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
Notes
To keep your delicious Peppermint Fudge Cake fresh and delightful, proper storage is key. Refrigerate frosted cake in an airtight container for up to 3-4 days. Unfrosted layers can be frozen for up to 2-3 months.
