Chocolate Peppermint Crisp Layer Cake

A rich, indulgent chocolate layer cake infused with refreshing peppermint and filled with delicious Peppermint Crisp pieces. This cake combines moist chocolate sponge, a light minty cream filling, and smooth chocolate-peppermint buttercream—perfect for festive occasions, celebrations, or whenever you want a show-stopping dessert.

Why You’ll Love This Recipe

This Chocolate Peppermint Crisp Layer Cake delivers the perfect harmony of textures and flavors. The chocolate layers are soft and moist, the peppermint filling is light yet decadent, and the Peppermint Crisp shards add an irresistible crunch. The peppermint flavor is refreshing without being overwhelming, making each bite balanced and satisfying. It also assembles beautifully, making it ideal for special events or holiday gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chocolate Cake Layers
• 2 cups (250g) all-purpose flour
• 1¾ cups (350g) sugar
• ¾ cup (75g) unsweetened cocoa powder
• 2 tsp baking powder
• 1½ tsp baking soda
• 1 tsp fine salt
• 1 cup (240ml) buttermilk
• ½ cup (120ml) vegetable oil
• 2 large eggs
• 2 tsp vanilla extract
• 1 cup (240ml) hot coffee or hot water

Peppermint Crisp Filling
• 2 cups (480ml) heavy cream, chilled
• ½ cup (60g) icing sugar
• 1 tsp peppermint extract
• 2 × 49g Peppermint Crisp bars, crushed
• 1 cup (240g) caramel treat or dulce de leche (optional swirl)

Chocolate Peppermint Buttercream
• 1 cup (226g) unsalted butter, softened
• 3 cups (360g) powdered sugar
• ½ cup (50g) cocoa powder
• 3–4 tbsp milk or cream
• 1 tsp peppermint extract
• Pinch of salt

Decoration
• Extra Peppermint Crisp shards
• Chocolate drizzle (optional)

Directions

Bake the Chocolate Cake Layers

1. Preheat oven to 350°F (180°C).
2. Grease and line three 8-inch round baking pans (or two deeper pans).
3. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
4. Add buttermilk, vegetable oil, eggs, and vanilla extract; mix until smooth.
5. Pour in the hot coffee and whisk again until the batter becomes thin and silky.
6. Divide the batter evenly among the pans and bake for 25–30 minutes, or until the cake springs back when lightly pressed.
7. Allow the cake layers to cool completely before assembling.

Make the Peppermint Crisp Filling

1. Whip the chilled heavy cream until thick and fluffy.
2. Add icing sugar and peppermint extract; mix gently.
3. Fold in the crushed Peppermint Crisp bars.
4. If using caramel or dulce de leche, swirl it into the cream without fully mixing.
5. Keep the filling chilled until ready to assemble.

Make the Chocolate Peppermint Buttercream

1. Beat the softened butter until pale and creamy.
2. Gradually add powdered sugar and cocoa powder, mixing until combined.
3. Add milk or cream as needed to reach a smooth, spreadable texture.
4. Mix in peppermint extract and a pinch of salt.

Assemble the Cake

1. Place the first chocolate cake layer on a serving plate.
2. Spread a generous amount of Peppermint Crisp filling over it.
3. Add the second cake layer and repeat with more filling.
4. Add the final cake layer on top.
5. Frost the entire cake with the chocolate-peppermint buttercream.
6. Decorate with Peppermint Crisp shards and drizzle chocolate if desired.

Servings and timing

This cake makes 10–12 servings.
Active preparation time: about 35 minutes
Baking time: 25–30 minutes
Cooling and assembly time: 1½–2 hours
Total time: approximately 2½–3 hours

Variations

• Replace the Peppermint Crisp with other mint chocolate bars for a similar flavor and texture.
• Add a layer of chocolate ganache between the cake and filling for an extra rich finish.
• Reduce the peppermint extract to create a subtler mint flavor.
• Make it a two-layer cake by baking in two deeper pans and adjusting filling accordingly.
• Add chocolate chips to the cake batter for added texture.

Storage/Reheating

• Store the cake in the refrigerator for up to 4 days, covered to prevent drying.
• Bring slices to room temperature before serving for the best texture.
• The assembled cake can be frozen (without decorations) for up to 2 months; wrap tightly in plastic and freeze.
• Thaw overnight in the refrigerator before enjoying.

FAQs

How far in advance can I make this cake?

You can bake the cake layers up to 2 days in advance and store them wrapped in the refrigerator. Assemble the cake the day you plan to serve it.

Can I make the filling without peppermint extract?

Yes, the crushed Peppermint Crisp alone provides a minty flavor, though it will be slightly milder.

Can I substitute the buttermilk?

Yes, you can make a buttermilk substitute by mixing 1 cup milk with 1 tbsp vinegar or lemon juice and letting it sit for 5 minutes.

How do I prevent my cake from drying out?

Ensure not to overbake and keep the cake stored in an airtight container.

Can I use whipping cream instead of heavy cream?

Yes, as long as it has a minimum of 30–35% fat so it whips properly.

Can I make this recipe into cupcakes?

Yes, bake the batter in lined cupcake tins for 18–22 minutes.

How do I get smooth buttercream?

Beat the butter well, sift your dry ingredients, and add milk slowly until the texture becomes silky.

Can I leave out the coffee?

Yes, replace it with hot water. Coffee enhances the chocolate flavor but isn’t noticeable in the final cake.

Can I use a different chocolate bar for the filling?

Any mint-flavored chocolate with a crispy texture will work.

How do I store leftovers?

Refrigerate leftovers in an airtight container for up to 4 days.

Conclusion

This Chocolate Peppermint Crisp Layer Cake is a stunning and delicious dessert that combines rich chocolate, refreshing peppermint, and irresistible crispy texture. With its moist layers, creamy filling, and decadent buttercream, it’s guaranteed to impress at any celebration or festive gathering. Enjoy each slice as a perfect balance of indulgence and freshness.

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