked with a toothpick, the toothpick comes out clean from the middle of the cake.
    Chocolate cake batter in a rectangular baking sheet.
  • When finished, remove the cake from the oven and allow to cool completely. While the cake cools, make the frosting.
    Baked chocolate peppermint cake on parchment paper.

White Chocolate Buttercream

  • Melt the white chocolate in the microwave for 30 seconds at a time until melted completed. Set aside to come to room temperature.
    White chocolate buttercream in a white bowl with a spatula.
  • Using a stand mixer, or hand mixer, fitted with a whisk attachment, add the room temperature butter to the bowl. Whisk on high for 1 minute. Then add the vanilla extract and mix for about 30 seconds.
    Fluffy buttercream filling in a white mixing bowl.
  • Then add half of the powdered sugar, start mixing on low speed and then progress to high speed until completely combined. Then add the room temperature white chocolate and the other half of the powdered sugar, then start on low speed and then progress to high speed to whisk until fluffy (feel free to add a teaspoon of milk if needed).
    Adding frosting to the top of chocolate cake.
  • Once completed, swirl the buttercream onto the completely cooled chocolate peppermint cake. Add the crushed peppermints and optional sprinkles.
    Chocolate cake with frosting and topped with crushed peppermint pieces.
  • Serve and enjoy!
    Chocolate peppermint cake that is sliced and topped with crushed peppermint pieces.

Video

Notes

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition

Serving: 1gCalories: 513kcalCarbohydrates: 96gProtein: 6gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 27mgSodium: 664mgPotassium: 232mgFiber: 5gSugar: 62gVitamin A: 311IUVitamin C: 0.03mgCalcium: 157mgIron: 3mg
Keyword Chocolate cake recipe, Chocolate peppermine cake recipe, Chocolate peppermint cake, Holiday cake recipe, Peppermint chocolate cake
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