Moist Peppermint Fudge Cake Recipe

Introduction

This Moist Peppermint Fudge Cake is a rich, chocolatey delight with a festive peppermint twist. Perfect for special occasions or holiday gatherings, it combines a fudgy cake with creamy peppermint buttercream and ganache for a luscious treat.

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, a 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 recommended)

Instructions

1. Step 1: 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.
2. Step 2: Sift the flour, baking powder, baking soda, salt, pudding mix (or clearjel), cocoa powder, and sugar into a large bowl. Add the brown sugar, break up any clumps, and whisk until well blended.
3. Step 3: In a separate bowl, whisk together the eggs, buttermilk, brewed coffee, vegetable oil, corn syrup, and vanilla extract until smooth.
4. Step 4: Melt the salted butter gently until just melted. Add 1/4 cup semi-sweet chocolate chips and whisk until fully melted and smooth.
5. Step 5: Pour the wet ingredients into the dry ingredients and whisk until combined. Then add the melted chocolate butter mixture and whisk until smooth and lump-free.
6. Step 6: Pour the batter into the prepared pan, smoothing the surface evenly.
7. Step 7: Let the batter sit for 5–10 minutes to allow thickening before baking.
8. Step 8: Bake on the middle or top rack for 16 minutes at 325°F. Without opening the oven, reduce heat to 300°F and bake for another 6–10 minutes. Check doneness by a toothpick or gentle touch; bake a few more minutes if needed.
9. Step 9: Allow the cake to cool, then wrap tightly and freeze for at least 2 hours or overnight for easier layering.
10. Step 10: To make the peppermint ganache, microwave 1/2 cup heavy cream with 1 cup semi-sweet chocolate chips in 30-second intervals, stirring each time until smooth and melted.
11. Step 11: Whisk in 3/4 teaspoon peppermint extract and chill the ganache in the fridge, stirring occasionally, until thick and fudgy.
12. Step 12: For the buttercream, whisk powdered sugar with instant clearjel until combined. Beat cream cheese, room temperature butter, and shortening until smooth and lump-free.
13. Step 13: Slowly add the powdered sugar mixture to the creamed butter and cream cheese while mixing on low. Add vanilla and peppermint extracts, then beat on high for 2–3 minutes until light and fluffy.
14. Step 14: Layer the cake from frozen or refrigerated slices. Spread a thin layer of peppermint ganache between layers and apply a crumb coat of buttercream on the outside. Chill briefly until firm.
15. Step 15: Finish frosting the cake with the remaining peppermint buttercream. Warm the reserved ganache slightly and drizzle down the sides if desired. Decorate with rosettes or candy canes.
16. Step 16: Allow the cake to come to room temperature before serving for the best texture and flavor.

Tips & Variations

• Using instant clearjel thickens the batter and buttercream, improving texture and stability.
• Brush cake layers with simple syrup before freezing to retain moisture during storage.
• Substitute brewed coffee with hot water for a less intense flavor.
• Add crushed peppermint candies on top for extra festive decoration and texture.

Storage

Store the cake covered in the refrigerator for up to 3 days. For longer storage, wrap tightly and freeze up to 1 week. Before serving, bring the cake to room temperature for 2–3 hours. Reheat ganache gently if it becomes too firm before decorating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without coffee?

Yes, you can substitute brewed coffee with hot water to keep the chocolate flavor balanced without the coffee taste.

How do I prevent the cake from drying out?

Wrapping the cake tightly and freezing it as soon as it cools helps retain moisture. Brushing the layers with simple syrup before wrapping adds extra hydration.

Moist Peppermint Fudge Cake Recipe

Print Recipe

★★★★★

4.8 from 60 reviews

This Moist Peppermint Fudge Cake is a rich, chocolaty treat enhanced with cool peppermint and layered with fudgy peppermint ganache and fluffy peppermint buttercream. Perfect for festive occasions, this cake features a moist chocolate base baked with instant pudding mix and cocoa powder, topped with a creamy, peppermint-infused ganache filling and a velvety buttercream frosting. Finished with a drizzle of ganache and mini candy canes, this cake combines classic holiday flavors with a luscious texture, delivering a delightful dessert experience at room temperature.

• Author: Grace
• Prep Time: 20 minutes
• Cook Time: 26 minutes
• Total Time: 3 hours (includes cooling and chilling time)
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Dry Ingredients

• 170 grams (1 1/4 cups + 2 Tablespoons) All-Purpose Flour (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 (Hershey’s)
• 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)

Peppermint Ganache Filling

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

Peppermint Buttercream

• 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 (room temperature)
• 48 grams (1/4 cup) Shortening
• 1 Tablespoon Pure Vanilla Extract
• 3/4 teaspoon Pure Peppermint Extract (Olive Nation)

Instructions

1. Make Chocolate Cake: Preheat your oven to 325°F. Line a 1″ tall 1/4 sheet pan with parchment paper and spray the inside thoroughly with cooking spray.
2. Mix Dry Ingredients: Sift the flour, baking powder, baking soda, salt, instant pudding mix (or instant clearjel), cocoa powder, and sugar into a large bowl. Add brown sugar and whisk thoroughly to remove clumps.
3. Mix Wet Ingredients: In another large bowl, whisk together the eggs, buttermilk, brewed coffee, vegetable oil, dark corn syrup, and vanilla extract until smooth.
4. Make Butter Mixture: Gently melt salted butter until just melted, then whisk in semi-sweet chocolate chips until you have a smooth, glossy chocolate butter mixture.
5. Combine Wet and Dry: Pour the wet ingredients into the dry mixture and whisk until incorporated. Add the chocolate butter mixture last and whisk until the batter is smooth and free of lumps.
6. Prepare and Pour Batter: Pour the batter evenly into the prepared pan and smooth the surface. Let the batter rest for 5-10 minutes to thicken slightly before baking.
7. Bake Cake: Bake on the middle or top rack for 16 minutes at 325°F. Then, without opening the oven, reduce temperature to 300°F and continue baking for 6-10 minutes. Test with a toothpick for doneness; bake additional minutes if needed.
8. Cool and Freeze Cake: Allow the cake to cool completely. Wrap tightly with plastic wrap while still in the pan and freeze for at least 2 hours or overnight. Brushing with simple syrup before wrapping is recommended if freezing longer.
9. Make Peppermint Ganache Filling: Heat heavy cream and 1 cup semi-sweet chocolate chips in 30-second microwave increments, stirring frequently until smooth and glossy. Stir in peppermint extract and chill until thickened to a fudgy consistency.
10. Make Fluffy Peppermint Buttercream: Whisk powdered sugar and instant clearjel together. Beat cream cheese, room temperature butter, and shortening until smooth and fluffy. Gradually add powdered sugar mixture, vanilla and peppermint extracts, then beat on high for 2-3 minutes to aerate.
11. Layer the Cake: Using cake rings, cut frozen cake into layers. Fill each layer with the peppermint ganache. Apply a thin crumb coat of peppermint buttercream outside the cake, then chill until firm.
12. Decorate and Serve: Frost the cake fully with remaining buttercream. Warm reserved ganache and drizzle down the sides. Decorate with tall rosettes using a star tip piping bag and top with mini candy canes. Allow to come to room temperature before serving for best texture.

Notes

• Instant clearjel is an optional food starch that helps thicken cake batter and stabilize buttercream.
• Spraying the pan over parchment prevents sticking and facilitates easy cake removal.
• Brushing the cake with simple syrup before freezing preserves moisture and freshness.
• Allow the cake to come to room temperature after chilling to enhance flavor and texture.
• Using brewed coffee intensifies the chocolate flavor without adding a coffee taste.
• Chocolate instant pudding mix can be substituted with instant clearjel for thickening the batter.
• Reheat ganache carefully in short bursts to achieve spreadable consistency.
• Buttercream will thicken further after resting due to the Instant Clearjel.

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