Peppermint Chocolate Cake Recipe

Oh friends, this Peppermint Chocolate Cake recipe has just got to show up on your Christmas list of must-make cake recipes. Seriously.

Peppermint Chocolate Cake | ©


Hello, deliciousness.

I’ll spare you all of the amazing comparisons and just tell you, it tastes like the best peppermint bark you’ve ever tasted. In cake form.


Peppermint Chocolate Cake | ©


And since peppermint bark is Little Buddy’s most favorite candy in the whole wide world, obviously this is a cake that he loves, loves, loves.


Peppermint Chocolate Cake | ©


If you don’t have peppermint bark on hand to chop and toss on top of the cake as garnish, you can either omit it or crush a few candy canes to sprinkle on top.

Peppermint Chocolate Cake | ©


I sure hope you love this Peppermint Chocolate Cake as much as we do. It is perfect for Christmas and New Year.


4.7 from 3 reviews
Peppermint Chocolate Cake Recipe
Prep time
Cook time
Total time
Chocolate Cake has to be an all-time favorite cake recipe and this Peppermint Chocolate Cake version is perfect for the holidays.
Serves: 12
  • 1 chocolate cake recipe
  • Peppermint Buttercream Frosting
  • 1 cup butter (2 sticks), softened
  • 3 – 4 cups confectioner’s sugar, sifted
  • 1 teaspoon peppermint extract
  • pinch of salt
  • 2-3 tablespoons milk, heavy cream, or half-and-half
  • ½ cup chopped peppermint bark, for garnish (optional)
  1. Prepare chocolate cake as instructed. Allow to cool completely. As cake is cooling, prepare peppermint buttercream frosting.
  2. Peppermint Buttercream Frosting
  3. 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.
  4. 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.
  5. Add peppermint extract and a pinch of salt and combine until well-incorporated.
  6. 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.
  7. Frost cake and sprinkle chopped peppermint bark on top of cake as garnishment (optional).


Robyn xo


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  1. 16

    Terry Arnold says

    Wow! What a cake! I to am curious about the three layers. Do you use three cake pans for the amount the recipe makes? Or do you make more cake batter? Thanks ahead of time!

  2. 17

    Tiffany says

    Hello I love this idea but am confused. Do you mean 3 to 4 cups of confectioners sugar OR
    3… 4 cups of Confectioners sugar.. as in 12 cups?????

  3. 20

    kim says

    I am about to make this cake and the instructions for the cake say to bake in two pans, but you’ve got three layers in your photo. Should I bake this in three pans or just have a two-layer cake? And if it is a three pan recipe, what should the baking time be?

  4. 21

    Meg says

    I am so excited to make this cake for my coworker’s birthday! She loves peppermint bark. I’ll have to assemble the cake at work after an hour and a half bus ride. Do you know how far in advance I can make the frosting? Any suggestions on storage/transport? Do you think it would be okay to make the frosting the night before and refrigerate? Thanks so much!!

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