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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

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.

Ingredients

Scale

Cake Ingredients

  • 170 grams (1 1/4 cups + 2 Tablespoons) All-Purpose Flour (Gold Medal preferred)
  • 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(s) Vegetable Oil
  • 3 Tablespoons Dark Corn Syrup (or light corn syrup)
  • 1 1/2 teaspoons Vanilla Extract
  • 3/4 stick(s) (3 ounces) Salted Butter
  • 43 grams (1/4 cup) Semi-Sweet Chocolate Chips (Nestle recommended)

Peppermint Ganache Filling

  • 1/2 cup Heavy Cream
  • 172 grams (1 cup) Semi-Sweet Chocolate Chips (Nestle recommended)
  • 3/4 teaspoon Pure Peppermint Extract (Olive Nation recommended)

Fluffy Peppermint Buttercream

  • 455 grams (3 1/2 cups) Powdered Sugar
  • 1 Tablespoon(s) Instant Clearjel (optional, for thickening)
  • 4 ounces Cream Cheese
  • 1 1/2 sticks (6 ounces) Salted Butter (room temperature)
  • 48 grams (1/4 cup) Shortening
  • 1 Tablespoon Pure Vanilla Extract
  • 3/4 teaspoon Pure Peppermint Extract (Olive Nation recommended)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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

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Find it online: https://kitchenofsimon.com/moist-peppermint-fudge-cake-recipe/