Layered Peppermint Chocolate Cake

Layered Peppermint Chocolate Cake will be the dessert you have been looking for to take to a Holiday gathering. Easy to make and delicious to eat.
Course Dessert
Cook Time 45 minutes
Total Time 45 minutes
Author Kim Strawn


  • 1 3/4 cups flour
  • 1 1/2 cups sugar
  • 1 cup cocoa
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 2 eggs
  • 1/2 cup oil
  • 1 cup International Delight (R) Peppermint Mocha Coffee Creamer
  • 1 tsp peppermint extract
  • 1 cup boiling water

For Frosting

  • 1/2 cup butter (softened)
  • 1 lb powdered sugar
  • 1/2 cup to 3/4 cup International Delight (R) Peppermint Mocha Coffee Creamer


  • Mix together the flour, sugar and cocoa
  • Stir in the baking soda, baking powder and salt
  • In a separate bowl, lightly beat the eggs
  • Mix in the International Delight (R) Peppermint Mocha Coffee Creamer
  • Stir in the oil and peppermint extract
  • Mix the wet ingredients into the dry ingredients
  • Stir in the boiling water and mix until well blended
  • Pour into a well greased 9 inch springform pan
  • Bake at 350* for 45 minutes or until center tests done with a toothpick
  • Let cake cool
  • Meanwhile for the frosting, mix together with a mixer the butter and powdered sugar
  • Add in the Peppermint Mocha coffee creamer
  • Mix until well blended
  • When cake has cooled, remove from pan and slice cake into three layers (horizontally)
  • Spread frosting in between layers
  • Stack layers on top of each other then spread frosting on top of cake
  • Sprinkle with crushed peppermint candies if desired