This 6-inch Single Layer Peppermint Chocolate Cake is moist, chocolate-forward, and lightly peppermint-flavored. Paired with a small batch of peppermint Swiss meringue buttercream, it makes a bright, refreshing dessert—perfect for holidays, intimate dinners, or a small celebration.
Why this recipe works
- Quick and easy to prepare.
- Makes a single 6-inch layer—ideal for 4 people (six if portions are small).
- Deliciously moist texture with rich chocolate flavor.
- Subtle peppermint highlights in every bite.
- Beautiful when finished with peppermint Swiss meringue buttercream.
- Great for small gatherings, birthdays, or a special treat for yourself.
- Finish with crushed candy cane bits or decorative candy cane hearts.
This recipe is adapted from the author’s single layer chocolate cake and is an easy addition to any holiday or everyday recipe box. When matched with the light peppermint Swiss meringue buttercream, it becomes a refreshing chocolate-peppermint treat.
Ingredients needed
Basic pantry items and a few specialty ingredients make this cake simple to assemble:
- All-purpose flour — standard all-purpose flour works well.
- Sugars — both granulated and lightly packed light brown sugar.
- Unsweetened cocoa powder — any good-quality unsweetened cocoa.
- Baking powder and baking soda — check freshness.
- Salt — a pinch (about 1/8 teaspoon).
- One large egg — room temperature is best.
- Whole milk — 1% or 2% can be used in a pinch.
- Vegetable oil — keeps the cake tender and moist.
- Peppermint extract — use peppermint, not generic mint.
- Hot water — warm but not boiling, to bloom the cocoa.
This recipe was not tested with alternative flours, dairy-free milks, or egg substitutes.
Buttercream and frosting alternatives
If Swiss meringue buttercream isn’t your preference, try one of these options:
- Milk chocolate frosting
- Classic vanilla buttercream
- Vanilla flour (ermine) buttercream
- Chocolate buttercream
- Dark chocolate ganache (use a smaller batch to fit this cake)
- A light dusting of powdered sugar or cocoa powder for a simpler finish
Recommended baking tools
These tools make the process easier and help achieve consistent results:
- 6-inch cake pan — a 6″x3″ pan is preferred; a 6″x2″ pan will work but the cake may rise close to the pan edge.
- Mixing bowls — separate bowls for dry and wet ingredients.
- Whisks and spatulas — useful for combining ingredients and scraping bowls.
Candy cane hearts decoration
For a festive topper, candy cane hearts make a charming garnish and are simple to make. They double as a sweet gift and the tutorial yields about nine hearts—perfect for decorating or sharing.
Recipe FAQs
Yes. The cake freezes well (up to two months when wrapped properly). The Swiss meringue buttercream can be made 2–3 days ahead and stored in the refrigerator, and candy cane garnish can be prepared several weeks in advance and stored chilled or frozen.
The 6″ x 3″ pan is recommended for this recipe for the best rise and shape. A 6″ x 2″ pan will still work but may produce a taller cake relative to the pan edge.
Cake strips aren’t required. Tapping the pan gently to release air bubbles and ensuring even oven placement will help keep the top relatively flat.
Yes—both work well as a garnish.
Place candy canes in a sealed bag and break into pieces with a meat tenderizer, rolling pin, or heavy spoon for quick crushing.
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 and cut into tablespoon pieces
- 1/8 tsp salt
- 1 tsp peppermint extract
Candy cane hearts (optional garnish)
Instructions
6-inch single layer peppermint chocolate cake
- Position an oven rack just above center and preheat to 350°F. Grease and flour a 6-inch cake pan and optionally line the bottom with a parchment circle.
- Whisk together flour, granulated sugar, light brown sugar, cocoa powder, baking powder, baking soda, and salt in a small bowl. Set aside.
- In a separate bowl whisk the egg, milk, vegetable oil, peppermint extract, and hot water together.
- Pour the dry ingredients into the wet and whisk until just combined—do not overmix.
- Pour batter into the prepared pan and bake 25–28 minutes at 350°F, or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- When fully cooled, dust with powdered sugar or frost with the peppermint Swiss meringue buttercream and top with crushed candy cane bits.
Small batch peppermint Swiss meringue buttercream (optional)
- Place egg whites and granulated sugar in a heatproof bowl set over a pot with 1–2 inches of simmering water. Whisk continuously until the mixture reaches 150°F or the sugar is fully dissolved—rub a small amount between your fingers; it should feel smooth, not gritty.
- Remove the bowl from the heat, dry the bottom, and whip the mixture with a hand mixer or stand mixer (whisk attachment) on medium-high to high until stiff peaks form and the bowl is cool to the touch, about 10–15 minutes.
- Switch to the paddle attachment and add the butter one piece at a time, allowing each piece to incorporate fully. If the mixture looks curdled, continue beating until smooth.
- Add peppermint extract and salt, then beat 5–10 minutes until the buttercream is smooth and spreadable. Frost the cooled cake.
Video
Notes
The peppermint chocolate cake recipe is adapted from a small-batch chocolate cupcake recipe. Keep a frosted cake refrigerated, wrapped in plastic wrap, for up to 3 days.
For an easy festive decoration, see the candy cane hearts tutorial and use crushed candy canes as a bright garnish.
Nutrition
| Carbohydrates: 75 g
| Protein: 7 g
| Fat: 37 g
Nutritional information is an estimate and will vary with specific ingredients used.