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Moist Peppermint Fudge Cake

Indulge in Moist Peppermint Fudge Cake This Holiday Season

Moist Peppermint Fudge Cake is a festive delight, marrying rich chocolate layers with creamy peppermint buttercream, perfect for holiday gatherings.
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Prep Time 30 minutes
Cook Time 26 minutes
Cooling Time 40 minutes
Total Time 1 hour 36 minutes
Servings: 12 slices
Course: Cakes
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour substitute with gluten-free flour for a gluten-free version
  • 1 tbsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 1 pkg Chocolate Instant Pudding Mix swap for Instant Clearjel if desired
  • ¾ cup Unsweetened Cocoa Powder opt for Dutch-processed cocoa for extra depth
  • 1 cup Granulated Sugar brown sugar works well as a substitute
  • 1 cup Brown Sugar
  • 3 large Eggs use flaxseed meal and water for a vegan option
  • 1 cup Buttermilk can be substituted with milk mixed with vinegar or yogurt
  • 1 cup Brewed Coffee feel free to omit or replace with hot water if needed
  • ½ cup Vegetable Oil melted coconut oil is a great alternative
  • ½ cup Dark Corn Syrup brown sugar can be used as a substitute
  • 2 tsp Vanilla Extract pure vanilla is the best choice
  • ½ cup Salted Butter unsalted butter works too, just add a pinch of salt
  • 1 cup Semi-Sweet Chocolate Chips bittersweet chocolate is a fitting substitute
  • 1 cup Heavy Cream coconut cream can replace it for a non-dairy option
  • 1 tsp Peppermint Extract high-quality extract makes a difference
  • 3 cups Powdered Sugar sift before measuring to avoid lumps
  • 8 oz Cream Cheese omitting it results in a lighter texture
  • ½ cup Shortening can be replaced with additional butter
For the Ganache & Frosting
  • 1 cup Heavy Cream coconut cream is a solid non-dairy swap
  • 3 cups Powdered Sugar make sure to sift it for a smooth buttercream
  • 1 tsp Peppermint Extract essential for that minty flavor pairing beautifully with chocolate

Equipment

  • Oven
  • Mixing bowls
  • Parchment paper
  • Spatula
  • Saucepan
  • Whisk
  • wire rack

Method
 

Step‑by‑Step Instructions for Moist Peppermint Fudge Cake
  1. Preheat your oven to 325°F (160°C). Line a ¼ sheet pan with parchment paper and spray with cooking spray.
  2. Sift together the flour, baking powder, baking soda, salt, pudding mix, cocoa powder, granulated sugar, and brown sugar.
  3. In another bowl, whisk eggs, buttermilk, coffee, oil, corn syrup, and vanilla until blended.
  4. Melt salted butter and chocolate in a saucepan over low heat until smooth.
  5. Pour the wet ingredients into the dry ingredients and mix until smooth.
  6. Transfer batter to the pan and bake for 16 minutes, then lower the temperature to 300°F and bake an additional 6-10 minutes until done.
  7. Cool on a wire rack for 10 minutes, then freeze for at least 30 minutes.
  8. Heat heavy cream until simmering, remove from heat, and whisk in chocolate chips until smooth. Stir in peppermint extract.
  9. Beat cream cheese and butter until fluffy, then add powdered sugar and peppermint extract, mixing until smooth.
  10. Layer chilled cake rounds with ganache and frost with peppermint buttercream. Refrigerate for 30 minutes before decorating.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 50gProtein: 5gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 65mgSodium: 300mgPotassium: 220mgFiber: 2gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

Chill cake before serving for optimal texture and flavor. Use simple syrup to maximize moisture if freezing layers.

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