Y’all, my chocolate peppermint cake ain’t your average Christmas dessert. This thing is next level! I love the moist, fudgy texture of the pound cake. It’s my OG chocolate pound cake recipe, but with a few changes. I also add a little peppermint flavor to it and bake it up before drizzling on my peppermint ganache. This chocolate peppermint cake is an easy bake that still turns heads. Get into it!
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How to Make Chocolate Peppermint Cake
These step-by-step photos show how to make chocolate peppermint cake, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Chocolate Peppermint Cake Recipe
1. Cream the butter, sugar, and eggs
Beat the butter, blend in the sugar, then add the eggs one at a time while scraping the bowl as needed.
2. Turn the mixer to low and mix in the flour
Mix it gradually, being careful not to overbeat.
3. Add the remaining ingredients
Mix in the dry ingredients, then pour in the melted chocolate, buttermilk, and vanilla just until combined before pouring into the Bundt pan.
4. Bake the chocolate peppermint cake
Bake until a toothpick comes out clean, then cool in the pan briefly and invert onto a plate to finish cooling before glazing.
5. Make the peppermint ganache
Heat the cream and corn syrup, whisk in the chocolate until smooth, then stir in peppermint extract and let it thicken.
6. Glaze your chocolate cake
Drizzle the cooled cake with the peppermint ganache glaze and garnish with crushed peppermint candy.
PRO TIP: When I’m out of buttermilk, I just make my own. Mix regular milk with a splash of vinegar or lemon juice, let it sit a few minutes, and boom! Buttermilk.
Full Chocolate Peppermint Cake Recipe
Chocolate Peppermint Cake Recipe
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Equipment
Ingredients
For the Cake:
- ¼ cup semisweet chocolate chips
- 1 ½ cups unsalted butter, room temperature 3 sticks
- 2 ¾ cups granulated sugar
- 5 large eggs room temperature
- 2 ¼ cups sifted all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon instant coffee powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ⅓ cups buttermilk room temperature
- 1 tablespoon pure vanilla extract
For the Glaze:
- ½ cup heavy cream
- 2 teaspoons corn syrup
- ½ cup semisweet chocolate chips
- ⅛- ¼ teaspoon pure peppermint extract
- Crushed holiday peppermint for garnish
Instructions
For the Cake:
- Preheat your oven to 325°F. Liberally prepare a 12-cup Bundt pan with the nonstick method of your choice.
- Pour the chocolate chips into a medium microwave-safe bowl. Microwave on high for 15 seconds at a time, stirring after each heating interval, until the chocolate is melted.
- In the bowl of your stand mixer fitted with the whisk attachment, beat the butter for 2 minutes on high speed. Slowly add the granulated sugar. Cream together for an additional 5 minutes, until very pale yellow and fluffy. Add the eggs 1 at a time, combining well after each addition and scraping down the sides and bottom of the bowl as needed.
- Turn your mixer down to its lowest speed and slowly add the flour in 2 batches. Be careful not to overbeat. Add the cocoa powder, coffee powder, baking powder, and salt. Lastly, add the melted chocolate, buttermilk, and vanilla extract. Make sure the chocolate cools slightly so it doesn't curdle the buttermilk. Scrape down the sides and bottom of the bowl and mix the batter until just combined. Be careful to not overmix.
- Pour the batter into the prepared pan and bake for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Check frequently to ensure you do not overbake this cake.
- Let the cake cool in the pan on a wire rack for 10 minutes, then invert onto a serving plate. Let cool to room temperature. Lightly cover the cake with foil or plastic wrap so it does not dry out.
For the Glaze:
- In a small saucepan, add heavy cream and corn syrup and heat over medium heat until hot.
- Remove from heat, then stir in chocolate. Continue to whisk until smooth then add in peppermint extract and allow to cool and thicken.
- Drizzle over cooled cake and let set. Garnish with crushed peppermint candy and serve.
Notes
How to store
- Room Temp: Keep your chocolate peppermint cake lightly covered on the counter for up to 3 days so it stays moist.
- Fridge: You can store the cake in an airtight container in the fridge for up to a week. I suggest using a tall cake container to keep it well-sealed, but it can also be wrapped in plastic wrap.
- Freezer: Freeze the cooled, unglazed cake by wrapping it in plastic wrap, then foil. It will keep for up to 3 months. You can freeze the glaze separately in a freezer safe container. Thaw both in the fridge overnight, then warm the glaze before drizzling.
- Tip: If the ganache is already on the cake, pop it in the freezer uncovered for a few minutes to firm up the glaze before wrapping.
Nutrition
Recipe Tips
- Don’t overmix the batter. I know I sound like a broken record at this point, but it’s important. Once the flour goes in, mix only until everything comes together so your cake stays tender.
- Add the peppermint extract to your taste. A little goes a long way, boos! Adjust it depending on how strong you like that peppermint flavor.
- Keep an eye on the cream for the ganache. Dairy heats FAST, so stay close and pull it off the stove as soon as you see small bubbles around the edges.
- Let the cake cool all the way before adding the ganache. If it’s even a little warm, that ganache glaze will slide off.
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Recipe Help
Flip it upside down on a rack or plate and let gravity do its thing. Give it a gentle shake or tap. If it’s still stubborn, carefully run a knife around the edges.
Easy, boos! Use my homemade cake release. Just 3 ingredients and you can store it in the fridge.
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Great cake though made it plain can’t wait to make it with the peppermint.
You often say use the whisk attachment and I wonder if that’s a typo or the method to make it. Because most recipes say use the paddle attachment or do you switch after you’ve whisked the butter.
Definitely not a typo but intentional. I find that the whisk whips more air into the batter.
I love chocolate in any form its my fave other then cheesecake yummmm!
Ms. Jocelyn is it instant coffee or coffee powder, please respond want to make two cakes these weekend.
You will need just the instant coffee powder.
Can’t find coffee powder?
That’s ok. You can also omit it from the recipe.
The chocolate is so rich and decadent and the peppermint is so fun and festive
This cake is my new holiday favorite!! All of my favorite flavors and I can’t wait to make this again in a few weeks. 🙂
Delicious yet simple recipe that the whole family loved. Can’t wait to make it again!
Made this for a neighbor. They were so happy! This is their favorite flavor combo. So moist! We had a slice with coffee and visited. So nice.