Indulge in the rich, velvety goodness of this Peppermint Fudge Cake, a surprisingly easy and utterly satisfying dessert perfect for any occasion. This recipe breaks down creating a show-stopping dessert that tastes like it came from a gourmet bakery, all from your own kitchen.
Key Ingredients for Peppermint Fudge Cake :
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk, at room temperature
- ½ cup vegetable oil
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- ½ cup hot water or brewed coffee
- For the Peppermint Fudge Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar, sifted
- ½ cup unsweetened cocoa powder, sifted
- ¼ cup milk or heavy cream
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- Optional: Red and white peppermint candy canes, crushed, for garnish
How to Make Peppermint Fudge Cake
This Peppermint Fudge Cake is a triumph of simplicity and flavor, delivering an intensely chocolatey experience with a delightful hint of peppermint. Its moist crumb and decadent frosting combine for a truly satisfying bite, and the entire process, from mixing to frosting, takes approximately 1 hour and 30 minutes, making it an approachable treat for a weeknight or a special weekend gathering.
Step-by-Step Instructions
Preparing the Cake Batter:
- Preheat and Prep Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easier removal.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt. Ensure these dry ingredients are well combined to distribute the leavening agents evenly.
- Incorporate Wet Ingredients (Part 1): Add the buttermilk, vegetable oil, room temperature eggs, vanilla extract, and peppermint extract to the dry ingredients. Beat on medium speed with an electric mixer until just combined and smooth. Be careful not to overmix at this stage.
- Add Hot Liquid: Gradually add the hot water or brewed coffee to the batter while the mixer is on low speed. The batter will become quite thin, but this is normal and contributes to the cake’s incredible moistness. Mix until just incorporated.
- Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
- Cool the Cakes: Once baked, let the cakes cool in the pans for about 10-15 minutes before inverting them onto a wire rack to cool completely. It’s crucial that the cakes are fully cooled before frosting.
Making the Peppermint Fudge Frosting:
- Cream the Butter: In a large bowl, cream the softened unsalted butter using an electric mixer until light and fluffy.
- Add Dry Frosting Ingredients: Gradually add the sifted powdered sugar and sifted cocoa powder to the butter, alternating with the milk or cream, beginning and ending with the powdered sugar. Beat on low speed until combined, then increase to medium speed and beat until smooth and creamy.
- Incorporate Extracts: Stir in the vanilla extract and peppermint extract. Continue beating until the frosting is smooth and spreadable. If the frosting is too thick, add a tablespoon more milk at a time; if too thin, add a tablespoon more powdered sugar.
Assembling the Cake:
- Level the Cakes (Optional): If your cakes have domed tops, you can carefully level them with a serrated knife to create a flat surface for frosting.
- First Frosting Layer: Place one cooled cake layer on your serving plate or cake stand. Spread a generous amount of the peppermint fudge frosting evenly over the top.
- Second Cake Layer: Carefully place the second cake layer on top of the frosted first layer.
- Crumb Coat (Optional but Recommended): Apply a thin layer of frosting all over the cake. This is called a crumb coat, and it helps to trap any loose crumbs. Chill the cake in the refrigerator for about 15-20 minutes to set the crumb coat.
- Final Frosting Layer: Apply the remaining frosting to the top and sides of the cake, spreading it smoothly or creating decorative swirls.
- Garnish: If desired, sprinkle the crushed peppermint candy canes over the top of the frosted cake for a festive and festive finishing touch.
Why You’ll Love This Peppermint Fudge Cake
This Peppermint Fudge Cake is an absolute dream for chocolate and peppermint lovers, boasting an incredibly moist, rich chocolate cake that’s perfectly complemented by a decadent, velvety peppermint fudge frosting. Unlike some overly sweet or dry chocolate cakes, this recipe delivers deep cocoa flavor and a tender crumb that melts in your mouth, making it a superior choice for any celebration or craving. Plus, recreating this gourmet experience at home saves you money compared to purchasing a similar cake from a bakery, offering incredible value without compromising on taste or quality.
The delightful crunch and invigorating flavor of crushed peppermint candy canes sprinkled on top add a festive flair and an extra burst of festive cheer that elevates this dessert from delicious to truly unforgettable. It’s a sensory experience that’s both comforting and exciting, reminiscent of holiday treats but delicious enough to enjoy year-round. So, if you’re looking for a show-stopping dessert that’s surprisingly simple to make, be sure to give this amazing Peppermint Fudge Cake a try!
Storing and Reheating Tips
To keep your delicious Peppermint Fudge Cake fresh and delightful, proper storage is key.
- Refrigeration: Once frosted, the cake is best stored in an airtight container or tightly wrapped in plastic wrap in the refrigerator. It will stay fresh for up to 3-4 days.
- Room Temperature: If unfrosted or if you plan to serve it within a day, you can store it at room temperature in an airtight container. However, due to the dairy in the frosting, refrigeration is generally recommended for longer storage.
- Freezing: For longer-term storage, you can freeze the unfrosted cake layers. Wrap them tightly in plastic wrap, then in aluminum foil, and place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before frosting. Frosted cakes can also be frozen, but the frosting may change texture slightly upon thawing.
- Reheating: To reheat a slice (if desired, though cake is often best at room temperature), you can gently warm it in a microwave for 10-15 seconds. However, most people prefer to enjoy this decadent cake at room temperature.
Final Thoughts
Baking this Peppermint Fudge Cake at home is a truly rewarding experience, offering a taste of pure indulgence that’s both accessible and incredibly delicious. Give this recipe a try and prepare to impress yourself and your loved ones with this delightfully festive and satisfying treat.
Peppermint Fudge Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easier removal.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt. Ensure these dry ingredients are well combined to distribute the leavening agents evenly.1 ½ cups all-purpose flour, 1 cup granulated sugar, ¾ cup unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon salt
- Add the buttermilk, vegetable oil, room temperature eggs, vanilla extract, and peppermint extract to the dry ingredients. Beat on medium speed with an electric mixer until just combined and smooth. Be careful not to overmix at this stage.1 cup buttermilk, ½ cup vegetable oil, 2 large eggs, 1 teaspoon vanilla extract, 1 teaspoon peppermint extract
- Gradually add the hot water or brewed coffee to the batter while the mixer is on low speed. The batter will become quite thin, but this is normal and contributes to the cake’s incredible moistness. Mix until just incorporated.½ cup hot water or brewed coffee
- Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
- Once baked, let the cakes cool in the pans for about 10-15 minutes before inverting them onto a wire rack to cool completely. It’s crucial that the cakes are fully cooled before frosting.
- In a large bowl, cream the softened unsalted butter using an electric mixer until light and fluffy.1 cup unsalted butter
- Gradually add the sifted powdered sugar and sifted cocoa powder to the butter, alternating with the milk or cream, beginning and ending with the powdered sugar. Beat on low speed until combined, then increase to medium speed and beat until smooth and creamy.3 cups powdered sugar, ½ cup unsweetened cocoa powder, ¼ cup milk or heavy cream
- Stir in the vanilla extract and peppermint extract. Continue beating until the frosting is smooth and spreadable. If the frosting is too thick, add a tablespoon more milk at a time; if too thin, add a tablespoon more powdered sugar.1 teaspoon vanilla extract, ½ teaspoon peppermint extract
- If your cakes have domed tops, you can carefully level them with a serrated knife to create a flat surface for frosting.
- Place one cooled cake layer on your serving plate or cake stand. Spread a generous amount of the peppermint fudge frosting evenly over the top.
- Carefully place the second cake layer on top of the frosted first layer.
- Apply a thin layer of frosting all over the cake. This is called a crumb coat, and it helps to trap any loose crumbs. Chill the cake in the refrigerator for about 15-20 minutes to set the crumb coat.
- Apply the remaining frosting to the top and sides of the cake, spreading it smoothly or creating decorative swirls.
- If desired, sprinkle the crushed peppermint candy canes over the top of the frosted cake for a festive and festive finishing touch.to taste red and white peppermint candy canes