This Eggless Chocolate Peppermint Layer Cake combines rich, fudgy chocolate with refreshing peppermint—an iconic holiday duo! It’s stunning, festive, and surprisingly easy to make with simple, everyday ingredients. Perfect for celebrations and ideal for those with egg allergies or dietary restrictions.

Oriana’s Thoughts On The Recipe
There’s just something magical about chocolate and peppermint during the holidays! It’s the flavor combo that screams Christmas to me. This Eggless Chocolate Peppermint Layer Cake has become a family favorite, and I look forward to making it every year. It’s rich, fudgy, and full of festive peppermint flavor—just the kind of treat you want to bring to the holiday table.
I created this recipe years ago, and it quickly became a family favorite. It was first featured in my cookbook and later shared with my private baking club, where it was a hit. Even my husband, who isn’t usually a fan of peppermint, couldn’t resist this cake! My kids love it too, especially when they get to help crush peppermint candies for the decorations. It’s one of those recipes that’s not only delicious but also a joy to make together as a family.
It’s so easy to make. The cake layers come together in just one bowl with minimal effort, and you don’t need any fancy equipment. Plus, it’s egg-free, making it perfect for anyone with allergies or dietary restrictions.
What I Love About This Recipe
- A Classic Christmas Combo: Chocolate and peppermint are a match made in holiday heaven.
- Family-Approved: My kids absolutely love this cake, and even my husband, who isn’t big on peppermint, couldn’t stop eating it. That’s how you know it’s a winner!
- Simple Ingredients, Big Flavor: You don’t need any fancy ingredients to make this cake. Everything on the list is easy to find and might already be in your pantry.
- Fudgy Layers with Minimal Effort: The cake layers are rich, moist, and incredibly easy to make. One bowl, a whisk, and you’re good to go.
- Egg-Free and Allergy-Friendly: Perfect for anyone who needs an eggless dessert without sacrificing flavor or texture.
- Stunning and Festive: This cake is as beautiful as it is delicious. Topped with creamy frosting, crushed peppermint candies, and peppermint bark, it’s a showstopper for any holiday gathering.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
For the Cake:
- Granulated Sugar: Sweetens the cake and helps keep it moist.
- Buttermilk: Adds tanginess and tenderizes the crumb. Note: Substitute with a mix of milk and vinegar or lemon juice if needed.
- Butter: Provides richness and flavor. Note: Use unsalted butter for better control over the salt.
- Vegetable or Canola Oil: Keeps the cake moist and soft.
- Sour Cream: Adds moisture and a slight tang. Note: You can substitute with plain yogurt.
- Vanilla Extract: Enhances the chocolate flavor.
- Peppermint Extract: Brings the festive peppermint flavor. Note: Be careful not to overdo it!
- Water (Optional): Adds extra moisture to the batter if needed.
- Instant Espresso Powder (Optional): Intensifies the chocolate flavor without adding a coffee taste.
- All-Purpose Flour: Provides structure to the cake.
- Cocoa Powder: Use unsweetened cocoa powder for a rich chocolate flavor.
- Baking Powder & Baking Soda: Help the cake rise. Note: Make sure they’re not expired or too old.
- Salt: Balances the sweetness and enhances the overall flavor.
For Assembly & Decoration:
- Vanilla Buttercream or Whipped Frosting: You can use any frosting you prefer. Here is my Easy Vanilla Buttercream Frosting, Easy Chocolate Frosting, and Easy Whipped Cream Frosting (With Secret Ingredient).
- Peppermint Candies: Add festive crunch and color. Note: Use the Peppermint Candies that come already crushed to save time.
- Peppermint Bark Squares: A decorative and delicious topping. I like these GHIRARDELLI Chocolate Squares.
Food Allergy Swaps
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of buttermilk, use non-dairy milk like almond, soy, or oat milk. You can also make a homemade buttermilk substitute by mixing 1 cup of non-dairy milk with 1 tablespoon of vinegar or lemon juice and letting it sit for a few minutes until it curdles. Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter. Also you your favorite plain, sour cream or yogurt.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Potential Recipe Challenges & Pro Tips
- Cake Layers Stick to the Pan: This can happen if the pans aren’t properly prepared. Pro Tip: Line the bottoms of your pans with parchment paper and generously grease the sides with butter or nonstick spray.
- Peppermint Flavor is Overpowering: Peppermint extract can be very strong, and too much can overwhelm the cake. Pro Tip: Start with the recommended amount and adjust to taste if needed. A little goes a long way!
- Uneven Layers: If the batter isn’t evenly distributed, your layers might bake unevenly. Pro Tip: Use a kitchen scale to divide the batter evenly between the pans.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Combine Wet Ingredients
Combine the sugar, buttermilk, melted butter, oil, sour cream, vanilla, and peppermint extract in a large bowl and whisk together. In a small bowl, combine the hot water and instant espresso powder, if using. Add to the butter mixture; mix to combine.
Step 2 – Add Dry Ingredients
Add the flour, cocoa powder, baking powder, baking soda, and salt; stir until just combined.
Step 3 – Bake
Evenly divide the batter among the prepared pans.
Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans on wire racks for 10 minutes, then remove from the pans. Allow the cakes to cool completely, right-side up, on wire racks before removing the parchment paper.
Step 4 – Make The Frosting
Now, let’s talk about the frosting options for this cake. A classic choice is a creamy vanilla buttercream that perfectly complements the rich chocolate layers. If you’re looking for something a bit more decadent, a smooth chocolate frosting with a hint of peppermint extract adds an elegant touch. For those who prefer a lighter option, a fluffy whipped cream frosting infused with peppermint offers a refreshing contrast. No matter which frosting you choose, topping the cake with crushed peppermint candies or chocolate shavings will make it extra festive and delicious!
- Follow the instructions in this recipe to make Vanilla Buttercream.
- Follow the instructions in this recipe to make Easy Chocolate Frosting.
- Follow the instructions in this recipe to make whipped cream frosting.
Pro Tip:
You can add a tiny amount of peppermint extract to your frosting to add an extra hint of peppermint. But remember that peppermint extract can be very strong, and too much can overwhelm the cake, so start with a tiny amount and adjust to taste if needed. A little goes a long way!
Step 5 – Assemble and Decorate
Level the tops of the cakes with a cake cutter or a long, serrated knife as needed.
Line the edges of a cake platter with four strips of parchment paper to keep the platter clean.
Place the first cake layer on the platter. Spread 1 cup of frosting evenly over the top. Top with the second cake layer, pressing lightly to adhere. Repeat to add the third layer. Then, spread about 1 1/2 cups of frosting evenly over the top and sides of the cake. You can smooth the cake’s top and sides with the edge of an offset spatula to smooth out any bumps.
Gently press the chopped peppermint candies onto the lower part of the sides of the cake. Arrange the peppermint bark squares on top. Remove the parchment paper strips and serve. The frosted cake can be stored at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Extra Recipe Tips For Success
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
- Use room-temperature ingredients for a smoother batter and better mixing.
- Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
- Don’t open the oven door until the cake(s) has set. Leave the oven closed until the minimum time is stated in the recipe.
- Know your oven! Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.
- For cleaner slices, chill the cake slightly before cutting.
Variations & Additions
- Frosting Options: Swap vanilla buttercream for the frosting of your preference. Easy Chocolate Frosting and whipped cream frosting are a great option.
- Drizzle melted chocolate over the top for a dramatic finish.
- 9×13 cake pan: To bake this Eggless Chocolate Peppermint Cake in a 9×13-inch pan, preheat your oven to 350°F (180°C) and grease or line the pan with parchment paper. Pour the batter into the pan, spread it evenly, and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan before frosting. This easy sheet cake is perfect for slicing and serving at any holiday gathering!
Storing and Freezing Instructions
Storing: Unfrosted cake layers can be stored at room temperature for up to 2 days. The frosted cake can be stored at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Freezing Layers: Wrap cooled cake layers tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator before assembling.
Freezing Assembled Cake: Freeze slices in an airtight container for up to 1 month.
Frequently Asked Questions
Absolutely! It’s optional but enhances the chocolate flavor beautifully.
Yes, substitute the all-purpose flour with a gluten-free 1:1 baking mix. Ensure the mix contains xanthan gum for the best texture. Read my suggestions above in my “Food Allergy Swaps” section.
More Egg-Free Holiday Cake Recipes You’ll Love!
- Eggless Easy Gingerbread Bundt Cake
- Eggless Christmas Fruit Cake
- Eggless Spice Sheet Cake
- Eggless Burnt Basque Cheesecake (Easy!)
- Easy Eggless Pistachio Cake
- Browse more recipes…
Recipe Card
Eggless Chocolate Peppermint Cake
Equipment
Ingredients
For the Eggless Chocolate Peppermint Cake:
- 2 cups (400 g) granulated sugar
- 1 1/2 cups (360 ml) buttermilk
- 1/2 cup (115 g) unsalted butter, melted
- 1/2 cup (120 ml) vegetable or canola oil
- 1/2 cup (120 g) sour cream
- 2 teaspoons (10 ml) pure vanilla extract
- 1 teaspoon (5 ml) peppermint extract
- 2 tablespoons (30 ml) hot water (optional)
- 2 teaspoons (2 g) instant espresso powder (optional)
- 2 1/2 cups (350 g) all-purpose flour
- 3/4 cup (90 g) unsweetened natural cocoa powder
- 3 teaspoons (16 g) baking powder
- 1/2 teaspoon (3 g) baking soda
- 1 teaspoon (4 g) salt
To Assemble and Decorate:
- Vanilla Buttercream or
- Whipped Cream Frosting or
- Chocolate Frosting
- 10 to 12 peppermint candies, coarsely chopped
- 5 to 6 peppermint bark squares
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
Make the Eggless Chocolate Peppermint Cake:
- Preheat the oven to 350ºF (180ºC). Line three 6-inch (15-cm) round cake pans with parchment paper. Lightly grease with baking spray with flour.
- Combine the sugar, buttermilk, melted butter, oil, sour cream, vanilla, and peppermint extract in a large bowl and whisk together. In a small bowl, combine the hot water and instant espresso powder, if using. Add to the butter mixture; mix to combine.
- Add the flour, cocoa powder, baking powder, baking soda, and salt; stir until just combined.
- Evenly divide the batter among the prepared pans.
- Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans on wire racks for 10 minutes, then remove from the pans. Allow the cakes to cool completely, right-side up, on wire racks before removing the parchment paper.
- Unfrosted cake layers can be stored at room temperature for up to 24 hours or frozen for up to a month; defrost at room temperature before frosting and serving. Take into consideration that the cakes will lose some of their fluffiness if refrigerated or frozen.
Make the Frosting:
- Follow the instructions in this recipe to make Vanilla Buttercream.Follow the instructions in this recipe to make Easy Chocolate Frosting.Follow the instructions in this recipe to make whipped cream frosting.Tip: You can add a tiny amount of peppermint extract to your frosting to add an extra hint of peppermint. But remember that peppermint extract can be very strong, and too much can overwhelm the cake, so start with a tiny amount and adjust to taste if needed. A little goes a long way!
Assemble and Decorate:
- Level the tops of the cakes with a cake cutter or a long, serrated knife as needed.
- Line the edges of a cake platter with four strips of parchment paper to keep the platter clean.
- Place the first cake layer on the platter. Spread 1 cup of frosting evenly over the top. Top with the second cake layer, pressing lightly to adhere. Repeat to add the third layer. Then spread about 1 1/2 cups frosting evenly over the top and sides of the cake. You can smooth the cake’s top and sides with the edge of an offset spatula to smooth out any bumps.
- Gently press the chopped peppermint candies onto the lower part of the sides of the cake. Arrange the peppermint bark squares on top. Remove the parchment paper strips and serve.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of buttermilk, use non-dairy milk like almond, soy, or oat milk. You can also make a homemade buttermilk substitute by mixing 1 cup of non-dairy milk with 1 tablespoon of vinegar or lemon juice and letting it sit for a few minutes until it curdles. Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter. Also use your favorite plain, sour cream or yogurt.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Cake Layers Stick to the Pan: This can happen if the pans aren’t properly prepared. Pro Tip: Line the bottoms of your pans with parchment paper and generously grease the sides with butter or nonstick spray.
- Peppermint Flavor is Overpowering: Peppermint extract can be very strong, and too much can overwhelm the cake. Pro Tip: Start with the recommended amount and adjust to taste if needed. A little goes a long way!
- Uneven Layers: If the batter isn’t evenly distributed, your layers might bake unevenly. Pro Tip: Use a kitchen scale to divide the batter evenly between the pans.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
- Use room-temperature ingredients for a smoother batter and better mixing.
- Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
- Don’t open the oven door until the cake(s) has set. Leave the oven closed until the minimum time is stated in the recipe.
- Know your oven! Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.
- For cleaner slices, chill the cake slightly before cutting.
- Frosting Options: Swap vanilla buttercream for the frosting of your preference. Easy Chocolate Frosting and whipped cream frosting are a great option.
- Drizzle melted chocolate over the top for a dramatic finish.
- 9×13 cake pan: To bake this Eggless Chocolate Peppermint Cake in a 9×13-inch pan, preheat your oven to 350°F (180°C) and grease or line the pan with parchment paper. Pour the batter into the pan, spread it evenly, and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan before frosting. This easy sheet cake is perfect for slicing and serving at any holiday gathering!
- Two 8-inch round pans, preheat your oven to 350°F (180°C) and grease and line the pans with parchment paper for easy release. Divide the batter evenly between the two pans, smoothing the tops. Bake for 30 – 35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting and stacking.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
I haven’t made this yet but will the same recipe work for cupcakes?
Hello Danielle! Yes, this recipe should work beautifully for cupcakes. Just make sure to adjust the baking time. Cupcakes typically bake faster than a whole cake—around 20 – 25 minutes at 350°F (180°C). Be sure to check for doneness by inserting a toothpick in the center; if it comes out clean, they’re ready.This recipe would typically yield 24-28 standard-sized cupcakes. Keep in mind that this depends on how full you fill each cupcake liner. Filling them about two-thirds full is generally the best practice to ensure even baking and prevent overflow. I hope you enjoy making them! Wishing you a joyful holiday season filled with sweet treats!