The aroma of peppermint and chocolate wafts through the air as I pull this festive beauty from the oven, and I can’t help but smile. This Moist Peppermint Fudge Cake is not just another dessert; it’s a celebration of flavors, a luscious holiday delight layered with fudgy ganache and creamy peppermint buttercream. Not only is it the perfect showstopper for any holiday gathering, but it’s also incredibly easy to prepare, making it an ideal choice for both novice and experienced bakers alike. Plus, with its options for scaling, whether you need a 6-inch treat for a small family or an 8-inch cake for a festive crowd, you’ve got the flexibility to spread joy—and deliciousness—this holiday season. Are you ready to make a cake that will become the centerpiece of your festivities?
Why Is This Cake a Must-Bake?
Decadent Flavor: Each bite of this Moist Peppermint Fudge Cake reveals a delightful combination of rich chocolate and refreshing peppermint, perfect for the holiday season.
Effortless Preparation: No baking skills required! The easy-to-follow instructions ensure that anyone can whip up this impressive dessert with minimal fuss.
Versatile Scaling Options: Whether you’re serving a small gathering or a festive crowd, you can easily adjust the recipe for a 6-inch or an 8-inch cake to meet your needs.
Gorgeous Presentation: Layer upon layer of fudgy ganache and fluffy buttercream not only taste divine but also make for a stunning centerpiece at any celebration.
Crowd Favorite: Everyone loves the nostalgic taste of peppermint and chocolate, making this cake a guaranteed hit at your holiday gatherings. Pair it with a warm drink or alongside other holiday treats like Cinnamon Roll Cake for an unforgettable dessert spread!
Moist Peppermint Fudge Cake Ingredients
For the Cake
• All-Purpose Flour – Forms the structure; cake flour can be used for a lighter texture.
• Baking Powder – A leavening agent; ensure it’s fresh for the best rise.
• Baking Soda – Provides additional leavening; pair with acidic ingredients like buttermilk.
• Salt – Enhances flavor; don’t skip this for an optimal taste.
• Chocolate Instant Pudding Mix – Adds moisture and improves texture; can be substituted with Instant Clearjel (adjust methods).
• Unsweetened Cocoa Powder – Gives a rich chocolate flavor; avoid Dutch-processed for better leavening.
• Sugar – Sweetens the cake; coconut sugar makes a delightful substitute for a different flavor.
• Brown Sugar – Introduces moisture and adds a caramel depth; light brown sugar works too.
• Eggs – Provide structure and moisture; use flax eggs for a vegan option.
• Buttermilk – Contributes to the cake’s tenderness; can be substituted with milk plus vinegar or yogurt.
• Brewed Coffee – Deepens chocolate flavor; water can be used in a pinch.
• Vegetable Oil – Adds moisture and stability; melted coconut oil is a great alternative.
• Dark Corn Syrup – Enhances texture; brown sugar can also be used as a substitute.
• Vanilla Extract – The foundation of flavor; pure extract is the best choice.
• Salted Butter – Adds richness and moisture; swap for unsalted butter and adjust salt slightly.
• Semi-Sweet Chocolate Chips – Provides a fudgy texture; use dark chocolate for a richer bite.
For the Ganache
• Heavy Cream – Ensures the ganache has the right consistency and richness; half-and-half works too.
• Pure Peppermint Extract – Essential for that signature peppermint flavor; an absolute must for this recipe.
For the Buttercream Frosting
• Powdered Sugar – Sweetens the frosting; use granulated sugar for a different texture.
• Cream Cheese – Ensures a smooth texture in frosting; Neufchâtel is a lighter alternative.
• Shortening – Helps maintain stability in frosting; optional but beneficial for warm climates.
With these ingredients, your Moist Peppermint Fudge Cake is just steps away from being the center of your holiday celebrations!
Step‑by‑Step Instructions for Moist Peppermint Fudge Cake
Step 1: Preheat and Prepare
Preheat your oven to 325°F (163°C) and prepare a ¼ sheet pan by lining it with parchment paper and coating it with cooking spray. This foundational step ensures even baking and prevents sticking, allowing your Moist Peppermint Fudge Cake to come out easily once baked.
Step 2: Mix Dry Ingredients
In a large mixing bowl, sift and whisk together the all-purpose flour, baking powder, baking soda, salt, cocoa powder, chocolate instant pudding mix, and brown sugar. This step helps to evenly distribute the leavening agents and sugar, creating a harmonious mixture that contributes to the cake’s moist texture when baked.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk together the eggs, buttermilk, brewed coffee, vegetable oil, dark corn syrup, and vanilla extract until fully combined. The inclusion of brewed coffee intensifies the chocolate flavor, enriching the overall taste of your Moist Peppermint Fudge Cake, so be sure to mix thoroughly until smooth.
Step 4: Melt Butter and Chocolate
In a microwave-safe bowl, melt the salted butter and semi-sweet chocolate together until smooth, stirring every 30 seconds to avoid scorching. Once melted, add this mixture to your wet ingredients, quickly whisking to incorporate. This step infuses the cake batter with rich chocolate flavor, ensuring that each slice is decadently fudgy.
Step 5: Combine Dry and Wet Mixtures
Carefully pour the wet ingredient mixture into the bowl of dry ingredients, stirring gently with a spatula until the batter is lump-free. This ensures a uniform and well-combined batter that will bake into a moist and rich cake, perfect for layering with peppermint ganache and buttercream.
Step 6: Bake the Cake
Pour the cake batter into the prepared pan, smoothing the top with a spatula. Let the batter rest for 5-10 minutes, then place it in the preheated oven. Bake at 325°F (163°C) for 16 minutes, then reduce the temperature to 300°F (149°C) and continue baking for an additional 6-10 minutes. The cake is done when a toothpick inserted comes out clean and the edges start to pull away from the sides.
Step 7: Cool and Freeze the Cake
Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Carefully transfer it to a wire rack to cool completely. For easier layering later, wrap the cooled cake in plastic wrap and freeze it for at least 30 minutes, helping to stabilize the layers when frosting.
Step 8: Prepare the Ganache
In a microwave-safe bowl, combine the semi-sweet chocolate chips and heavy cream. Heat in the microwave in 30-second intervals, stirring until the mixture is completely melted and smooth. Once combined, stir in the pure peppermint extract, then refrigerate until the ganache thickens, making it easier to spread between the cake layers.
Step 9: Make the Buttercream Frosting
In a mixing bowl, beat softened cream cheese until fluffy and smooth. Gradually add in the softened salted butter and shortening, combining until well blended. Sift in the powdered sugar and add vanilla and peppermint extracts, beating until the frosting is light and fluffy, ready to enhance your Moist Peppermint Fudge Cake.
Step 10: Layer the Cake
Once the cake layers have been frozen, slice them horizontally if desired for perfect layering. Start with the first layer on a serving plate, fill with a generous layer of peppermint ganache. Crumb coat the entire cake with a thin layer of buttercream before adding more frosting on top and around the sides, making it look beautifully festive.
Step 11: Garnish and Serve
Drizzle any remaining ganache over the frosted cake, allowing it to cascade down the sides. For a delightful touch, garnish your Moist Peppermint Fudge Cake with mini candy canes, then let it sit at room temperature for 2-3 hours before serving for optimal flavor and texture.
How to Store and Freeze Moist Peppermint Fudge Cake
Room Temperature: Keep the cake in an airtight container at room temperature for up to 24 hours to maintain its delightful texture and flavor.
Fridge: For longer storage, this Moist Peppermint Fudge Cake can be refrigerated in an airtight container for up to 3 days, ensuring it stays fresh and delicious.
Freezer: To keep the cake for special occasions, wrap it tightly in plastic wrap and freeze for up to 2 weeks. Thaw in the fridge overnight for best results.
Reheating: If you like it warm, gently heat individual slices in the microwave for 10-15 seconds. Enjoy the fudgy goodness all over again!
What to Serve with Moist Peppermint Fudge Cake?
Indulging in a slice of this Moist Peppermint Fudge Cake opens up a world of delightful pairing possibilities for your holiday table.
- Creamy Mashed Potatoes: Their rich, buttery texture and subtle flavor create a beautiful contrast to the cake’s sweetness.
- Peppermint Hot Cocoa: A warm, decadent drink that mirrors the cake’s peppermint essence, enhancing the festive experience.
- Roasted Brussels Sprouts: The slight bitterness of these crisp vegetables complements the cake’s richness, providing a delightful balance.
- Chocolate Chip Cookies: A nostalgic and comforting classic; serve alongside for a sweet treat that everyone will love.
- Fresh Fruit Salad: Bright, juicy fruits add freshness and a crisp texture that lightens up your dessert spread.
- Spiced Apple Cider: This warm beverage, with its comforting spices, offers an inviting pairing, delightful on chilly evenings.
Pair your cake with these delightful options for an unforgettable holiday feast, where the sweet meets savory in the most splendid way!
Expert Tips for Moist Peppermint Fudge Cake
Even Baking: Ensure uniformity: Using a sheet pan helps prevent dark edges and promotes even baking for your Moist Peppermint Fudge Cake.
Syrup Soak: For extra moisture: Brush the cake layers with simple syrup before wrapping for freezing to enhance moisture retention.
Doneness Check: The perfect bake: Feel for springiness and use a toothpick to check doneness; it should come out clean.
Room Temperature Frosting: Better texture: Allow your frosted cake to come to room temperature before serving for the best flavor and creamy consistency.
Layering Technique: Perfect presentation: Freeze the cake layers before layering to stabilize, making frosting much easier.
Make Ahead Options
These Moist Peppermint Fudge Cake layers are perfect for busy home cooks looking to save time during the holiday hustle! You can bake the cake up to 3 days in advance, allowing it to cool completely before wrapping it tightly in plastic wrap and refrigerating to maintain its moisture. Additionally, the ganache can be prepared up to 24 hours ahead—once it’s chilled and thickened, simply store it in the refrigerator. When you’re ready to serve, layer the frozen cake with the prepared ganache and frost with the buttercream. Let the assembled cake sit at room temperature for 2-3 hours before serving for optimal flavor and texture, promising a moist and delicious centerpiece for your festive occasions!
Moist Peppermint Fudge Cake Variations
Feel free to let your creativity shine and customize this decadent cake to suit your taste and dietary needs!
- Gluten-Free: Use a 1:1 gluten-free flour mix to make this cake suitable for gluten-sensitive guests.
- Dairy-Free: Substitute buttermilk with almond milk plus vinegar and use dairy-free chocolate for a delicious vegan version.
- Mint Lovers: Add crushed candy canes to the buttercream frosting for an extra minty crunch that will elevate the cake’s festive flair.
- Sugar Alternatives: Swap granulated sugar with coconut sugar or honey for a different sweetness profile that’s just as satisfying.
- Rich Flavor Boost: For deeper chocolate flavor, mix in a tablespoon of espresso powder with the dry ingredients—perfect for coffee lovers!
- Creamy Frosting Twist: Mix in a hint of peppermint extract into the ganache for a double dose of flavor in every layer.
- Texture Change: Fold in some chopped nuts like walnuts or pecans to the cake batter for added crunch and a delightful texture contrast.
- Fruity Addition: Layer in some fresh raspberries between the cake and frosting for a fruity, tart kick that perfectly complements the chocolate and mint!
As you customize, consider pairing a slice with a warm drink, like a cup of hot cocoa or coffee, to enhance the cake’s delightful flavors! And if you’re looking for more cake options, check out this delightful Chocolate Mousse Cake or the festive Pumpkin Coffee Cake for some seasonal inspiration!
Moist Peppermint Fudge Cake Recipe FAQs
How do I select the right peppermint extract?
Absolutely! When picking out peppermint extract, aim for pure extracts rather than artificial flavorings for the best taste. Pure extract provides a richer, more authentic peppermint flavor that truly enhances your cake. Look for dark bottles in the baking aisle, and check the ingredient list to ensure it says “pure peppermint extract” without any additives.
How should I store leftover cake?
For optimal freshness, store your Moist Peppermint Fudge Cake in an airtight container at room temperature for up to 24 hours. If you have leftovers after that, refrigerate them for up to 3 days. Be sure to slice the cake before storing, as this can help it retain moisture better. Just remember to allow it to come to room temperature before serving for that melt-in-your-mouth texture!
Can I freeze this cake?
Absolutely! Freezing is a fantastic option if you’re planning ahead for the holidays. After the cake has cooled completely, wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be kept in the freezer for up to 2 weeks. When you’re ready to enjoy, simply thaw it in the refrigerator overnight and then frost it once it’s soft and ready!
What if my cake layers are uneven?
Very! If you find your cake layers baked unevenly, no worries! You can easily level them off with a serrated knife. Just let the layers cool completely, and then trim the tops for a flat surface. This will not only help the frosting adhere better but will also give your cake a polished, professional appearance. Remember, frosting can also do wonders to disguise any minor imperfection!
What dietary modifications can I make for allergies?
The more, the merrier! If you’re catering to specific dietary needs, feel free to make substitutions. For allergies, replace the eggs with flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water = 1 egg) for a vegan option. Use gluten-free flour blends if wheat flour is an issue, and be sure to choose dairy-free butter and cream substitutes for a completely dairy-free cake. Always keep an eye on labels to ensure all ingredients are allergy-friendly.
Moist Peppermint Fudge Cake for an Irresistible Holiday Treat
Ingredients
Equipment
Method
- Preheat your oven to 325°F (163°C) and prepare a ¼ sheet pan by lining it with parchment paper and coating it with cooking spray.
- In a large bowl, sift and whisk together the all-purpose flour, baking powder, baking soda, salt, cocoa powder, chocolate instant pudding mix, and brown sugar.
- In another bowl, whisk together the eggs, buttermilk, brewed coffee, vegetable oil, dark corn syrup, and vanilla extract until fully combined.
- Melt the salted butter and semi-sweet chocolate together in a microwave-safe bowl until smooth, then mix into the wet ingredients.
- Combine the wet and dry ingredients, stirring gently with a spatula until lump-free.
- Pour the cake batter into the prepared pan, smooth the top, and let rest for 5-10 minutes before baking.
- Bake at 325°F (163°C) for 16 minutes, then reduce to 300°F (149°C) for an additional 6-10 minutes.
- Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- Wrap the cooled cake in plastic wrap and freeze for at least 30 minutes for easier layering.
- In a microwave-safe bowl, combine semi-sweet chocolate chips and heavy cream, heating in 30-second intervals until melted and smooth.
- Stir in the pure peppermint extract and refrigerate until thickened.
- Beat softened cream cheese until fluffy, then add softened salted butter and shortening, mixing until well blended.
- Gradually sift in powdered sugar, beating in vanilla and peppermint extracts until the frosting is light and fluffy.
- After freezing cake layers, slice them horizontally if desired. Start layering with peppermint ganache in between.
- Crumb coat the cake with a thin layer of buttercream, then add more frosting for a festive look.
- Drizzle remaining ganache over the frosted cake and garnish with mini candy canes.
- Let the cake sit at room temperature for 2-3 hours before serving for optimal flavor.
Leave a Reply