Velvet peppermint layer cake is the epitome of cozy, comforting decadence. Fluffy chocolate cake layered with rich peppermint buttercream and finished with a festive peppermint glaze – this dessert is guaranteed to spark joy in every bite. As a home baker who believes in the power of imperfection, I’m here to walk you through this delightfully simple recipe, complete with tips for making it your own. So grab your mixing bowls, preheat that trusty oven, and let’s dive into this luscious, peppermint-infused creation!
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Why You’ll Love This Velvet Peppermint Layer Cake
This velvet peppermint layer cake is the ultimate holiday treat, blending rich, comforting chocolate with the bright, refreshing flavors of peppermint. The velvety cake layers are moist and tender, while the creamy peppermint buttercream adds a delightful, melty element. Topped with a shiny peppermint glaze and a sprinkle of crushed candy canes, this cake is a true showstopper that’s sure to delight everyone who takes a bite. Plus, the peppermint flavor offers a perfect balance of sweet and minty, making it the ideal dessert for Christmas, New Year’s, or any cozy winter gathering. Best of all, this recipe is surprisingly simple, so even novice bakers can create a bakery-worthy cake right in their own kitchens.
Ingredients
At the heart of this velvet peppermint layer cake are a few key ingredients: cocoa powder, buttermilk, and peppermint extract. The cocoa powder gives the cake layers a deep, chocolatey richness, while the buttermilk ensures a tender, moist crumb. The peppermint extract provides a bright, refreshing flavor that perfectly complements the chocolate. You’ll also need butter, sugar, eggs, flour, baking soda, and salt to round out the cake batter. For the peppermint buttercream, you’ll use more butter, powdered sugar, and peppermint extract, along with a touch of heavy cream for a silky smooth texture. Finally, the peppermint glaze is made with just powdered sugar, peppermint extract, and a splash of milk or cream.
Ingredient Substitutions
- Buttermilk: Regular milk (for a more classic chocolate flavor)
- Peppermint Extract: Vanilla extract (for a traditional chocolate cake)
How to Make Velvet Peppermint Layer Cake
Start by preheating your oven to 350°F and greasing and flouring two 8-inch round cake pans. In a medium bowl, whisk together the dry ingredients: flour, cocoa powder, baking soda, and salt. In a large bowl or a stand mixer, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the buttermilk and peppermint extract. Gradually mix the dry ingredients into the wet ingredients until just combined, being careful not to overmix. Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Step 1: Prep Work
Start by preheating your oven to 350°F and greasing and flouring two 8-inch round cake pans. In a medium bowl, whisk together the dry ingredients: flour, cocoa powder, baking soda, and salt. In a large bowl or a stand mixer, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the buttermilk and peppermint extract.
Step 2: Main Cooking Process
Gradually mix the dry ingredients into the wet ingredients until just combined, being careful not to overmix. Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Step 3: Final Steps/Assembly
While the cakes are cooling, make the peppermint buttercream. In a large bowl, beat the butter until light and fluffy. Gradually add the powdered sugar, beating well after each addition. Mix in the peppermint extract and a splash of heavy cream until the buttercream is smooth and creamy. Once the cakes are completely cooled, use a serrated knife to level the tops if needed. Place one cake layer on your serving plate or a cake stand, then spread half of the peppermint buttercream over the top. Add the second cake layer and spread the remaining buttercream over the top and sides of the cake.
Step 4: Finishing Touches
For the peppermint glaze, whisk together powdered sugar, peppermint extract, and just enough milk or cream to reach a pourable consistency. Drizzle the glaze over the top of the cake, allowing it to drip down the sides. Finish with a sprinkle of crushed candy canes for a festive, crunchy topping.
Recipe Variations & Tips
- Mint Variations: Swap the peppermint extract for other minty flavors, like spearmint or peppermint schnapps.
- Crunchy Layers: Add a layer of crushed peppermint candies between the cake layers.
- Frosting Alternatives: Try a smooth cream cheese frosting or a light and airy whipped cream instead of buttercream.
- Naked Cake: For a truly showstopping presentation, turn this into a naked cake by skipping the buttercream on the sides and letting the layers peek through.
Serving & Storage
Serve with: Peppermint schnapps, hot chocolate, or a cozy cup of coffee.
Storage: Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. The cake also freezes beautifully – simply wrap tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.
Reheat: This cake is best served at room temperature, so be sure to let it sit out for at least 30 minutes before slicing.
Make-Ahead: The cake layers can be baked and frozen up to 2 months in advance. The peppermint buttercream can also be made up to 5 days in advance and stored in the refrigerator.
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Nutrition Information
This decadent velvet peppermint layer cake is a rich, indulgent treat, so be sure to enjoy it in moderation. The good news is that the combination of chocolate and peppermint is packed with antioxidants and may even have some mood-boosting properties!
- Serving Size: 1 slice
- Calories: 450 kcal
- Protein: 5 g
- Carbs: 65 g
- Fat: 20 g
- Sodium: 250 mg
Decadent Velvet Peppermint Layer Cake
This Velvet Peppermint Layer Cake is a festive treat perfect for holiday celebrations. With its rich red velvet layers and refreshing peppermint frosting, it’s a delightful combination of flavors and textures.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: 12 servings
- Category: 🍰 Cake Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
– 2 ½ cups all-purpose flour
– 1 ½ cups granulated sugar
– 1 tsp baking soda
– 1 tsp salt
– 1 cup vegetable oil
– 1 cup buttermilk, at room temperature
– 2 large eggs, at room temperature
– 2 tbsp red food coloring
– 1 tsp vanilla extract
– 1 tsp peppermint extract
– 1 cup unsalted butter, softened
– 4 cups powdered sugar
– 2 tsp peppermint extract (for frosting)
– 4 tbsp heavy cream
– Crushed peppermint candies (for garnish)
Instructions
1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a large bowl, mix together the flour, sugar, baking soda, and salt.
3. In another bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and peppermint extract.
4. Combine the wet and dry ingredients until just mixed.
5. Divide the batter evenly among the three prepared pans.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pans for 10 minutes, then transfer to wire racks to cool completely.
7. For the frosting, beat the softened butter until creamy. Gradually add powdered sugar, mixing until smooth.
8. Add the peppermint extract and heavy cream to the frosting and beat until fluffy.
9. Once the cakes are completely cooled, frost the top of one layer, add the second layer and frost again. Repeat with the third layer.
10. Decorate the top with crushed peppermint candies and serve.
Notes
– Ensure all ingredients are at room temperature for best results.
– The cake can be made a day in advance; just store it in an airtight container.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 35g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: cake, peppermint, holiday
Frequently Asked Questions
Can I make this cake in advance?
Absolutely! The cake layers can be baked and frozen up to 2 months in advance. Just be sure to wrap them tightly in plastic wrap before freezing. You can also make the peppermint buttercream and store it in the refrigerator for up to 5 days. When you’re ready to assemble, simply thaw the cake layers, make the glaze, and put it all together.
How do I get the cake layers so moist and tender?
The secret to this velvet crumb is in the buttermilk. The acidity in the buttermilk helps to tenderize the gluten in the flour, resulting in a soft, moist cake. Be sure not to overmix the batter, as that can lead to a tough, dense texture.
Can I use a different type of frosting?
Absolutely! While the peppermint buttercream is a classic pairing, you can certainly switch things up. A rich chocolate ganache or a fluffy whipped cream would also be delicious. Just be sure to adjust the flavors accordingly, like adding a touch of peppermint extract to the whipped cream.
How do I get a smooth, glossy glaze?
The key to a beautifully glossy glaze is to use just the right amount of liquid. Start with a small amount of milk or cream, then gradually add more until you reach a pourable, but not too thin, consistency. Whisking the glaze vigorously also helps to create that shiny finish.
Can I make this cake dairy-free?
Yes, you can easily adapt this recipe to be dairy-free. For the cake, use non-dairy milk, like almond or oat milk, instead of buttermilk. And for the buttercream, substitute vegan butter or a high-quality coconut oil. Just be sure to adjust the amount of liquid to achieve the right consistency.