Growing up in Virginia, the first true sign of the holidays wasn’t the lights on the streetlamps, but the smell of peppermint and dark chocolate wafting from my grandmother’s kitchen. She believed that a cake wasn’t done until it had a “proper coat” for the winter weather—usually a thick layer of frosting and a glossy ganache. This recipe honors that family tradition, bringing together deep cocoa notes and the cool bite of peppermint for a dessert that feels like a warm hug on a cold night.
This peppermint chocolate cake is built on my favorite method for creating a moist, tender crumb: combining buttermilk with hot coffee to bloom the cocoa. The result is a rich, dark sponge that pairs perfectly with the creamy sweetness of a white chocolate peppermint buttercream. It is a holiday centerpiece that tastes just as festive as it looks, guaranteeing a slice that melts on your tongue.
A Holiday Centerpiece With Soul
If there is one cake that captures the spirit of the season, this is it. The combination of dark, fudgy cake and creamy, mint-infused white chocolate frosting creates a balance that is neither too heavy nor too sweet. The hot liquid method creates that perfect crumb we are always chasing—moist, dense, and tender—while the ganache drip adds a professional finish that will impress every guest at your holiday table.
Love is the most important ingredient in Southern baking, but technique matters too. This recipe uses oil rather than just butter in the batter, which keeps the cake soft for days. Whether you are baking for a church potluck or a family reunion, this cake signals that it is time to celebrate.
Print
Peppermint Chocolate Cake
- Total Time: 1 hour 30 mins
- Yield: 14 servings
- Diet: Vegetarian
Description
This show-stopping holiday cake features a deeply moist chocolate crumb bloomed with hot coffee and layered with a silky white chocolate peppermint buttercream. Topped with a glossy semisweet ganache drip, it is the ultimate festive centerpiece for your winter celebrations.
Ingredients
- 2 cups all-purpose flour
- 1 cup light brown sugar, packed
- 1 cup granulated sugar
- 3/4 cup dark cocoa powder (Dutch-processed)
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup buttermilk, room temperature
- 1 cup hot brewed coffee
- 8 ounces white chocolate bars, chopped
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon peppermint extract
- 1/2 cup heavy cream
- 4 ounces semisweet chocolate, chopped
- Crushed candy canes for garnish
Instructions
- Preheat oven to 350°F (175°C) and grease three 9-inch round cake pans, lining the bottoms with parchment paper.
- In a large mixing bowl, whisk together the flour, brown sugar, granulated sugar, dark cocoa powder, baking soda, and salt.
- Stir in the melted butter and oil, followed by the eggs, vanilla extract, and buttermilk, mixing until the batter is well-incorporated.
- Slowly pour in the hot coffee, stirring gently until the batter is smooth, then divide evenly among the prepared pans.
- Bake for 20-24 minutes or until a toothpick comes out with a few moist crumbs; cool in pans for 15 minutes before transferring to a wire rack.
- To make the frosting, beat softened butter with cooled melted white chocolate, then whip in powdered sugar, peppermint, vanilla, and salt until light and fluffy.
- Prepare the ganache by pouring steaming heavy cream over chopped semisweet chocolate, let sit for 5 minutes, then whisk until smooth and use a squeeze bottle to drip over the frosted cake.
Notes
To ensure your frosting does not separate, let the melted white chocolate cool completely to room temperature before adding it to the butter. If you do not have buttermilk on hand, you can create a quick substitute by adding one tablespoon of lemon juice or white vinegar to a cup of whole milk and letting it sit for five minutes. For the cleanest ganache drips, make sure your cake is well-chilled before applying the chocolate.
- Prep Time: 35 mins
- Cook Time: 24 mins
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
The Pantry Breakdown
Quality ingredients are the backbone of any great Southern cake. Here is what you need to bring this winter beauty to life:
- Dark Cocoa Powder: I prefer Dutch-processed for a smoother, darker color and flavor. It reacts beautifully with the baking soda.
- Buttermilk: The acidity here breaks down gluten strands, keeping the cake tender rather than tough. If you don’t have any, a mix of milk and vinegar works in a pinch.
- Hot Coffee: This blooms the cocoa powder, releasing intense chocolate flavor. Don’t worry, the cake won’t taste like java; it just deepens the chocolate profile.
- White Chocolate Bars: For the frosting, skip the chips and go for high-quality bars (like Ghirardelli or Lindt). They melt smoother and provide a better texture.
- Peppermint Extract: A little goes a long way. We want a cool breeze, not a breath mint.
- Unsalted Butter: Using unsalted allows you to control the sodium level, which is crucial for balancing the sweetness.
How to Bake It
Step 1: Mix the Dry Ingredients
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans and line the bottoms with parchment paper. In a large mixing bowl, whisk together the flour, brown sugar, granulated sugar, dark cocoa powder, baking soda, and salt until well combined.
Step 2: Combine the Wets
Add the melted butter and oil to the dry mixture, stirring until completely combined. Add the eggs and vanilla extract, stirring until the batter is uniform. Slowly pour in the buttermilk, scraping the sides and bottom of the bowl with a spatula so everything is incorporated.
Step 3: The Hot Liquid Pour
Slowly and carefully add the hot coffee (or boiling water), stirring gently until the batter is smooth. The batter will be very thin—this is normal and exactly what we want for a moist cake.
Step 4: Bake and Cool
Divide the batter evenly between the prepared pans. Bake for 20-24 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let the cakes cool in the pans for 15 minutes before inverting them onto a wire rack to cool completely.
Step 5: Whip the Frosting
Melt the chopped white chocolate in the microwave in short bursts, stirring often, then let it cool until it is no longer warm to the touch. Beat the softened butter until creamy, then stir in the cooled white chocolate. Gradually add the powdered sugar, followed by the peppermint extract, vanilla, and salt. Whip until smooth.
Step 6: The Ganache Drip
Heat the heavy cream until it just begins to steam, then pour it over the chopped semisweet chocolate. Let it sit covered for 5 minutes, then whisk until smooth. Allow it to cool slightly before using a squeeze bottle to create drips down the sides of the chilled, frosted cake.
Jesse’s Secrets for Success
- Temperature Matters: Room temperature eggs and buttermilk emulsify better into the batter, creating a uniform structure. If your ingredients are too cold, the batter might curdle.
- Cool Your Chocolate: When making the frosting, make sure your melted white chocolate has cooled to room temperature before adding it to the butter. If it is too warm, it will melt your butter and leave you with a soupy mess.
- Science of Flavor: For a deeper understanding of how cocoa interacts with baking soda to create that fluffy texture, take a look at our guide to chocolate alchemy.
- Parchment is Key: Don’t skip the parchment paper circles. Greasing the pan is good, but parchment is the only guarantee that your cakes will release without sticking, preserving that beautiful golden crumb.
Make It Your Own
- Cream Cheese Twist: If you aren’t a fan of white chocolate, you can easily swap the frosting for a standard cream cheese frosting spiked with crushed candy canes.
- Mocha Mint: For a coffee-forward flavor, increase the coffee strength in the batter or add a teaspoon of espresso powder to the ganache.
- Classic Chocolate: If you prefer a pure chocolate experience without the mint, our old-fashioned chocolate cake is a fantastic alternative base that can be dressed up with holiday sprinkles.
- Cupcakes: This batter works wonderfully for cupcakes. Bake them for about 18-20 minutes and top with a swirl of the peppermint frosting.
Setting the Holiday Table
This cake demands to be the star of the show. I love serving it on a high pedestal stand to show off those beautiful ganache drips and the festive crushed candy canes. It makes for a stunning centerpiece at Christmas dinner or a winter potluck.
Pair a slice with a hot cup of dark roast coffee or a mug of steaming hot cocoa to echo the chocolate notes in the sponge. If you are hosting a large gathering and need another rich option for the serious chocolate lovers, consider baking a chocolate fudge cake alongside this one to offer a variety of textures.
The Final Slice
There is something special about slicing into a cake that you have poured love into. This peppermint chocolate cake is more than just a dessert; it is a way to gather folks together and celebrate the season with warmth and sweetness. Whether you are an experienced baker or just starting out, this recipe delivers professional results with Southern soul.
For a slightly different flavor profile that still feels celebratory, you might also enjoy the coconut-pecan richness of a German chocolate cake. And if you are looking for even more inspiration, this lovely version from Sugar Spun Run is another great take on the classic combo.
Don’t forget to share your baking triumphs with us! Tag us on Instagram, Facebook, Pinterest, or TikTok.
