Chocolate Fudge Cake with Pink Peppermint Cream Cheese Frosting

Chocolate Fudge Cake with Pink Peppermint Cream Cheese Frosting
150 min.
12
409kcal

Suggestions


Indulge your sweet tooth with a delightful twist on a classic dessert: the Chocolate Fudge Cake with Pink Peppermint Cream Cheese Frosting. This decadent cake is perfect for any occasion, whether it's a festive holiday gathering, a birthday celebration, or simply a treat for yourself. With its rich chocolate flavor and creamy, minty frosting, this cake is sure to impress your family and friends.

Imagine slicing into a moist, fudgy cake that melts in your mouth, layered with a luscious pink peppermint cream cheese frosting that adds a refreshing burst of flavor. The combination of chocolate and peppermint creates a harmonious balance that will leave your taste buds dancing with joy. Plus, the vibrant pink hue of the frosting, adorned with crushed peppermint candies, makes for a stunning presentation that will catch everyone's eye.

Not only is this cake a feast for the senses, but it's also surprisingly easy to make. With just a few simple ingredients and straightforward steps, you can create a show-stopping dessert that looks and tastes like it came from a professional bakery. So gather your loved ones, roll up your sleeves, and get ready to whip up this delightful Chocolate Fudge Cake with Pink Peppermint Cream Cheese Frosting. Your dessert table will never be the same!

Ingredients

  • box chocolate cake mix 
  • 0.5 cup butter softened
  • oz cream cheese softened
  • cups powdered sugar 
  • teaspoons vanilla extract 
  • teaspoon peppermint extract 
  • drops food coloring red
  •  peppermint candies crushed

Equipment

    Directions

    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.
    3. Add vanilla, peppermint extract and food color, a drop at a time, beating until desired color is obtained.
    4. Split each cake horizontally to make 2 layers.
    5. 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.
    6. Refrigerate until ready to serve.

    Nutrition Facts

    Calories409kcal
    Protein2.37%
    Fat31.83%
    Carbs65.8%

    Properties

    Glycemic Index
    12.25
    Glycemic Load
    2
    Inflammation Score
    -3
    Nutrition Score
    3.9495652421661%

    Nutrients percent of daily need

    Calories:408.73kcal
    20.44%
    Fat:14.91g
    22.94%
    Saturated Fat:6.99g
    43.69%
    Carbohydrates:69.35g
    23.12%
    Net Carbohydrates:68.49g
    24.9%
    Sugar:55.19g
    61.32%
    Cholesterol:25.11mg
    8.37%
    Sodium:373.54mg
    16.24%
    Alcohol:0.34g
    100%
    Alcohol %:0.46%
    100%
    Caffeine:3.96mg
    1.32%
    Protein:2.5g
    4.99%
    Phosphorus:104.59mg
    10.46%
    Iron:1.65mg
    9.18%
    Selenium:5.2µg
    7.44%
    Copper:0.15mg
    7.42%
    Calcium:61.36mg
    6.14%
    Vitamin A:300.9IU
    6.02%
    Folate:23.03µg
    5.76%
    Vitamin B2:0.08mg
    4.72%
    Magnesium:17.65mg
    4.41%
    Vitamin E:0.66mg
    4.4%
    Manganese:0.08mg
    4.23%
    Vitamin B1:0.06mg
    4.19%
    Potassium:129.59mg
    3.7%
    Fiber:0.86g
    3.46%
    Vitamin B3:0.59mg
    2.94%
    Zinc:0.33mg
    2.17%
    Vitamin K:2.13µg
    2.03%