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Chocolate Peppermint Crisp Layer Cake

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A rich and festive chocolate layer cake with a refreshing peppermint twist. It features moist chocolate sponge, creamy Peppermint Crisp filling, and smooth chocolate-peppermint buttercream, perfect for holidays and special celebrations.

  • Author: Sophia
  • Prep Time: 35 minutes
  • Cook Time: 30 minutes
  • Total Time: 3 hours
  • Yield: 10–12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 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
  • 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)
  • 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 (for buttercream)
  • Pinch of salt
  • Extra Peppermint Crisp shards for decoration
  • Chocolate drizzle (optional)

Instructions

  1. Preheat oven to 350°F (180°C). Grease and line three 8-inch cake pans or two deeper pans.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add buttermilk, oil, eggs, and vanilla extract. Mix until smooth, then slowly whisk in the hot coffee or water until the batter is thin and well combined.
  4. Divide batter evenly into prepared pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Cool completely before assembling.
  5. For the filling: whip chilled heavy cream until thick. Add icing sugar and peppermint extract; mix gently. Fold in crushed Peppermint Crisp. Swirl in caramel or dulce de leche if using. Chill until needed.
  6. For the buttercream: beat softened butter until creamy. Add powdered sugar and cocoa powder gradually. Add milk/cream as needed to achieve a smooth texture. Mix in peppermint extract and a pinch of salt.
  7. Assemble the cake: Place one cake layer on a serving plate. Spread a generous layer of peppermint filling. Repeat with the second layer and more filling. Top with final cake layer.
  8. Frost the entire cake with chocolate-peppermint buttercream. Decorate with Peppermint Crisp shards and drizzle with chocolate if desired.

Notes

  • Replace Peppermint Crisp with other mint chocolate bars if needed.
  • Swirl in ganache between layers for an extra indulgent variation.
  • Let cake come to room temperature before serving for the best texture.
  • Use hot water instead of coffee if preferred.

Nutrition

Find it online: https://savorymomskitchen.com/chocolate-peppermint-crisp-layer-cake/