Chocolate Peppermint Cake

Chocolate Peppermint Cake

I know not everyone is, but I’m a big fan of chocolate and peppermint together. I can’t help but grab Peppermint Patties in line at the grocery store and my go to ice cream flavor when I was little was Mint Chocolate Chip. So naturally, when I was perusing the internet for cake inspiration, I was immediately drawn to all things chocolate peppermint. Of course, I had to stick to what I know, which is doctored up cake mixes and my base frosting recipe, found here.



1 15.25 oz box Devil’s Food cake mix

1 3.4 oz box instant chocolate pudding mox

3/4 cup sour cream

3/4 cup oil

3 eggs, beaten

2 tsps vanilla extract

1/2 cup milk


3 sticks butter

6+ cups powdered sugar

1/2 cup unsweetened cocoa powder

1-2 tbsp peppermint extract

2 tsps vanilla extract

Milk or cream


Mix all cake ingredients and pour into 2 greased 8-inch cake pans. Bake according to package. Let cool completely on wire racks, upside down.

While cake cools, make frosting. Begun by beating butter on high for 3 minutes. Beat in powdered sugar one cup at a time. Mix until well combined. Beat in both extracts. At this point, taste the frosting. If you feel the butter flavor is too strong, continue to beat the frosting. If you do not think the peppermint flavor is strong enough, add a splash or two more. Evaluate the consistency of your frosting. Likely it will be thick. Add 1 tbsp of milk or cream and beat until completely combined. Repeat this step until your frosting is a good consistency for spreading on a cake.

Place 1 1/2 cups of frosting in a small bowl. Add 5-6 drops of red food coloring, or until frosting is the color you desire. Mix until food coloring is fully incorporated.

In the main bowl of frosting (not the red) add the cocoa powder and mix until completely combined. Make sure to scrape down sides and bottom of bowl. At this point, taste the frosting and add peppermint extract and milk/cream and necessary.

Once cake is completely cooled, apply the crumb coat of frosting. Use all of the red frosting for the middle layer. Once the crumb coat is on, place the cake in the refrigerator for 30 minutes. Apply the second coat of frosting and garnish with crushed peppermint.


I have gotten to where I don’t measure everything in my frosting. I start with sticks of butter and cups of powdered sugar, then I add ingredients as necessary and beat them well to get the desired consistency and taste. If you are not liking how your frosting turns out, tweak the ingredients listed a little to your liking!

I loved this cake! It truly is one of my favorites that I have made and I think I will be adding it to my holiday rotation.

Hope everyone enjoyed their Christmas! Happy New Year!



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