There’s something absolutely magical about entering a kitchen where the scent of chocolate and peppermint dances through the air like a loving embrace from a cherished grandma. This Moist Peppermint Fudge Cake is the kind of recipe that wraps you in warmth, bringing back memories of holiday gatherings, laughter, and that special bit of sweetness that makes everything feel just a tad brighter. So, gather your loved ones and let’s create some delicious memories!
When you make this Moist Peppermint Fudge Cake, you’re giving yourself a holiday hug, even if it’s not Christmas morning. This cake is perfect for any celebration, or simply for enjoying on a cozy afternoon with a steaming cup of cocoa or coffee. It’s rich, fudgy, and adorned with a fluffy peppermint buttercream that will remind you of the best candy canes your sweetest relatives used to give you back in the day. It’s nostalgia baked into every slice, a celebration of flavors that feels like home.
How to make Moist Peppermint Fudge Cake
Ingredients:
- 170 grams (1 1/4 cups + 2 Tablespoons) All-Purpose Flour (I use Gold Medal)
- 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 (I use Hershey’s)
- 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(s) Vegetable Oil
- 3 Tablespoons Dark Corn Syrup (or use light corn syrup)
- 1 1/2 teaspoons Vanilla Extract
- 3/4 stick(s) (3 ounces) Salted Butter
- 43 grams (1/4 cup) Semi-Sweet Chocolate Chips (I use Nestle)
- 1/2 cup Heavy Cream
- 172 grams (1 cup) Semi-Sweet Chocolate Chips (I use Nestle)
- 3/4 teaspoon Pure Peppermint Extract (I use Olive Nation)
- 455 grams (3 1/2 cups) Powdered Sugar
- 1 Tablespoon(s) Instant Clearjel (optional, a food starch used in commercial baking that you can use at home, see Note #1)
- 4 ounces Cream Cheese
- 1 1/2 sticks (6 ounces) Salted Butter (at room temperature)
- 48 grams (1/4 cup) Shortening
- 1 Tablespoon Pure Vanilla Extract
- 3/4 teaspoon Pure Peppermint Extract (I use Olive Nation)
Directions:
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Make the Chocolate Cake: Preheat your oven to 350°F (175°C) and prepare two round cake pans by greasing them well with butter and a sprinkle of flour. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, chocolate pudding mix, and cocoa powder. In another bowl, blend the sugar, brown sugar, eggs, buttermilk, coffee, vegetable oil, dark corn syrup, and vanilla extract until smooth. Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Fold in the melted butter and chocolate chips. Pour the batter evenly into the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
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Make the Peppermint Ganache Filling: While the cakes cool, bring the heavy cream to a light simmer. Pour it over the semi-sweet chocolate chips in a bowl and let it sit for a couple of minutes before whisking until smooth. Add the peppermint extract and mix to combine.
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Make Fluffy Peppermint Buttercream: In a mixing bowl, cream together the cream cheese, butter, and shortening until light and fluffy. Gradually add in the powdered sugar and vanilla extract, mixing on low speed until combined. Then, add the peppermint extract and whip until it’s fluffy and delightful.
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Layer: Once the cakes are cool, place one layer on a serving plate. Spread a generous amount of peppermint ganache filling on top, then carefully place the second layer on.
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Decorate: Use the peppermint buttercream to frost the top and sides of the cake, creating a beautiful finish that makes your heart sing.
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Serve and Enjoy: Cut generous slices to share with family, or savor alone while reminiscing about sweet moments past.
How to serve Moist Peppermint Fudge Cake
This cake is best enjoyed with a warm drink in hand—a hot cup of tea or coffee seems to make each bite taste even sweeter. Place it on the center of your dining table, let it shine, and watch your loved ones gather around, eager to share their memories and stories as they savor this delightful cake.
How to store Moist Peppermint Fudge Cake
To keep this gem fresh and ready for enjoyment, wrap the cake tightly in plastic wrap or place it in an airtight container. It can be stored at room temperature for a couple of days or in the refrigerator for up to a week. Trust me—this cake only gets better with each passing day!
Tips to make Moist Peppermint Fudge Cake
- Make sure your ingredients are at room temperature for a smoother batter.
- Don’t skip on the ganache—it’s the heart of this cake!
- Try using different shapes of cake pans for a unique presentation.
- If you like a stronger peppermint flavor, feel free to up the peppermint extract just a tad.
Variations
- Swap the peppermint for almond or orange extract to give it a holiday twist.
- Top the cake with crushed candy canes for a festive finish.
FAQs
1. Can I make this cake ahead of time?
Absolutely! You can bake the cake layers a day in advance and store them wrapped in plastic wrap until you’re ready to assemble and frost.
2. What if I don’t have buttermilk?
No worries! You can create a substitute by mixing 3/4 cup of milk with 1 tablespoon of vinegar or lemon juice, letting it sit for about 5 minutes. Voila—instant buttermilk!
3. Can I freeze this cake?
Yes! Wrap slices tightly in plastic wrap and store them in an airtight container. They’ll stay delicious in the freezer for up to three months.
Take a moment to breathe in the joyous memories this cake inspires. Remember, sharing is at the heart of every recipe, so slice up that Moist Peppermint Fudge Cake, relish the smiles it brings, and know you are spreading love in every morsel. Happy baking, y’all!
Moist Peppermint Fudge Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C) and prepare two round cake pans by greasing them well with butter and a sprinkle of flour.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, chocolate pudding mix, and cocoa powder.
- In another bowl, blend the sugar, brown sugar, eggs, buttermilk, coffee, vegetable oil, dark corn syrup, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring just until combined.
- Fold in the melted butter and chocolate chips.
- Pour the batter evenly into the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cakes cool, bring the heavy cream to a light simmer.
- Pour it over the semi-sweet chocolate chips in a bowl and let it sit for a couple of minutes before whisking until smooth.
- Add the peppermint extract and mix to combine.
- In a mixing bowl, cream together the cream cheese, butter, and shortening until light and fluffy.
- Gradually add in the powdered sugar and vanilla extract, mixing on low speed until combined.
- Then, add the peppermint extract and whip until it’s fluffy and delightful.
- Once the cakes are cool, place one layer on a serving plate.
- Spread a generous amount of peppermint ganache filling on top, then carefully place the second layer on.
- Use the peppermint buttercream to frost the top and sides of the cake, creating a beautiful finish that makes your heart sing.
- Cut generous slices to share with family, or savor alone while reminiscing about sweet moments past.