Recipe: Mini Peppermint Chocolate Cake with Cool Whip Frosting
Prep Time
Cooking Time
Total Time
Makes 3 – 3-1/2x5” mini cakes with 3 layers
  • 1 German chocolate cake mix
  • 1 cup water
  • ½ cup vegetable oil
  • 3 eggs
  • 2 Tbls good quality unsweetened baking cocoa
  • 1 tsp peppermint syrup
  • 3-1/2" Oven-Safe Paper Free Standing Baking Cups, 3-1/2" x .08"
  • 2 Cool Whip Frostings – your choice of vanilla or chocolate, thawed (remove from freezer 1 hour before using or overnight in the refrigerator)
  • Crushed Candy Cane or peppermint candies
  1. Preheat over to 350
  2. In a large mixing bowl, combine cake mix, water, vegetable oil, eggs, cocoa, and peppermint syrup. Mix on low until incorporated and then high for 2 minutes.
  3. Divide cake batter between 9 disposable mini cake pans.
  4. Bake 20 minutes or until toothpick inserted in the center comes out clean.
  5. Cool on cooling rack.
  6. When completely cool, use a serrated knife and use the top of the paper pan as a guide, remove the top and level the cakes.
  7. Carefully peel off the paper for each layer.
  9. Place two pieces of wax paper on the serving tray.
  10. Place the bottom layer on the wax paper,
  11. Top with approximately ¼ cup of frosting
  12. Repeat with remaining layers.
  13. Frost the entire cake.
  14. Top with crushed candy cane reserving a bit to use around the base of the cake.
  15. Remove the wax paper carefully to expose your clean plate.
  16. Sprinkle with reserved candy cane.
  17. ALTERNATIVE ASSEMBLY: Layers can be frozen if wrapped in air tight wrapping for up to 3 weeks without frosting. Frost frozen and let thaw in the refrigerator.
  18. Refrigerate leftovers.
Recipe by Baby to Boomer Lifestyle at