Chocolate Fudge Cake with Pink Peppermint Cream Cheese Frosting

Blogger Arlene Cummings of Cooking With Sugar shares a favorite recipe. Pretty, festive desserts are one of the things that make holiday time so much fun. I love baking and serving this beautiful cake because the pink icing against the rich chocolate cake is just beautiful and the peppermint kick makes it extra special.

  • Prep Time 35 min
  • Total Time 2 hr 30 min
  • Servings 12


box Betty Crocker™ SuperMoist™ chocolate fudge cake mix

Pink Peppermint Cream Cheese Frosting

cup butter, softened
oz cream cheese, softened
cups powdered sugar
teaspoons vanilla extract
teaspoon peppermint extract
A few drops of red food color


peppermint candies (7 crushed)

  • 1 Make cake as directed on box for two 9-inch rounds; cool completely.
  • 2 Beat butter and cream cheese on medium speed until smooth and fluffy. Reduce speed to low; gradually add sugar, beating until smooth. Add vanilla, peppermint extract and food color, a drop at a time, beating until desired color is obtained.
  • 3 Split each cake horizontally to make 2 layers. Place 1 layer on serving plate; spread top with thin coat frosting. Repeat with remaining layers. Frost side and top of cake with thin coat frosting; refrigerate 10 minutes to allow frosting to firm up. Frost side and top of cake with remaining frosting. Arrange whole peppermints then sprinkle crushed peppermint around side and top of cake.
  • 4 Refrigerate until ready to serve.

Expert Tips

Frosting can be made a day ahead of time.

If frosting gets too soft during use, put it in the refrigerator for a few minutes.

If you like a stronger peppermint taste, add 1/2 teaspoon of peppermint extract to the frosting.