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Perfectly moist, perfectly chocolate and perfectly perfect for any gathering or holiday this chocolate peppermint cake is the best holiday cake recipe. ohsweetbasil.com
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4.37 from 11 votes

Simple Chocolate Peppermint Cake

Perfectly moist, perfectly chocolate and perfectly perfect for any gathering or holiday this simple chocolate peppermint cake is the best holiday cake.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: 500+ Best Dessert Recipes
Keyword: cake, chocolate, dessert, peppermint
Servings: 12
Author: Sweet Basil

Ingredients

  • 1 Box Chocolate Fudge Cake Mix the powder only
  • 3.4 Ounce Package of Chocolate Fudge Instant Pudding
  • 1/2 Cup Water plus 1 tablespoon
  • 4 Eggs
  • 3/4 Cup Oil
  • 1 Cup Sour Cream

For the Frosting

  • 4 Sticks Softened Butter
  • Pinch Salt
  • 8 Cups Powdered Sugar
  • 2 1/4 teaspoons [McCormick Pure Peppermint Extract]
  • 1/4 Cup Heavy Cream or milk
  • 4 Ounces Good Quality White Chocolate divided
  • 1 Drop Red Food Coloring

For the Decorating

  • Peppermint Bits found in the baking section of any grocery store.
US Customary - Metric

Instructions

  • Heat an oven to 350 degrees.
  • Line 2 8 inch round baking pans with [url:3]parchment rounds[/url] or cover with pan release.
  • In a large bowl, dump in the cake mix, pudding powder, water, eggs, oil and sour cream.
    1 Box Chocolate Fudge Cake Mix, 3.4 Ounce Package of Chocolate Fudge Instant Pudding, 1/2 Cup Water, 4 Eggs, 3/4 Cup Oil, 1 Cup Sour Cream
  • Stir until smooth.
  • Divide the batter into two pans.
  • Rap the pans hard on the counter to release air bubbles or you will have holes in your cake as shown above.
  • Bake for 40 minutes or until a toothpick comes out clean.
  • Allow to cool for 15 minutes and turn out onto cooling racks.
  • For the frosting
  • In a bowl, add the butter, salt, powdered sugar, extract and begin to beat on low speed.
    4 Sticks Softened Butter, Pinch Salt, 8 Cups Powdered Sugar, 2 1/4 teaspoons [McCormick Pure Peppermint Extract]
  • As the mixture begins to come together, slowly add a tablespoon at a time of the cream until you reach the desired consistency.
    1/4 Cup Heavy Cream or milk
  • Separate the frosting into two bowls.
  • On a cutting board with a sharp knife, finely chop 1 ounce of the white chocolate.
    4 Ounces Good Quality White Chocolate
  • Add it to one bowl of frosting with 1 drop of food coloring and fold to create swirls.
    1 Drop Red Food Coloring
  • Place on cake on a board or cake stand and add the peppermint white chocolate frosting.
  • Top with the second cake and add all of the white frosting on top.
  • Using a cake spatula, push the frosting down and over the sides to the bottom of the cake and then work smoothly around the body to scrape the frosting so that the cake shows through. Any excess frosting just pile back on top of the cake and smooth out.
  • Take the remaining white chocolate and with a sharp knife very carefully slice along the white chocolate creating shavings instead of rough pieces.
  • Place all chocolate on top of the cake.
  • Pour some of the peppermint pieces into our hand and gently, using your palm, press the candies around the bottom of the cake.
    Peppermint Bits
  • Enjoy!

Notes

This cake does well being made up to 2 days ahead of time and stored with plastic wrap over it in the fridge.

Nutrition

Serving: 1g | Calories: 1018kcal | Carbohydrates: 120g | Protein: 6g | Fat: 60g | Saturated Fat: 27g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 729mg | Potassium: 228mg | Fiber: 1g | Sugar: 104g | Vitamin A: 1217IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 2mg