Peppermint Christmas Cake Recipe
This peppermint Christmas cake is the epitome of festive elegance, bringing together the rich decadence of chocolate, the refreshing zing of peppermint, and the allure of holiday decor. Its tender layers, creamy frosting, and eye-catching garnishes make it the ultimate centerpiece for your holiday gatherings. Whether you’re hosting family or friends, this cake will impress with its delightful flavors and stunning presentation.
Ingredients Breakdown
The cake’s foundation lies in a balance of essential ingredients that deliver flavor and texture. Cocoa powder adds a rich, chocolaty depth, while buttermilk ensures a moist, tender crumb. Peppermint and vanilla extracts lend a refreshing, aromatic sweetness that captures the essence of the holidays.
For the frosting, softened butter provides the base for a silky and smooth spread. Powdered sugar adds structure and sweetness, while heavy cream ensures a light and fluffy texture. A pinch of salt balances the sweetness and enhances the frosting’s flavor.
Decoration is where the cake truly shines. Crushed candy canes or peppermint candies create a festive crunch, while white chocolate shavings add a touch of sophistication. Mini meringues, peppermint bark pieces, and whipped cream swirls complete the holiday aesthetic, transforming this dessert into a showstopper.
To make this recipe your own, consider swapping peppermint bark for chocolate chips or using dairy-free substitutes for the frosting. These simple adjustments ensure everyone at your celebration can enjoy a slice.
Step-by-Step Instructions
Begin by preparing the batter. Sift together the dry ingredients to ensure even distribution and a lump-free texture. The combination of cocoa powder and sugar guarantees a perfectly sweet and chocolaty base. Mixing the wet ingredients separately ensures a smooth and uniform batter. When combining wet and dry components, stir just enough to incorporate the ingredients; overmixing can result in a dense cake.
Once the batter is ready, divide it evenly among the prepared pans. Bake until a toothpick inserted in the center emerges clean, signaling that the cake is perfectly cooked. Allow the layers to cool completely before assembling, as frosting a warm cake can lead to melting and sliding.
The frosting is a breeze to prepare. Whipping softened butter to a creamy consistency creates the perfect base for the powdered sugar. Adding heavy cream gradually ensures a fluffy texture, while the peppermint and vanilla extracts infuse the frosting with a festive twist. Adjust the consistency with more cream for spreading or piping as needed.
Assembling the Cake
Begin assembly by placing one cake layer on a serving plate or cake stand. Spread an even layer of frosting on top, ensuring the edges are covered. Repeat the process with the second and third layers, stacking them carefully for a level finish.
A crumb coat— a thin layer of frosting—helps seal in loose crumbs and creates a smooth surface for the final frosting application. Chill the cake briefly to set this layer before applying the final coat. This step ensures a polished and professional appearance.
Decorating the Cake
Decoration is where creativity shines. Press crushed candy canes into the sides of the cake to form a festive border. Arrange whipped cream swirls and mini meringues on top for added height and drama. Peppermint bark pieces and white chocolate shavings add visual interest and textural contrast. Finish with a sprinkle of crushed peppermint candies for a final touch of holiday flair.
Recipe Tips & Frequently Asked Questions
Use hot coffee instead of water to enhance the cake’s chocolate flavor.
Ensure butter is softened before beating to achieve a creamy, lump-free frosting.
Chill the assembled cake briefly before slicing for cleaner cuts.
Can I make this cake ahead of time?
Yes, bake the cake layers a day ahead and frost before serving.
What’s the best way to store leftovers?
Store the cake in an airtight container in the refrigerator for up to three days.
Can I use a different pan size?
Adjust the baking time if using pans larger or smaller than 8 inches.
How do I prevent the layers from crumbling while assembling? Use a serrated knife to trim uneven tops and ensure the layers are completely cool.
What to Serve With This Recipe
Serve this cake alongside warm drinks like peppermint mochas or chai lattes for a cozy pairing. Add it to a dessert spread with cookies, truffles, or holiday fudge for a festive variety. For an indulgent treat, top slices with a scoop of vanilla or peppermint ice cream.
This peppermint Christmas cake is a festive masterpiece, combining bold flavors and holiday cheer. Whether you’re celebrating with family or gifting it to loved ones, this cake delivers a magical experience that embodies the spirit of the season. Gather your ingredients, unleash your creativity, and share this delightful dessert with those who make your holidays special.
Ingredients
For the Cake:
1 cup (200g) granulated sugar
1 cup (200g) brown sugar
1/2 cup (120ml) vegetable oil
1 cup (240ml) buttermilk
1 cup (240ml) hot water or coffee
2 1/2 cups (320g) all-purpose flour
1/2 cup (40g) unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
1 tsp peppermint extract
1 tsp vanilla extract
For the Peppermint Frosting:
1 cup (230g) unsalted butter, softened
4 cups (480g) powdered sugar
3–4 tbsp heavy cream
1/2 tsp peppermint extract
1/2 tsp vanilla extract
A pinch of salt
For Decoration:
Crushed candy canes or peppermint candies
White chocolate shavings or bark
Mini meringues (optional)
Peppermint bark pieces
Whipped cream swirls
Instructions
Preheat your oven to 350°F (175°C) and prepare three 8-inch round cake pans by greasing them and lining the bottoms with parchment paper for easy removal.
In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. This ensures an even and lump-free mixture.
In a separate bowl, whisk the buttermilk, hot water or coffee, vegetable oil, both sugars, eggs, peppermint extract, and vanilla extract until the mixture is smooth and well combined.
Gradually incorporate the dry ingredients into the wet mixture, stirring just until the batter is smooth and no streaks of flour remain. Avoid overmixing to keep the cake light and tender.
Evenly divide the batter among the prepared cake pans and bake for 25–30 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
Allow the cakes to cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely before frosting.
In a large bowl, beat the softened butter with an electric mixer until it becomes light and creamy.
Gradually add the powdered sugar, a little at a time, mixing on low speed to prevent a sugar cloud.
Pour in the heavy cream, peppermint extract, vanilla extract, and a pinch of salt. Increase the mixer speed to medium-high and beat until the frosting is fluffy and easy to spread. Adjust the consistency with more cream if needed.
Place one cake layer on a serving plate or cake stand. Spread an even layer of frosting on top using an offset spatula.
Repeat with the second layer, then the third, stacking the cakes carefully. Coat the entire cake with a thin crumb coat of frosting to seal in any loose crumbs.
Refrigerate the cake for 20 minutes to set the crumb coat, then apply the final layer of frosting for a smooth and polished finish.
Gently press crushed candy canes into the sides of the cake to create a festive border.
Top the cake with whipped cream swirls, mini meringues, peppermint bark pieces, and white chocolate shavings for a showstopping presentation.
Sprinkle additional crushed peppermint candies over the top for added texture and holiday flair.
Slice the cake into generous portions and serve at your holiday gathering. The refreshing peppermint flavor and rich chocolate layers make this dessert a memorable centerpiece for the season!
Peppermint Christmas Cake Recipe
Ingredients
For the Cake:
- 1 cup 200g granulated sugar
- 1 cup 200g brown sugar
- 1/2 cup 120ml vegetable oil
- 1 cup 240ml buttermilk
- 1 cup 240ml hot water or coffee
- 2 1/2 cups 320g all-purpose flour
- 1/2 cup 40g unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1 tsp peppermint extract
- 1 tsp vanilla extract
For the Peppermint Frosting:
- 1 cup 230g unsalted butter, softened
- 4 cups 480g powdered sugar
- 3 –4 tbsp heavy cream
- 1/2 tsp peppermint extract
- 1/2 tsp vanilla extract
- A pinch of salt
For Decoration:
- Crushed candy canes or peppermint candies
- White chocolate shavings or bark
- Mini meringues optional
- Peppermint bark pieces
- Whipped cream swirls
Instructions
- Preheat your oven to 350°F (175°C) and prepare three 8-inch round cake pans by greasing them and lining the bottoms with parchment paper for easy removal.
- In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. This ensures an even and lump-free mixture.
- In a separate bowl, whisk the buttermilk, hot water or coffee, vegetable oil, both sugars, eggs, peppermint extract, and vanilla extract until the mixture is smooth and well combined.
- Gradually incorporate the dry ingredients into the wet mixture, stirring just until the batter is smooth and no streaks of flour remain. Avoid overmixing to keep the cake light and tender.
- Evenly divide the batter among the prepared cake pans and bake for 25–30 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Allow the cakes to cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely before frosting.
- In a large bowl, beat the softened butter with an electric mixer until it becomes light and creamy.
- Gradually add the powdered sugar, a little at a time, mixing on low speed to prevent a sugar cloud.
- Pour in the heavy cream, peppermint extract, vanilla extract, and a pinch of salt. Increase the mixer speed to medium-high and beat until the frosting is fluffy and easy to spread. Adjust the consistency with more cream if needed.
- Place one cake layer on a serving plate or cake stand. Spread an even layer of frosting on top using an offset spatula.
- Repeat with the second layer, then the third, stacking the cakes carefully. Coat the entire cake with a thin crumb coat of frosting to seal in any loose crumbs.
- Refrigerate the cake for 20 minutes to set the crumb coat, then apply the final layer of frosting for a smooth and polished finish.
- Gently press crushed candy canes into the sides of the cake to create a festive border.
- Top the cake with whipped cream swirls, mini meringues, peppermint bark pieces, and white chocolate shavings for a showstopping presentation.
- Sprinkle additional crushed peppermint candies over the top for added texture and holiday flair.
- Slice the cake into generous portions and serve at your holiday gathering. The refreshing peppermint flavor and rich chocolate layers make this dessert a memorable centerpiece for the season!