Decadent Chocolate Cake with Peppermint Frosting – A Perfect Winter Treat!

The combination of rich chocolate and cool peppermint creates a dessert that’s both classic and refreshing.

This chocolate cake with peppermint frosting recipe delivers a moist, tender crumb paired with a bright, minty buttercream that’s perfect for special occasions or holiday gatherings.

The addition of hot coffee in the batter intensifies the chocolate flavor while keeping the cake incredibly moist, creating a professional-quality dessert that’s surprisingly simple to make at home.

Lets get the full recipe.

Ingredients

For the Chocolate Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs, room temperature
• 1 cup whole milk, room temperature
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup hot coffee

For the Peppermint Frosting:

• 4 cups powdered sugar
• 1 cup unsalted butter, softened
• 2-3 tablespoons milk
• 1 teaspoon peppermint extract
• 1/4 teaspoon salt
• Crushed candy canes for decoration (optional)

Instructions

Preparing the Cake:

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, lining the bottoms with parchment paper for easy removal.
2. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt until well combined.
3. In a separate bowl, beat eggs, milk, oil, and vanilla until well blended.
4. Gradually mix the wet ingredients into the dry ingredients, beating on medium speed for 2 minutes until smooth.
5. Carefully stir in the hot coffee. Don’t worry if the batter seems thin – this is normal and results in a wonderfully moist cake.
6. Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow cakes to cool in pans for 10 minutes, then remove and cool completely on wire racks.

Creating the Peppermint Frosting:

1. In a large bowl, beat softened butter until light and creamy (about 3 minutes).
2. Gradually add powdered sugar, alternating with small amounts of milk to maintain consistency.
3. Beat in peppermint extract and salt until the frosting is smooth and fluffy.
4. Adjust consistency with additional milk or powdered sugar if needed.

Assembly Instructions:

1. Once cakes are completely cool, place the first layer on a serving plate.
2. Spread approximately 1 cup of frosting evenly over the top.
3. Position the second layer and apply a thin crumb coat of frosting over the entire cake.
4. Refrigerate for 15 minutes to set the crumb coat.
5. Apply the final layer of frosting, creating decorative swirls if desired.
6. Optional: Sprinkle crushed candy canes around the top edge or over the entire top surface.

Pro Tips for Success

Ingredient Tips:

• Use room temperature eggs and milk for better incorporation and even baking
• Choose high-quality cocoa powder for the best chocolate flavor
• Don’t substitute the coffee – it enhances chocolate flavor without adding coffee taste
• Use genuine peppermint extract, not mint extract, for authentic flavor

Baking Tips:

• Line pans with parchment paper to prevent sticking
• Don’t overmix the batter once coffee is added
• Test for doneness 5 minutes before recommended baking time
• Rotate pans halfway through baking for even results

Frosting Tips:

• Ensure butter is properly softened but not melted
• Sift powdered sugar to prevent lumpy frosting
• Add peppermint extract gradually to control flavor intensity
• If frosting becomes too soft, refrigerate briefly before continuing

Storage Guidelines

• Room Temperature: Cover and store for up to 3 days
• Refrigerator: Will keep for up to 1 week (bring to room temperature before serving)
• Freezer: Unfrosted layers can be wrapped well and frozen for up to 2 months

Serving Suggestions

• Allow refrigerated cake to come to room temperature (about 1 hour) before serving
• Serve with:
• Hot cocoa with a peppermint stick
• Vanilla ice cream for temperature contrast
• Fresh raspberries for color and flavor balance
• Whipped cream and chocolate shavings for extra decadence

Variations

• Add chocolate chips to the cake batter
• Incorporate crushed peppermint candies into the frosting
• Create a chocolate ganache drip for elegant presentation
• Use the batter to make cupcakes (adjust baking time to 18-20 minutes)

This recipe serves 12-16 people and is perfect for holiday gatherings, winter birthdays, or any occasion calling for a sophisticated yet comforting dessert.

The combination of deep chocolate flavor and cool peppermint creates a memorable treat that will have guests asking for the recipe.