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Chocolate Fudge Cake with Pink Peppermint Cream Cheese Frosting

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  • Prep 35 min
  • Total 2 hr 30 min
  • Servings 12
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Chocolate cake gets a sweet holiday makeover thanks to pink peppermint cream cheese frosting. Garnish with peppermint candies for a truly festive and fudgy dessert.
By Arlene Cummings
Updated Jun 22, 2011
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  • 1 box Betty Crocker™ Super Moist™ Chocolate Fudge Cake Mix

Pink Peppermint Cream Cheese Frosting

  • 1/2 cup butter, softened
  • 2 oz cream cheese, softened
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon peppermint extract
  • A few drops of red food color


  • 14 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Frosting can be made a day ahead of time.
  • tip 2
    If frosting gets too soft during use, put it in the refrigerator for a few minutes.
  • tip 3
    If you like a stronger peppermint taste, add 1/2 teaspoon of peppermint extract to the frosting.


Nutrition Facts are not available for this recipe
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