Name: Chocolate Peppermint Cake
Prep time: 1 h 30 min
Cook time: 40 min
Total time: 2 h 10 min
Yield: 12 slices
Cuisine: American
Ingredients: 1 cup all-purpose flour; 0.5 cup Dutch-processed cocoa powder; 0.25 cup black cocoa powder; 0.75 tsp baking powder; 1 tsp kosher salt; 14 tablespoons unsalted butter; 1.25 cups granulated sugar; 2 eggs; 2 teaspoons vanilla extract; 0.5 tsp peppermint extract; 0.5 cup sour cream; 0.5 cup extra-light olive oil; 8 ounces white chocolate; 6 egg yolks; 0.5 cup granulated sugar; 3 tablespoons water; 1 tsp vanilla extract; 16 tablespoons unsalted butter

Impress your friends & family at a holiday party with this chocolate peppermint cake! Four layers of rich chocolate peppermint cake are enveloped in a silky white chocolate French buttercream, which is a buttery frosting with just the right amount of sweetness. Top it all off with some crushed candy cane for some extra festive flare!

Dessert

2 h 10 m

American

Sloane’s Table

March 13, 2026

Atsloanestable.com

From the Cook

1/5

Chocolate Peppermint Cake

Sloane’s Table Verified

Atsloanestable.com

Ingredients

Warning0 allergens identified

Chocolate Peppermint Cake

1 cup all-purpose flour

½ cup Dutch-processed cocoa powder

¼ cup black cocoa powder

¾ tsp baking powder

1 tsp kosher salt

14 tablespoons unsalted butter

1 ¼ cups granulated sugar

2 eggs

2 teaspoons vanilla extract

½ tsp peppermint extract

½ cup sour cream

½ cup extra-light olive oil

White Chocolate French Buttercream

8 ounces white chocolate

6 egg yolks

½ cup granulated sugar

3 tablespoons water

1 tsp vanilla extract

16 tablespoons unsalted butter

Instructions

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Instructions

Preheat the oven to 325 degrees F. Grease and line two 6 inch cake pans with parchment paper.

In a medium bowl, whisk together the flour, cocoa powders, baking powder, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar for 2-3 minutes until light & fluffy.

Mixing on low speed, add the eggs one at a time. Scrape down the bowl and mix in the vanilla and peppermint extract.

Add half of the dry ingredients and mix until just combined. Mix in the sour cream and oil, then the remaining dry ingredients until just combined. Scrape down the bowl to ensure everything is evenly incorporated.

Divide the batter between the prepared cake pans and smooth them out into even layers with an offset spatula.

Bake the cakes for about 35-40 minutes or until the edges begin to pull away from the sides of the pan and a toothpick inserted comes out clean.

Turn the cakes out onto a wire rack to cool completely.

In a small heat-proof bowl, add the white chocolate and place it over a pot of simmering water. Stir often until fully melted. Remove the bowl from heat and set aside.

Place the egg yolks and 24g (2 tbsp) of granulated sugar in a medium bowl or a bowl of a stand mixer fitted with a whisk attachment. Whisk on high speed until thick and foamy (about 3 minutes) while you heat the sugar and water.

Heat the remaining 100g (½ cup) of granulated sugar and water in a small saucepan over low heat, stirring constantly until the sugar dissolves. Increase the heat to medium and bring to a boil, or until it reaches 240 degrees F.

While the egg yolks are whisking on medium speed, slowly add the sugar syrup into the bowl. Continue mixing until the mixture has cooled down.

Add the butter to the mixture a few cubes at a time, allowing them to fully incorporate before adding more.

Lastly, add the cooled melted white chocolate and vanilla. Continue mixing on low speed until the buttercream is completely smooth.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Bloom Your Cocoa Powder 🫗
Whisk both Dutch-processed and black cocoa powders with hot water before adding to the batter to fully develop their rich flavors and eliminate any bitter notes.
Room Temperature Eggs & Dairy 🥚
Bring eggs, sour cream, and butter to room temperature before mixing to ensure proper emulsification and a lighter, more tender cake crumb.
Peppermint Extract Precision 🍫
Use peppermint extract sparingly—add it in small increments and taste as you go, as it can easily overpower the chocolate if you use too much.
White Chocolate Buttercream Temperature Control 🌡️
Keep your white chocolate and butter at exactly 68-72°F when making the French buttercream to prevent breaking and achieve that signature silky, spreadable texture.
Level Your Cake Layers ✂️
Use a cake leveler or serrated knife to trim the domed tops of each layer before stacking, creating perfectly even layers that won't slide and ensuring professional presentation.