The most delightful Christmas cake is here! Simple yet delicious, this chocolate peppermint malt cake combines rich chocolate and bright peppermint, with malt added for extra depth and a creamy, shake-like texture. It’s perfect for the holidays and wonderfully comforting on cold winter days.
Tis the season for peppermint
Peppermint in winter and at Christmas plays the same role as pumpkin in autumn baking—everywhere you look there are peppermint treats. I wanted to make a festive cake with a twist: chocolate and peppermint are a classic pairing, but adding malt brings a creamy richness and subtle toasty note that elevates both the cake and the buttercream.
Here are some other peppermint recipes I love:
- White Chocolate Peppermint Pretzel Cake
- Peppermint Hot Cocoa Cake
- White Chocolate Peppermint Pretzel Cookies
- Chocolate Peppermint Stripe Cake
- Many more in my Cake Confidence cookbook
How to use malt flavoring in cakes
I use malt in two main forms: plain malt powder or chocolate malt drink mix like Ovaltine. Both work well in cake batter and in buttercream. For this chocolate peppermint malt cake, malt enhances the overall creaminess and adds a subtle toasty flavor. You’ll often find malt powder near the hot cocoa mixes at the grocery store.
How to make a malt cake
I began with a chocolate peppermint cake base—chocolate cake with a touch of peppermint extract (use sparingly; peppermint extract is powerful). I fold malt powder into the batter. The malt flavor is more pronounced in the buttercream, but adding it to the cake layers gives consistent flavor throughout.
Other key ingredients are straightforward:
- Sour cream – room temperature
- Buttermilk – room temperature
- Eggs – room temperature
- Vegetable oil (or melted butter)
- Vanilla
- Peppermint extract
- Malt powder or chocolate malt mix
- Cocoa powder (I prefer a dark variety)
- Chocolate fudge or dark chocolate cake mix (I like Duncan Hines)
How to make chocolate peppermint malt buttercream
This buttercream is easy but a little thicker than a standard frosting because of the cocoa, malt powder, and powdered sugar. Start with good-quality unsalted butter whipped until light. Add salt, vanilla, peppermint extract, and heavy cream. Mix in malt powder and cocoa powder, then add powdered sugar gradually—about 1/2 cup at a time—until you reach the desired sweetness and consistency.
Adjust consistency: if the buttercream is too thick, add heavy cream a tablespoon at a time. If it’s too thin, add more powdered sugar.
Peppermint hearts with candy canes
Candy cane hearts are a charming, easy decoration. While the buttercream is still fresh, press two small candy canes together into a heart shape on the cake’s side and fill the center with crushed candy cane. It can be a little fiddly, but the result is festive and sweet—great for Christmas or even Valentine’s Day.
Whoppers on a cake
Malted chocolate spheres (Whoppers) make a fun garnish. Placing a rim of buttercream near the top edge helps keep them from rolling off. They can be tricky when slicing, so keep a small bowl nearby: remove any that fall while cutting and plate them with each slice for tidy serving.
That’s it—enjoy this chocolate peppermint malt cake this holiday season. It’s cozy, flavorful, and festive. If you try the recipe, I’d love to see your creations—tag @bakingwithblondie or use #bakingwithblondie on social media so I can see your versions.
Happy baking!
xo,
Mandy
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Chocolate Peppermint Malt Cake
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Ingredients
Chocolate Peppermint Malt Cake Layers
- 2/3 cup sour cream, room temperature
- 1 cup buttermilk, room temperature
- 3 whole eggs, room temperature
- 1 Tablespoon vanilla
- 1/2 teaspoon peppermint extract, Add up to 1 teaspoon if you prefer stronger peppermint, but start small.
- 1/3 cup vegetable oil
- 1/4 cup malt powder or chocolate malt powder (Ovaltine)
- 1/4 cup cocoa powder
- 1 15.25oz Chocolate Fudge or Dark Chocolate Cake Mix, Duncan Hines works well, but other brands are fine
Chocolate Peppermint Malt Buttercream
- 1 1/2 cup (three sticks) unsalted butter, left at room temperature to soften slightly
- 1 pinch salt
- 1 Tablespoon vanilla
- 1/2 teaspoon peppermint extract, Adjust to taste
- 1/2 cup heavy cream, plus more if needed
- 1/2 cup malt powder or chocolate malt powder (Ovaltine)
- 1/4 cup cocoa powder
- 7-8 cups powdered sugar
Extras
- Mini candy canes
- Crushed candy canes
- Whoppers or malted chocolate spheres
Instructions
Chocolate Peppermint Malt Cake Layers
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Preheat oven to 325°F for convection ovens. If using a conventional oven, bake the cake rounds a few minutes longer. Prepare three 6″ cake pans with shortening and flour; set aside.
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In a large bowl, whisk together all wet ingredients. Sift in the malt powder, cocoa powder, and cake mix and fold until just combined. Divide batter evenly among prepared pans and bake 25–27 minutes or until centers are set. Cool on a wire rack, wrap in plastic, and freeze until assembly.
Chocolate Peppermint Malt Buttercream
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In a stand mixer fitted with the paddle attachment, whip the butter until light and fluffy. Add salt, vanilla, peppermint extract, and heavy cream and mix to combine. Add malt powder and cocoa powder, then incorporate powdered sugar about 1/2 cup at a time. Add extra heavy cream by the tablespoon if the frosting becomes too thick.
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Beat on high for a minute or two to whip the buttercream into a lighter, fluffier texture.
Assembly
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Stack and crumb-coat the layers using a cake turntable and scraper. Freeze the crumb coat briefly to set.
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Gently beat out air bubbles from the buttercream by hand, then spread a final layer over the cake. Use a cake scraper for clean sides; leave the top slightly rustic if desired.
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Press mini candy canes into the sides in heart shapes and fill the centers with crushed candy cane.
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Top the cake with malted chocolate spheres (Whoppers) and serve.