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A chocolate layer cake with peppermint buttercream filling.
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5 from 4 votes

Chocolate Peppermint Cake

This chocolate peppermint cake features moist cake layers with white chocolate peppermint buttercream filling and frosting.
Prep Time30 minutes
Cook Time25 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate cake, chocolate peppermint cake, peppermint
Servings: 10

Ingredients

Classic Chocolate Cake

  • 1 ¾ cup + 2 tbsp all-purpose flour
  • ¾ cup Dutch processed unsweetened cocoa powder
  • 1 ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ cup grapeseed or canola oil
  • 1 ½ cups granulated sugar
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon almond extract optional
  • 2 large eggs
  • ½ cup milk
  • ¼ cup sour cream
  • 1 cup hot coffee may sub hot water

Vanilla Peppermint Buttercream

  • 3 tablespoon heavy cream
  • 4 ounces white chocolate chopped
  • 1 cup + 2 tablespoons unsalted butter softened
  • 3 to 4 cups confectioners' sugar
  • 2 teas vanilla bean paste or extract
  • ¼ to ½ teas peppermint extract or to taste

Assembly

  • 1 cup sanding sugar
  • fresh rosemary optional

Instructions

Classic Chocolate Cake

  • Pre-heat oven to 350 degrees.  Grease and flour three 6-inch baking pans and set aside.
  • Sift together the dry ingredients and set aside. Combine the milk and sour cream and set aside.
  • In a large mixing bowl, beat together the oil and sugar.  While mixing on medium-low speed, add in the extracts and eggs, one at a time.
  • In alternating batches start and ending with the dry ingredients, gradually mix in the dry ingredients and the milk mixture.  Scrape down the sides and bottom of the bowl.
  • With the mixer on low, stream in the hot coffee and mix just until combined.
  • Evenly distribute the batter between the prepared pans and bake for 25 to 28 minutes or until a toothpick inserted into the center comes out clean.
  • Cool on a wire rack 10 to 20 minutes before removing the cakes from their pans.

Vanilla Peppermint Buttercream

  • Heat the cream until it begins to steam (on the stove top or in 20 second bursts in the microwave). Place the white chocolate in a heat-safe bowl and pour the hot cream over the top. Whisk until smooth. Set aside to cool.
  • Using a hand or stand mixer, mix the butter until creamy. Add 3 cups of confectioners' sugar and mix on low speed until combined.
  • Add the white chocolate mixture, vanilla, and peppermint. Mix on medium-high until fluffy and creamy.
  • Add the remaining sugar, as need, until the consistency of the buttercream if fluffy and creamy. If should spread easily onto the cake with tearing the the crumb.

To Assemble

  • Trim the tops of the cooled cakes with a serrated knife until flat. Place one layer of cake on a cake board or plate. Add a scant cup of buttercream on top and spread it out until smooth with an offset spatula.
  • Place the next layer of cake on top and repeat.
  • Add the final cake layer and ice the cake in a thin layer of buttercream to create a crumb coat. Refrigerate the cake for 20 minutes.
  • Reserve about ¼ cup of buttercream and set aside. Use the remaining buttercream to ice the cake. It does not need to be perfectly smooth. Chill the cake 5 to 10 minutes. The cake should feel nice and stable, so it does not smush when rolled and moved around.
  • If the buttercream has crusted over, use the reserves ¼ cup buttercream to lightly frost the cake to give the sugar something to stick to.
  • Pour the sparkling sugar in a rimmed baking sheet. Carefully pick up the cake. Hold it sideways and carefully roll it in the sugar to coat the side.
  • Invert the cake and sprinkle sugar over the top. Use your hands to press on any loose sugar until the cake is completely covered.
  • Insert fresh rosemary sprigs on top before serving.