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Chocolate layer cake with fluffy peppermint chocolate cream cheese frosting, sitting on a beautiful rustic table.

Midnight Chocolate Peppermint Cream Cake

Deep cocoa flavor, balanced sweetness, and a subtle mint finish make this festive cake perfect for Christmas gatherings, winter celebrations, or anytime you want a bakery-style dessert at home.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 45 minutes
Total Time 1 hour 20 minutes
Servings: 12 people
Course: Dessert
Cuisine: American
Calories: 480

Ingredients
  

Chocolate Cake (Two 9-Inch Layers)
  • ½ cup unsalted butter softened
  • ¾ cup granulated sugar
  • ¼ cup brown sugar
  • 3 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1¾ cups all-purpose flour
  • ½ cup Dutch-process cocoa powder
  • 1½ teaspoons baking soda
  • ¾ teaspoon fine sea salt
  • ¾ cup whole milk
  • ½ cup hot water
Peppermint Chocolate Cream Cheese Frosting
  • 8 oz cream cheese softened
  • ½ cup unsalted butter softened
  • 1 teaspoon vanilla extract
  • ¼ teaspoon peppermint extract start here
  • 4½ cups powdered sugar
  • 4 oz dark or semisweet chocolate melted and cooled
  • 2 –3 tablespoons heavy cream or milk as needed

Equipment

  • Stand Mixer
  • 2 9-inch cake pans

Method
 

  1. Prep the pans: Grease two 9-inch round cake pans, line bottoms with parchment, and lightly flour the sides.
  2. Preheat oven to 350°F (175°C).
  3. Beat butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
  4. Beat in eggs one at a time, mixing well after each addition. Add vanilla.
  5. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
  6. Add dry ingredients to the batter in two additions, alternating with milk. Mix just until combined.
  7. Slowly pour in hot water and mix until smooth. (The batter will be thin — this is correct and gives a tender crumb.)
  8. Evenly divide batter between the two pans.
  9. Bake for 20–24 minutes, or until: toothpick comes with moist crumbs, not wet batter.
  10. Let cakes cool in pans for 10 minutes, then turn out onto a wire rack and cool completely before frosting.
Frosting Instructions
  1. Beat cream cheese and butter until completely smooth and fluffy.
  2. Add vanilla and peppermint extract.
  3. Gradually mix in powdered sugar.
  4. Beat in melted chocolate.
  5. Add cream 1 tablespoon at a time until smooth and spreadable.

Notes

 

  • Use fully softened butter, not melted. This ensures proper creaming and a light, even crumb.
  • The blend of granulated + brown sugar adds depth and moisture without making the cake heavy.
  • Dutch-process cocoa is essential here. It pairs with baking soda to create a darker color and smoother chocolate flavor.
  • Natural cocoa will alter both taste and rise.
  • Room-temperature eggs help the batter emulsify smoothly.
  • Beat eggs in one at a time to avoid breaking the butter-sugar structure.