Chocolate Peppermint Layer Cake

Chocolate Peppermint Layer Cake

Three round chocolate cake layers are stacked with thick white peppermint buttercream and finished with crushed red-and-white candy canes. Unlike a single-layer square cake, this version shows the chocolate and frosting in every slice.

The layers need to cool completely before stacking so the buttercream stays in place. Add the candy close to serving: it can soften as it sits on the frosting.

Ingredients for Chocolate Peppermint Layer Cake

Chocolate cake

• 2 cups all-purpose flour (250 g)
• 2 cups granulated sugar (400 g)
• 3/4 cup unsweetened cocoa powder (75 g)
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon fine salt
• 2 large eggs
• 1 cup whole milk (240 g)
• 1/2 cup neutral vegetable oil (110 g)
• 2 teaspoons vanilla extract
• 1 cup hot coffee or hot water (240 g)

Peppermint buttercream and topping

• 1 1/2 cups unsalted butter, softened (340 g)
• 5 cups powdered sugar (600 g)
• 3 to 5 tablespoons heavy cream or milk, as needed
• 1/2 teaspoon peppermint extract, plus more to taste if needed
• 1/3 cup crushed red-and-white candy canes or peppermint candies (40 g)

How to Make Chocolate Peppermint Layer Cake

1. Prepare the pans: Preheat the oven to 350°F (175°C) with a rack in the center. Grease three 8-inch round cake pans and line the bottoms with parchment.
2. Mix the batter: Whisk the flour, sugar, cocoa, baking powder, baking soda, and salt in a large bowl. Add the eggs, milk, oil, and vanilla; mix just until combined. Stir in the hot coffee or water just until smooth. The batter will be fairly thin. Avoid excess mixing, which can leave the cake dense or sunken.
3. Bake the layers: Divide the batter evenly among the pans. Bake uncovered, avoiding opening the oven early. Begin checking at 25 minutes; the layers will take about 25 to 30 minutes. They are done when the tops look set and spring back lightly, the edges begin to pull from the pans, and a toothpick inserted near the center comes out clean or with a few moist crumbs. Pan material and oven differences can affect the timing.
4. Cool completely: Let the cakes cool in their pans for about 10 minutes, then turn them out onto racks. Cool completely before frosting so the buttercream does not soften and the layers do not slide. If the layers feel fragile, chill them briefly before stacking.
5. Make the buttercream: Beat the softened butter until smooth. Gradually beat in the powdered sugar. Add 3 tablespoons of cream or milk and beat until spreadable, adding more as needed. Mix in the peppermint extract, then taste before adding any more; its strength varies by brand.
6. Stack and frost: Place one cooled layer on a serving plate and spread buttercream over it. Repeat with the remaining layers, then cover the top and sides with a generous, even coat of frosting.
7. Add the candy: Scatter the crushed candy over the top shortly before serving. Keep the pieces small enough to eat comfortably but not crushed into dust. Slice with a clean knife.

When to Add the Candy Canes

Crushed peppermint candy absorbs moisture from buttercream and can soften over time. For distinct red-and-white pieces and the best texture, wait until shortly before serving to add it.

How to Store and Make the Cake Ahead

Cover leftover frosted cake and refrigerate if needed. Let slices sit briefly at room temperature before serving for a softer texture.

For make-ahead assembly, cool the unfrosted layers completely, wrap them well, and freeze. Thaw before frosting, and save the candy topping until close to serving.

Nutrition

Approximate nutrition per serving, based on 1 of 13 slices: 700 calories, 5 g protein, 34 g fat, and 99 g carbohydrates. Per 100 g: approximately 380 calories, 3 g protein, 18 g fat, and 54 g carbohydrates. Values vary with ingredient brands, frosting amount, and slice size.