Description

This Peppermint Fudge Cake delivers a rich, moist chocolate flavor combined with a refreshing hint of peppermint. Using a unique combination of instant pudding mix, brewed coffee, and a peppermint-infused chocolate frosting, this cake tastes like it came straight from a bakery. The recipe features a tender, fudgy crumb enhanced by a smooth, creamy peppermint fudge frosting, making it perfect for festive occasions or any time you crave a decadent chocolate treat with a cool peppermint twist.

Ingredients

Scale

Dry 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

Wet Ingredients

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

Chocolate Mixture

¾ stick (3 ounces) Salted Butter
43 grams (¼ cup) Semi-Sweet Chocolate Chips (Nestle recommended)

Frosting Ingredients

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

Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Line a 1″ tall ¼ sheet pan with parchment paper. Spray the parchment and pan sides with cooking spray to ensure easy release of the cake after baking.
Sift and Mix Dry Ingredients: Using a sifter or fine mesh strainer, sift together the all-purpose flour, baking powder, baking soda, salt, instant pudding mix or clearjel, and unsweetened cocoa powder into a large bowl. Add the granulated sugar and brown sugar, then whisk thoroughly until blended and any brown sugar lumps are broken up.
Mix Wet Ingredients: In a separate large bowl, whisk together the eggs, buttermilk, brewed coffee, vegetable oil, dark corn syrup, and vanilla extract until the mixture is smooth and fully combined.
Melt Chocolate Butter Mixture: Melt the salted butter in the microwave or over low heat just until fully melted. Immediately whisk in the semi-sweet chocolate chips until the mixture is smooth and the chocolate is fully melted. Continue whisking for approximately 30 seconds to 1 minute to achieve a glossy, lump-free mixture.
Combine All Batter Components: Pour the wet ingredient mixture into the dry ingredients and whisk until just combined. Then add the chocolate butter mixture over the batter and gently whisk until the batter is smooth and free of lumps, allowing some small brown sugar lumps for texture.
Prepare Batter in Pan: Pour the combined batter into the prepared ¼ sheet pan, spreading it evenly with an offset icing spatula. The batter should come to about ¼ inch from the top edge of the pan.
Rest Batter: Allow the batter to rest at room temperature for 5-10 minutes. This resting period helps the instant pudding mix or clearjel to thicken, which improves the cake’s rise during baking.
Bake Cake: Place the pan on the middle or upper oven rack. Bake at 325°F for 16 minutes. Without opening the oven door, reduce the temperature to 300°F and bake for an additional 6-10 minutes. Check doneness by gently touching the cake; if it jiggles, bake for another 1-5 minutes. The cake is done when a toothpick inserted into the center comes out clean or with moist crumbs.
Cool and Freeze: Let the cake cool completely in the pan. For best results when layering and cutting, wrap the cooled cake tightly in plastic wrap, making 2-3 horizontal and 1 vertical wraps, then freeze for at least 2 hours or overnight.
Cut Layers: After freezing, use cake rings to cut the cake layers evenly using the Cut and Stack Method. This ensures clean edges and uniform layers ready for frosting and assembly.

Notes

The brewed coffee enhances the chocolate flavor without making the cake taste like coffee.
Resting the batter before baking helps the pudding mix activate and produces a better rise and texture.
Freezing the cake before cutting ensures clean, even slices and makes layering easier.
The use of instant pudding mix or clearjel is key to the cake’s fudgy texture.
Adjust baking times slightly based on your oven, as oven temperatures can vary.
The peppermint extract in the frosting can be adjusted to taste for a milder or stronger peppermint flavor.

Prep Time: 15 minutes
Cook Time: 22-26 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: peppermint fudge cake, chocolate cake, peppermint chocolate cake, fudgy chocolate cake, holiday cake, bakery style cake, instant pudding cake, peppermint frosting