Introduction

This Moist Peppermint Fudge Cake combines rich chocolate flavor with refreshing peppermint for a festive treat. Its fudgy texture and fluffy peppermint buttercream make it perfect for holiday celebrations or any special occasion.

A tall round cake covered in smooth white frosting, with thick dark chocolate ganache dripping down the sides in uneven streams. The top edge is decorated with swirls of white whipped cream icing around the perimeter. On top of the cream swirls, there are several red and white peppermint candies and candy canes standing upright. The cake sits on a white cake stand with a wooden base, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

170 grams (1 1/4 cups + 2 Tablespoons) All-Purpose Flour
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
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
1/2 cup Heavy Cream
172 grams (1 cup) Semi-Sweet Chocolate Chips
3/4 teaspoon Pure Peppermint Extract
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

Instructions

Step 1: Preheat oven to 325 degrees F. Line a 1-inch tall 1/4 sheet pan with parchment paper, then spray the bottom and sides with cooking spray.
Step 2: Sift together the flour, baking powder, baking soda, salt, instant pudding mix (or clearjel), cocoa powder, and sugar into a large bowl. Add brown sugar, break up any clumps, and whisk to combine.
Step 3: In a separate bowl, whisk together the eggs, buttermilk, brewed coffee, vegetable oil, corn syrup, and vanilla extract until smooth.
Step 4: Melt the salted butter in the microwave or on the stove until just melted. Add 1/4 cup semi-sweet chocolate chips and whisk until smooth and melted.
Step 5: Pour the wet ingredients into the dry ingredients and whisk until just combined. Add the melted chocolate butter mixture and whisk until smooth with no lumps.
Step 6: Pour the batter into the prepared pan and smooth the surface. Let it rest for 5–10 minutes to allow the batter to thicken before baking.
Step 7: Bake on the middle or top rack for 16 minutes. Without opening the oven, lower the temperature to 300 degrees and bake an additional 6–10 minutes. Check doneness by lightly touching the top or inserting a toothpick; it should come out clean or with a few moist crumbs.
Step 8: Let the cake cool, then wrap tightly and freeze for at least 2 hours or overnight. For longer storage, brush the cake with simple syrup before wrapping.
Step 9: To make the peppermint ganache, heat the heavy cream and 1 cup semi-sweet chocolate chips in 30-second intervals, stirring after each until melted and smooth. Whisk in peppermint extract and chill until thick and fudgy.
Step 10: For the buttercream, whisk together powdered sugar and instant clearjel until blended. Beat cream cheese until softened, add room-temperature butter and shortening, and beat until smooth and lump-free. Slowly add powdered sugar mixture and vanilla and peppermint extracts. Beat on high for 2-3 minutes until light and fluffy.
Step 11: Layer the cake using frozen or refrigerated layers. Spread ganache about 1/4 inch thick between layers. Apply a thin crumb coat of buttercream, chill for 10 minutes, then finish frosting the cake.
Step 12: Warm reserved ganache and drizzle down the sides of the frosted cake. Decorate with tall buttercream rosettes and top with mini candy canes. Allow the cake to come to room temperature before serving.

Tips & Variations

Freezing the cake before layering makes it easier to cut clean layers and assemble.
Use brewed coffee in the batter to enhance the chocolate flavor without adding a noticeable coffee taste.
For a non-alcoholic option, use light corn syrup instead of dark corn syrup.
If you don’t have instant clearjel, chocolate instant pudding mix works well as a substitute.
For a smoother ganache, whisk thoroughly and avoid overheating the chocolate chips in the microwave.

Storage

Store the finished cake in an airtight container in the refrigerator for up to 5 days. Before serving, remove the cake 2–3 hours in advance to allow it to reach room temperature for the best texture. Leftover cake layers can be tightly wrapped and frozen for up to one month.

How to Serve

A slice of three-layer dark chocolate cake sits on a white plate with a silver fork. The cake has two thick, dark chocolate layers separated by a smooth, rich chocolate filling, and it is topped with a thick layer of creamy white frosting. Around the cake slice on the plate are red and white striped candy canes and round peppermint candies. The background shows the full cake with similar layers and frosting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, the cake layers freeze very well and can be made up to a week in advance. Wrap them tightly and freeze. Thaw in the refrigerator before layering and frosting.

What if I don’t have instant clearjel?

You can substitute chocolate instant pudding mix for instant clearjel to help thicken the batter and buttercream. If neither is available, the cake will still turn out moist but the texture might be slightly different.