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Moist Peppermint Fudge Cake Recipe

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★★★★★

4.9 from 144 reviews

This Moist Peppermint Fudge Cake is a rich, decadent chocolate cake layered and frosted with fluffy peppermint buttercream and filled with a fudgy peppermint ganache. The cake is tender and fudgy thanks to the combination of cocoa powder, instant pudding mix, and coffee, while the peppermint flavors in both the ganache and buttercream add a refreshing holiday twist. Perfect for festive occasions, this cake combines creamy chocolate and bright peppermint in a delightfully moist and flavorful dessert.

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 use light corn syrup)
  • 1 1/2 teaspoons Vanilla Extract

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

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Line a 1-inch tall 1/4 sheet pan with parchment paper and spray the paper and the sides of the pan with cooking spray to prevent sticking.
  2. Sift Dry Ingredients: In a large bowl, sift together the flour, baking powder, baking soda, salt, chocolate instant pudding mix (or instant clearjel), unsweetened cocoa powder, and sugar. Add the brown sugar and whisk well to break any clumps, ensuring a uniform dry mixture.
  3. Mix Wet Ingredients: In a separate large bowl, whisk together the eggs, buttermilk, brewed coffee, vegetable oil, dark corn syrup, and vanilla extract until smooth and combined.
  4. Prepare Butter Mixture: Melt the salted butter gently in the microwave or on the stove until just melted. Add semi-sweet chocolate chips and whisk vigorously for 30 seconds to 1 minute until the chocolate is fully melted and smooth.
  5. Combine Batter: Pour the wet ingredients into the dry ingredients and whisk until just incorporated. Then add the chocolate butter mixture and whisk again until the batter is smooth and lump-free (a few small brown sugar lumps are fine).
  6. Pour and Set the Batter: Spread the batter evenly into the prepared pan using an offset spatula. Allow the pan to rest for 5-10 minutes to let the instant pudding or clearjel thicken the batter before baking.
  7. Bake the Cake: Place the pan on the middle or top oven rack and bake at 325°F for 16 minutes. Without opening the oven door, reduce the heat to 300°F and continue baking for 6-10 minutes. Check doneness by lightly touching or inserting a toothpick; if it’s still jiggly or wet, bake an additional 1-5 minutes until a toothpick comes out clean with moist crumbs.
  8. Cool, Wrap & Freeze: Once cooled, wrap the cake tightly with plastic wrap in its pan. Freeze for at least 2 hours or overnight; this makes it easier to cut and layer later. For longer freezing, brush the cake with simple syrup before wrapping to maintain moisture.
  9. Make Peppermint Ganache: In a microwave-safe bowl, combine heavy cream and semi-sweet chocolate chips. Microwave in 30-second intervals, stirring well between each until fully melted and smooth. Whisk in peppermint extract. Chill in the refrigerator, stirring occasionally, until thick and fudgy. Reheat briefly if it becomes too firm to spread.
  10. Prepare Peppermint Buttercream: Whisk powdered sugar and optional instant clearjel together until blended. Beat cream cheese in a mixer until softened. Add room-temperature butter and beat until creamy, then add shortening and beat until no lumps remain. With mixer on low, gradually add powdered sugar mixture, vanilla, and peppermint extracts. Beat on high for 2-3 minutes until light and fluffy.
  11. Assemble Cake: Cut frozen (or refrigerated if serving same day) cake layers using cake rings. Reserve 1/4 cup ganache for decoration. Spread a generous layer of peppermint ganache between each cake layer using an offset spatula.
  12. Crumb Coat & Chill: Apply a thin crumb coat of peppermint buttercream on the outside of the assembled cake. Freeze for about 10 minutes to set the buttercream and trap crumbs.
  13. Final Frosting & Decoration: Frost final thick coat of peppermint buttercream smoothly over the cake. Warm reserved ganache slightly and drizzle decoratively down the sides. Optionally pipe tall rosettes with buttercream on top using a pastry bag and star tip. Decorate with mini candy canes. Chill briefly if desired but serve at room temperature for best texture.

Notes

  • Instant Clearjel is optional but helps improve cake texture and buttercream stability. It is a modified food starch commonly used in commercial baking.
  • If you don’t have a 1/4 sheet pan, refer to size conversion charts for alternate pans and adjust baking times accordingly.
  • Brushing simple syrup on cake layers before freezing helps lock in moisture and prevents freezer burn when storing for more than a couple of days.
  • Using brewed coffee enhances the chocolate flavor without making the cake taste like coffee.
  • Let the cake come to room temperature before serving to enjoy the best texture and flavor of the fudge cake and peppermint buttercream.
  • Leftover cake scraps can be used to make cake truffles, reducing waste.

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

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