Moist Peppermint Fudge Cake Recipe

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Cozy Moist Peppermint Fudge Cake Recipe, Made Simple

There’s something magical about a slice of rich, moist chocolate cake kissed with a refreshing hint of peppermint. I love how this Moist Peppermint Fudge Cake Recipe brings together deep chocolate fudge textures with a cool minty touch—perfect for cozy weekends or festive celebrations. As you bake, the kitchen fills with a toasty, sweet aroma that invites you to slow down and savor each moment.

You’ll find this recipe strikes a perfect balance between softness and fudgy richness without being too heavy. Whether you’re layering it for an occasion or enjoying a quiet afternoon treat, it always feels like a small, indulgent escape.

Let’s dive into every detail so you can create a stunning cake that’s moist, beautifully textured, and bursting with peppermint charm. Trust me, this cake will quickly become a go-to for the holidays and beyond.

Ingredient Lowdown

• All-Purpose Flour: The sturdy backbone that gives the cake structure without being dense.
• Baking Powder & Baking Soda: These leavening agents work together for a tender rise and light crumb.
• Chocolate Instant Pudding Mix or Instant Clearjel: Secrets for that moist, fudgy feel that stays fresh.
• Unsweetened Cocoa Powder: Adds deep, bittersweet chocolate flavor—use quality cocoa for best results.
• Sugar & Brown Sugar: A combo that balances sweetness and adds a hint of caramel richness.
• Eggs, Buttermilk & Coffee: Eggs bind, buttermilk tenderizes, and coffee deepens the chocolate notes without tasting like coffee.
• Vegetable Oil & Corn Syrup: Keep the crumb moist – oil coats flour proteins differently than butter, while corn syrup enhances softness.
• Salted Butter & Semi-Sweet Chocolate Chips: Melted together for a silky, fudge-like swirl that melts in your mouth.
• Heavy Cream & Peppermint Extract: For a luscious ganache filling that’s minty but not overpowering.
• Cream Cheese, Butter & Shortening: Create a fluffy peppermint buttercream with the right balance of richness and lightness.

Set Up for Success

Before you begin, it’s helpful to have all your ingredients measured and ready to go—mise en place truly makes baking feel easy and relaxed. Preheat your oven to 325 degrees Fahrenheit, and prepare your ¼ sheet pan with parchment and cooking spray to help the cake release beautifully. If you don’t have the exact pan, feel free to swap with similar-sized pans and adjust baking times slightly.

Step-by-Step: Moist Peppermint Fudge Cake Recipe

1. Preheat and prep pans. Line a 1″ tall ¼ sheet pan with parchment, then spray the pan thoroughly. This ensures that when your cake bakes into a golden, toasty crust, it releases effortlessly without sticking.
2. Sift dry ingredients. Use a fine mesh strainer or sifter for the flour, baking powder, baking soda, salt, pudding mix (or clearjel), cocoa powder, and sugar. Adding brown sugar last, break up any clumps with your fingers. This step aerates your mix and avoids gritty lumps.
3. Mix wet ingredients smoothly. Whisk the eggs, buttermilk, brewed coffee, vegetable oil, dark corn syrup, and vanilla extract together. The coffee might surprise you—it enhances the chocolate’s richness without giving a coffee flavor.
4. Melt butter and chocolate chips. Gently melt salted butter in short bursts, then whisk in semi-sweet chocolate chips until glossy and smooth. This silky mixture adds that fudgy, buttery heart to your cake batter.
5. Combine wet and dry. Pour the wet ingredients into the dry and whisk until just blended. Then add the chocolate butter mixture and whisk again until smooth and lump-free. Don’t worry about a few tiny brown sugar bits—they’ll dissolve while baking.
6. Pour and settle batter. Spread the batter evenly in your prepared pan, smoothing with an offset spatula. Letting the batter rest for 5-10 minutes before baking lets the pudding or clearjel thicken slightly, helping your cake rise tenderly.
7. Bake carefully. Place the pan in your oven’s middle or top rack (never bottom) at 325°F for 16 minutes. Without opening the oven door, reduce heat to 300°F and bake for another 6-10 minutes. Test doneness by gently tapping the surface and using a toothpick; a few moist crumbs are perfect.
8. Cool and freeze. For easiest layering, I love freezing this cake in its pan for a couple of hours or overnight. This step helps cut perfect layers and preserves moistness. If freezing long-term, brush with simple syrup to lock in flavor and moisture.
9. Prepare peppermint ganache. Heat heavy cream in 30-second bursts, stirring between each, then add semi-sweet chocolate chips. Whisk until shiny and smooth, and stir in peppermint extract. Chill ganache until thick and fudgy—perfect for spreading rich, creamy layers.
10. Whip peppermint buttercream. Beat cream cheese soft, add butter and shortening until fluffy and smooth. Slowly mix in powdered sugar blended with clearjel (for stability), vanilla, and peppermint extract. Finish with a high-speed whip for airiness.

Flavor Twists for Moist Peppermint Fudge Cake Recipe

• Orange Zest & Peppermint: Add 1 teaspoon finely grated orange zest to the cake batter for a bright citrus lift that complements mint beautifully.
• Spiced Peppermint: Stir in ½ teaspoon ground cinnamon and a pinch of nutmeg to the dry ingredients for a warm, festive twist.
• Dark Chocolate & Sea Salt: Sprinkle flaky sea salt atop the final ganache drizzle to enhance the chocolate depth with a salty counterpoint.
• White Chocolate Peppermint: Swap semi-sweet chips in ganache and frosting for white chocolate, boosting creamy sweetness.
• Mint Candy Crunch: Top frosted cake with crushed peppermint candies or mini candy canes for brightness and crunch.

Storage & Make-Ahead Tips

• Freeze Cake Layers: After baking, freeze wrapped cake layers for up to one week. This keeps them moist and simplifies slicing and layering.
• Refrigerate Assembled Cake: Store the finished cake covered in the fridge for up to 4 days. Bring to room temperature at least 2 hours before serving for the best texture.
• Ganache & Buttercream: Prepare in advance and keep chilled in airtight containers. Whip buttercream again if it hardens in fridge.
• Reheat Slices: Warm portions gently in microwave for 10-15 seconds to revive softness without melting frosting.
• Make Cake Ahead: This recipe is forgiving to baking a day or two in advance, especially if you freeze between steps for convenience.

Moist Peppermint Fudge Cake Recipe FAQs

• Can I use a different type of chocolate? Yes! I prefer semi-sweet for balanced sweetness, but bittersweet or milk chocolate chips also work—just expect slight flavor shifts.
• What if I don’t have instant clearjel or pudding mix? You can omit them, but your cake won’t be quite as moist or hold together as well. These ingredients help create that signature fudgy texture.
• How do I ensure the peppermint flavor isn’t overpowering? Stick to ¾ teaspoon peppermint extract throughout. It adds a bright, refreshing note without overwhelming the chocolate.
• Can I make this gluten-free? I recommend substituting with a 1:1 gluten-free flour blend—just be sure it contains xanthan gum or similar for structure.
• Is it okay to use regular milk instead of buttermilk? You can, but I suggest adding 1 tablespoon lemon juice or vinegar to ¾ cup milk and letting it sit 5 minutes for acidity, which keeps your cake tender.

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