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Moist Peppermint Fudge Cake Recipe

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★★★★★

4.7 from 110 reviews

This Moist Peppermint Fudge Cake is a rich and decadent chocolate cake infused with peppermint flavor, layered with a fudgy peppermint ganache and topped with a fluffy peppermint buttercream. Perfect for festive occasions, this cake blends the richness of chocolate with a refreshing hint of peppermint, finished with a simple yet elegant decoration of mini candy canes.

Ingredients

Scale

Dry 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

Wet Ingredients

  • 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

Chocolate Butter Mixture

  • 3/4 stick (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 preferred)

Fluffy Peppermint Buttercream

  • 455 grams (3 1/2 cups) Powdered Sugar
  • 1 Tablespoon Instant Clearjel (optional, food starch)
  • 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 preferred)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Line a 1″ tall 1/4 sheet pan with parchment paper and spray the bottom and sides with cooking spray to ensure the cake does not stick.
  2. Mix Dry Ingredients: 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 thoroughly until fully combined and smooth, breaking up any clumps of brown sugar with your fingers.
  3. Combine Wet Ingredients: In a separate large bowl, whisk together eggs, buttermilk, brewed coffee, vegetable oil, dark corn syrup, and vanilla extract until smooth and uniform.
  4. Make Chocolate Butter Mixture: Melt the salted butter in the microwave or over the stove just until melted, avoiding overheating. Immediately add the semi-sweet chocolate chips and whisk continuously for 30 seconds to 1 minute until the chocolate melts completely into a smooth mixture.
  5. Mix Batter: Pour the wet ingredients into the dry ingredients and whisk to incorporate. Then add the chocolate butter mixture and whisk until the batter is smooth and mostly lump-free (small brown sugar lumps are fine and will dissolve when baking).
  6. Spread Batter: Pour the batter evenly into the prepared sheet pan, smoothing the surface with an offset spatula. The batter should fill about 3/4 inch depth in a 1-inch tall pan.
  7. Set Batter: Allow the batter to rest for 5-10 minutes at room temperature. This resting period lets the instant pudding mix or clearjel thicken the batter slightly for better rise and texture.
  8. Bake Cake: Place the pan in the middle or top rack of the preheated oven and bake for 16 minutes at 325°F. Without opening the oven, reduce the temperature to 300°F and bake for an additional 6-10 minutes. Check doneness by carefully touching the top and inserting a toothpick; if it’s slightly jiggly, bake for a few more minutes until the toothpick comes out clean or with moist crumbs.
  9. Cool and Freeze: Once cooled, wrap the cake pan tightly in plastic wrap and freeze for at least 2 hours or overnight. Freezing solidifies the cake, making it easier to cut into layers without crumbling.
  10. Prepare Peppermint Ganache: Heat the heavy cream and semi-sweet chocolate chips together in a microwave-safe bowl in 30-second increments, stirring between heats until smooth and glossy. Stir in peppermint extract, then chill in the fridge until thick and fudgy, stirring occasionally. Reheat briefly if too firm when ready to use.
  11. Make Peppermint Buttercream: Whisk powdered sugar and instant clearjel together until blended. In a mixer, beat cream cheese until softened, add room temperature salted butter, and continue mixing until creamy. Add shortening and beat until smooth and lump-free. Slowly incorporate the powdered sugar mixture, vanilla extract, and peppermint extract while mixing on low. Increase speed and whip for 2-3 minutes until light and fluffy.
  12. Layer the Cake: Using cake rings, cut frozen cake into layers. Fill each layer with peppermint ganache about 1/4 inch thick. Apply a thin crumb coat of peppermint buttercream over the outside of the stacked layers and freeze the cake briefly for about 10 minutes to set the crumb coat.
  13. Final Decoration: Frost the entire cake with the remaining peppermint buttercream. Warm reserved ganache slightly until pourable and drizzle around the cake sides. Pipe rosettes or other designs on top using a pastry bag with a 1M star tip. Garnish with mini candy canes. Store refrigerated but bring to room temperature 2-3 hours before serving for optimal texture and flavor.

Notes

  • Instant Clearjel is a food starch that helps stabilize the powdered sugar in the buttercream, preventing it from getting runny and improving texture.
  • Prepare the pan by lining with parchment and greasing it well for easy cake removal; other pan sizes can be used but adjust bake times accordingly.
  • For longer freezer storage, brush the cake with simple syrup before wrapping to maintain moistness after thawing.
  • When mixing ganache, frequent whisking accelerates melting and prevents chocolate from burning in the microwave.
  • Allow the cake to come to room temperature before serving as the flavor and texture are best when not cold.

Keywords: moist peppermint fudge cake, chocolate peppermint cake, peppermint ganache, peppermint buttercream, holiday cake, chocolate cake with peppermint

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