Easy 6-Inch Peppermint Chocolate Cake with Meringue Frosting
This 6-inch Single Layer Peppermint Chocolate Cake delivers a moist, chocolatey, peppermint-flavored cake! Pair it with this light, refreshing peppermint swiss meringue buttercream...
- Prep
- 20 mins
- Cook
- 28 mins
- Total
- 48 mins
- Makes
- 4 servings
This 6-inch Single Layer Peppermint Chocolate Cake is moist, chocolatey, and bursting with peppermint flavor! Pair it with a light, refreshing peppermint swiss meringue buttercream for the ultimate chocolate-and-peppermint combo!
Why This Recipe Works
- It's simple to make!
- It makes one 6-inch single layer peppermint chocolate cake, enough for up to 4 people (or six if everyone is happy with only two slices).
- Moist and tender crumb
- Packed with chocolate and peppermint flavor in every bite.
- Serve it with this peppermint swiss meringue buttercream for the ultimate chocolate-peppermint flavor pairing.
- It makes a lovely after-dinner dessert for an intimate meal, a birthday, a small dinner party, or a nice treat just for you!
- Top it with crushed candy cane bits or these adorable candy cane hearts!
This single layer peppermint chocolate cake is adapted from my single layer chocolate cake recipe and was the last recipe I added to my recipe box for 2021! It's really easy to make, and paired with this small batch of peppermint swiss meringue buttercream, it becomes a refreshing holiday dessert!
What You'll Need
Here are the basic ingredients you'll need for this peppermint chocolate cake:
- All-Purpose Flour. King Arthur Flour is my favorite, but use whichever you have on hand.
- Sugars. This recipe uses granulated sugar and light brown sugar. Pack the light brown sugar lightly if you measure it with cups.
- Unsweetened Cocoa Powder. I used Hershey's unsweetened cocoa, though you could also use their special dark cocoa powder.
- Baking Powder and Baking Soda. Check that both are fresh and not expired.
- Salt. You only need a pinch, or 1/8 teaspoon.
- Egg. One is all you need, and it's best at room temperature!
- Whole Milk. You can substitute 1%, 2%, or lactose-free milk.
- Vegetable Oil. It helps keep the chocolate cake extra moist.
- Peppermint Extract. Don't mix this up with mint extract, which tastes like mint tea. The bottle should say peppermint!
- Hot Water. It should feel hot to the touch but not be boiling.
I haven't tested this recipe with alternative flours, dairy, oils, sugars, cocoa powders, or egg substitutes.
Buttercream Frosting Alternatives
If you love the peppermint chocolate cake but aren't crazy about the small batch of peppermint swiss meringue buttercream, try one of these other options!
- Milk Chocolate Frosting
- Vanilla Buttercream
- Vanilla Flour (Ermine) Buttercream
- Chocolate Buttercream
- Dark Chocolate Ganache (halve this recipe for this peppermint chocolate cake)
- Powdered Sugar or Cocoa Powder. A light dusting of either over your single-layer peppermint chocolate cake makes for a lighter treat!
Favorite Baking Tools
These are a few baking tools I recommend for any of my single layer cake recipes. Scroll through the carousel below for more!
- 6 inch Cake Pan. For my most recent 6 inch single-layer cakes, my go-to is a 6 inch by 3 inch cake pan. A 6 inch by 2 inch pan also works, but the cake may rise right up to the edge.
- Mixing Bowls. These are handy for both dry and wet ingredients.
- Whisks and Spatulas. It's always good to have a few on hand while you bake this cake! I swear by GIR whisks and spatulas. They also make spoonulas, a hybrid of a spatula and a spoon, which I love for cake batters!
Candy Cane Hearts Decoration
For a fun, easy holiday topper on your single-layer peppermint chocolate cake, check out my Candy Cane Hearts Tutorial. They also make a great standalone treat to share with loved ones! This tutorial makes about 9 candy cane hearts.
Frequently Asked Questions
Can I make this peppermint chocolate cake in advance?Yes, absolutely! Any part of this recipe (the cake, buttercream, or candy cane heart garnish) can be made ahead.
The peppermint chocolate cake keeps for up to 2 months in the freezer when stored properly. The swiss meringue buttercream can be made 2-3 days ahead if it's kept tightly covered in the refrigerator. The candy cane hearts keep for up to a month in the refrigerator or freezer.
For tips on freezing your single layer cake, see my single layer chocolate cake recipe post.
I own both the 6 inch x 2 inch and 6 inch x 3 inch cake pans, but I recommend the latter.
Do I need to use cake strips?No, you don't have to. Sometimes I use them, and other times I gently tap the pan on the counter to release air bubbles in the batter. That seems to help keep the cake layer fairly flat on top.
Can I use the red and white peppermint candies instead of candy canes?Yes, you can use either one as a garnish.
What is a good way to break up the candy canes for the garnish?I put the candy canes in a zip-top bag and crushed them into bits with a meat tenderizer. A rolling pin or a heavy serving spoon works too.
Enjoy More Single-Layer Cakes!
Easy 6-Inch Peppermint Chocolate Cake with Meringue Frosting
This 6 inch Single Layer Peppermint Chocolate Cake is moist, chocolatey, and full of peppermint flavor! Serve it with this light, refreshing peppermint swiss meringue buttercream for the ultimate chocolate-peppermint pairing!
- Prep
- 20 mins
- Cook
- 28 mins
- Total
- 48 mins
- Makes
- 4 servings
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 cake garnish)
small batch peppermint swiss meringue buttercream
- 3 Large Egg Whites
- 2/3 cup Granulated Sugar
- 3/4 cup Unsalted Butter, room temperature and cut into 1 tablespoon size pieces
- 1/8 tsp Salt
- 1 tsp Peppermint Extract
Method
- Place an oven rack on the 2nd level position, just above center, and preheat the oven to 350ºF. Grease a 6 inch cake pan generously with a flour-based baking spray, or with grease and flour. If you like, add a 6 inch parchment paper circle to the bottom of the pan too. Set it aside.
- In a small mixing bowl, use a whisk to blend the all-purpose flour, granulated sugar, light brown sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Set it aside.
- In a separate medium mixing bowl, whisk together the egg, milk, vegetable oil, vanilla extract, and hot water.
- Stir the dry ingredients into the wet ingredients and whisk until just combined. Take care not to overmix the cake batter.
- Pour the batter into the prepared pan and bake 25-28 minutes at 350ºF, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
- Once cool, dust with powdered sugar or frost with this small batch peppermint swiss meringue buttercream, then top with the crushed candy cane bits.
- Put the egg whites and granulated sugar in a glass or metal mixing bowl (either a standalone bowl or one that fits your stand mixer), and set it over a pot of simmering water, with 1 to 2 inches of water in the pot.
- Whisk constantly until the mixture reaches 150ºF and/or the sugar has fully dissolved. To check, rub a small amount of the egg white mixture between two fingers. It should feel smooth, not gritty.
- Carefully lift the bowl off the simmering pot, wipe the bottom dry with a towel, and beat the mixture with a hand mixer or a stand mixer fitted with the whisk attachment on medium-high to high speed. Keep going until it forms stiff meringue peaks and the bottom of the bowl is cool to the touch (this part matters). That can take anywhere from 10-15 minutes.
- Add the butter one piece at a time, letting each piece fully blend into the meringue. If the mixture looks soupy or curdled, keep beating on medium-high speed.
- Once all the butter is in, swap the whisk for the paddle attachment, add the peppermint extract and salt, and mix for 5-10 minutes. The meringue buttercream is ready when it's smooth.
- Frost your cake once it has cooled completely.
Baker’s notes
- This peppermint chocolate cake is adapted from my Small Batch Chocolate Cupcakes recipe, and the milk chocolate frosting is adapted from my Chocolate Zucchini Cake recipe. Keep frosted chocolate cake in the refrigerator, wrapped in plastic wrap (1-2 layers is good), for up to 3 days. Check out my candy cane hearts tutorial for an easy holiday decoration!
