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Fudgy Peppermint Stick Torte Recipe
Fudgy Peppermint Stick Torte Recipe photo by Taste of Home

Fudgy Peppermint Stick Torte Recipe

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I created this recipe based on a chocolate cake a friend made for me several years ago. I love the fact that it has brown sugar instead of granulated sugar. It's a favorite around Christmas, not only because of the great flavors, but because it makes a spectacular presentation. —Mary Shivers, Ada, Oklahoma
TOTAL TIME: Prep: 25 min. Bake: 20 min. + chilling
MAKES:16 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min. + chilling
MAKES: 16 servings


  • 1-1/2 cups butter, softened
  • 3-1/4 cups packed brown sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 4 cups all-purpose flour
  • 1-1/4 cups baking cocoa
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2-1/2 cups cold water
  • 4-1/2 cups heavy whipping cream
  • 1-1/2 cups confectioners' sugar, divided
  • 3/4 teaspoon peppermint extract
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup crushed peppermint candies, divided

Nutritional Facts

1 slice equals 635 calories, 32 g fat (19 g saturated fat), 144 mg cholesterol, 485 mg sodium, 82 g carbohydrate, 2 g fiber, 8 g protein.


  1. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking powder, salt and baking soda; add to the creamed mixture alternately with water, beating well after each addition.
  2. Transfer to four greased and floured 9-in. round baking pans. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. In a small bowl, beat cream until it begins to thicken. Add 3/4 cup confectioners' sugar and extract; beat until soft peaks form. In another bowl, beat cream cheese and remaining confectioners’ sugar until smooth. Fold in whipped cream, then 3/4 cup crushed candies.
  4. Spread frosting between layers and over top and sides of cake. Refrigerate for at least 1 hour. Just before serving, sprinkle remaining candies over the top. Yield: 16 servings.
Originally published as Fudgy Peppermint Stick Torte in Taste of Home December/January 2011, p95

Nutritional Facts

1 slice equals 635 calories, 32 g fat (19 g saturated fat), 144 mg cholesterol, 485 mg sodium, 82 g carbohydrate, 2 g fiber, 8 g protein.

Reviews for Fudgy Peppermint Stick Torte

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Reviewed Jan. 30, 2015

"I made this cake at the request of a friend for her daughter's birthday. As soon as I saw it was a Taste of Home recipe I knew it would be good, I can always trust them as a source of good recipes!

I have made plenty of cakes from scratch before so I wasn't too intimidated. I hadn't made frosting quite like this before so I was a bit worried about the texture of the cream cheese and folding the whipped cream in. I think the key is to have a super smooth cream cheese mixture before adding the whipped cream, it turned out delicious. The cake itself was huge and I had quite a bit of frosting leftover but it didn't go to waste, it was delicious with pretzels dipped in it and even better when added to a cup of hot cocoa. A definite show stopper cake that I will make again."

Reviewed Dec. 23, 2014

"Its my favoriate cake ."

Reviewed Dec. 18, 2014

"Rave reviews in the teachers' room! However, just a few tips to those who may not be expert bakers: 4.5 cups of heavy cream is over one quart of liquid; directions say "small bowl", but it will fill up a KitchenAid Mixer. I only had 3 cake pans for some reason but divided batter among them...cake still came out beautiful and delicious. Not as labor intensive as it seems."

Reviewed Dec. 15, 2014

"Made for a staff Christmas party. Was a great hit! Went together easier than I thought it would. Very pretty presentation!"

Reviewed May. 28, 2011

"LOVED this! Absolutely delicious. This does make a pretty big torte. I didn't have many people over to share with so I sliced the torte into individual servings and froze them, then just pulled a slice out of the freezer whenever I felt like having a slice. You could also make 2 tortes with this using 2 layers for each instead of 4 and get a head start on a Valentine's or St. Patrick's Day dessert. For St. Patrick's Day, just add a little green food coloring to the frosting and decorate with Andes Mints instead of peppermint candies. This recipe is a keeper!"

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