Fudgy Peppermint Chocolate Cake

This fudgy peppermint chocolate cake truly feels like the holidays in dessert form. I always get rich, moist chocolate layers with an intense cocoa flavor, balanced by a cool peppermint note and finished with a fluffy peppermint buttercream. Every time I make it, the combination of chocolate, coffee, and crushed candy canes creates that cozy, festive feeling I love so much during this season.

Why You’ll Love This Recipe

I love this recipe because it delivers big flavor with simple, reliable steps. The cake stays incredibly moist thanks to the oil, coffee, and flax eggs, and the peppermint buttercream adds a light, refreshing contrast to the deep chocolate. I also enjoy how adaptable it is, since I can easily make it vegan or gluten-free. Most of all, I appreciate how impressive it looks while still feeling comforting and familiar.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

For the chocolate peppermint cake

• 3 tablespoons ground flaxseed meal
• 9 tablespoons water
• 2 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 3/4 cup Dutch-processed cocoa powder
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup milk
• 3/4 cup vegetable oil
• 1 teaspoon peppermint extract
• 1/2 cup strongly brewed coffee

For the peppermint buttercream

• 1 cup unsalted butter, room temperature
• 4 1/2 cups powdered sugar
• 3 tablespoons milk
• 1 tablespoon vanilla extract
• 1/2 teaspoon peppermint extract
• 1/2 teaspoon salt

For the chocolate ganache (optional)

• 1/3 cup heavy cream
• 1 cup dark chocolate chips
• 1/2 cup crushed candy canes

Directions

I begin by preheating the oven to 350°F and greasing and lining two 8-inch cake pans with parchment paper. I prepare the flax eggs by mixing the ground flaxseed meal with the water and letting it sit for about five minutes until thickened.

In a large bowl, I whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, I whisk the flax eggs with the milk, vegetable oil, and peppermint extract. I pour the wet ingredients into the dry ingredients and whisk until smooth, then gently mix in the hot brewed coffee until just combined.

I divide the batter evenly between the prepared pans and bake for 25 to 30 minutes, until a knife inserted in the center comes out clean. I let the cakes cool completely on a wire rack before frosting.

To make the buttercream, I beat the butter and powdered sugar together until combined and thick. I add the milk, vanilla extract, peppermint extract, and salt, then beat until smooth, fluffy, and light.

For assembly, I place one cake layer on a serving plate, spread a thick, even layer of frosting on top, and place the second layer over it. I frost the top and sides with the remaining buttercream.

If I choose to make the ganache, I heat the cream until very hot, add the chocolate chips, and let it sit for a few minutes before stirring until smooth and glossy. I pour it over the cake, spread it gently, sprinkle crushed candy canes on top, and refrigerate the cake for about 30 minutes to set.

Servings And Timing

I usually slice this cake into 10 to 12 servings. The total time is about 1 hour and 30 minutes, including preparation, baking, cooling, and decorating.

Variations

I sometimes replace the peppermint extract with vanilla for a classic chocolate cake. When I need a gluten-free version, I use a 1:1 gluten-free baking flour. For extra richness, I like adding chocolate chips to the batter or using the ganache between the cake layers.

Storage/Reheating

I store the cake covered in the refrigerator for up to four days. Before serving, I let it sit at room temperature for about 20 minutes so the frosting softens. If I warm a slice slightly, I do so gently to avoid melting the frosting.

FAQs

Can I use regular eggs instead of flax eggs?

I can replace the flax eggs with regular eggs, but I notice the cake is slightly less fudgy.

Does the coffee make the cake taste like coffee?

I find the coffee simply enhances the chocolate flavor without making the cake taste like coffee.

Can I make this cake ahead of time?

I often bake the cake layers a day in advance and frost the cake the next day.

How strong is the peppermint flavor?

I think it’s balanced and refreshing, but I reduce the peppermint extract if I want a milder taste.

Is the ganache optional?

I don’t find it necessary, but it adds extra richness and a beautiful finish.

Conclusion

This fudgy peppermint chocolate cake is a recipe I come back to every holiday season. I love how indulgent, festive, and comforting it feels, and it always brings warmth to any gathering. Every slice reminds me why cake is one of my favorite ways to celebrate.

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