Name: Peppermint Cocoa Cake
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 12 people
Ingredients: 1 ¾ cup all-purpose flour; 2 cups granulated sugar; ¾ cup baking cocoa; 1 3/4 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon kosher salt; 1 cup buttermilk; ½ cup vegetable oil; 3 large eggs,; 1 tablespoon vanilla extract; 1 cup hot coffee; 3 cups heavy cream; 1 ½ teaspoon peppermint extract; ¾ cup powdered sugar; 1/3 cup Instant Chocolate Pudding Mix; Peppermint Patties; Peppermint Candies; Sprinkles

This Peppermint Cocoa Cake is rich, moist, and chocolaty with a whipped cream frosting that’s laced with peppermint!

Homemade Peppermint Cake

Calling all mint lovers! I know there are hoards of you out there that love the smooth blend of chocolate and mint and this Peppermint Cocoa Cake is sure to have you drooling!

A rich and decadent chocolate cake is frosting with a creamy whipped frosting flavored with chocolate and peppermint. Every bite tastes like a sip of hot cocoa!

It’s also really delicious when served with my Peppermint Chocolate White Russian recipe!

Ingredients for Peppermint Cocoa Cake

The cake itself has been seen here before in my Black Magic Chocolate Cake, it’s made with coffee which brings the richness of the chocolate to life! Ingredients for the cake include: all-purpose flour, granulated sugar, baking cocoa, baking soda, baking powder, kosher salt, buttermilk, vegetable oil, large eggs, vanilla extract, and hot coffee.

The frosting is a base whipped cream frosting recipe I use in many recipes and change out the flavor with different pudding and extracts. It’s so light and creamy! This is made with heavy creamy, peppermint extract, powdered sugar, and chocolate pudding mix.

How To Make Peppermint Cocoa Cake

1. Preheat the oven and prepare your cake pans by lining them with parchment paper and nonstick spray.
2. Mix together the sugar, flour, cocoa powder, baking soda, baking powder, and salt in a large bowl or stand mixer.
3. Beat in eggs, buttermilk, coffee, oil, and vanilla.
4. Pour the batter into the cake pans.
5. Bake the cakes and let cool completely before frosting.
6. Whip the frosting ingredients together in a large bowl or stand mixer fitted with a whisk attachment until light and fluffy.
7. Frost and decorate your cake.

Cake Decorating Ideas

This Peppermint Cocoa Cake is so fun and delicious to make, so get creative with your decorations and toppings, here are a few ideas I love:

Peppermint Candy
Colorful Sprinkles
Peppermint Patties
Christmas Sugar Decorations

Storage Instructions

Serve within 2 hours or store in the fridge for up to 24. Top with candy just before serving.

More Delicious Holiday Desserts

Eggnog Cheesecake – Made in a sweet shortbread cookie crust!
Crockpot Candy – An easy, family favorite with minimal prep!
Easy Peppermint Oreo Balls Recipe – A minty twist on the classic recipe!
Shortbread Christmas Crack – Loaded with chopped pecans and toffee bits!
Christmas Cookies – The perfect roll out and cut cookie dough!

This recipe was originally published in November 2015, it’s been updated with new content and photos.

Ingredients

12 people

Cake:

Frosting:

3 cups heavy cream
1 ½ teaspoon peppermint extract
¾ cup powdered sugar
1/3 cup Instant Chocolate Pudding Mix

Toppings:

Peppermint Patties
Peppermint Candies
Sprinkles

Steps

Preheat oven to 350 degrees F.
Grease 2 (8x2-inch) or 3 (6x2-inch) round cake pans with butter and flour or cooking spray and lining the cake pans with parchment paper.
Combine the sugar, flour, cocoa powder, baking soda, baking powder, and salt in a large bowl or stand mixer fitted with a whisk attachment.
Beat in eggs, buttermilk, coffee, oil, and vanilla and beat on medium speed for 2 minutes, the batter is going to be very thin.
Pour 2 cups of batter into each 6-inch pan or divide evenly between the two 8-inch pans.
Bake 6-inch cakes for 30-35 minutes and 8-inch cakes for 40-45 minutes until toothpick comes clean from center.
Cool in pans for at least 10 minutes and loosen from sides of pan before transferring to a cooling rack to cool completely.
Whip frosting ingredients together in a large bowl or stand mixer fitted with a whisk attachment on medium-high until light and fluffy, about 4 to 5 minutes.
Add about 1½ to 2 cups of frosting to the top of one of the layers of cake, spreading evenly over it, then topping with the second layer of cake. Use a frosting spatula to generously frost the outside of the cake. Serve within 2 hours or store in the fridge for up to 24. Top with candy just before serving.

Nutrition

Calories557
Carbs61g
Protein6g
Fat34g
Saturated fat22g
Fiber2g
Sugar42g
Sodium449mg

Estimates per serving, when a serving size is listed.

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