Introduction

This Moist Peppermint Fudge Cake is a delightful holiday treat combining rich chocolate cake with creamy peppermint buttercream and fudgy ganache. Perfect for festive occasions, this cake offers a wonderful balance of chocolate and refreshing peppermint flavors in every bite.

The image shows a tall cake with smooth white frosting all around its sides. It has dark chocolate ganache dripping down from the top edge, creating long thin drips over the white frosting. On the top there is a thick swirl of creamy white frosting around the edge. Inside this swirl are several red and white striped peppermint candies and mini candy canes standing upright. The cake sits on a white cake stand with a brown base, placed on a white marbled surface with blurred festive decorations in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

170 grams (1 1/4 cups + 2 Tablespoons) All-Purpose Flour (Gold Medal recommended)
1 1/2 teaspoons Baking Powder
1 teaspoon Baking Soda
3/4 teaspoon Salt
3 Tablespoons Chocolate Instant Pudding Mix or 2 Tablespoons Instant Clearjel
26 grams (1/4 cup) Unsweetened Cocoa Powder (Hershey’s recommended)
100 grams (1/2 cup) Sugar
113 grams (1/2 cup packed) Brown Sugar
2 large Eggs
3/4 cup Buttermilk
1/4 cup brewed Coffee
1/4 cup + 1 Tablespoon Vegetable Oil
3 Tablespoons Dark Corn Syrup (or light corn syrup)
1 1/2 teaspoons Vanilla Extract
3/4 stick (3 ounces) Salted Butter
43 grams (1/4 cup) Semi-Sweet Chocolate Chips (Nestle recommended)
1/2 cup Heavy Cream
172 grams (1 cup) Semi-Sweet Chocolate Chips (Nestle recommended)
3/4 teaspoon Pure Peppermint Extract (Olive Nation recommended)
455 grams (3 1/2 cups) Powdered Sugar
1 Tablespoon Instant Clearjel (optional)
4 ounces Cream Cheese
1 1/2 sticks (6 ounces) Salted Butter, at room temperature
48 grams (1/4 cup) Shortening
1 Tablespoon Pure Vanilla Extract
3/4 teaspoon Pure Peppermint Extract

Instructions

Step 1: Preheat your oven to 325 degrees. Line a 1-inch tall 1/4 sheet pan with parchment paper and spray the bottom and sides with cooking spray.
Step 2: Sift together the flour, baking powder, baking soda, salt, chocolate instant pudding mix (or Clearjel), and cocoa powder into a large bowl. Add brown sugar and whisk well, breaking up any clumps.
Step 3: In a separate bowl, whisk the eggs, buttermilk, brewed coffee, vegetable oil, dark corn syrup, and vanilla extract until smooth.
Step 4: Melt the salted butter until just melted, then whisk in 1/4 cup semi-sweet chocolate chips until smooth and melted.
Step 5: Pour the wet ingredients into the dry ingredients and whisk until just incorporated. Add the chocolate-butter mixture and whisk until smooth, allowing a few small lumps of brown sugar to remain.
Step 6: Pour the batter into the prepared pan and smooth the surface with an offset spatula. Let it sit 5-10 minutes to allow thickening for a better rise.
Step 7: Bake on the middle or upper oven rack for 16 minutes at 325 degrees. Then reduce oven temperature to 300 degrees and bake 6-10 more minutes. Test doneness with a toothpick; it should come out clean or with a few moist crumbs.
Step 8: Cool the cake, then wrap tightly with plastic wrap and freeze for at least 2 hours or overnight. Optionally brush with simple syrup before wrapping if freezing longer.
Step 9: Prepare the peppermint ganache by heating heavy cream and 1 cup semi-sweet chocolate chips in 30-second microwave increments, stirring until smooth.
Step 10: Stir in peppermint extract and chill in the refrigerator, stirring occasionally, until thick and fudgy but still spreadable.
Step 11: Mix powdered sugar with optional Instant Clearjel and set aside for the buttercream.
Step 12: Using a mixer, beat cream cheese until softened. Add room temperature butter and beat until fluffy. Add shortening and continue to beat until no lumps remain.
Step 13: Gradually add the powdered sugar mixture while mixing on low. Blend in vanilla and peppermint extracts, scraping bowl sides as needed.
Step 14: Beat the buttercream on high for 2-3 minutes to incorporate air and achieve a fluffy texture. It will thicken further as it rests.
Step 15: Remove the frozen cake from the freezer and cut into layers using cake rings. Fill each layer with peppermint ganache about 1/4 inch high.
Step 16: Apply a thin crumb coat of peppermint buttercream around the outside and chill for about 10 minutes to firm.
Step 17: Finish frosting the cake with the remaining buttercream. Warm reserved ganache to a pourable consistency and drizzle over the cake edges.
Step 18: Decorate with tall rosettes piped from peppermint buttercream if desired, and top with mini candy canes.
Step 19: Allow the cake to come to room temperature before serving for the best texture and flavor enjoyment.

Tips & Variations

If you do not have instant pudding mix, instant clearjel works well as a thickening substitute to help the cake rise.
Use brewed coffee to enhance the chocolate flavor without imparting a strong coffee taste.
For easier layering, freeze cake layers before assembling; they become easier to cut and handle.
Swap out semi-sweet chocolate chips for bittersweet if you prefer a less sweet cake.
For a lighter texture, be sure to properly aerate the buttercream by beating it on high for several minutes.

Storage

Store the assembled cake covered in the refrigerator for up to 4 days. To maintain the moist texture, allow the cake to sit at room temperature for 2-3 hours before serving. You can freeze the cake layers wrapped tightly for up to one week. Ganache and buttercream can be stored separately in airtight containers in the refrigerator for up to 5 days.

How to Serve

A slice of rich three-layer dark chocolate cake stands on a white plate, each layer separated by smooth, dark chocolate ganache. The top of the slice is covered with a light cream frosting, slightly textured and thick. Around the cake slice, there are three red and white striped peppermint candies and two small candy canes. A silver fork with a golden handle rests on the plate near the front edge. In the blurred background, the rest of the whole cake with similar frosting and chocolate layers is visible on a white marbled surface, with some holiday decor colors faintly seen. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without buttermilk?

Yes, you can substitute buttermilk with regular milk mixed with 1 tablespoon of lemon juice or vinegar per cup. Let it sit for 5 minutes before using to mimic the acidity of buttermilk.

How do I know when the cake is done baking?

Insert a toothpick or small paring knife into the center of the cake. It is done when it comes out clean or with just a few moist crumbs. Avoid opening the oven early or jiggling the pan to prevent the cake from sinking.

Moist Peppermint Fudge Cake Recipe

★★★★★

4.7 from 77 reviews

Author: Simon
Total Time: 3 hours including chilling and freezing
Yield: 1 quarter sheet cake, approximately 12 servings 1x

Print Recipe

Description

This Moist Peppermint Fudge Cake is a rich, decadent chocolate dessert perfect for holiday celebrations or special occasions. Featuring a tender chocolate cake base infused with cocoa and coffee, layered with a luscious peppermint fudge ganache and fluffy peppermint buttercream frosting, this cake melds deep chocolate flavor with refreshing peppermint. The cake is baked to perfection, frozen for ease of layering, and elegantly decorated with festive rosettes and mini candy canes, making it an irresistible treat for chocolate and peppermint lovers alike.

Instructions

Make Chocolate Cake: Preheat your oven to 325°F. Prepare a 1-inch tall 1/4 sheet pan by lining it with parchment paper and spraying the bottom and sides with cooking spray. Alternatively, use a different cake pan as preferred, referencing baking charts for size adjustments.
Mix Dry Ingredients: Sift together the all-purpose flour, baking powder, baking soda, salt, chocolate instant pudding mix or instant clearjel, and unsweetened cocoa powder into a large bowl. Add the brown sugar and whisk well to break up any clumps and blend thoroughly.
Mix Wet Ingredients: In a separate large bowl, whisk together eggs, buttermilk, brewed coffee, vegetable oil, dark corn syrup, and vanilla extract until the mixture is smooth and fully combined.
Make Butter Mixture: Melt the salted butter gently in the microwave or on the stove, ensuring it is just melted but not overcooked. Add the semi-sweet chocolate chips and whisk continuously until the chocolate melts completely and the mixture becomes smooth and glossy.
Combine Mixtures: Pour the wet ingredients into the dry ingredients bowl and whisk until just incorporated. Then, add the melted butter and chocolate mixture and whisk thoroughly until the batter is smooth and mostly lump-free. Minor brown sugar lumps are acceptable as they will dissolve during baking.
Spread Batter into Pan: Pour the batter evenly into the prepared sheet pan, smoothing the surface with an offset spatula. The batter should fill the pan up to about 1/4 inch from the top edge of the 1-inch tall pan.
Set Batter Before Baking: Let the cake batter rest in the pan for 5-10 minutes to allow the instant clearjel or pudding mix to thicken, promoting better cake rise.
Bake Cake: Place the pan on the middle or upper rack of the preheated oven. Bake at 325°F for 16 minutes. Then, without opening the oven door, reduce the temperature to 300°F and bake for an additional 6-10 minutes. Check for doneness by lightly touching the cake top; continue baking if it feels jiggly. A toothpick inserted should come out clean or with a few moist crumbs but no wet batter.
Wrap and Freeze Cake: After cooling, wrap the cake securely in plastic wrap (two to three layers horizontally and one vertically) and freeze for at least 2 hours or overnight. For longer freezing, brush with simple syrup before wrapping. Freezing facilitates easier slicing and layering.
Make Peppermint Ganache Filling: Heat heavy cream and semi-sweet chocolate chips in a microwave-safe bowl in 30-second bursts, stirring thoroughly between intervals until smooth and melted. Whisk in peppermint extract and chill in the refrigerator, stirring occasionally, until the ganache is thick and fudgy but still spreadable. Reheat gently if too thick.
Make Fluffy Peppermint Buttercream: Whisk together powdered sugar and instant clearjel until blended. In a stand or hand mixer, beat cream cheese until softened. Add room temperature butter and continue beating until creamy. Incorporate shortening and beat to a smooth consistency with no lumps. Slowly add the powdered sugar mixture while mixing on low. Add vanilla and peppermint extracts, scraping bowl sides. Beat on high speed for 2-3 minutes to aerate and fluff the frosting. Let it sit for 10 minutes to thicken.
Layer, Decorate, and Serve: Slice frozen cake layers using cake rings as desired. Layer the cake by spreading peppermint ganache (about 1/4 inch thick) between layers. Apply a thin crumb coat of peppermint buttercream on the outside and freeze for 10 minutes to firm. Then, frost with a final thick coat of buttercream. Warm reserved ganache and drizzle down cake sides. Pipe rosettes or decorative designs using a piping bag fitted with a star tip. Decorate the top with mini candy canes. Allow the cake to come to room temperature (2-3 hours) before serving for best texture and flavor. Enjoy your festive, indulgent peppermint fudge cake!

Notes

Instant Clearjel is used as a food starch to help stabilize the frosting and thicken the cake batter, providing a moist, tender texture.
Spraying the pan after lining with parchment ensures easy cake release without damaging the cake surface.
If freezing the cake for extended periods, brushing with simple syrup before wrapping preserves moisture.
The cake layers can be baked ahead and frozen up to a week before assembly.
When reheating ganache that has become too thick, microwave in short bursts while stirring to reach spreadable consistency.
Using an offset spatula helps achieve a smooth and even cake surface.
The frosting recipe yields enough for full crumb coat and decorative piping.

Prep Time: 30 minutes
Cook Time: 22-26 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: peppermint fudge cake, chocolate cake, holiday dessert, peppermint ganache, peppermint buttercream, chocolate cake recipe, layered cake, festive cake

Moist Peppermint Fudge Cake Recipe

Introduction

Ingredients

Instructions

Tips & Variations

Storage

How to Serve