This 6-inch Single Layer Peppermint Chocolate Cake is moist, chocolatey, and bright with peppermint. Paired with a light peppermint Swiss meringue buttercream, it’s the perfect small dessert for the holidays or any time you want a refreshing chocolate‑peppermint treat.
Why This Recipe Works
- Simple, quick, and approachable for bakers of all levels.
- Yields a single 6-inch cake that serves about 4 people—ideal for intimate gatherings or as a special treat.
- The crumb is tender and moist.
- Each bite balances rich chocolate with cool peppermint.
- The peppermint Swiss meringue buttercream keeps the finish light and silky.
- Decorate with crushed candy canes or make candy cane hearts for a festive touch.
This peppermint variation is based on a small single-layer chocolate cake recipe and makes a lovely holiday dessert when topped with the small-batch peppermint Swiss meringue buttercream.
Ingredients Needed
Gather these pantry staples for the cake and optional buttercream:
- All-purpose flour. Any standard brand will work.
- Granulated and light brown sugar. Light brown sugar should be lightly packed.
- Unsweetened cocoa powder. Regular or a darker variety if you prefer a deeper chocolate flavor.
- Baking powder and baking soda. Ensure they’re fresh for proper rise.
- Salt. A pinch to balance flavors.
- One large egg. Room temperature is best.
- Whole milk. You can substitute lower-fat or lactose-free milk if needed.
- Vegetable oil. Helps keep the cake moist.
- Peppermint extract. Use true peppermint extract rather than generic mint.
- Hot water. Warm but not boiling, used to bloom the cocoa and help create a tender crumb.
For garnish: crushed mini candy canes or candy cane hearts if you want a decorative accent.
Buttercream Frosting Alternatives
If Swiss meringue buttercream isn’t your preference, try one of these alternatives:
- Milk chocolate frosting for a creamier chocolate finish.
- Classic vanilla buttercream for a lighter, sweeter pairing.
- Ermine (flour) buttercream for a silky, less-sweet frosting.
- Chocolate buttercream for an extra-chocolate experience.
- Dark chocolate ganache for a glossy, rich topping—use a reduced batch to suit the small cake.
- Or keep it simple: dust with powdered sugar or a light cocoa dusting.
Recommended Baking Tools
A few helpful tools make this small cake easier to prepare:
- 6-inch cake pan. A 6 x 3-inch pan is ideal; a 6 x 2-inch pan will also work but the batter may reach the pan edge.
- Mixing bowls. One for dry and one for wet ingredients.
- Whisks and spatulas. For combining ingredients without overmixing.
- Parchment circle (optional). For easier cake removal from the pan.
Candy Cane Hearts Decoration
A simple candy cane hearts tutorial shows how to make about nine candy cane hearts—perfect as a cute topper or a small gift. They’re an easy and festive decoration for this single-layer cake.
Recipe FAQs
Yes. The cake can be frozen for up to two months when wrapped properly. The Swiss meringue buttercream stores in the refrigerator for 2–3 days in an airtight container. Candy cane hearts keep for about a month in the refrigerator or freezer.
A 6-inch by 3-inch pan is preferred for this recipe. A 6-inch by 2-inch pan will work, but the cake may come close to the rim.
No. Cake strips help produce a flatter top, but tapping the pan gently on the counter to release air bubbles also works well.
Yes—either works for a garnish.
Place candy canes in a sealed bag and break them with a meat tenderizer, rolling pin, or heavy spoon.
Enjoy More Single-Layer Cakes
Single Layer Pumpkin Spice Cake
Single Layer Red Velvet Cake
Single Layer Funfetti Cake
Single Layer Carrot Cake
Peppermint Chocolate Cake
Ingredients
6 inch single layer peppermint chocolate cake
- 1/2 cup All-Purpose Flour
- 1/4 cup Granulated Sugar
- 1/4 cup Light Brown Sugar, lightly packed
- 1/4 cup Unsweetened Cocoa Powder
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/8 tsp Salt
- 1 Large Egg
- 1/4 cup Whole Milk
- 2 tbsp Vegetable Oil
- 1/2 tsp Peppermint Extract
- 2 tbsp Hot Water
- 1/2 cup Mini Candy Canes, crushed (for garnish)
small batch peppermint swiss meringue buttercream
- 3 Large Egg Whites
- 2/3 cup Granulated Sugar
- 3/4 cup Unsalted Butter, room temperature, cut into tablespoon pieces
- 1/8 tsp Salt
- 1 tsp Peppermint Extract
Candy cane hearts (optional)
Instructions
6 inch single layer peppermint chocolate cake
- Preheat oven to 350°F and position the rack just above center. Grease and flour a 6-inch cake pan, or use a parchment circle for easier removal.
- In a small bowl whisk together flour, granulated sugar, light brown sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl whisk the egg, milk, vegetable oil, peppermint extract, and hot water until combined.
- Add the dry ingredients to the wet and whisk until just combined; avoid overmixing.
- Pour batter into the prepared pan and bake 25–28 minutes at 350°F, or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- Once cooled, dust with powdered sugar or frost with peppermint Swiss meringue buttercream and top with crushed candy canes.
small batch peppermint swiss meringue buttercream (optional)
- Place egg whites and granulated sugar in a heatproof bowl set over simmering water. Whisk constantly until the mixture reaches 150°F or the sugar dissolves and the mixture feels smooth between your fingers.
- Remove the bowl from the heat, dry the bottom, and whip on medium-high to high speed until stiff peaks form and the bowl feels cool to the touch (about 10–15 minutes).
- Add the butter one piece at a time, allowing each piece to incorporate fully. If the mixture looks curdled, continue beating until it smooths out.
- Switch to the paddle attachment, add the peppermint extract and salt, and beat 5–10 minutes until the buttercream is smooth and silky.
- Frost the cooled cake and serve.
Video
Notes
The cake recipe is adapted from a small-batch chocolate cake. If storing, keep a frosted cake refrigerated, wrapped in plastic wrap, for up to 3 days.
See the candy cane hearts tutorial for a festive decoration option.
Nutrition
| Carbohydrates: 75 g
| Protein: 7 g
| Fat: 37 g
Nutritional information is an estimate and will vary based on ingredients used.