If you’re searching for a dessert that perfectly marries rich chocolate with a refreshing minty twist, look no further than this Peppermint Fudge Cake Recipe. It’s a luscious, decadently moist chocolate cake layered and frosted with creamy peppermint buttercream, crowned with shards of crushed candy canes and glossy fudge ganache. Every bite delivers a harmonious balance of vibrant peppermint flavor and deep cocoa richness, making it a festive favorite that stands out at any gathering.
Ingredients You’ll Need
This Peppermint Fudge Cake Recipe uses a simple yet thoughtful list of ingredients, each playing a crucial role in building layers of flavor and texture. From the Dutch-processed cocoa that brings a smooth, earthy chocolate base to the peppermint extract that gives this cake its unmistakable holiday cheer, every component is essential.
- 2 cups all-purpose flour: The foundation that gives the cake structure and softness.
- ⅔ cup Dutch-processed cocoa powder: Adds a rich, deep chocolate flavor and is great for that dark, luxurious color.
- 2 teaspoons baking soda: Leavens the cake, making it light and fluffy.
- 1 teaspoon baking powder: Works alongside baking soda to ensure the perfect rise.
- 1 teaspoon salt: Balances sweetness and intensifies chocolate flavor.
- 4 ounces unsweetened chocolate: Brings intense chocolate depth and fudgy texture.
- ¾ cup unsalted butter: Melted and cooled, it adds moisture and richness.
- 1 ¾ cups granulated sugar: Sweetens the cake just right without overpowering.
- 2 large eggs: At room temperature for even mixing and structure.
- 1 tablespoon vanilla extract: Enhances overall flavor complexity.
- 1 ½ cups buttermilk: Provides tanginess and tender crumb.
- ½ cup strong brewed coffee: Deepens and intensifies the chocolate notes.
- 2 cups unsalted butter: Softened, for the creamy peppermint buttercream frosting.
- 8 cups confectioners’ sugar: Sifted to keep the frosting perfectly smooth.
- 1 ½ teaspoons peppermint extract: The star ingredient delivering fresh mint flavor.
- 4-6 tablespoons heavy cream: For silky frosting consistency.
- Crushed candy canes: Adds festive crunch and bright color on top.
- Red food coloring: For that iconic peppermint stripe effect in the frosting.
- 4 ounces semisweet chocolate: For making the luscious fudge ganache.
- 4 tablespoons unsalted butter: Adds shine and smoothness to the ganache.
- 2 tablespoons light corn syrup (optional): Helps keep the ganache glossy.
How to Make Peppermint Fudge Cake Recipe
Step 1: Prepare and Preheat
Begin by preheating your oven to 350 degrees Fahrenheit and greasing two 9-inch round cake pans. Lightly dust them with cocoa powder to avoid any sticking. This ensures your cake layers come out clean and keep their structure beautifully.
Step 2: Combine Dry Ingredients
In a large bowl, sift together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Whisking these thoroughly helps your cake bake more evenly and creates that wonderful tender crumb.
Step 3: Melt the Chocolate and Butter
Gently melt the unsweetened chocolate with ¾ cup of butter in a heatproof bowl over simmering water or carefully in short bursts in the microwave. Stir until smooth, then set aside to cool slightly — this warm mixture will bring rich chocolate notes and a moist texture to your batter.
Step 4: Mix Wet Ingredients
In another bowl, whisk the granulated sugar, eggs, and vanilla extract until well combined. Alternately add the dry ingredients, buttermilk, and cooled chocolate-butter mixture in three parts, mixing gently but thoroughly between additions. Finally, fold in the brewed coffee, which amplifies the chocolate’s depth without tasting overly like coffee.
Step 5: Bake the Cake Layers
Divide the batter evenly between your prepared pans and smooth the tops. Bake for 45 to 50 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in pans for 15 minutes, then turn out onto wire racks to cool completely — patience here pays off for perfect texture.
Step 6: Make the Peppermint Buttercream
Beat 2 cups of softened butter until fluffy. Gradually add sifted confectioners’ sugar, continuing to beat until silky smooth. Mix in peppermint extract and a few drops of red food coloring to create that iconic peppermint pink hue. Add heavy cream as needed to reach your preferred spreading consistency. This frosting is creamy, minty, and oh so dreamy.
Step 7: Prepare the Chocolate Fudge Ganache
In a small saucepan, gently melt semisweet chocolate with 4 tablespoons butter and corn syrup, stirring constantly until the ganache is shiny and smooth. Let it cool slightly so it thickens but is still pourable, perfect for drizzling over the assembled cake.
Step 8: Assemble Your Cake
Place one cake layer on your serving plate and generously spread peppermint buttercream over it. Add the second layer on top, then frost the entire cake with remaining buttercream. Pour the fudge ganache across the top, allowing it to drip elegantly down the sides. Finish by sprinkling with crushed candy canes for that festive crunch and cheerful look.
How to Serve Peppermint Fudge Cake Recipe
Garnishes
To highlight the signature flavors, garnish your cake with extra crushed candy canes or small peppermint sticks placed on top. A few sprigs of fresh mint leaves can add a lovely visual contrast and a hint of freshness that complements the rich fudge and vibrant mint.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla bean ice cream or dollops of homemade whipped cream to balance the intensity of chocolate and peppermint. For a cozy gathering, a cup of hot cocoa or creamy coffee makes an inviting companion.
Creative Ways to Present
For a striking presentation, pipe swirls or rosettes of peppermint buttercream around the edges and top each with a peppermint candy. Alternatively, serve individual slices with a drizzle of warm fudge sauce and a dusting of cocoa powder to elevate the experience visually and flavor-wise.
Make Ahead and Storage
Storing Leftovers
Keep your Peppermint Fudge Cake Recipe fresh by storing it in an airtight container at room temperature for up to two days. If your kitchen is warm, it’s best to refrigerate the cake to preserve the frosting and ganache, but be sure to bring it to room temperature before serving for the best taste.
Freezing
You can freeze the cake layers separately wrapped tightly in plastic wrap and foil for up to three months. Frosted cake can also be frozen but should be wrapped carefully to prevent freezer burn. Thaw overnight in the refrigerator before enjoying again.
Reheating
This cake is best enjoyed chilled or at room temperature, so reheating is not typically necessary. If you prefer a slightly warm slice, let it sit at room temperature for a bit, or gently warm a slice in the microwave for about 10 seconds, but be careful not to melt the frosting.
FAQs
Can I use regular cocoa powder instead of Dutch-processed?
While you can substitute regular cocoa powder, Dutch-processed cocoa gives the cake a smoother, less acidic chocolate flavor and darker color. Using regular cocoa might slightly alter the taste and texture but will still yield a delicious cake.
Is this cake very minty? I’m worried it might be too strong.
The peppermint extract is balanced perfectly in this Peppermint Fudge Cake Recipe to complement, not overpower, the chocolate. You can always adjust the amount to suit your personal preference if you want a milder mint note.
Can I make this cake gluten-free?
To make a gluten-free version, try substituting the all-purpose flour with a 1-to-1 gluten-free flour blend that includes xanthan gum. Just be aware that the texture might be slightly different but still tasty.
What if I don’t have buttermilk?
Simply add 1 ½ cups of milk mixed with 1 ½ tablespoons of lemon juice or white vinegar. Let it sit for 5 to 10 minutes to curdle before using it in the recipe.
How do I prevent my ganache from seizing?
Make sure your chocolate is chopped finely and melted gently over low heat or a double boiler. Stir constantly and avoid getting any water into the mixture. If it seizes, you can sometimes fix it by adding a small amount of warmed heavy cream and stirring thoroughly.
Final Thoughts
I can’t recommend this Peppermint Fudge Cake Recipe enough if you’re craving a dessert that feels both festive and indulgent. Its rich chocolate layers paired with creamy, minty frosting are simply irresistible and bound to impress at any celebration. Give it a try—you might just find your new favorite holiday treat!
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 deep cocoa flavors and a refreshing peppermint twist. The recipe features layers of tender chocolate cake made with brewed coffee and buttermilk for extra moistness, topped with a luscious peppermint fudge frosting mixed with semi-sweet chocolate and crushed candy canes for a festive, minty crunch. Perfect for holiday celebrations or any special occasion, this indulgent dessert yields 24 servings and combines the warmth of chocolate with the cool brightness of peppermint in every bite.
Ingredients
For the Cake
- 2 cups all-purpose flour
- ⅔ 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)
For the Peppermint Fudge Frosting
- 2 cups unsalted butter (softened)
- 8 cups confectioners’ sugar (sifted)
- 1 ½ teaspoons peppermint extract
- 4–6 tablespoons heavy cream
- 4 ounces semisweet chocolate (coarsely chopped)
- 4 tablespoons unsalted butter (cut into pieces)
- 2 tablespoons light corn syrup (optional)
- Crushed candy canes
- Red food coloring
Instructions
- Prepare the Cake Batter: Preheat your oven and grease and dust your cake pans with cocoa powder. In a large mixing bowl, sift together the all-purpose flour, Dutch-processed cocoa powder, baking soda, baking powder, and salt. Separately, gently melt the unsweetened chocolate, allowing it to cool slightly. In another bowl, whisk the melted butter with granulated sugar until well combined. Add the eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Combine Wet Ingredients: Add buttermilk and brewed coffee to the wet ingredients and mix well. Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the batter.
- Bake the Cake Layers: Pour the batter evenly into the prepared pans and bake until a toothpick inserted in the center comes out clean — about 50 minutes. Remove from oven and allow the cake layers to cool completely in pans before removing.
- Prepare the Peppermint Fudge Frosting: In a heatproof bowl over simmering water, melt the semisweet chocolate with the additional 4 tablespoons of unsalted butter and optional light corn syrup, stirring until smooth. Remove from heat and let cool slightly.
- Cream the Butter and Sugar: In a large bowl, beat the softened unsalted butter until creamy and smooth. Gradually add the sifted confectioners’ sugar, beating well and scraping the sides as needed. Add peppermint extract and melted chocolate mixture.
- Adjust Frosting Consistency: Add heavy cream a tablespoon at a time until the frosting reaches a smooth, spreadable consistency. Add red food coloring to tint the frosting if desired.
- Assemble the Cake: Place one cake layer on a serving plate and spread a generous layer of the peppermint fudge frosting over the top. Repeat with remaining layers. Use the remaining frosting to cover the top and sides of the cake evenly.
- Decorate: Sprinkle crushed candy canes over the top of the frosted cake for a festive peppermint crunch. Chill the cake slightly before serving to set the frosting.
Notes
- Ensure all ingredients like eggs, butter, and buttermilk are at room temperature for the best cake texture.
- The brewed coffee enhances the chocolate flavor without imparting a coffee taste.
- For a smoother frosting, sift the confectioners’ sugar to prevent lumps.
- Light corn syrup in the frosting adds extra shine and smoothness but can be omitted if unavailable.
- The cake can be made a day ahead and stored covered in the refrigerator. Bring to room temperature before serving.
- Adjust peppermint extract to taste but avoid adding too much to prevent overpowering.
