Name: Chocolate Peppermint Cake
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Ingredients: 2 cups all-purpose flour; 2 cups granulated sugar; 3/4 cup Dutch processed cocoa powder; 2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon fine sea salt; 3/4 cup whole milk; 1/2 cup vegetable oil; 1/4 cup full-fat sour cream; 2 large eggs (lightly beaten); 2 teaspoons vanilla extract; 1/2 teaspoon peppermint extract; 1 cup boiling water; 1 cup unsalted butter (room temperature); 3/4 teaspoon peppermint extract; 1 pinch fine sea salt; 3 cups confectioners' sugar; 3 Tablespoons whole milk; crushed candy canes (or peppermint candies (optional))

This chocolate peppermint cake combines moist dark chocolate cake with refreshing peppermint buttercream frosting and a sprinkle of crushed candy canes for a quintessential Christmas cake! Whether you're looking for a festive cake to serve on Christmas Day or need an impressive dessert to bring to holiday parties, this easy sheet cake is sure to be a hit.

Overhead view of a sliced rectangular chocolate cake decorated with white frosting and crushed candy canes.

There's no need to mess with perfection, so for the cake we're using my beloved moist and fudgy chocolate cake recipe with just a touch of peppermint extract added. It has deep chocolate flavor and perfectly moist texture, and it comes together quickly in just one bowl. The peppermint flavor in the cake is subtle, but it pairs beautifully with the chocolate and will complement the peppermint frosting.

The buttercream frosting is where the real peppermint magic happens! It's smooth and creamy, and it has the perfect balance of sweet buttercream and cool peppermint flavor. The crushed candy canes on top are easy to do and so festive, but you can get creative and decorate this simple sheet cake any way you like!

This 9x13 cake serves up to 24 and is perfect for feeding a crowd, making it ideal for holiday parties, family gatherings, and Christmas dinner. It's easy to transport, simple to serve, and ready to please (who doesn't love the classic chocolate and peppermint combination?). And if you don't need to feed a huge crowd, this cake recipe can be scaled down and baked in an 8x8 pan instead!

Side view of a square slice of chocolate cake topped with white frosting and crushed candy canes.

Best of all, this cake stays perfectly moist for days (we can thank the oil and sour cream in the batter for that), so you can bake it (and even frost and decorate it) a day or two ahead, giving you one less thing to worry about when you're busy with holiday party preparations.

Looking for even more chocolatey Christmas desserts? You'll love my Dark Chocolate Peppermint Cookies! And for a showstopping chocolate cake that's easier to make than a traditional Bûche de Noël, don't miss my Yule Log Layer Cake! Or check out my mint chocolate cupcakes, which were adapted from this cake recipe to make just 12 cupcakes.

Ingredient Notes & Substitutions

See recipe card at the bottom of this post for full ingredient list and measurements.

Recipe ingredients with labels on a white surface.

Cocoa Powder - I recommend Dutch process cocoa powder for this recipe, giving the cake a smooth dark chocolate flavor.

Peppermint Extract - We'll use peppermint extract in both the cake batter and the frosting to give this cake its peppermint flavor. Peppermint has a stronger cool mint flavor than regular mint extract (thanks to its higher menthol content), while mint extract has a milder flavor. You can use mint extract if you prefer its flavor, but I'd otherwise recommend sticking with peppermint extract.

Whole Milk - Milk adds moisture and richness to the cake batter and creaminess to the frosting. I always recommend whole milk for the best texture, though you can substitute a lowfat milk if you prefer.

Vegetable Oil - Vegetable oil helps to create a moist cake with a tender crumb.

Sour Cream - Sour cream also helps to create a moist cake, and its acidity activates the baking soda, causing the cake to rise when baking. You can substitute Greek yogurt for the sour cream if you prefer.

Boiling Water - The hot liquid blooms the cocoa powder, deepening its chocolate flavor.

Butter - Use unsalted butter so that you can control the amount of salt in the frosting and be sure that the butter is a cool room temperature before you begin in order to achieve a smooth frosting.

Confectioners' Sugar - Confectioners' sugar provides the sweetness for the frosting, and it's fine texture allows it to dissolve more easily into the butter. Do not substitute granulated sugar, which will create a gritty frosting.

Special Equipment

In addition to essential baking equipment (like a mixing bowl and spatula), I recommend some special tools for making this recipe.

A 9x13 metal baking pan, for baking the cake.
A stand mixer with the paddle attachment or an electric hand mixer, for mixing the frosting.
An offset spatula, for spreading the frosting.

Step-By-Step Recipe Instructions

See recipe card at the bottom of this post for detailed recipe instructions.

Dry and wet ingredients mixed together in a glass mixing bowl with a wooden spoon.

Step 1: Make the cake batter. Whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add milk, oil, sour cream, eggs, and vanilla and peppermint extracts. Stir until well combined.

Cake batter in a glass mixing bowl with a wooden spoon.

Step 2: Add boiling water to the batter, carefully mixing with a whisk until well blended. The batter will now be very thin.

Baked cake in a metal 9x13 baking pan lined with parchment paper.

Step 3: Bake the cake. Pour the cake batter into a 9x13 pan lined with parchment paper. Bake the cake at 350º F for 30-35 minutes. Let the cake cool completely.

Buttercream frosting in the bowl of a white stand mixer with the paddle attachment lifted.

Step 4: Make the frosting. Beat butter, peppermint extract, and salt until smooth. Add sugar slowly, beating until fully combined. Add milk and beat until the frosting is light and fluffy.

Chocolate sheet cake decorated with white frosting and crushed candy canes.

Step 5: Spread frosting over the cooled cake using an offset spatula. Sprinkle crushed peppermint candies over the frosting.

Recipe Tips

To crush the candy canes, place them in a zip-top plastic bag and remove all the air from the bag when sealing it. Place the bag onto a sturdy surface and whack the bag with the side of a rolling pin until the candy canes are crushed into small pieces.

Decorate the cake (or just a few slices) with the crushed candy canes the same day that you plan to eat it. The candy will absorb moisture from the frosting over time and will "melt" into the frosting.

For a smaller cake, cut the ingredient amounts in half and bake the cake in an 8x8 pan for 25-30 minutes.

Overhead view of square slices of chocolate cake with white frosting and crushed candy canes.

Storage Instructions

This cake can be stored in a covered container at room temperature for up to 3 days (or in the fridge for up to 5 days).

Freezing: This cake can be baked ahead of time and frozen. Wrap the completely cooled cake in plastic wrap followed by a layer of foil before freezing for up to 3 months. Defrost the cake at room temperature before frosting and serving.

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