Holiday Peppermint Cake – Festive, Minty & Delicious

Nothing says the holidays like peppermint and chocolate paired together in a rich, festive cake. This Holiday Peppermint Cake is moist, fluffy, and infused with mint flavor throughout. Topped with a creamy frosting and crushed candy canes, it’s the perfect centerpiece for holiday dessert tables.

Whether baking for a family gathering, a festive party, or gifting to friends, this cake is visually stunning and indulgent without being overwhelming. The bright peppermint flavor combined with soft cake layers and creamy frosting makes it a crowd favorite.

A soft, tender cake layered with peppermint frosting and decorated with crushed candy canes, this cake captures the spirit of the holidays in every bite. Light, fluffy, and perfectly balanced between sweet and minty, it’s a must-have festive dessert.

Why You’ll Love This Recipe

• Moist and fluffy peppermint-flavored cake
• Festive holiday presentation
• Easy to make at home
• Perfect for family gatherings and parties
• Creamy frosting with a hint of mint
• Can be made ahead for convenience

INGREDIENTS

• All-purpose flour
• Granulated sugar
• Baking powder
• Baking soda
• Salt
• Unsalted butter, softened
• Eggs
• Peppermint extract
• Milk or buttermilk
• Optional: cocoa powder for a chocolate peppermint version
• Frosting:
  • Cream cheese or butter
  • Powdered sugar
  • Peppermint extract
  • Heavy cream or milk
• Crushed candy canes (for garnish)

INSTRUCTIONS

1. Preheat oven to 350°F (175°C) and grease cake pans.
2. In a bowl, whisk together flour, baking powder, baking soda, salt, and cocoa if using.
3. In another bowl, cream butter and sugar until fluffy.
4. Beat in eggs, one at a time, followed by peppermint extract.
5. Gradually mix in dry ingredients alternately with milk until smooth batter forms.
6. Divide batter into prepared pans and bake for 25–30 minutes or until a toothpick comes out clean.
7. Let cakes cool completely on wire racks.
8. Prepare frosting by mixing cream cheese or butter with powdered sugar, peppermint extract, and a little cream to desired consistency.
9. Frost cake layers and stack them.
10. Garnish with crushed candy canes and serve.

Optional Flavor Variations

• Add chocolate chips for extra richness
• Use dark chocolate layers for a chocolate peppermint cake
• Sprinkle with festive sprinkles along with candy canes
• Drizzle melted chocolate over frosting for decoration
• Add a layer of peppermint ganache between cake layers

Storage & Make-Ahead Tips

• Store in an airtight container at room temperature for up to 3 days
• Refrigerate for up to 1 week
• Can be made a day ahead for easier serving
• Frosting can be prepared in advance and stored in the refrigerator

Holiday Peppermint Cake

A festive, fluffy peppermint cake layered with creamy peppermint frosting and garnished with crushed candy canes.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 380

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups all-purpose flour
• 1.5 cups granulated sugar
• 2 tsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp salt
• 0.5 cup unsalted butter softened
• 3 eggs large
• 1.5 tsp peppermint extract
• 1 cup milk or buttermilk
• 1 cup cocoa powder optional

Frosting

• 1 cup cream cheese or butter softened
• 2 cups powdered sugar
• 1 tsp peppermint extract
• 2-3 tbsp heavy cream or milk
• 0.5 cup crushed candy canes for garnish

Equipment

• Mixing bowls
• Cake pans
• Wire racks
• Hand mixer or stand mixer

Method

 

1. Preheat oven to 350°F (175°C) and grease cake pans.
2. Whisk together flour, baking powder, baking soda, salt, and cocoa powder if using.
3. Cream butter and sugar until fluffy.
4. Beat in eggs one at a time, then peppermint extract.
5. Alternate mixing in dry ingredients and milk until smooth.
6. Divide batter into pans and bake for 25–30 minutes.
7. Cool cakes completely on wire racks.
8. Prepare frosting by mixing cream cheese or butter with powdered sugar, peppermint extract, and cream.
9. Frost and stack cake layers.
10. Garnish with crushed candy canes and serve.

Notes

For a taller cake, double the recipe and use three layers. Store covered in refrigerator.