Peppermint Chocolate Cake Recipe – Chocolate Cake has to be an all-time favorite cake recipe and this Peppermint Chocolate Cake version is perfect for the holidays.
Oh friends, this Peppermint Chocolate Cake recipe has just got to show up on your Christmas list of must-make cake recipes. Seriously.
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.
And since peppermint bark is Sam’s most favorite candy in the whole wide world, obviously this is a cake that he loves, loves, loves.
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.
I sure hope you love this Peppermint Chocolate Cake as much as we do. It is perfect for Christmas and New Year.
Peppermint Chocolate Cake Recipe
Peppermint Buttercream Frosting
- 1 cup butter 2 sticks, softened
- 3 - 4 cups confectioner’s sugar sifted
- 1 teaspoon peppermint extract
- pinch salt
- 2-3 tablespoons milk heavy cream, or half-and-half
- 1/2 cup chopped peppermint bark for garnish (optional)
- 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).
Originally published 2013.