Peppermint Chocolate Wafer Cake Recipe

This Peppermint Chocolate Wafer Cake recipe combines crisp homemade chocolate wafers, light peppermint whipped cream, and a decadent mint chocolate drizzle to create a stunning holiday dessert. Featured on Flour Power and hosted by Jessica McGovern, this elegant layered cake transforms simple ingredients into a festive centerpiece that is perfect for Christmas celebrations, winter gatherings, and holiday entertaining.

The Inspiration

Classic icebox cakes have long been beloved for their simple assembly and magical transformation in the refrigerator. Traditionally made by layering cookies with whipped cream, these desserts soften over time to create delicate cake-like layers without requiring traditional cake baking techniques.

On Flour Power, Jessica McGovern often highlights recipes that blend creativity with approachable techniques. This dessert showcases how a few carefully crafted components can come together to create a bakery-worthy holiday centerpiece. The dramatic layers, vibrant peppermint flavor, and glossy mint chocolate drizzle make this cake an ideal choice for entertaining.

Ingredients

Chocolate wafers

• 1 cup (240 ml) butter, room temperature
• 1 ½ cup (360 ml) sugar
• 2 eggs
• 2 teaspoons (10 ml) vanilla extract
• 4 tablespoons (60 ml) milk
• 1 cup (240 ml) melted semi-sweet chocolate
• 2 ½ cups (600 ml) flour
• ½ cup (120 ml) cocoa powder
• 1 teaspoon (5 ml) baking powder
• ½ teaspoon (2.5 ml) baking soda
• 1 teaspoon (5 ml) salt

Peppermint whipped cream

• 3 cups (720 ml) chilled heavy cream
• ¾ cup (180 ml) icing sugar
• 2 tablespoons (30 ml) natural peppermint extract + more if needed
• Green gel food colouring

Mint chocolate drizzle

• ¾ cup (180 ml) semi-sweet chocolate (chips or chopped bar)
• 1 ½ tablespoons (25 ml) coconut oil
• 1 teaspoon (5 ml) peppermint extract

Special Equipment

• Piping bag fitted with a medium tip

Method

• Let’s get baking!

To make the chocolate wafers

• Cream butter with sugar in a bowl. Add eggs, vanilla, and milk, and continue whipping until fully combined. Turn mixer down to low and drizzle in melted chocolate.
• In a separate bowl, whisk flour with cocoa powder, baking powder, baking soda, and salt. Gradually add flour mixture to butter mixture and mix until combined.
• Turn dough out onto a lightly-floured surface and knead a couple of times before shaping into a disk. Wrap with plastic wrap and chill in the fridge for at least 30 minutes.
• Unwrap chilled dough and roll out between two large pieces of parchment paper. When dough is roughly 1/8-inch (3mm) thick, cut into 7 circles using a 3-inch (7.5 cm) cutter, and 56 circles using a 2-inch (5 cm) round cookie cutter.
• When you have cut out all the circles, pull the excess dough away. Lift the parchment paper with the circles on it, and transfer to a baking sheet. Bake for 8-10 minutes at 350 F (175 C).
• Slide the parchment paper with the circles on it off the baking sheet and let cool. (They will become crisp as they cool.)

To make the peppermint whipped cream

• Pour chilled heavy cream, icing sugar, natural peppermint extract, and a touch of green gel food colouring to a cold bowl and beat until stiff peaks form. Adjust flavour and colour to taste.
• Fill a piping bag fitted with a medium plain tip.

To assemble

• Spread a 9-inch (22 cm) circle of peppermint whipped cream on a large, round cake platter. Lay a circle of 8 small chocolate wafers side by side with 1 large cookie in the middle. Pipe peppermint whipped cream on top of this cookie layer and spread to cover the wafers, leaving the sides of the wafers uncovered.
• Repeat these layers until you have used up all the cookies.
• Spread the top of the cake with a thick, smooth coat of peppermint whipped cream. Chill in the fridge for at least 4 hours.

To make the mint chocolate drizzle

• Melt semi-sweet chocolate and coconut oil in a double boiler until creamy and shiny. Stir in 2 teaspoons (10 ml) of peppermint extract. Remove from heat and set aside to cool for 2-3 minutes.

To finish

• Remove cake from the fridge. Using a spoon, drizzle the mint chocolate over the top of the chilled cake. Serve cold.

Serving Suggestions

This Peppermint Chocolate Wafer Cake is a perfect dessert for Christmas celebrations, holiday dinner parties, cookie exchanges, and festive family gatherings. Its striking layers and seasonal peppermint flavor make it a natural centerpiece for holiday dessert tables, while the refreshing mint notes provide a welcome contrast to richer seasonal treats.

Serve slices chilled alongside hot chocolate, peppermint mocha coffee, espresso drinks, or holiday tea blends. For an extra festive presentation, garnish each serving with crushed candy canes, chocolate curls, or a small sprig of fresh mint. The combination of cool peppermint cream and rich chocolate makes this dessert especially appealing after large holiday meals.

Final Thoughts

This Peppermint Chocolate Wafer Cake recipe is a celebration of holiday flavors, elegant simplicity, and festive presentation. Layers of homemade chocolate wafers, airy peppermint whipped cream, and silky mint chocolate drizzle come together to create a dessert that is both visually impressive and incredibly delicious.