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If you have a passion for festive desserts that marry rich chocolate with refreshing peppermint, then you are going to adore this Layered Chocolate Peppermint Cake Recipe. It’s an indulgent celebration of flavors and textures, featuring moist triple chocolate cake layers, luscious peppermint-infused cream, and crunchy peppermint baking bits woven throughout. This cake is perfect for cozy gatherings or special holidays when you want a show-stopping centerpiece that tastes as magical as it looks.
Ingredients You’ll Need
Gathering these simple yet essential ingredients will set you up for success. Each one plays a crucial role—whether bringing depth of chocolate flavor, creamy texture, or that unmistakable peppermint zing that defines this cake.
- Triple chocolate cake mix (2 boxes): Offers a moist, deeply chocolate base that’s easy to prepare without sacrificing homemade goodness.
- Large eggs (6, room temperature): Provide structure and richness to the cake batter.
- Unsalted butter (1 cup, softened): Adds moisture and a velvety crumb to the cake layers.
- Whole milk (2 cups): Keeps the cake tender and helps blend flavors seamlessly.
- Pure peppermint extract (1 tbsp + 1 tsp): Delivers invigorating peppermint notes essential for that signature holiday flair.
- White chocolate chips (3 cups): Melted into the frosting, they bring smooth sweetness and a creamy texture contrast.
- Heavy whipping cream (3 1/2 cups + 1/4 cup): Whipped light and fluffy, it forms the cake’s luscious layers and subtle richness.
- Kosher salt (1/2 tsp): Enhances all the flavors and balances sweetness perfectly.
- Unflavored powdered gelatin (4 tsp): Stabilizes the whipped cream layers to keep them perfectly pillowy.
- Water (4 tbsp): Used to bloom gelatin so it blends smoothly into the cream.
- Peppermint baking bits (1 1/2 cups): Sprinkle throughout for delightful bursts of crunch and minty brightness.
- Chocolate chips (1/2 cup): Add a little textural delight, complementing the cake’s richness.
- Peppermint bark broken into pieces, Ghirardelli peppermint bark squares, Candy canes, Mini candy canes, Candy Cane Lollipops: These decorations bring festive flair and layered crunch when serving.
How to Make Layered Chocolate Peppermint Cake Recipe
Step 1: Prepare the Cake Batter
Start by combining the two boxes of triple chocolate cake mix with the eggs, softened unsalted butter, whole milk, and 1 tablespoon of pure peppermint extract. Beat everything together until the batter is smooth and velvety. The peppermint will add a bright lift to the intense chocolate flavor, making each slice delightfully refreshing.
Step 2: Bake the Cake Layers
Divide the batter evenly into three prepared round cake pans. Bake at the temperature indicated on the cake mix boxes, usually around 350°F (175°C), for about 30 to 35 minutes or until a toothpick comes out clean. Let the cake layers cool completely—this ensures the frosting adheres beautifully without melting or sliding off.
Step 3: Make the Peppermint White Chocolate Cream
Melt the white chocolate chips gently in a double boiler or microwave, stirring until silky smooth. Meanwhile, bloom the gelatin by sprinkling it over 4 tablespoons of cold water and letting it sit for 5 minutes. Whip 3 1/2 cups heavy cream with the kosher salt until soft peaks form. Warm the gelatin just until liquid and fold it carefully into the whipped cream along with the melted white chocolate and 1 teaspoon of peppermint extract. This rich, fluffy frosting is the heart of the layered chocolate peppermint cake recipe.
Step 4: Assemble the Layers with Peppermint Crunch
Place your first cake layer on a serving plate or cake stand. Spread a generous layer of the peppermint white chocolate cream over it, then sprinkle with peppermint baking bits and chocolate chips. Repeat with the next layers, and finish by frosting the exterior of the cake completely. The peppermint bits hidden inside surprise you with delightful crunch in every bite.
Step 5: Chill and Set the Cake
Chill the assembled cake in the refrigerator for at least four hours or overnight to allow the layers to meld, the cream to set firmly, and the flavors to deepen. Thanks to the gelatin, the whipped cream frosting will remain stable and luscious when served.
Step 6: Decorate for Festive Cheer
Use peppermint bark pieces, Ghirardelli peppermint bark squares, candy canes, mini candy canes, and candy cane lollipops to adorn the top and sides of the cake. These decorations add visual excitement and extra bursts of peppermint flavor, turning this Layered Chocolate Peppermint Cake Recipe into a true holiday showstopper.
How to Serve Layered Chocolate Peppermint Cake Recipe
Garnishes
Adding fresh garnishes like peppermint bark shards, crushed candy canes, or mini peppermint sticks not only makes the cake eye-catching but enhances the cool, minty contrast to the rich chocolate. A light dusting of powdered sugar can also mimic freshly fallen snow for that perfect winter vibe.
Side Dishes
This cake pairs beautifully with a scoop of vanilla bean ice cream or a lightly brewed cup of peppermint tea to complement its flavors without overwhelming your palate. A dollop of extra whipped cream on the side offers more creaminess for those who crave it.
Creative Ways to Present
Try serving individual slices topped with a candy cane lollipop or small sprigs of fresh mint for an elegant touch. You can also cut the cake into petite squares and serve as bite-sized treats at parties, garnished with a tiny sprinkle of peppermint bits or a drizzle of chocolate sauce.
Make Ahead and Storage
Storing Leftovers
Wrap leftover slices tightly in plastic wrap or store in an airtight container to keep the cake moist and prevent the peppermint cream from drying out. Refrigerate leftovers and enjoy within 3 to 4 days for the best taste and texture.
Freezing
This cake freezes well for up to 2 months. Wrap each slice separately in plastic wrap and then foil to prevent freezer burn. Thaw overnight in the refrigerator before serving to maintain its creamy layers and soft cake texture.
Reheating
Since this cake is best served chilled, reheating is not recommended. However, if you prefer a slightly softened slice, let it sit at room temperature for 15 to 20 minutes before enjoying, allowing the cream layers to mellow and the cake to become just the right softness.
FAQs
Can I use homemade chocolate cake instead of the mix?
Absolutely! While the mix simplifies the process, a moist homemade triple chocolate cake is a perfect substitute and will give you full control over your flavors.
Is it possible to make this cake dairy-free?
You can swap out the butter for plant-based margarine and use non-dairy milk and cream alternatives, but the white chocolate and gelatin ingredients may need suitable vegan substitutes.
How do I prevent the whipped cream from deflating?
Blooming the gelatin before folding it into the cream helps stabilize it, keeping the layers fluffy and firm for longer periods.
Can I reduce the peppermint flavor?
Certainly! If you prefer a subtler mint note, simply reduce the peppermint extract amounts by half when mixing both the cake batter and cream.
What size pans should I use for baking?
Standard 8 or 9-inch round cake pans work best to create well-sized layers that stack beautifully for this layered chocolate peppermint cake recipe.
Final Thoughts
This Layered Chocolate Peppermint Cake Recipe is the perfect blend of festive fun and irresistible flavor. Once you experience the tender chocolate layers paired with the cooling peppermint cream, it’s hard not to go back for seconds. I can’t wait for you to make this at home and share the joy with your loved ones—happy baking!
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Layered Chocolate Peppermint Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes plus chilling time
- Yield: 8 to 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This festive Layered Chocolate Peppermint Cake features rich triple chocolate layers infused with peppermint extract, a luscious white chocolate peppermint whipped cream frosting, and an assortment of peppermint candy decorations, perfect for holiday celebrations or any time you crave a refreshing chocolate and peppermint combination.
Ingredients
Cake
- 2 boxes of Triple chocolate cake mix
- 6 large eggs, room temperature
- 1 cup softened unsalted butter
- 2 cups whole milk
- 1 tablespoon pure peppermint extract
White Chocolate Peppermint Whipped Cream
- 3 cups white chocolate chips
- 3 1/2 cups heavy whipping cream
- 1/2 teaspoon kosher salt
- 4 teaspoons unflavored powdered gelatin
- 4 tablespoons water
- 1 teaspoon pure peppermint extract
Decorations and Filling
- 1 1/2 cups peppermint baking bits
- 1/2 cup chocolate chips
- 1/4 cup heavy whipping cream
- Peppermint bark, broken into pieces
- Ghirardelli peppermint bark squares
- Candy canes
- Mini candy canes
- Candy Cane Lollipops
Instructions
- Prepare Cake Batter: Preheat your oven as directed on the cake mix boxes. In a large mixing bowl, combine the triple chocolate cake mix, softened butter, eggs, whole milk, and 1 tablespoon of pure peppermint extract. Beat the mixture on medium speed until well combined and smooth, ensuring all ingredients are fully incorporated.
- Bake the Cake Layers: Divide the batter evenly between the prepared cake pans. Bake according to the box instructions, generally around 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove cakes from the oven and let them cool completely on wire racks before assembling.
- Prepare Gelatin Mixture: In a small bowl, sprinkle the unflavored powdered gelatin over 4 tablespoons of cold water to bloom. Let it sit for about 5 minutes until it thickens and then gently warm it until the gelatin dissolves entirely. Set aside to cool slightly but do not allow it to set.
- Make White Chocolate Peppermint Whipped Cream: In a double boiler or microwave, melt the white chocolate chips until smooth. In a large chilled mixing bowl, whip 3 1/2 cups heavy cream with 1/2 teaspoon kosher salt until soft peaks form. Gradually add the melted white chocolate, the cooled gelatin mixture, and 1 teaspoon of pure peppermint extract. Continue to whip until firm peaks form. Refrigerate the whipped cream until ready to assemble.
- Assemble the Cake: Place the first layer of cooled cake on a serving plate. Spread an even layer of the white chocolate peppermint whipped cream over the cake. Sprinkle 1 1/2 cups peppermint baking bits evenly over the cream. Add the second cake layer on top and repeat the frosting process. Use the remaining whipped cream to cover the top and sides of the cake smoothly. Decorate with remaining chocolate chips, peppermint bark pieces, Ghirardelli peppermint bark squares, candy canes, mini candy canes, and candy cane lollipops as desired.
- Chill and Serve: Refrigerate the assembled cake for at least 2 hours to set the frosting and allow flavors to meld. Remove from the fridge about 15 minutes before serving to let the cake soften slightly. Slice into 8-8 generous slices and enjoy the delicious combination of chocolate and peppermint.
Notes
- Use room temperature eggs and softened butter to ensure a smooth cake batter.
- Blooming and dissolving the gelatin properly is key to stabilizing the whipped cream frosting.
- For extra peppermint flavor, you can add a little more peppermint extract to the whipped cream but avoid overdoing it as it can become overpowering.
- Decorate creatively with the assortment of peppermint candies for a visually appealing festive look.
- Allow the cake to fully cool before frosting to prevent melting and a messy finish.
- Store leftovers covered in the refrigerator for up to 3 days to maintain freshness.
