Name: Chocolate Peppermint Cake
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 2 cups granulated sugar; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 1 teaspoon peppermint extract; 1 cup boiling water; For the frosting: 1 cup unsalted butter, 3 cups powdered sugar, 2 tablespoons heavy cream, 1/2 teaspoon peppermint extract; Crushed candy canes for topping

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Table of Contents: Chocolate Peppermint Cake Recipe

Chocolate Peppermint Cake Recipe

If you love rich chocolate swirled with cool peppermint and a hint of nostalgia, you’re just one slice away from dessert heaven. This Chocolate Peppermint Cake is the ultimate showstopper for holiday gatherings, family dinners, or even a cozy weeknight treat with tea and a good book.

Introduction: Chocolate Peppermint Cake Recipe

There’s something magical about the pairing of rich, velvety Chocolate Mint Cake and the crisp, invigorating flavor of peppermint. It’s a combination that feels both indulgent and refreshing—like a winter evening sipping hot cocoa by the fireplace, now transformed into a dessert you can slice and share. Our Chocolate Peppermint Cake recipe takes this classic flavor duo and elevates it with modern convenience and homemade charm, using a box cake mix as the base but adding gourmet touches that make it taste like it came from a bakery.

Perfect for Christmas, Hanukkah, New Year’s Eve, or even a festive birthday, this Holiday Chocolate Cake brings joy and flavor to any celebration. Unlike fussy multi-step desserts, this one is simple enough for a busy weekend yet impressive enough to serve at a dinner party.

The secret? Moist cake layers made with mayonnaise (yes, really!) for an ultra-rich crumb, enhanced by instant chocolate pudding mix and a bold 1 1/2 teaspoons peppermint extract. Each bite is then crowned with a creamy, minty glaze and a generous sprinkle of 8 ounces Peppermint Crunch Baking Bits, adding texture and that festive red-and-white swirl. Whether you’re making it as a Peppermint Dessert for a cookie exchange or surprising the family with a nostalgic treat, this cake delivers flavor, flair, and full-filling satisfaction.

It’s not just a dessert—it’s a moment. One that invites laughter, second helpings, and the happy hum of “Just one more slice?”

Alternate Names & Variations

You might also find this Chocolate Peppermint Cake recipe under a few other names in recipe searches:

– Mint Chocolate Layer Cake
– Peppermint Chocolate Dream Cake
– Holiday Chocolate Mint Delight
– Candy Cane Chocolate Cake (especially when topped with crushed candy canes)
– Winter Mint Chocolate Sheet Cake

For a twist, try swapping the peppermint extract with spearmint or wintergreen for a different herbal note. Or turn it into a Fudge Peppermint Pie by pressing the batter into a pie crust and topping with whipped cream. This is a true Peppermint Dessert chameleon—easy to adapt, always delicious.

Ingredients: Chocolate Peppermint Cake Recipe

Here’s everything you’ll need for a moist, minty, chocolate-rich cake that feeds a crowd and wows every palate. All ingredients are pantry-friendly and budget-conscious!

For the Cake:

– 1 box (15.25 oz) high-quality chocolate cake mix (ditch the cheap brands—go for rich cocoa flavor)
– 1 (3.9 oz) package instant chocolate pudding and pie filling mix (adds depth and moisture)

– 3 large eggs, room temperature (for better mixing)
– 1 1/2 teaspoons pure peppermint extract (not oil—use the extract for authentic flavor)
– 1 cup mayonnaise (yes, mayo! adds richness and replaces oil/butter)

– 1 cup water, lukewarm
– 8 ounces Peppermint Crunch Baking Bits (festive mix of white chocolate and candy cane bits—or substitute)

For the Glaze:

– 1 1/2 cups powdered sugar, sifted
– 1 tablespoon unsalted butter, softened (for smooth texture)
– 1 teaspoon pure peppermint extract
– 2 to 3 tablespoons whole milk (adjust for desired pourable consistency)

Optional: Crushed candy canes for garnish or a dusting of cocoa powder for contrast.

Step-by-Step Instructions: Chocolate Peppermint Cake Recipe

1. Preheat & Prep: Set your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 9-inch round cake pans. Line the bottom with parchment paper for easy release.

2. Mix Dry Ingredients: In a large bowl, whisk together the chocolate cake mix and instant chocolate pudding mix until fully combined. This ensures even distribution of leaveners and cocoa.

3. Add Wet Ingredients: Add eggs, mayonnaise, water, and 1 1/2 teaspoons peppermint extract. Beat with a hand mixer on medium speed for 2 minutes until smooth and glossy. The batter will be thick but pourable.

4. Fold in Peppermint Bits: Gently fold in 8 ounces Peppermint Crunch Baking Bits using a spatula. Reserve 2 tablespoons for topping if desired.

5. Pour & Bake: Spread batter evenly into the prepared pan. Bake for 30–35 minutes (9×13) or 25–30 minutes (round pans), or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.

6. Make the Glaze: While the cake cools, beat together powdered sugar, softened butter, 1 teaspoon peppermint extract, and 2 tablespoons milk in a small bowl. Whisk until smooth. Add a third tablespoon of milk if needed—you want a slow-dripping consistency.

7. Glaze & Garnish: Pour glaze evenly over the cooled cake. Sprinkle with reserved Peppermint Crunch Bits or crushed candy canes for extra sparkle and crunch.

8. Serve & Savor: Let glaze set for 20 minutes—or enjoy warm for a gooey texture. Slice and serve with a smile.

Chef Tip: Use cooled cake layers before glazing to prevent melt-and-run. For a dramatic layer cake, slice the 9×13 cake in half to make two thin layers, fill with a peppermint whipped cream, then stack and glaze.

Recipe Card Block: Chocolate Peppermint Cake Recipe (Quick Reference)

This Chocolate Peppermint Cake takes 10 minutes to prep, bakes for 35 minutes, and offers a total time of 55 minutes. It generously serves 12 people, making it ideal for large families or holiday gatherings. Each serving contains approximately 380 calories, with a balance of rich chocolate flavor and refreshing minty sweetness—perfect as a Peppermint Dessert that satisfies without overwhelming. It fits seamlessly into festive menus, delivering holiday joy in every bite.

Why This Recipe Works & Expert Tips

What makes this Chocolate Peppermint Cake a standout? First, the mayonnaise—a retro secret chefs have used for decades—adds immense moisture and richness without greasiness. Paired with instant chocolate pudding mix, it creates a cake with a bakery-quality crumb that doesn’t dry out, even after storage.

The peppermint extract delivers a bright, cool flavor that cuts through the chocolate’s richness, making each slice balanced and refreshing—a hallmark of the best Holiday Chocolate Cake recipes. We use 1 1/2 teaspoons for optimal intensity without being medicinal (more on that in the FAQs).

This is also the ultimate easy comfort food for family dinners. With only one bowl and no frosting stress, it’s faster than a from-scratch cake but tastes just as special. The Peppermint Crunch Baking Bits add festive visual appeal and a satisfying crunch, while the glaze offers a smooth, minty finish. For best results, use pure peppermint extract (not artificial) and whole milk in the glaze for creaminess.

It’s simple. It’s seasonal. It’s sensational.

Storage, Freezing, and Reheating Tips

Store your Chocolate Peppermint Cake covered at room temperature for up to 2 days. For longer shelf life, refrigerate in an airtight container for up to 5 days—the flavor actually deepens as the mint permeates.

To freeze, wrap fully cooled cake (without glaze) in plastic wrap, then foil, and store in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge, then bring to room temperature before glazing and serving. Avoid freezing glazed cake—the sugar may sweat.

For reheating, warm individual slices in the microwave for 15–20 seconds for a gooey, dessert-like experience. Alternatively, rewarm the entire cake in a 300°F oven for 10 minutes. This cake is also fantastic as a frozen Peppermint Dessert—slice and store in individual portions for quick holiday treats.

No matter how you store it, this Chocolate Mint Cake holds up like a pro.

Conclusion: Chocolate Peppermint Cake Recipe

We hope this Chocolate Peppermint Cake becomes a staple in your holiday dessert rotation. It’s more than a recipe—it’s a tradition in the making. Whether you’re baking it for a cookie exchange, a Christmas dinner, or just because “it feels like the right kind of sweet,” this cake delivers joy, ease, and unforgettable flavor in every bite.

Snap a photo, tag us on social media, and let us see your festive creations! We’d love to hear how the family reacted—or if anyone tried the candy cane garnish trick. And don’t forget to save it for next year—because this Peppermint Dessert is truly one to remember.

Happy baking, happy holidays, and happy eating!