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Homemade Chocolate Peppermint Cake

ByBrandie
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This Chocolate Peppermint Cake recipe is a homemade chocolate cake topped with a thick and creamy peppermint frosting!

THE PERFECT HOLIDAY CAKE RECIPE

This homemade chocolate cake goes perfectly with the velvety peppermint frosting. It is much easier than you’d think to whip up this holiday inspired cake!

Homemade Chocolate Peppermint Cake, slice of cake shown on a small white round plate with christmas decor the background.

TIPS FOR MAKING HOMEMADE CHOCOLATE CAKE:

  • Check to make sure your baking soda is fresh. Usually if baking soda has been opened and is over 6 weeks old – it’s time to get new baking soda.
  • In cake recipes, I like to use whole milk or 2% fat milk. If you use skim milk or milk substitutes, I can’t guarantee that the texture and moistness will come out correct.
  • Depending on how much peppermint flavor you enjoy, you can use peppermint extract in the cake and the frosting. Or just use vanilla extract in the cake.
  • Store any uneaten cake in the refrigerator for up to 3 days. Make sure dish is covered.
  • This cake can be frozen for up to 3 months. Just make sure to store in an airtight container.
Homemade Chocolate Peppermint Cake recipe from The Country Cook, slice shown on a white plate with a fork inserted into the cake.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOOF THE POST)

  • all-purpose flour
  • granulated sugar
  • cocoa powder
  • baking soda
  • salt
  • vegetable oil
  • milk
  • vanilla (or peppermint) extract
  • large eggs
  • salted butter
  • powdered sugar
  • heavy cream

HOW TO MAKE CHOCOLATE PEPPERMINT CAKE:

To make the cake:
Preheat oven to 350° F and spray a 9”x13” pan with nonstick cooking spray, set aside. In a large bowl whisk together all the dry ingredients (flour, sugar, cocoa powder, baking soda and salt) until combined.

chocolate cake dry ingredients shown being whisked together in a clear bowl.

Add in the remaining wet ingredients (oil, milk, vanilla or peppermint extract and eggs) and mix with an electric hand mixer (or a stand mixer) beat until everything is blended and smooth.

oil, milk, eggs and vanilla extract added to dry cake ingredients in a clear bowl.

Pour into the prepared baking pan and bake in the oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.

homemade chocolate cake batter poured into a clear baking dish.

To make the frosting:
Add the softened butter to a medium sized bowl and with an electric hand mixer, beat until smooth.

softened butter whipped until smooth in a clear bowl.

Stir in powdered sugar (one cup at a time) until blended.

powdered sugar added in with the whipped butter in a clear bowl.

Beat in the vanilla (or peppermint) extract and 1 tablespoon of the heavy cream at a time until it reaches the desired consistency.

heavy cream being poured into butter and sugar mixture in a clear bowl.

Spread on top of cooled cake and sprinkle with crushed peppermint candy (if desired.)

peppermint frosting spread on top of homemade chocolate cake in a clear baking dish - frosting shown topped with crushed peppermint candy.

Store any leftover cake in the refrigerator.

Chocolate Cake with Peppermint Frosting, slice shown on a small round white plate with a bite removed.

CRAVING MORE RECIPES? GIVE THESE A TRY!

Homemade Chocolate Peppermint Cake, slice of cake shown on a small white round plate with christmas decor the background

Chocolate Peppermint Cake

This Chocolate Peppermint Cake recipe is a homemade chocolate cake topped with a thick and creamy peppermint frosting!
5 from 8 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 12
Author: Brandie @ The Country Cook

Ingredients

For the cake:

For the frosting:

  • 1 cup salted butter, softened to room temperature
  • 4 cups powdered sugar
  • 1 ½ teaspoon peppermint extract
  • 3-4 tbsp heavy cream
  • crushed peppermint candy (optional) 

Instructions

For the cake:

  • Preheat oven to 350° F and spray a 9”x13” pan with nonstick cooking spray, set aside. 
  • In a large bowl whisk together all the dry ingredients (flour, sugar, cocoa powder, baking soda and salt) until combined.
  • Add in the remaining wet ingredients (oil, milk, vanilla or peppermint extract and eggs) and mix with an electric hand mixer (or a stand mixer) beat until everything is blended and smooth.
  • Pour into the prepared baking pan and bake in the oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.

To make the frosting:

  • Add the softened butter to a medium sized bowl and with an electric hand mixer, beat until smooth.
  • Stir in powdered sugar (one cup at a time) until blended.
  • Beat in the vanilla (or peppermint) extract and 1 tablespoon of the heavy cream at a time until it reaches the desired consistency.
  • Spread on top of cooled cake and sprinkle with crushed peppermint candy (if desired.)
  • Store in the refrigerator.

Notes

  • Check to make sure your baking soda is fresh. Usually if baking soda has been opened and is over 6 weeks old – it’s time to get new baking soda.
  • In cake recipes, I like to use whole milk or 2% fat milk. If you use skim milk or milk substitutes, I can’t guarantee that the texture and moistness will come out correct.
  • Depending on how much peppermint flavor you enjoy, you can use peppermint extract in the cake and the frosting. Or just use vanilla extract in the cake.
  • Store any uneaten cake in the refrigerator for up to 3 days. Make sure dish is covered. 
  • This cake can be frozen for up to 3 months. Just make sure to store in an airtight container. 
Course: Dessert
Cuisine: American

Nutrition

Calories: 587kcal | Carbohydrates: 83g | Protein: 5g | Fat: 28g | Sodium: 431mg | Fiber: 2g | Sugar: 66g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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5 Comments

  1. 5 stars
    I used VANILLA Extract in the cake, only 1 TSP. of PEPPERMINT Extract in the frosting , 3 TSP. of Heavy Cream for the Frosting also ! Didn’t skimp on the Crushed Candy Canes on top !
    This cake was just right for a finishing to my dinner on Christmas ! EXCELLENT !
    Thank – You <3

    Reply