Introduction

This peppermint fudge cake tastes just like something from a bakery, rich and moist with a hint of refreshing peppermint. It features a fudgy chocolate base and a luscious peppermint-infused frosting, perfect for special occasions or a delightful treat.

A three-layer chocolate cake with a smooth white cream filling between each dark brown layer. The top is covered in shiny dark chocolate glaze that drips down the sides, topped with small pieces of pink and white candy. The cake sits on a white plate on a white marbled surface, with a small green mint leaf beside it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

170 grams (1 ¼ cups + 2 Tablespoons) All-Purpose Flour (Gold Medal recommended)
1 ½ teaspoons Baking Powder
1 teaspoon Baking Soda
¾ teaspoon Salt
3 Tablespoons Chocolate Instant Pudding Mix or 2 Tablespoons instant clearjel
26 grams (¼ cup) Unsweetened Cocoa Powder (Hershey’s recommended)
100 grams (½ cup) Sugar
113 grams (½ cup packed) Brown Sugar
2 large Eggs
¾ cup Buttermilk
¼ cup brewed Coffee
¼ cup + 1 Tablespoon Vegetable Oil
3 Tablespoons Dark Corn Syrup (or light corn syrup)
1 ½ teaspoons Vanilla Extract
¾ stick (3 ounces) Salted Butter
43 grams (¼ cup) Semi-Sweet Chocolate Chips (Nestle recommended)
½ cup Heavy Cream
172 grams (1 cup) Semi-Sweet Chocolate Chips (Nestle recommended)
¾ teaspoon Pure Peppermint Extract (Olive Nation recommended)
455 grams (3 ½ cups) Powdered Sugar
1 Tablespoon Instant Clearjel (optional)
4 ounces Cream Cheese
1 ½ sticks (6 ounces) Salted Butter (at room temperature)
48 grams (¼ cup) Shortening
1 Tablespoon Pure Vanilla Extract
¾ teaspoon Pure Peppermint Extract (Olive Nation recommended)

Instructions

Step 1: Preheat your oven to 325°F (163°C). Line a 1-inch tall ¼ sheet pan with parchment paper, then spray the parchment and the pan sides with cooking spray to ensure easy release.
Step 2: Using a sifter or fine mesh strainer, sift the flour, baking powder, baking soda, salt, instant pudding mix or clearjel, and cocoa powder into a large bowl. Add both sugars and whisk thoroughly until blended and the brown sugar lumps are broken.
Step 3: In a separate large bowl, whisk together the eggs, buttermilk, brewed coffee, vegetable oil, dark corn syrup, and vanilla extract until smooth and well combined.
Step 4: Melt the salted butter in the microwave or over low heat until just melted. Immediately whisk in the semi-sweet chocolate chips until the mixture is smooth and fully melted. Continue whisking for about 30 seconds to 1 minute for smoothness.
Step 5: Pour the wet ingredient mixture into the dry ingredients and whisk until just combined. Then add the chocolate butter mixture and gently whisk until the batter is smooth and mostly lump-free, allowing a few small brown sugar lumps.
Step 6: Pour the batter into the prepared pan and smooth it evenly with an offset icing spatula. The batter should be about ¼ inch from the top of the pan.
Step 7: Let the batter rest at room temperature for 5 to 10 minutes. This allows the instant pudding mix or clearjel to thicken the batter, which helps the cake rise better.
Step 8: Place the pan on the middle or top rack of your preheated oven. Bake at 325°F for 16 minutes. Without opening the oven door, reduce the temperature to 300°F and bake for another 6 to 10 minutes. Check doneness by gently touching the cake; if it jiggles, bake for an additional 1 to 5 minutes. The cake is done when a toothpick inserted comes out clean or with moist crumbs.
Step 9: Allow the cake to cool completely in the pan. For easier layering and cleaner cuts, wrap the cake tightly in plastic wrap (2-3 horizontal wraps and 1 vertical wrap) and freeze for at least 2 hours or overnight.
Step 10: After freezing, cut the cake layers using cake rings following the Cut and Stack Method for even layers with clean edges.

Tips & Variations

Use brewed coffee to enhance the chocolate flavor without making the cake taste like coffee.
Letting the batter rest before baking helps the pudding mix activate, making the cake moister and giving it a better rise.
For a stronger peppermint flavor, add a little more peppermint extract to the frosting, but start with small amounts as it can become overpowering.
Freeze the cake before cutting to get clean, even layers—this makes for a neat presentation and easier decorating.

Storage

Store the cake layers wrapped tightly in plastic wrap in the refrigerator for up to 3 days or freeze for up to 2 weeks. After frosting, keep the finished cake refrigerated. Let refrigerated cake sit at room temperature for 15-20 minutes before serving for best texture. Reheat individual slices slightly if desired, but this cake is generally best served chilled or at room temperature.

How to Serve

The image shows a three-layer chocolate cake on a white plate, placed on a white marbled surface. Each layer of the cake is dark brown and looks moist, stacked with thick, creamy white frosting between the layers. The top of the cake is covered with glossy dark chocolate ganache that drips down the sides. Small pieces of crushed candy cane are sprinkled on top and around the base of the cake. A small green mint leaf is placed beside the cake on the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of unsweetened cocoa powder?

Yes, but unsweetened cocoa powder is best for controlling the sweetness and achieving the rich chocolate flavor. Using sweetened cocoa or hot cocoa mix may alter the cake’s taste and texture.

What is the purpose of the instant pudding mix in the cake?

The instant pudding mix adds moisture and helps create a fudgy, tender crumb. It also helps the cake maintain a soft texture over time.