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Easy Chocolate Peppermint Cake on Cake Stand

Easy Chocolate Peppermint Cake

  • Author: scrambledandscrumptious
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 10 servings 1x
  • Category: Cakes
  • Method: Baking
  • Cuisine: American


This easy chocolate peppermint cake is one of my favorite recipes from my childhood. I would always make my mom bake it for my birthday!



For the Chocolate Cake:

  • 1 + 1/2 cups all purpose flour
  • 2 + 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/4 cup shortening, softened at room temperature
  • 1/4 cup unsalted butter, softened at room temperature
  • 1 cup granulated sugar
  • 1/2 tsp vanilla extract
  • 2 large eggs
  • 2 oz unsweetened chocolate, melted
  • 1 cup 2% milk

For the Peppermint Frosting:

  • 1/2 cup salted butter, softened at room temperature
  • 2 cups powdered sugar
  • 2 tbsp 2% milk
  • 1 + 1/4 tsp peppermint extract (more or less to taste)


For the Cake:

  • Line the bottom of your pan with parchment and grease the sides. Preheat your oven to 350F.
  • In a large mixing bowl, whisk together the flour, baking powder, baking soda, and kosher salt and set aside.
  • Using a hand mixer or a stand mixer with the paddle attachment, cream the shortening and butter together until it is well combined and light and fluffy. Add the granulated sugar and beat until well combined. Add the vanilla and eggs and beat until well combined. Add the melted chocolate and mix until well combined. 
  • Add 1/3 of your flour mixture and slowly mix it into the cake batter. Add 1/2 of the milk and slowly mix until combined. Repeat and finish with the last 1/3 of the flour mixture. Pour your batter into the cake pan and bake for 50-55 minutes for a single layer cake and for 30-40 minutes for two layers (see cake pan sizes in notes below). Let cool in the pan for approximately 5 minutes before turning onto a wire rack and letting it cool completely.

For the Peppermint Frosting:

  • Using a hand mixer or a stand mixer with the whisk attachment, cream together the butter and powdered sugar. Beat in the milk and peppermint extract until well combined. Spread over your cake using an offset spatula. Enjoy!


  • To make this a single layer cake, use a 8″ x 8″ x 2″ pan. To make two layers, use two 6″ springform pans.
  • This cake will keep in an airtight container or on a serving plate under plastic wrap for up to 3 days.


  • Serving Size: 1/10 yield
  • Calories: 485
  • Sugar: 47g
  • Sodium: 422mg
  • Fat: 23g
  • Saturated Fat: 12g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 66g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 75mg

Keywords: Chocolate Peppermint Cake, Mom's Baking, Chocolate Cake, Easy Chocolate Cake, Peppermint Frosting