Go Back
Easy Chocolate Mint Peppermint Cake Recipe - No Diets Allowed #Mint #Foodie #Food

Easy Chocolate Peppermint Cake

Cook Time 30 minutes
Servings 15 servings
Author Dana DeVolk


  • 1 15.25 ounce box devil's food cake mix
  • 1 cup water
  • 1/3 cup unsalted butter melted
  • 3 eggs
  • 1 3.56 ounce package white chocolate instant pudding
  • 2 cups whole milk cold
  • 1/2 teaspoon peppermint extract
  • 8 ounces whipped topping thawed
  • 2 teaspoons crushed peppermint
  • 15 candy cane kisses optional


  1. Preheat oven to 350 degrees. In a large bowl, add the cake mix, water, butter, and eggs. Using a  hand mixer, mix together for 30 minutes until there are no dry spots. On medium speed mix an additional 2 minutes, scraping the sides as needed.

  2. Pour into a 9x13 greased baking dish. Bake for 26-31 minutes until a toothpick inserted into the middle comes out clean. Place on the counter to cool for 10 minutes. Poke holes through the cake about 1 inch apart using a skewer to make small holes or a round end of a utensil to make larger holes.

  3. While the cake is cooling, make the pudding. In a medium-sized bowl, all the pudding mix, milk and peppermint extract. Using a hand mixer, carefully whip together for 2 minutes until slightly thickened. Immediately pour pudding over the cake, making sure to try and get the pudding over all the holes. Smooth with a spatula. Cover with plastic wrap and let sit and chill in the fridge for at least 3 hours.

  4. Before servings, top with whipped topping and smooth out with a spatula. Decorate with chopped peppermint and candy cane kisses if desired.