Chocolate Peppermint Cake Recipe

Name: Chocolate Peppermint Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter or margarine, softened; 2 1/4 cups brown sugar; 3 ounces chocolate unsweetened melted; 2 1/4 cups cake flour sifted; 1 1/2 teaspoons baking soda; 1/2 teaspoon salt; 1/2 cup buttermilk; 1 teaspoon vanilla extract; 1 cup water boiling; 6 packages mint chocolate wafers; 2 each egg whites; 1 1/2 cups sugar; ⅛ teaspoon salt; ⅓ cup water; 2 teaspoons corn syrup, light; 1/2 teaspoon mint extract

Servings: persons

1/2 cup butter or margarine, softened
2 1/4 cups brown sugar
3 ounces chocolate unsweetened melted
2 1/4 cups cake flour sifted
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1 teaspoon vanilla extract
1 cup water boiling
6 packages mint chocolate wafers
2 each egg whites
1 1/2 cups sugar
⅛ teaspoon salt
⅓ cup water
2 teaspoons corn syrup, light
1/2 teaspoon mint extract

1
Cream butter and sugar; add eggs, 1 at a time, beating well after each addition.
2
Add cooled chocolate, and blend.
3
Sift together flour, soda and salt, and add alternately to chocolate mixture with buttermilk; beat until smooth.
4
Stir in vanilla and water.
5
Pour into 3 (8 or 9-inch) layer pans lined on the bottoms with wax paper.
6
Bake in a preheated 350F (180C).
7
oven for about 30 minutes.
8
Remove to racks, and press mints on the 2 bottom layers.
9
Cool, and spread Peppermint Frosting between layers and on top and sides of cake.
10
Frosting: Place all ingredients except peppermint extract in the top of a double boiler.
11
Put over boiling water, and beat with a rotary beater or electric mixer for 7 minutes, or until mixture will stand in stiff peaks.
12
Add peppermint extract.

3775

kcal

Calories

211

Fat

442

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cup butter or margarine, softened, 2 1/4 cups brown sugar, 3 ounces chocolate unsweetened melted, 2 1/4 cups cake flour sifted, and more.

Yes, Chocolate Peppermint Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Peppermint Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions