This Peppermint Fudge Cake brings together moist chocolate layers, creamy peppermint buttercream, and rich fudgy ganache for the ultimate Christmas dessert. I still remember the first time I made this cake for our church holiday potluck – three people asked for the recipe before I even cut the first slice, and my grandson declared it “better than the bakery downtown.”
There’s something magical about the combination of chocolate and peppermint during the holidays. Growing up in the Midwest, peppermint meant Christmas was here – from the candy canes hanging on our tree to Grandma’s peppermint bark cooling on the farmhouse counter. This cake captures all that festive spirit in one impressive dessert. The layers stay incredibly moist thanks to a baker’s secret I learned years ago, and the peppermint flavor is refreshing without being overpowering. Best of all, you can bake the cake layers a week ahead and freeze them, which means less stress when you’re hosting. Your kitchen’s about to smell incredible.
What Makes This Peppermint Fudge Cake So Special
I’ve been baking holiday cakes for over forty years, and this peppermint chocolate cake has earned its place as my go-to Christmas dessert. The technique combines professional bakery methods with straightforward home baking, creating results that look and taste like they came from an expensive pastry shop.
- Stays incredibly moist for days thanks to instant clearjel, a professional baker’s ingredient that locks in moisture
- Freezes beautifully for up to three months, making it perfect for advance holiday prep
- Uses accessible ingredients you can find at any grocery store – no specialty shops required
- Delivers bakery-quality texture with super-rich chocolate cake that never dries out
- Creates an impressive presentation with minimal decorating skills needed
- Balances flavors perfectly so the peppermint enhances rather than overwhelms the chocolate
After testing this recipe countless times for family gatherings, I’ve found it’s actually easier than it looks. The cut-and-stack method gives you professional layers, and freezing the cake before assembly makes everything more manageable.
Ingredient Spotlight
All-purpose flour forms the foundation of this cake, providing structure without making it heavy or dense. I always use Gold Medal brand for consistent results.
Instant clearjel is the secret ingredient professional bakeries use to keep cakes moist for days. It’s a modified food starch that holds moisture better than regular cornstarch, though you can substitute chocolate instant pudding mix if needed.
Unsweetened cocoa powder delivers deep chocolate flavor without adding sweetness. Hershey’s natural cocoa works perfectly and creates that classic chocolate taste we all love.
Buttermilk reacts with the baking soda to create an incredibly tender crumb while adding a subtle tang that balances the sweetness.
Brewed coffee intensifies the chocolate flavor without making the cake taste like coffee. This baker’s trick has been in my recipe box since the 1980s.
Dark corn syrup adds moisture and helps create that fudgy texture, plus it keeps the cake from drying out during storage.
Semi-sweet chocolate chips go into both the batter and ganache. I prefer Nestle brand because they melt smoothly and have reliable chocolate flavor.
Heavy cream combines with chocolate to create the silky ganache filling that makes each bite extra decadent.
Pure peppermint extract provides authentic peppermint flavor. Look for Olive Nation brand made with real peppermint oil rather than artificial flavoring for the best taste.
Cream cheese in the buttercream adds stability and a slight tang that prevents the frosting from being too sweet, which is especially important for a rich peppermint fudge cake.
How to Make Peppermint Fudge Cake Step by Step
Step 1. I’ve learned that preheating your oven to 325°F and properly preparing the sheet pan makes all the difference. Line a 1-inch tall quarter sheet pan with parchment paper, then spray both the parchment and sides with cooking spray to ensure easy cake release.
Step 2. Sift together the flour, baking powder, baking soda, salt, instant pudding mix, and cocoa powder into a large bowl, then whisk in both sugars until completely blended, breaking up any brown sugar clumps with your fingers.
Step 3. Combine all wet ingredients (eggs, buttermilk, coffee, oil, corn syrup, and vanilla) in a separate bowl and whisk until smooth. This ensures even distribution throughout the batter.
Step 4. Melt the butter in the microwave, add chocolate chips, then whisk until completely smooth. This chocolate butter mixture adds richness and creates that signature fudgy texture.
Step 5. Pour wet ingredients into dry ingredients and whisk just until incorporated, then add the chocolate butter mixture and whisk until the batter is completely smooth with no lumps. After years of making this, I know the batter will look thin, but that’s exactly right.
Step 6. Pour batter into your prepared pan and let it sit for 5-10 minutes before baking. This resting time allows the instant clearjel to start working, which helps the cake rise properly.
Step 7. Bake on the middle or top rack for 16 minutes at 325°F, then reduce temperature to 300°F without opening the oven door and bake another 6-10 minutes until a toothpick inserted in the center comes out clean.
Step 8. For the ganache, microwave heavy cream and chocolate chips together in 30-second intervals, stirring between each heating until smooth, then whisk in peppermint extract and refrigerate until thick and fudgy.
Step 9. Betty always makes the buttercream by first beating cream cheese until softened, then adding room-temperature butter and shortening, followed by the powdered sugar mixture, and finally beating on high for 2-3 minutes until light and fluffy.
Step 10. Once your cake is frozen, use cake rings to cut perfect layers, fill each with fudgy peppermint ganache, apply a thin crumb coat of buttercream, freeze briefly, then add the final frosting layer and drizzle with warmed ganache before piping decorative rosettes and adding mini candy canes.
Keeping This Peppermint Fudge Cake Fresh
I typically store this finished cake in the refrigerator, but here’s the important part – you need to remove it 2-3 hours before serving to bring it to room temperature. The buttercream and cake layers taste best and have the proper texture when they’re not cold. In the fridge, this peppermint fudge cake stays fresh for up to 5 days when properly covered.
Betty’s freezing method works beautifully for this recipe. Wrap the finished cake thoroughly in plastic wrap, then aluminum foil, and freeze for up to 3 months. I’ve found this is perfect for holiday planning – make it weeks ahead, then thaw it in the refrigerator overnight and bring to room temperature before your party. The texture and flavor remain just as good as freshly made.
For leftover slices, the cream cheese buttercream can stay at room temperature for up to 24 hours without any issues. After that, refrigerate individual pieces covered with plastic wrap. Through trial and error, I learned that if you’ve refrigerated the cake for more than 2 days, brushing the layers with simple syrup before frosting helps maintain that bakery-fresh moisture level.
Perfect Partners for Peppermint Fudge Cake
- Hot cocoa or peppermint coffee provides the perfect beverage pairing. The warm drinks complement the cool peppermint flavor while cutting through the richness of the chocolate ganache.
- Vanilla bean ice cream served alongside creates a wonderful temperature and flavor contrast, especially when the cake is at room temperature and the ice cream is cold and creamy.
- Fresh whipped cream with a hint of vanilla offers a lighter option that doesn’t compete with the bold peppermint chocolate flavors. My family always requests this at Christmas dinner.
- Cranberry Brie Bites make an elegant appetizer before serving this festive dessert, creating a complete holiday menu.
- Crushed peppermint bark or candy cane pieces sprinkled on top just before serving adds extra crunch and intensifies the peppermint experience for true mint chocolate lovers.
- Tres Leches Cake is another impressive holiday dessert option if you want to offer guests a choice between chocolate and vanilla-based treats.
Common Questions
I recommend using 3 tablespoons of chocolate instant pudding mix as a substitute. It won’t provide quite the same moisture-locking quality, but it still produces an excellent, tender cake.
To prevent this issue, refrigerate the ganache and stir it occasionally until it reaches a thick, fudgy consistency. If you try to use it while still warm, it will slide right off your cake layers.
Betty’s solution is to use two 8-inch or 9-inch round pans, dividing the batter evenly and adjusting baking time to about 25-30 minutes, though the sheet pan method gives you more control over layer thickness.
Moist Peppermint Fudge Cake
Ingredients
Equipment
Method
- Preheat oven to 325°F. Line a 1-inch tall 1/4 sheet pan with parchment paper, then spray the bottom and sides with cooking spray.
- Sift flour, baking powder, baking soda, salt, instant pudding mix (or clearjel), and cocoa powder into a large bowl. Add both sugars and whisk until well blended, breaking up brown sugar clumps.
- In a separate large bowl, combine eggs, buttermilk, coffee, oil, corn syrup, and vanilla. Whisk until smooth and well-blended.
- Melt 3 oz butter in microwave until just melted. Add 1/4 cup chocolate chips and whisk until melted and smooth (30 seconds to 1 minute).
- Pour wet ingredients into dry ingredients and whisk until incorporated. Pour chocolate butter mixture over batter and whisk until smooth and lump-free.
- Bake on middle or top rack at 325°F for 16 minutes. Without opening oven, reduce temperature to 300°F and bake another 6-10 minutes until toothpick comes out clean.
- Once cool, wrap and freeze the cake in the pan for at least 2 hours or overnight.
- For ganache, combine heavy cream and 1 cup chocolate chips in microwave-safe bowl. Heat in 30-second increments, stirring between, until smooth (2-3 heats total). Whisk in peppermint extract. Refrigerate until thick and fudgy, stirring occasionally.
- For buttercream, whisk powdered sugar and clearjel together. Beat cream cheese until softened, add room temperature butter, then shortening. Slowly add powdered sugar mixture. Add vanilla and peppermint extract. Beat on high for 2-3 minutes until fluffy.
- Reserve 1/4 cup ganache for drizzling. Cut frozen cake into layers using cake rings. Fill each layer with remaining fudgy peppermint ganache (about 1/4 inch high).
- Apply thin crumb coat of peppermint buttercream on outside. Freeze for 10 minutes until firm.
- Frost final coat of peppermint buttercream. Microwave reserved ganache until thin, then drizzle down sides using spoon or squeeze bottle.
- Using pastry bag with 1M star tip, pipe tall rosettes around top of cake. Top with mini candy canes.
- Refrigerate to set, but remove 2-3 hours before serving to bring to room temperature for best texture.
