Fudgy Peppermint Cake Recipe

Name: Fudgy Peppermint Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Land O Lakes Butter, melted, cooled slightly; 1 cup Land O Lakes Half & Half; 1 (15.25-ounce) package chocolate cake mix; 1 (3.9-ounce) package instant chocolate pudding and pie filling mix; 4 Land O Lakes Eggs; 1 1/2 teaspoons peppermint extract; 8 ounces white chocolate, coarsely chopped; 1 1/2 cups powdered sugar; 1 tablespoon Land O Lakes Butter, softened; 1/2 teaspoon peppermint extract; 2 to 3 tablespoons milk; 6 hard peppermint candies, coarsely crushed

Servings: persons

1 cup Land O Lakes Butter, melted, cooled slightly
1 cup Land O Lakes Half & Half
1 (15.25-ounce) package chocolate cake mix
1 (3.9-ounce) package instant chocolate pudding and pie filling mix
4 Land O Lakes Eggs
1 1/2 teaspoons peppermint extract
8 ounces white chocolate, coarsely chopped
1 1/2 cups powdered sugar
1 tablespoon Land O Lakes Butter, softened
1/2 teaspoon peppermint extract
2 to 3 tablespoons milk
6 hard peppermint candies, coarsely crushed

1
Heat oven to 350F.
2
Grease 12-cup Bundt pan or 10-inch angel food cake (tube) pan; sprinkle with unsweetened cocoa.
3
Combine all cake ingredients except white chocolate in bowl.
4
Beat at low speed 30 seconds.
5
Beat at medium speed, scraping bowl occasionally, until well mixed.
6
Stir in white chocolate.
7
Pour batter into prepared pan.
8
Bake 40-50 minutes or until toothpick inserted in center comes out clean.
9
Cool 15 minutes; remove from pan.
10
Cool completely.
11
Combine powdered sugar, 1 tablespoon butter, 1/2 teaspoon peppermint extract and enough milk for desired glazing consistency in bowl.
12
Beat at low speed until powdered sugar is moistened.
13
Increase speed to medium; beat until creamy.
14
Drizzle glaze over cooled cake.
15
Sprinkle with crushed candy.

1409

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup Land O Lakes Butter, melted, cooled slightly, 1 cup Land O Lakes Half & Half, 1 (15.25-ounce) package chocolate cake mix, 1 (3.9-ounce) package instant chocolate pudding and pie filling mix, and more.

Yes, Fudgy Peppermint Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Fudgy Peppermint Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions