WATCH: This Stunning Cake Has The Flavors of Christmas

Chocolate and mint are made into delicious cake layers. Your buffet table needs this cake!

Chocolate mint lovers, this cake is for you. It's a rich decadent chocolate cake encased in mint-flavored frosting. This cake is also topped with shards of mint chocolate candies! It has the flavors of Christmas in cake form. It's definitely a dessert you need to place at the center of your Noche Buena buffet table. 

Peppermint Cake Recipe


  • Takes 40 minutes
  • Makes 12 servings (9-inch cake)
  • 2 cups all-purpose flour
  • 1 cup cocoa powder
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons baking soda
  • 2 cups brown sugar
  • 3/4 cup vegetable oil
  • 3 large eggs, room temperature
  • 1 cup fresh milk
  • 1 cup water
  • For icing:
  • 2 blocks (215 grams each) unsalted butter
  • 7 cups powdered or icing sugar, sifted 
  • 10 tablespoons creme de menthe
  • Chocolate peppermint candies, chopped for garnish
  • For ganache:
  • 2 cups dark chocolate
  • 1 cup heavy cream
  • 1 Make the chocolate cake: Preheat your oven to 350 degrees F (180 degrees C). Grease and line two 8-inch round cake tins with baking or parchment paper.
  • 2 In a large mixing bowl, mix the flour, cocoa powder, baking powder, and baking soda. Then add the sugar. Whisk together. In a separate mixing bowl, add the milk, vegetable oil, water, and eggs. Whisk together.
  • 3 Add the wet ingredients to the dry ingredients in a stand mixer with the whisk attachment. Gently whisk the two mixtures together, and continue to mix until all the ingredients are incorporated. Divide the mixture into the two prepared cake tins and then, bake for approximately 30 minutes or until a skewer inserted comes out clean. Remove from the oven, and let cool for 10 minutes before gently removing the cakes from their tins, and leave them to cool completely on a wire rack.
  • 4 Make the mint buttercream frosting: To make the mint buttercream frosting, add the butter to a mixing bowl, and beat with an electric or stand mixer until pale and creamy. Gently add in the icing sugar, one cup at a time. Add creme de menthe, and continue to beat. (The icing should be nice and creamy looking but quite thick.)
  • 5 Meanwhile, make your ganache: Melt dark chocolate in a microwaveable bowl, and microwave for 30 seconds until completely melted. Pour into the cream, and stir to combine.
  • 6 To decorate your cake, place 1 layer on a cake board. Spread a layer of frosting on top. Top with the second layer. Frost the top and sides of the cake, and smoothen the edges. Gently pour the chocolate ganache over the top, and use a small spatula to push drips over the sides of the cake. Leave to set slightly. Garnish with chocolate peppermint candies. Slice and serve.

Here are more cake recipes you may want to try too: 



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