Introduction

This Moist Peppermint Fudge Cake is a rich, chocolatey delight with a refreshing peppermint twist. Perfect for the holidays or any special occasion, it combines a dense, fudgy cake with creamy peppermint buttercream and ganache. You’ll love how easy it is to bake and assemble for a show-stopping dessert.

A tall round cake with smooth white frosting covers the entire cake, and dark shiny chocolate sauce drips down the sides in thick, uneven drips. On the top, a thick swirl border of creamy white frosting circles the edge, with glossy chocolate sauce drizzled over the swirls. The top is decorated with red and white peppermint candies, including round striped peppermints and stick-shaped candy canes, arranged in a festive manner. The cake sits on a white cake stand with a wide flat top and a short, thick brown base, placed on a white marbled surface, with blurred festive decorations in the background. 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, a food starch used in commercial baking)
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 the oven to 325°F (163°C). Line a 1-inch tall 1/4 sheet pan with parchment paper and spray the bottom and sides with cooking spray.
Step 2: Sift the flour, baking powder, baking soda, salt, chocolate instant pudding mix or instant clearjel, unsweetened cocoa powder, and sugar into a large bowl. Add brown sugar and whisk to blend, breaking up any clumps.
Step 3: In a separate large bowl, whisk together the eggs, buttermilk, brewed coffee, vegetable oil, dark corn syrup, and vanilla extract until smooth.
Step 4: Melt the salted butter gently in the microwave or on the stove. Add 1/4 cup semi-sweet chocolate chips and whisk until melted and smooth.
Step 5: Pour the wet ingredients into the dry ingredients and whisk until combined. Add the melted chocolate butter mixture and whisk until smooth and free of lumps.
Step 6: Pour the batter into the prepared pan and smooth the top evenly. Let the batter rest for 5–10 minutes to allow thickening before baking.
Step 7: Bake on the middle or top rack for 16 minutes at 325°F. Without opening the oven, reduce temperature to 300°F and bake another 6–10 minutes. Check doneness with a toothpick; it should come out clean or with moist crumbs.
Step 8: Cool the cake completely, then wrap it tightly and freeze in the pan for at least 2 hours or overnight. This makes layering easier. For longer freezing, brush with simple syrup before wrapping.
Step 9: To make the peppermint ganache, heat heavy cream and 1 cup semi-sweet chocolate chips in a microwave-safe bowl in 30-second bursts, stirring between heating until smooth. Stir in peppermint extract and chill in fridge, stirring occasionally, until thick and fudgy.
Step 10: For the peppermint buttercream, whisk powdered sugar with Instant Clearjel until blended. Beat cream cheese until softened, then add room temperature butter and shortening, beating until smooth and fluffy.
Step 11: Slowly add the powdered sugar mixture while mixing on low. Add vanilla and peppermint extracts, scrape the bowl, then beat on high for 2–3 minutes for a light, fluffy texture.
Step 12: When ready to assemble, cut the frozen cake into layers. Spread a 1/4-inch thick layer of peppermint ganache between each. Apply a thin crumb coat of buttercream and chill for 10 minutes.
Step 13: Finish frosting the cake with remaining buttercream. Warm reserved ganache until pourable and drizzle down the sides. Decorate as desired, and top with mini candy canes.
Step 14: Let the finished cake come to room temperature before serving for the best texture and flavor. Enjoy!

Tips & Variations

Use brewed coffee to enhance the chocolate flavor without an overpowering taste.
For a stronger peppermint flavor, adjust peppermint extract carefully to taste in ganache and buttercream.
Instant Clearjel in frosting helps stabilize and thicken the buttercream for easier spreading.
Simple syrup brushed on cake layers before freezing keeps the cake moist during storage.
Swap semi-sweet chocolate chips with dark or milk chocolate based on preference.

Storage

Store the cake covered in the refrigerator for up to 5 days. Before serving, remove it 2–3 hours in advance to reach room temperature for the best texture. You can also freeze the wrapped cake layers for up to a week; thaw in the refrigerator overnight before assembling.

How to Serve

A tall layered chocolate cake is shown cut open to reveal four thick, dark brown chocolate sponge layers separated by three smooth, dark chocolate ganache layers. The outside of the cake is coated with light creamy off-white frosting that covers the entire cake and drips slightly down the sides. On top, there are several red and white striped candy canes and round peppermint candies placed on dollops of white frosting along the edge, creating a festive look. The cake sits on a white cake stand with a wooden base, all placed on a white marbled surface with blurred festive decorations in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pudding mix instead of instant?

Instant pudding mix works best because it thickens the batter without needing additional liquid. Regular pudding mix may alter the texture and moisture, so it’s not recommended for this recipe.

What if I don’t have instant clearjel?

Instant clearjel is optional and helps thicken both the cake batter and buttercream. You can substitute with chocolate instant pudding mix in the cake and omit it in the frosting, but the texture may be slightly less stable.

Moist Peppermint Fudge Cake Recipe

★★★★★

4.9 from 657 reviews

Author: Harry
Total Time: 3 hours 10 minutes (includes chilling/freezing time)
Yield: One 1/4 sheet cake (approximately 12 servings) 1x

Print Recipe

Description

This Moist Peppermint Fudge Cake is a rich and decadent chocolate cake layered with a fudgy peppermint ganache and topped with fluffy peppermint buttercream. The cake features a tender crumb thanks to the blend of baking powder, baking soda, and instant pudding mix, with added depth from cocoa, coffee, and a luscious butter-chocolate mixture. The peppermint flavor shines through the ganache and buttercream, creating a festive dessert perfect for special occasions during the holidays or any time you crave a peppermint-chocolate treat.

Instructions

Preheat and Prepare Pan: Preheat your oven to 325°F. Line a 1-inch tall 1/4 sheet pan with parchment paper, then spray the bottom and sides with cooking spray to prevent sticking.
Mix Dry Ingredients: Sift together all dry ingredients — 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, breaking up any clumps.
Mix Wet Ingredients: In a separate large bowl, whisk eggs, buttermilk, brewed coffee, vegetable oil, dark corn syrup, and vanilla extract until smooth and well-combined.
Melt Butter and Chocolate: Melt the salted butter gently in the microwave or stove until just melted. Add 1/4 cup semi-sweet chocolate chips and whisk until completely melted and smooth, about 30 seconds to 1 minute.
Combine Batter: Pour the wet ingredients into the dry ingredients and whisk until just combined. Then add the butter and chocolate mixture and whisk again until smooth and lump-free, though small brown sugar lumps are acceptable.
Pour and Rest Batter: Pour the batter evenly into the prepared pan and smooth the surface with an offset spatula. Let the pan sit for 5-10 minutes to allow the instant clearjel or pudding mix to thicken, improving rise.
Bake Cake: Bake the cake on the middle or top oven rack for 16 minutes at 325°F. Without opening the oven, reduce heat to 300°F and bake for another 6-10 minutes. Test doneness with a toothpick; if it’s wet or jiggly, bake a few minutes more until toothpick comes out clean or with just a few moist crumbs.
Cool and Freeze Cake: Once cool, wrap the cake tightly in plastic wrap while still in the pan and freeze for at least 2 hours or overnight. This makes layering easier. For extended freezing, brush cake with simple syrup before wrapping.
Make Peppermint Ganache: In a microwave-safe bowl, combine heavy cream and 1 cup semi-sweet chocolate chips. Heat in 30-second increments, stirring between, until smooth and melted. Stir in peppermint extract. Chill in fridge until thick and fudgy, stirring occasionally. Reheat briefly if too thick to spread.
Prepare Peppermint Buttercream: Whisk powdered sugar and instant clearjel together. In a mixer bowl, beat cream cheese until softened. Add room temperature butter, then shortening, beating after each addition until no lumps remain. Gradually add powdered sugar mixture, then vanilla and peppermint extract. Beat on high speed for 2-3 minutes to make light and fluffy.
Layer Cake: Use frozen cake layers sliced with cake rings. Spread about 1/4 inch peppermint ganache between layers, smoothing with offset spatula. Apply a thin crumb coat of peppermint buttercream on the outside and freeze for about 10 minutes until firm.
Decorate and Serve: Frost the cake with remaining buttercream. Warm reserved ganache slightly and drizzle down cake sides for decoration. Optional piping of peppermint rosettes on top using 1M star tip. Add mini candy canes as garnish. Serve cake at room temperature after removing from fridge 2-3 hours prior. The cake tastes best at room temperature.

Notes

Instant Clearjel is a food starch used to stabilize the cake batter and buttercream, improving texture.
Use cooking spray on parchment helps prevent sticking and ensures easy cake release.
Brushing the cake with simple syrup before freezing helps retain moisture during longer storage.
The cake layers are easier to cut and handle when frozen.
The peppermint ganache may be reheated gently if too thick for spreading after chilling.
Use an offset spatula for smooth and even batter spreading as well as ganache and frosting application.
Leftover cake scraps can be repurposed into cake truffles.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

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

Moist Peppermint Fudge Cake Recipe

Introduction

Ingredients

Instructions

Tips & Variations

Storage

How to Serve

FAQs