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Peppermint Fudge Cake Recipe

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★★★★★

4.8 from 110 reviews

This Peppermint Fudge Cake is a rich, moist chocolate cake infused with peppermint flavor, layered with a silky peppermint ganache and topped with a fluffy peppermint buttercream frosting. Perfect for special occasions or holiday celebrations, this cake combines decadent chocolate with refreshing peppermint for a festive treat.

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

Butter and Chocolate 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 recommended)

Fluffy 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 recommended)

Instructions

  1. Make Chocolate Cake: Preheat the oven to 325°F. Line a 1″ tall 1/4 sheet pan with parchment paper and spray with cooking spray for easy release.
  2. Mix Dry Ingredients: Sift together all the dry ingredients (flour, baking powder, baking soda, salt, instant pudding or clearjel, cocoa powder, sugar) into a large bowl, then add brown sugar and whisk well, breaking up any clumps.
  3. Mix Wet Ingredients: In a separate bowl, whisk eggs, buttermilk, brewed coffee, vegetable oil, dark corn syrup, and vanilla extract until smooth.
  4. Make Butter Mixture: Melt the salted butter (microwave or stovetop) until just melted. Add semi-sweet chocolate chips and whisk for 30 seconds to 1 minute until smooth and fully melted.
  5. Whisk Together: Pour wet ingredients into dry ingredients and whisk until combined. Add the melted chocolate butter mixture and whisk until smooth with no lumps (small brown sugar lumps okay).
  6. Spread into Pan: Pour batter into prepared pan and smooth the top evenly with an offset spatula.
  7. Set Batter: Let the batter rest for 5-10 minutes to allow the pudding or clearjel to thicken for better rise.
  8. Bake Cake: Bake on middle or top rack at 325°F for 16 minutes. Lower oven temperature to 300°F and bake an additional 6-10 minutes. Test doneness with a toothpick—should come out clean or with moist crumbs but not wet. If jiggly, bake 1-5 minutes more.
  9. Wrap and Freeze Cake: Cool cake completely, then wrap tightly with plastic wrap and freeze for at least 2 hours or overnight. This makes layering easier and allows baking up to a week ahead.
  10. Make Peppermint Ganache: Microwave heavy cream and chocolate chips in 30 second increments, stirring each time until smooth and melted. Whisk in peppermint extract and chill in the refrigerator, stirring occasionally, until very thick and fudgy. Reheat briefly if too firm to spread.
  11. Make Peppermint Buttercream: Whisk powdered sugar and instant clearjel together. Beat cream cheese until soft, blend in room temperature butter and shortening until smooth and lump-free. Gradually add powdered sugar mixture while mixing on low. Add vanilla and peppermint extract, then beat on high for 2-3 minutes to create a light, fluffy frosting.
  12. Layer Cake: Cut frozen cake into layers with cake rings. Spread a 1/4 inch layer of peppermint ganache between each layer. Apply a thin crumb coat of peppermint buttercream on the outside, then chill in freezer for 10 minutes.
  13. Decorate and Serve: Frost with remaining buttercream, drizzle warmed ganache down the sides, and pipe rosettes using a star tip if desired. Let set in fridge or serve after coming to room temperature. Garnish with mini candy canes for festive presentation.

Notes

  • Instant Clearjel is a food starch that helps thicken cake batter and stabilize the buttercream; it is optional but recommended for best texture.
  • Using a parchment-lined pan sprayed with cooking spray ensures the cake releases easily without sticking.
  • For longer freezing times, brush the cake with simple syrup before wrapping to prevent freezer burn and keep it moist.
  • Resting the batter before baking improves cake rise and texture.
  • The cake layers are easier to cut and frost when frozen or well chilled.
  • The ganache may need slight reheating if it becomes too thick after chilling.

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

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