If you’re searching for a dessert that combines rich, fudgy chocolate with the refreshing zing of peppermint, look no further than this Peppermint Fudge Cake Recipe. It’s the perfect treat to impress your friends and family, blending deep cocoa flavors with creamy peppermint frosting and a luscious chocolate ganache. Every bite melts in your mouth with just the right balance of sweet and minty freshness, making it an irresistible holiday favorite or a delightful anytime indulgence.
Ingredients You’ll Need
The beauty of this Peppermint Fudge Cake Recipe lies in its uncomplicated but essential ingredients. Each element plays a crucial role, from the rich Dutch-processed cocoa lending depth, to the peppermint extract adding that unmistakable cool glow, and the heavy cream ensuring a velvety texture. Let’s break down exactly what you’ll need to create this showstopper.
- 2 cups all-purpose flour: Provides the cake’s perfect structure and crumb.
- â…” cup Dutch-processed cocoa powder: Gives that deep, intense chocolate flavor; extra for dusting pans.
- 2 teaspoons baking soda: Helps the cake rise beautifully and keeps it light.
- 1 teaspoon baking powder: Adds an extra lift for a tender texture.
- 1 teaspoon salt: Balances and enhances all the sweet chocolatey notes.
- 4 ounces unsweetened chocolate (coarsely chopped): Delivers a fudgy, rich base to the cake.
- ¾ cup unsalted butter (melted & cooled): Brings moistness and buttery richness.
- 1 ¾ cups granulated sugar: Sweetens while helping with the cake’s tender crumb.
- 2 large eggs (room temperature): Bind the ingredients together for a perfect rise.
- 1 tablespoon vanilla extract: Enhances the overall flavor profile.
- 1 ½ cups buttermilk (room temperature): Adds tanginess and moistness to the cake layers.
- ½ cup strong brewed coffee (room temperature): Amplifies the chocolate flavor without overpowering.
- 2 cups unsalted butter (softened): For the creamy peppermint frosting base.
- 8 cups confectioners’ sugar (sifted): Sweetens and sets the frosting smoothly.
- 1 ½ teaspoons peppermint extract: Gives the frosting its signature refreshing bite.
- 4-6 tablespoons heavy cream: Adjusts frosting to the perfect silky consistency.
- Crushed candy canes: Adds festive crunch and vibrant crunch to the top decoration.
- Red food coloring: To tint the frosting for that classic peppermint look.
- 4 ounces semisweet chocolate (coarsely chopped): Essential for a smooth, shiny chocolate ganache.
- 4 tablespoons unsalted butter (cut into pieces): Makes the ganache rich and glossy.
- 2 tablespoons light corn syrup (optional): Gives the ganache a beautiful sheen and smooth texture.
How to Make Peppermint Fudge Cake Recipe
Step 1: Prepare Your Pans and Oven
First things first – preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and dust them with cocoa powder. This step ensures your cake layers come out perfectly without sticking, preserving their fudgy texture and deep color.
Step 2: Mix the Dry Ingredients
In a large bowl, sift together the all-purpose flour, Dutch-processed cocoa powder, baking soda, baking powder, and salt. Sifting these ingredients not only prevents lumps but also aerates the mixture, giving your cake layers a lighter crumb despite their rich chocolate intensity.
Step 3: Melt Chocolate and Combine Wet Ingredients
Gently melt the unsweetened chocolate together with the butter until smooth, then let it cool slightly. In another bowl, whisk the granulated sugar with eggs until creamy, then add vanilla extract, buttermilk, and brewed coffee. The coffee doesn’t make the cake taste like coffee but instead enhances the chocolate’s depth beautifully.
Step 4: Combine Wet and Dry Mixtures
Slowly fold the dry ingredients into the wet mixture, alternating with the melted chocolate butter blend. This gradual combination helps maintain a smooth, velvety batter that will bake into rich, moist layers.
Step 5: Bake the Cake Layers
Divide the batter evenly between the two prepared pans and bake for 45-50 minutes or until a toothpick inserted comes out with moist crumbs but no raw batter. Once baked, allow the cakes to cool in their pans for 10 minutes before transferring them to wire racks.
Step 6: Prepare the Peppermint Buttercream Frosting
Beat the softened butter until light and fluffy, then gradually add sifted confectioners’ sugar. Stir in peppermint extract, red food coloring, and enough heavy cream to reach your desired consistency. This frosting is creamy, minty, and perfectly sweet, making it the star in pairing with the decadent chocolate cake.
Step 7: Make the Chocolate Ganache
In a small saucepan, melt the semisweet chocolate, butter, and light corn syrup over low heat, stirring until smooth and glossy. The ganache will add a luxurious finishing touch, lending a shiny contrast to the softer frosting.
Step 8: Assemble Your Peppermint Fudge Cake
Layer one cake on your serving plate, spread a thick layer of peppermint frosting, then top with the second cake layer. Coat the entire cake with the remaining frosting, dollop or drizzle the warm chocolate ganache over the top, and finish with a generous sprinkle of crushed candy canes for that iconic peppermint crunch.
How to Serve Peppermint Fudge Cake Recipe
Garnishes
Serving this Peppermint Fudge Cake Recipe with extra crushed candy canes or small peppermint candies not only adds a delightful crunch but also makes the presentation festive and fun. Shaving some dark chocolate curls on top is another elegant option for chocolate lovers.
Side Dishes
A scoop of vanilla bean ice cream or a dollop of whipped cream complements the dense, fudgy texture beautifully, adding a cool creaminess that balances the mint-chocolate flavors. Fresh berries like raspberries or strawberries also pair well, adding a slight tartness that brightens each bite.
Creative Ways to Present
For a holiday touch, serve this cake on a decorative cake stand surrounded by peppermint sticks and holly sprigs. You can even turn slices into mini trifles with layers of cake, frosting, and whipped cream in clear glasses—perfect for sharing and eye-catching presentation.
Make Ahead and Storage
Storing Leftovers
You can keep leftover slices in an airtight container in the refrigerator for up to 5 days; this helps the flavors meld even more, keeping the cake moist and fresh.
Freezing
If you want to make the Peppermint Fudge Cake Recipe well ahead of time, wrap the assembled cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Reheating
Since this is a rich, frosted cake, reheating isn’t necessary and can alter texture. Instead, bring slices to room temperature before serving to ensure the cake and frosting are soft and luscious.
FAQs
Can I use regular cocoa powder instead of Dutch-processed?
Yes, but Dutch-processed cocoa is less acidic and provides a smoother, more mellow chocolate flavor. Using regular cocoa might slightly change the cake’s taste and texture.
Is the coffee flavor strong in this cake?
The coffee enhances the chocolate flavor subtly without making the cake taste like coffee itself. If you prefer, you can use brewed decaffeinated coffee.
Can I substitute the peppermint extract with another flavor?
Of course! While peppermint gives this cake its signature freshness, you can try vanilla or even orange extract for a different twist.
How do I know when the cake is fully baked?
Insert a toothpick into the center of the cakes; it should come out with moist crumbs but no raw batter. Overbaking can dry the cake, so keep an eye on it towards the end.
Is the frosting very sweet with all that confectioners’ sugar?
The frosting is sweet but balanced by the buttery base and the peppermint extract’s coolness, which cuts through some of the sweetness beautifully.
Final Thoughts
There’s nothing quite like the rich, fudgy magic of this Peppermint Fudge Cake Recipe to brighten up any occasion or simply indulge yourself in a moment of pure dessert bliss. Its harmonious blend of chocolate and peppermint, coupled with luscious textures, guarantees smiles all around. Trust me, once you make this cake, it’ll become a treasured favorite that you’ll return to time and again!
Print
Peppermint Fudge Cake Recipe
- Prep Time: 1 hour 35 minutes
- Cook Time: 50 minutes
- Total Time: 2 hours 25 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Peppermint Fudge Cake is a rich, moist chocolate cake infused with coffee and peppermint flavors, layered and frosted with a creamy peppermint buttercream, and finished with crushed candy canes and a silky chocolate fudge glaze. Perfect for festive occasions, this indulgent dessert combines the classic taste of chocolate with refreshing peppermint and a smooth, fudgy finish.
Ingredients
Cake:
- 2 cups all-purpose flour
- â…” cup Dutch-processed cocoa powder (plus more for dusting the pans)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 4 ounces unsweetened chocolate (coarsely chopped)
- ¾ cup unsalted butter (melted & cooled)
- 1 ¾ cups granulated sugar
- 2 large eggs (room temperature)
- 1 tablespoon vanilla extract
- 1 ½ cups buttermilk (room temperature)
- ½ cup strong brewed coffee (room temperature)
Frosting:
- 2 cups unsalted butter (softened)
- 8 cups confectioners’ sugar (sifted)
- 1 ½ teaspoons peppermint extract
- 4–6 tablespoons heavy cream
- red food coloring
- crushed candy canes
Chocolate Fudge Glaze:
- 4 ounces semisweet chocolate (coarsely chopped)
- 4 tablespoons unsalted butter (cut into pieces)
- 2 tablespoons light corn syrup (optional)
Instructions
- Prepare Cake Batter: Preheat your oven to 350°F (175°C). Grease and dust with cocoa powder three 8 or 9-inch round cake pans. In a large bowl, sift together all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Melt the unsweetened chocolate, then combine it with melted butter, sugar, eggs, vanilla extract, buttermilk, and coffee. Gradually add the dry ingredients to the wet mixture, stirring gently until smooth and fully combined.
- Bake the Cakes: Divide the batter evenly among the prepared pans. Bake in the preheated oven for about 50 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow cakes to cool in pans for 10 minutes before transferring to wire racks to cool completely.
- Make the Peppermint Buttercream: In a large bowl, beat the softened unsalted butter until creamy. Gradually add sifted confectioners’ sugar, mixing well after each addition. Add peppermint extract and 4 tablespoons of heavy cream to begin. Beat on high until fluffy and smooth. Add red food coloring as desired for a festive hue. Adjust consistency with more heavy cream if needed, to achieve spreadable frosting.
- Prepare Chocolate Fudge Glaze: In a heatproof bowl set over simmering water or using a double boiler, melt the semisweet chocolate, unsalted butter, and light corn syrup (if using), stirring gently until the mixture is smooth and glossy. Remove from heat and let cool slightly to thicken.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a generous layer of peppermint buttercream on top. Repeat with the second and third layers. Frost the top and sides with the remaining buttercream. Drizzle the chocolate fudge glaze over the cake, allowing it to drip down the sides elegantly.
- Decorate: Sprinkle crushed candy canes over the top of the cake for a festive crunch and peppermint flavor. Refrigerate the cake for at least 30 minutes to set the frosting and glaze before serving.
Notes
- Ensure all refrigerated ingredients like eggs and buttermilk are at room temperature for better mixing and texture.
- Dusting the cake pans with cocoa powder instead of flour prevents white residue on the chocolate cake.
- Adjust peppermint extract to taste, but do not overuse as it can overpower the chocolate flavor.
- The light corn syrup in the glaze helps give a smooth, shiny finish but can be omitted if desired.
- Store leftover cake covered in the refrigerator for up to 3-4 days.
