Introduction

This Moist Peppermint Fudge Cake is a delightful holiday treat that combines rich chocolate with refreshing peppermint. Its fudgy layers and fluffy peppermint buttercream make it perfect for celebrating special occasions or simply indulging your sweet tooth. Easy to make and irresistibly delicious!

A round cake with smooth, creamy white frosting covers the whole outside, standing about three layers tall. Dark, glossy chocolate ganache drips evenly down from the top edge, creating a striking contrast. On the very top, thick swirls of white frosting form a ring along the edge, each swirl topped with pieces of red and white peppermint candies and small candy canes standing upright. The cake is placed on a white cake stand with a warm brown base, all set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

170 grams (1 1/4 cups + 2 Tablespoons) All-Purpose Flour (I use Gold Medal)
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 (I use Hershey’s)
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 use 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 (I use Nestle)
1/2 cup Heavy Cream
172 grams (1 cup) Semi-Sweet Chocolate Chips (I use Nestle)
3/4 teaspoon Pure Peppermint Extract (I use Olive Nation)
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 (I use Olive Nation)

Instructions

Step 1: Preheat your oven to 325°F (163°C). Line a 1-inch tall 1/4 sheet pan with parchment paper, then spray the parchment and sides with cooking spray.
Step 2: Sift together the flour, baking powder, baking soda, salt, pudding mix (or clearjel), unsweetened cocoa powder, and sugar into a large bowl. Add brown sugar, whisking until well blended and 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 and combined.
Step 4: Melt the butter in the microwave or on the stove until just melted. Add 1/4 cup semi-sweet chocolate chips and whisk vigorously until the chips are fully melted and the mixture is smooth.
Step 5: Pour the wet ingredients into the dry ingredients and whisk to combine. Add the melted chocolate butter mixture and whisk until smooth and lump-free (a few small brown sugar lumps are okay).
Step 6: Pour the batter into the prepared pan and smooth the top evenly. Let the pan set for 5-10 minutes to allow the batter to thicken slightly before baking.
Step 7: Bake on the middle or upper oven rack at 325°F for 16 minutes. Without opening the oven, reduce the temperature to 300°F and bake for an additional 6-10 minutes. Check doneness by touching the cake gently and using a toothpick; bake a few more minutes if needed.
Step 8: Allow the cake to cool completely. Wrap it tightly in plastic wrap and freeze for at least 2 hours or overnight for easier layering later.
Step 9: To make the peppermint ganache filling, heat heavy cream and 1 cup semi-sweet chocolate chips in 30-second microwave increments, stirring between each, until smooth and glossy. Stir in the peppermint extract and chill until thick and fudgy.
Step 10: For the buttercream, sift powdered sugar with instant clearjel (if using) and set aside. Beat cream cheese until softened, then add the room temperature butter and shortening. Mix until smooth and creamy.
Step 11: With mixer on low, gradually add the powdered sugar mixture along with vanilla and peppermint extracts. Increase speed to high and beat for 2-3 minutes until light and fluffy.
Step 12: When ready to assemble, cut frozen cake layers as desired. Spread a 1/4 inch layer of peppermint ganache between layers. Apply a thin crumb coat of buttercream on the outside, chill briefly, then frost with remaining buttercream.
Step 13: Warm reserved ganache slightly and drizzle over the sides of the cake. Decorate with rosettes using a piping bag and star tip if desired. Let cake set in the fridge, then bring to room temperature before serving. Top with mini candy canes for a festive touch.

Tips & Variations

Use brewed coffee to enhance the chocolate flavor without making the cake taste like coffee.
Freeze the cake before layering for cleaner cuts and easier handling.
Instant clearjel can be used instead of pudding mix to avoid additional flavor.
For a dairy-free version, substitute butter and cream with plant-based alternatives.
Add crushed peppermint candies on top for extra texture and festive flair.

Storage

Store the cake covered in the refrigerator for up to 4 days. For longer storage, keep the wrapped cake frozen for up to one month. Before serving, remove from the fridge and let it come to room temperature for 2-3 hours to enjoy the best texture and flavor.

How to Serve

The image shows a slice of three-layer chocolate cake on a white plate, with each layer of dark chocolate sponge separated by thick, smooth, dark chocolate filling. The cake slice is topped with a thin layer of white frosting, and there are red and white peppermint candies and small candy canes placed decoratively on the plate beside it. In the background, the larger remaining cake is visible with white frosting covering the outside, chocolate dripping down the sides, and more peppermint candies arranged on top. The whole setting is on a white marbled surface with some holiday decorations slightly blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes! The cake freezes well both before and after assembling. Bake it in advance, freeze, then thaw and decorate when ready to serve.

What can I use if I don’t have instant clearjel?

You can use chocolate instant pudding mix as a substitute, which also helps create the moist texture in the cake.

Moist Peppermint Fudge Cake Recipe

Print Recipe

★★★★★

4.7 from 135 reviews

This Moist Peppermint Fudge Cake combines rich chocolate flavor with refreshing peppermint for a festive and indulgent dessert. The cake boasts a tender crumb thanks to instant pudding mix and clearjel, complemented by a fudgy peppermint ganache filling and a fluffy peppermint buttercream frosting. Perfect for holiday celebrations or any special occasion, the cake layers are baked thin and assembled with decadent ganache, then finished with creamy buttercream and a peppermint drizzle, resulting in a luxurious and luscious treat.

Author: Maya
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes plus chilling and freezing time
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Instructions

Make Chocolate Cake: Preheat your oven to 325°F. Line a 1″ tall 1/4 sheet pan with parchment paper and spray the bottom and sides with cooking spray to prevent sticking.
Mix Dry Ingredients: Sift the flour, baking powder, baking soda, salt, instant pudding mix or clearjel, cocoa powder, and granulated sugar into a large bowl. Add brown sugar and whisk thoroughly, breaking up any clumps to ensure a smooth mixture.
Mix Wet Ingredients: In a separate large bowl, whisk together eggs, buttermilk, brewed coffee, vegetable oil, dark corn syrup, and vanilla extract until well combined.
Make Butter Mixture: Melt the salted butter either in the microwave or on the stove until just melted. Add the semi-sweet chocolate chips and whisk vigorously for 30 seconds to 1 minute until the mixture is melted and smooth.
Combine Ingredients: Pour the wet ingredients into the dry ingredients and whisk until incorporated. Then pour in the chocolate butter mixture and whisk until smooth and lump-free, allowing some small brown sugar lumps to remain.
Spread Batter into Pan: Pour the batter into the prepared sheet pan and smooth it out evenly using an offset spatula. The batter should come close to the top edge but leave space.
Set Batter: Let the batter rest in the pan for 5-10 minutes so the instant clearjel or pudding mix can thicken for better rise during baking.
Bake Cake: Place the pan in the middle or top rack of the oven. Bake for 16 minutes at 325°F. Without opening the oven, reduce heat to 300°F and bake for an additional 6-10 minutes. Check doneness by lightly touching the cake’s surface and inserting a toothpick; it should come out clean or with moist crumbs but not wet. Extend baking 1-5 minutes if needed.
Wrap and Freeze Cake: Once cooled, tightly wrap the cake in plastic wrap while still in the pan and freeze for at least 2 hours or overnight. For longer storage, brush with simple syrup before wrapping. Cake will be easier to layer frozen.
Make Peppermint Ganache: Heat heavy cream and semi-sweet chocolate chips in a microwave-safe bowl in 30-second increments, stirring between each until smooth and shiny. Whisk in peppermint extract once melted.
Chill Ganache: Refrigerate the ganache, stirring occasionally, until it thickens to a very fudgy consistency. Reheat briefly if it becomes too firm before use.
Prepare Peppermint Buttercream: Whisk together powdered sugar and instant clearjel. Beat cream cheese until softened, add room temperature butter and shortening, and continue to beat until creamy and lump-free.
Add Sugar Mixture and Extracts: Slowly add the powdered sugar mixture to the creamed butter mix on low speed. Add vanilla and peppermint extracts, scraping the bowl as needed.
Beat Buttercream: Increase mixer speed to high and beat for 2-3 minutes to make the buttercream light and fluffy; it will thicken further as it rests.
Layer Cake: Use cake rings to cut frozen cake layers. Spread ganache about 1/4 inch thick between layers. Apply a thin crumb coat of peppermint buttercream on the outside and chill until firm.
Decorate and Serve: Frost cake with a final thick layer of peppermint buttercream. Warm reserved ganache to drizzle down sides. Optionally pipe rosettes with a star tip around the top. Allow cake to come to room temperature before serving and decorate with mini candy canes. Enjoy the cake best at room temperature.

Notes

Instant Clearjel is a food starch used commercially to improve cake texture and stability; it can be substituted with instant pudding mix.
Using parchment paper and spray ensures easy removal of thin cake layers from the pan, essential for layering delicate cakes.
Brushing the cake with simple syrup before freezing protects moisture and enhances flavor if storing longer than a couple of days.
Be careful not to overheat butter or chocolate when melting to avoid scorching and grainy texture.
When working with ganache, frequent stirring and microwaving in short bursts helps prevent overheating.
Layering the cake when frozen yields cleaner cuts and easier assembly.

Keywords: peppermint fudge cake, chocolate peppermint cake, peppermint chocolate cake, holiday cake, layered cake, fudge cake, peppermint ganache, peppermint buttercream

Moist Peppermint Fudge Cake Recipe

Introduction

Ingredients

Instructions

Tips & Variations

Storage

How to Serve