6-Inch Chocolate Peppermint Layer Cake

Sliced chocolate peppermint layer cake on top of cake stand showing moist chocolate interior.

5 from 2 votes

6-Inch Chocolate Peppermint Layer Cake

This small 6-inch cake has moist chocolate cake layers with a hint of peppermint topped with a decadent white chocolate peppermint frosting.

Prep Time30

Cook Time25

Total Time3

Course: Dessert

Cuisine: American

Keyword: Cakes, Chocolate Peppermint

Servings: slices

Calories: 991kcal

Author: Mike Johnson

Ingredients

For the Chocolate Peppermint Cake:

113 g unsalted butter softened
150 g granulated sugar
2 large eggs (~100g), room temperature
1 teaspoon vanilla extract
½ teaspoon peppermint extract
120 g all-purpose flour
30 g unsweetened natural or Dutch process cocoa powder
¼ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon fine sea salt
120 g buttermilk room temperature

For the White Chocolate Peppermint Buttercream

170 g white chocolate finely chopped
227 g unsalted butter softened
270 g powdered sugar
60 g heavy cream room temperature
1 teaspoon vanilla extract
½ teaspoon peppermint extract
⅛ teaspoon fine sea salt
Garnish: crushed peppermint candy

Metric - US Customary

Instructions

To Make the Chocolate Peppermint Cake:

Preheat the oven to 350°F (180°C). Grease two 6-inch (15-cm) cake pans, line them with parchment paper, then grease the parchment paper. Parchment paper helps the cakes to release from the pan seamlessly.
In a large bowl using a handheld mixer, beat the butter on high-speed until it’s smooth and creamy, about 1 minute. Add the sugar and beat on high speed for 2 minutes, or until it’s creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs, vanilla, and peppermint extract, and beat until combined.
In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt, and whisk until combined. With the mixer on low-speed, add the dry ingredients in two to three additions, alternating with the buttermilk. The batter will be thick.
Pour the batter into the prepared pans and smooth out the top. Note: this recipe makes around 23 ounces (645 g) of batter; pour 11.5 ounces (323 g) into each cake pan. Bake the cakes for 25 to 27 minutes, or until the top of the cake bounces back when gently pressed and a toothpick inserted into the center of the cake comes out with a few crumbs attached. Cool the cakes completely in the pans on a wire rack before frosting them.

To Make the White Chocolate Peppermint Buttercream:

Begin by melting the chocolate. Place it in a heat-safe bowl and set it over a pan of gently simmering water to create a double boiler; stir until the chocolate is completely smooth and melted. Alternatively, melt the chocolate in the microwave, heating it in 30-second intervals and mixing thoroughly between each interval. Once the chocolate is fully melted, remove the bowl from the heat and set it aside to cool the chocolate slightly, about 10 minutes.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld mixer, beat the butter on high speed until it’s completely smooth and creamy, 2 to 3 minutes. Switch to medium-high speed and beat in the powdered sugar, cream, vanilla, peppermint extract, and salt. Once combined, switch to low speed and slowly pour the slightly cooled white chocolate in, with the mixer running. Beat until the ingredients are smooth and fully combined.
Using a large, serrated knife, slice a thin layer off the tops of the cakes to create a flat surface, if needed. Place one cake layer on your cake stand or serving plate, and evenly cover the top with a large dollop of frosting. Top with the second layer, placing it upside down (so the flat bottom of the cake is on top), and spread a thin layer of the frosting all over the top and sides for your crumb coat. Smooth the frosting with an offset spatula and bench scraper and chill the cake until the frosting has hardened slightly,10 to 20 minutes.
Pipe on the rest of the buttercream over the crumb coat, and smooth it with an offset spatula and bench scraper. Pipe dollops of leftover buttercream around the edge of the cake, and sprinkle it with the crushed peppermints.
Store the cake in an airtight container in the fridge for up to 4 days.

Nutrition