Chocolate Peppermint Cake

This homemade moist Chocolate Peppermint Cake is filled with a silky white chocolate Swiss meringue buttercream and crushed peppermint bark.

  • PREP TIME: 1 hour
  • COOK TIME: 20 minutes
  • YIELD: 8-10 slices


For the cake:

  • 1 ½ cups granulated sugar (285g)
  • ½ cup vegetable oil (118 ml)
  • 3 large eggs
  • 1 tablespoon pure vanilla extract (15 ml)
  • ½ cup light sour cream (118 ml)
  • 2 cups all-purpose flour (280g)
  • ½ cup cocoa powder (55 g)
  • 1 tablespoon espresso powder (5g) (optional)
  • 2 ½ teaspoons baking powder (9 g)
  • ½ teaspoon baking soda (2 g)
  • 1 teaspoon salt (5 g)
  • 1 ¼ cup coffee (355 ml)

For the frosting:

  • 10 large egg whites
  • 2 ½ cups granulated sugar (475 g)
  • 3 cups unsalted butter (24 oz), at room temperature
  • 1 tablespoon vanilla extract (or vanilla bean paste) (15ml)
  • 12 ounces white chocolate, melted
  • 1 cup chopped peppermint bark
  • Sprinkles
  • Red food gel (optional)
  • 8-10 Andes Peppermint Bar Chocolate for garnish


  1. For the cake: Preheat the oven to 350°F. Prepare 3 8-inch round baking pans, line the bottom with parchment paper and grease the sides. Prepare your bake even stripes if desired.
  2. In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color. Next mix in the sour cream and beat until well combined.
  3. In a separate bowl, sift together the dry ingredients. Alternate  half the dry ingredients followed by half of the coffee and mix just until the flour starts to incorporate. Repeat with remaining ingredients.
  4. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
  5. Divide the batter evenly between the three pans, about 1 2/3 cups of batter per pan. Bake at 350°F for 20-24 minutes. Rotate your pans in the oven halfway through baking.
  6. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done. Remove from the oven and allow to cool completely.
  7. For the frosting: Wipe down the inside of your stainless-steel bowl with vinegar to remove any grease. Combine sugar and egg whites in the bowl with candy thermometer attached.
  8. Set the bowl over top of a pot with 1 ¼ cups water covering the bottom. Place over medium heat.
  9. Stir constantly with a whisk until the mixture reaches 140°-160° F. The sugar should be dissolved in the egg whites. You can test this by placing a drop on your finger tips and rubbing them together. The mixture should be completely smooth.
  10. In a microwave-safe bowl, microwave the white chocolate 50% power in 30-second increments, stirring each time until the chocolate is melted and smooth. Set aside to cool.
  11. Immediately place the mixing bowl on your stand. Using the wire whisk attachment, beat the eggs white on low for 2 minutes than increase to medium high.
  12. Beat for another 5 minutes. At this point, your frosting should have turned white and the body of the meringue starts to form. Increase the mixing speed to high. It will start to look glossy as the peaks begin to form. Beat for another 5-8 minutes until the bottom of your bowl is cool to the touch and your meringue has stiff peaks.
  13. Turn your mixer down to medium-low. Slowly add your butter, 1 tbsp at a time. As you add more butter, the frosting might appear to have curdled and lost its body, that’s ok. Scrape down the sides of the bowl.
  14. Switch to the paddle attachment, add the vanilla extract and continue beating on medium-high speed until your frosting starts to form. Slowly drizzle in the white chocolate and continue beating until stiff peaks form, about 3-5 minutes.
  15. To assemble this cake: level off your cakes by removing any domes. Place a dollop of frosting on your cake board and place the bottom layer of cake over that.
  16. Pipe the first layer of frosting, pipe in circles  filling working outside edge to the middle. Spread evenly with an offset spatula. Sprinkle each layer with ½ cup chopped peppermint bark. Add the second layer of cake and add the remaining frosting. Place the third layer of cake on top.
  17. Use you offset spatula to press any excess frosting onto the edges of the cake. To finish, pipe the frosting along the outside edge of the cake using a large open round tip or a cake icer tip. Then use an offset spatula or icing smoother to create a smooth edge.
  18. Gently press sprinkles into the bottom edge of the cake. To pipe the rosettes on top, use a large piping bag, drizzle red food gel down one edges of the bag and spread using a toothpick or knife. Fill the piping bag with the remaining frosting and pipe the boarder of the cake.


  • When preparing the frosting, chop the butter into 1 tablespoon size cubes to help to soften quicker.
  • Be sure to use grease-free metal utensils when making this frosting, wipe down with white vinegar if needed
  • Be sure there are no egg yolks mixed in with your egg whites


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