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5 from 1 vote
A chocolate peppermint cream cheese cake on two plates with forks
Chocolate Peppermint Cream Cheese Cake
Prep Time
3 hrs
Cook Time
35 mins
Total Time
3 hrs 35 mins

Rich chocolate cake with layers of light peppermint filling, slathered with a creamy cream cheese icing. Perfect for your holidays!

Course: Dessert
Cuisine: American
Keyword: Christmas cake, peppermint cake
Servings: 12 servings
Calories: 786 kcal
Author: Stephanie
  • 1 3/4 c flour
  • 1 3/4 c granulated sugar
  • 1/4 c brown sugar
  • 3/4 c cocoa sifted
  • 2 t baking soda
  • 1 t baking powder
  • 1 t salt
  • 1 c buttermilk room temperature
  • 1/2 c canola oil
  • 2 eggs room temperature
  • 2 t vanilla
  • 3/4 c boiling water
  • 1 c heavy whipping cream
  • 1 c powdered sugar
  • 1/8 t peppermint extract
  • 1/2 t vanilla extract
  • 8 oz cream cheese room temperature
  • 8 oz 2 sticks or 1 C butter, room temperature
  • 4 c powder sugar
  • 2 t vanilla extract
  • 1-2 T heavy cream
  1. Preheat oven to 350. Grease and flour three 8" cake pans then line with circles of parchment paper.
  2. Sift together sugars, flour, cocoa, baking powder, baking soda, and salt in mixer. Add buttermilk, oil, eggs, vanilla, beat on medium speed 2 minutes. Slowly add in boiling water.
  3. Divide evenly among three cake pans. Bake 30-35 minutes, or until inserted toothpick is clean when removed. Cool in pans 10 minutes, flip over, remove parchment paper, and let cool completely on cooling racks.
  4. Prepare peppermint cream filling by beating whipping cream until soft peaks form. Add remaining ingredients, beat until stiff peaks form.
  5. Prepare icing by beating cream cheese and butter until fluffy. Add remaining ingredients, beat until well-mixed.
  6. Place first cake layer on stand. Fill plastic bag with icing by lining a tall cup with open bag. Scoop several spoonfuls of icing into open bag, Lift bag out of cup and zip close. Snip one of the bottom corners of the bag off to create hole. Pipe circumference of cake layer with icing. Fill layer with peppermint cream filling. Repeat with second cake later. Top with third cake layer. Ice top and bottom of cake,
  7. To make topping, hot glue piece of twine between two peppermint sticks. Create wreath by forming a sprig of rosemary into a circle and gluing in place. Tie a string into a bow and glue onto rosemary wreath. Glue rosemary wreath onto twine. Top cake with peppermint sticks, lightly dust cake with powdered sugar. Chill until ready to serve, then let stand at room temperature for 30 minutes. Store refrigerated.
Nutrition Facts
Chocolate Peppermint Cream Cheese Cake
Amount Per Serving
Calories 786 Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 19g119%
Cholesterol 119mg40%
Sodium 643mg28%
Potassium 232mg7%
Carbohydrates 103g34%
Fiber 2g8%
Sugar 84g93%
Protein 6g12%
Vitamin A 1110IU22%
Vitamin C 0.1mg0%
Calcium 95mg10%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.