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slice of peppermint chocolate loaf cake on a white plate

Chocolate Peppermint Loaf Cake

This incredibly moist chocolate peppermint loaf cake is easy to make and topped with a thick white chocolate ganache frosting. A delicious cake to enjoy with family or gift to friends during the Christmas season. Step-by-step photos teach you how to make this gorgeous peppermint chocolate loaf cake recipe! 

  • Total Time: 55 minutes
  • Yield: 8-10 Slices 1x


Units Scale

Chocolate Cake

  • 1/3 cup Dutch-process Cocoa Powder
  • 1/3 cup Hot Strong Coffee
  • 1/3 cup Salted Butter, cold
  • 1 1/3 cups All-Purpose Flour/ Plain Flour
  • 1 1/3 cups Granulated Sugar/ Caster Sugar
  • 1/2 Teaspoon Baking Soda
  • 1/4 Teaspoon Baking Powder
  • 1/2 Teaspoon Salt
  • 3 Tablespoons Vegetable Oil
  • 1/4 cup Whole Milk
  • 1/3 cup Sour Cream
  • 1 Teaspoon Vanilla Extract
  • 3/4 Teaspoon Peppermint Extract
  • 2 Large Eggs, at room temperature

White Chocolate Ganache Frosting

  • 1 cup Good Quality White Chocolate, finely chopped
  • 1 1/3 cup Confectioners Sugar
  • 1 1/2 Tablespoons Whole Milk
  • 2 Candy Canes or Peppermint Candies, crushed



  1. Preheat the oven to 350F/180C and grease a 9" X 5" loaf pan heavily.
  2. In a medium saucepan over low-medium heat cook together the cocoa powder, hot coffee, and butter. Stir frequently and let cook until all of the butter is melted. Remove from the heat and let cool for ten minutes or so.
  3. In a large bowl whisk together the flour, sugar, baking soda, baking powder, and salt.
  4. Once the cocoa mixture is cooled add the vegetable oil, sour cream, milk, vanilla, and peppermint extract. Mix to combine once fully combined add the eggs and whisk to combine.
  5. Pour liquid ingredients into the dry ingredients and mix together until fully combined, make sure there are no flour streaks left behind but don't over mix the batter or you risk a tough cake.
  6. Pour into the prepared pan and bake for 40-45 minutes, or until the cake is fully cooked. If you gently press the top middle of the cake it should bounce back immediately. Or if you stick a toothpick in the center of the cake it should come out with no wet batter. Let cool for 20 minutes on a wire rack then place a wire rack on top of the cake and flip over to invert the cake onto the wire rack to cool completely.


  1. Melt the white chocolate in a bain-marie or a microwave. White chocolate is very temperamental so be careful not to burn it and don't get any water in it as that can ruin it. If using a microwave cook on medium for 15-second increments, stirring in between, when it is *almost* all melted just keep mixing, and the residual heat will melt it. If you want to create a make-shift bain-marie place a heat-proof bowl over a small pot so it fit snugs. Remove the bowl then add a little water to the pot and place over low- medium heat add the heat-proof bowl on top so- make sure the bottom of the bowl is not touching the water. Add the chocolate to the water and stir constantly until melted. Let cool for 5 minutes.
  2. In a large bowl whisk together the confectioner's sugar and milk then mix in the cooled melted white chocolate. You want a very thick frosting that is still pourable you may need a drop more milk or a bit more powdered sugar. 
  • Author: Elizabeth Waterson
  • Prep Time: 15
  • Cook Time: 40
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Keywords: easy peppermint chocolate loaf cake, chocolate loaf cake with peppermint

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