Delicious Peppermint Fudge Cake for the Holidays

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Peppermint Fudge Cake is a delightful dessert that captures the essence of holiday cheer with its rich chocolate layers and refreshing minty flavor. This cake features moist chocolate layers infused with coffee and buttermilk, layered and frosted with creamy peppermint buttercream, and finished off with crushed candy canes and a smooth chocolate ganache drizzle. Perfect for special occasions, this cake is a sure hit among chocolate lovers and those looking for a festive treat.

Why You’ll Love This Peppermint Fudge Cake

This Peppermint Fudge Cake is not just a feast for the eyes but also a delight for the taste buds. Here are some reasons why you’ll fall in love with it:

Rich and moist texture with every slice.
Perfectly balanced chocolate and mint flavors.
Ideal for holiday celebrations or special occasions.
Visually stunning with a festive presentation.
Easy to customize for gluten-free or dairy-free diets.
Great for those who enjoy creative baking projects.

This cake makes an excellent choice for anyone looking to impress at their next gathering, whether it’s a birthday, holiday party, or a casual get-together. The peppermint chocolate cake flavor profile is sure to become a favorite!

Ingredients for Peppermint Fudge Cake

Gather these items:

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 and 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
2 cups unsalted butter, softened
8 cups confectioners’ sugar, sifted
1 ½ teaspoons peppermint extract
4–6 tablespoons heavy cream
Crushed candy canes
Red food coloring
4 ounces semisweet chocolate, coarsely chopped
4 tablespoons unsalted butter, cut into pieces
2 tablespoons light corn syrup (optional)

How to Make Peppermint Fudge Cake Step-by-Step

Step 1: Heat the oven to 350°F. Spray three 8-inch round pans with nonstick spray. Line the bottoms with parchment paper circles and spray these with nonstick spray. Dust pans lightly with cocoa powder and tap out excess. Set aside.
Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
Step 3: Place the unsweetened chocolate in a heatproof bowl over barely simmering water. Stir until smooth and melted. Remove from heat and let cool.
Step 4: Using a stand mixer with paddle attachment or electric mixer, beat the melted and cooled butter with granulated sugar on medium-low speed until light and fluffy.
Step 5: Beat in eggs, one at a time, mixing well after each, scraping bowl sides as needed. Beat in vanilla extract. Add melted chocolate and mix until incorporated.
Step 6: On low speed, add half the dry flour mixture alternated with buttermilk and coffee, then the remaining flour mixture. Mix just until combined; the batter will be thick.
Step 7: Evenly divide batter among prepared pans. Smooth surfaces with an offset spatula. Bake 30–40 minutes until a toothpick inserted comes out with a few dry crumbs. Avoid overbaking to prevent crumbling.
Step 8: Let cakes cool in pans for 10 minutes, then invert onto wire racks to cool completely.
Step 9: Beat softened butter on medium-high speed until pale and creamy, about 5 minutes. Add half of confectioners’ sugar and beat on low until moistened, then medium-high until incorporated (3–5 minutes). Repeat with remaining sugar.
Step 10: Mix in peppermint extract. On low speed, slowly add 3 tablespoons heavy cream, then increase speed to medium-high and beat about 3–5 minutes, scraping bowl after 2 minutes. Add more cream, ½ tablespoon at a time, until soft but spreadable consistency.
Step 11: Place 1 cup frosting in a small bowl, cover with plastic wrap and set aside for decoration.
Step 12: Place one cake layer on a serving platter and spread a generous amount of frosting to edges. Repeat with second layer. Top with third layer and frost top and sides completely.
Step 13: Press crushed candy canes around lower sides of cake, covering less than halfway up. Freeze cake for 20 minutes.
Step 14: In a heatproof bowl over simmering water, melt semisweet chocolate, butter, and corn syrup. Stir until smooth and remove from heat. Let cool 5 minutes.
Step 15: Pour ganache over chilled cake center. Use offset spatula to spread to edges and slightly over sides for drips. Freeze cake for 10 minutes.
Step 16: Divide reserved frosting in half. Color one half red with food coloring. Place each half into separate piping bags. Insert both into a larger piping bag fitted with a star tip, side by side. Pipe swirls on top of cake.
Step 17: Keep the cake refrigerated until serving. Remove from fridge 30 minutes prior to slicing and serving for best texture and flavor.

Pro Tips for the Perfect Peppermint Fudge Cake

Keep these in mind:

Ensure all ingredients are at room temperature for best results.
Use high-quality chocolate for better flavor.
Adjust the peppermint extract to taste if desired.
For a peppermint fudge cake with cream cheese frosting, substitute half the butter in the frosting with cream cheese.
To make it gluten-free, use a gluten-free flour blend.

Best Ways to Serve Peppermint Fudge Cake

This cake is perfect for festive gatherings. Here are some serving ideas:

Pair with a scoop of vanilla ice cream for a delightful contrast.
Serve with a drizzle of chocolate sauce for an added touch of indulgence.
Top with whipped cream and more crushed candy canes for a festive look.

How to Store and Reheat Peppermint Fudge Cake

To store, keep the cake refrigerated until serving. It can last for up to a week. For meal prep, consider freezing individual slices. Just thaw them in the fridge overnight before serving. For best texture, remove from the fridge 30 minutes before enjoying.

Frequently Asked Questions About Peppermint Fudge Cake

What’s the secret to perfect Peppermint Fudge Cake?

The secret lies in using high-quality chocolate and ensuring your ingredients are at room temperature. This helps achieve a moist and rich flavor that everyone will love.

Can I make Peppermint Fudge Cake ahead of time?

Absolutely! You can bake the cake layers a day in advance and store them in the fridge. Frosting can also be made ahead, just keep it covered in the fridge.

How do I avoid common mistakes with Peppermint Fudge Cake?

To avoid common mistakes, ensure you don’t overbake the layers, as this can lead to a dry cake. Also, allow the layers to cool completely before frosting for the best texture.

Variations of Peppermint Fudge Cake You Can Try

Feeling adventurous? Here are some variations:

For a dairy-free peppermint fudge cake, substitute butter with coconut oil and use dairy-free cream in the frosting.
Try a gluten-free peppermint fudge cake by using a gluten-free flour blend.
Experiment with different extracts, like almond or vanilla, to create unique flavor profiles.

For more festive recipes, check out our Holiday Roasted Vegetables or Creamy Pepperoncini Chicken Skillet. If you’re interested in baking, you might enjoy our Apple Bundt Cake Recipe as well!

For additional baking tips, you can refer to King Arthur Baking’s guide on cake baking.