Peppermint Chocolate Cake with Peppermint Buttercream Frosting

Published December 9, 2015. Updated March 11, 2020

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Peppermint Chocolate Cake – decadent, rich and fluffy chocolate cake is flavored with the addition of peppermint and it’s an absolutely perfect pairing.

This dreamy dessert is a perfectly festive holiday cake recipe!

Peppermint Chocolate Cake with Peppermint Buttercream Frosting | Cooking Classy

Peppermint Chocolate Cake

I’m all about peppermint everything lately, and one of my favorite combinations is chocolate and peppermint together – like York peppermint patties.

Well imagine the flavors of a York or Junior Mints in soft and decadent cake form! Yes, it’s seriously dreamy, and it should definitely be added to your holiday baking list – probably at the very top :).

Peppermint Chocolate Cake with Peppermint Buttercream Frosting | Cooking Classy

This cake is the infamous Hershey’s cake recipe which I added a few minor tweaks too, like adding buttermilk in place of the milk for more flavor and replacing some of the vanilla extract for peppermint.

I’m pretty sure it was is actually the first time I’ve ever tried that recipe but I’m certain it won’t be the last. It’s a perfect chocolate cake that’s incredibly soft and deliciously chocolatey and moist, plus it it easily adapted to make the perfect peppermint cake for the holidays!

And this Peppermint Buttercream Frosting is what Christmas dreams are made of!

Enjoy and Happy Holidays!

Peppermint Chocolate Cake with Peppermint Buttercream Frosting | Cooking Classy

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4.72 from 7 votes

Peppermint Chocolate Cake with Peppermint Buttercream Frosting

Peppermint Chocolate Cake is a perfectly festive holiday recipe! Decadent, rich and fluffy chocolate cake is flavored with the addition of peppermint and it's an absolutely perfect pairing.  
Servings: 16
Prep35 minutes
Cook30 minutes
Cool2 hours
Ready in: 1 hour 5 minutes





  • For the cake: Preheat oven to 350 degrees. Butter 2 9-inch round baking pans and line with a round of parchment paper, butter parchment. Lightly dust pans with cocoa powder shaking out excess. Set aside.
  • In a large mixing bowl whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt.
  • Add buttermilk, vegetable oil, eggs, peppermint extract and vanilla extract, then using an electric hand mixer blend mixture until on low until combined then increase speed to medium and mix 2 minutes. Mix in boiling water. 
  • Divide batter evenly among prepared baking pans. Bake in preheated oven 30 - 35 minutes then transfer to wire racks to cool for 10 minutes. 
  • Run knife around edges of cake to ensure the are loosened then invert onto wire racks to cool completely. Once cool frost with Peppermint Buttercream Frosting. Store cake in an airtight container at room temperature or in refrigerator.
  • For the frosting: In the bowl of an electric stand mixer whip butter until pale and fluffy. Add in 3 Tbsp of the cream, the peppermint extract and vanilla extract and 1 cup of the powdered sugar and mix until combined. 
  • Add remaining powdered sugar and mix on low speed until blended and increase to medium-high speed and whip until light and fluffy, while adding in additional cream 1/2 Tbsp at a time to reach the right consistency.


Cake recipe adapted from Hershey's
Nutrition Facts
Peppermint Chocolate Cake with Peppermint Buttercream Frosting
Amount Per Serving
Calories 567 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 18g113%
Cholesterol 71mg24%
Sodium 256mg11%
Potassium 172mg5%
Carbohydrates 82g27%
Fiber 2g8%
Sugar 66g73%
Protein 3g6%
Vitamin A 625IU13%
Calcium 56mg6%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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  • carol ruby

    The cake is a 5 star but the frosting as my son put it….tastes like Colgate toothpaste and I cut the amount of peppermint. So I will make this cake without peppermint in the frosting during the holiday season.

  • McKenna

    This cake was absolutely delicious. However, I skipped placing parchment on my pans, as they are very high quality pans and after buttering and dusting with cocoa powder, I didn’t think they would need it. Unfortunately I was very wrong; the cakes stuck to my pans terribly and were so crumbly I could not frost them and the whole thing turned out a crumbled mess.

  • Gail

    This is the second time I’m making this cake. Made it first for my husband’s birthday in December and it was so good I’m now making it for our holiday celebration tonight. Incredible cake! The cake itself is moist and chocolately; the frosting is fresh, minty and creamy. Absolutely fantastic and now my favorite cake. I made the cake EXACTLY as described below – no “tweaks” – and would recommend doing the same the first time you make it.

  • Katey Arrington

    Made this yesterday for a Christmas party. It was a hit!! Will make it again. Thanks!!

  • Stacey

    I made this for a family party tonight and it was a hit. It’s a fairly dense cake and if I were to make it again I’d decrease the baking powder as it rose a bit too much and then fell, living here in high altitude. I also baked it for 40 minutes at 375 degrees. The flavor of the cake is delicious and deeply chocolatey!

    A word of warning, the red on the peppermint candies absorbed moisture from the frosting and bled and ran down the cake, maybe just the brand I used, I don’t know, or maybe wait to apply them when you’re ready to serve.

  • Tammie Elliott

    Has anyone ever made this ? Looks so good and was thinking about making it for Christmas

    • Gail

      I just made this cake – again – as cupcakes for a Super Bowl party. Just cut the cooking time. My cupcakes cooked in about 17 minutes, if that is a guide for you.