Peppermint Fudge Cake – A Decadent Holiday Delight

If you’re looking for the ultimate festive dessert, look no further than this Peppermint Fudge Cake! Rich, moist chocolate cake layers infused with peppermint, filled with luscious peppermint fudge ganache, and topped with a fluffy peppermint buttercream. It’s a holiday showstopper that will wow your family and friends. The perfect balance of deep chocolate and cool peppermint makes this cake an irresistible treat for Christmas, winter parties, or anytime you want a little indulgence.

But the best part? It’s easier to make than it looks! With simple ingredients and step-by-step guidance, you’ll be baking like a pro in no time. So, preheat your oven and let’s get started on this delightful holiday cake.

About The Recipe

Why You’ll Love This Peppermint Fudge Cake

A Chocolate Lover’s Dream – Rich, moist chocolate cake layers baked to perfection.
Decadent Fudgy Filling – Smooth and luscious peppermint ganache filling.
Perfectly Fluffy Buttercream – A light and creamy peppermint-infused frosting.
Holiday Vibes – The refreshing touch of peppermint makes this cake extra special for the season.
Easier Than It Looks – Simple steps and basic ingredients make this cake beginner-friendly!

I’ve always been a huge fan of chocolate and peppermint together. There’s something magical about the way deep, dark chocolate blends with the refreshing, cool flavor of peppermint. It’s the ultimate holiday flavor combination!

When developing this recipe, I wanted to create a cake that was fudgy yet fluffy, decadent yet balanced, and above all, delicious. I tested different ratios, ingredients, and techniques to make sure every bite is perfectly moist and full of flavor. The result? The most irresistible Peppermint Fudge Cake you’ll ever taste!

This cake is layered with rich peppermint ganache and topped with fluffy buttercream. It’s perfect for Christmas celebrations, winter birthdays, or simply when you need a chocolate fix with a festive twist.

Equipment & Ingredients

Equipment Needed

Before we dive into the baking process, let’s make sure you have everything you need:

Mixing Bowls – For mixing the dry and wet ingredients separately.
Whisk – To ensure all ingredients are well combined.
Stand Mixer or Hand Mixer – For a smooth cake batter and fluffy buttercream.
8-inch Cake Pans – This recipe makes multiple layers, so have at least two ready.
Parchment Paper – To prevent sticking and make cake removal easier.
Cooling Rack – Essential for cooling the cake before frosting.
Offset Spatula – Helps to spread frosting evenly.
Cake Rings (Optional) – For cutting layers evenly if needed.

Ingredients for the Peppermint Fudge Cake

Dry Ingredients

170g (1 ¼ cups + 2 tbsp) All-Purpose Flour – Provides structure to the cake.
1 ½ tsp Baking Powder – Helps the cake rise.
1 tsp Baking Soda – Ensures a soft and fluffy texture.
¾ tsp Salt – Balances the sweetness.
3 tbsp Chocolate Instant Pudding Mix OR 2 tbsp Instant Clearjel – Enhances texture and moisture.
26g (¼ cup) Unsweetened Cocoa Powder – For a deep chocolate flavor.
100g (½ cup) Granulated Sugar – Sweetens the cake.
113g (½ cup, packed) Brown Sugar – Adds richness and moisture.

Wet Ingredients

2 Large Eggs – Gives structure and richness.
¾ cup Buttermilk – Keeps the cake soft and tender.
¼ cup Brewed Coffee – Enhances the chocolate flavor (don’t worry, it won’t taste like coffee!).
¼ cup + 1 tbsp Vegetable Oil – Ensures a moist cake.
3 tbsp Dark Corn Syrup (or Light Corn Syrup) – Adds moisture and helps with texture.
1 ½ tsp Vanilla Extract – Enhances flavor.

Chocolate Butter Mixture

¾ stick (3 oz) Salted Butter – Adds richness.
43g (¼ cup) Semi-Sweet Chocolate Chips – Melts into the batter for extra chocolatey goodness.

Peppermint Fudgy Ganache (Filling & Drizzle)

½ cup Heavy Cream – Creates a smooth ganache.
172g (1 cup) Semi-Sweet Chocolate Chips – Melts into a silky filling.
¾ tsp Pure Peppermint Extract – Gives a refreshing, cool peppermint taste.

Peppermint Buttercream Frosting

455g (3 ½ cups) Powdered Sugar – Sweetens and thickens the frosting.
1 tbsp Instant Clearjel (optional, for stability) – Keeps the frosting smooth and stable.
4 oz Cream Cheese – Adds creaminess and a slight tang.
1 ½ sticks (6 oz) Salted Butter (at room temperature) – For a silky, creamy texture.
48g (¼ cup) Shortening – Helps with stability, but can be replaced with more butter.
1 tbsp Pure Vanilla Extract – Enhances the sweetness.
¾ tsp Pure Peppermint Extract – Infuses the frosting with that perfect minty flavor.

Part 3: How to Make Peppermint Fudge Cake

Now that we have all our ingredients and equipment ready, let’s start baking! Follow these step-by-step instructions to create a perfectly moist, chocolatey, and peppermint-infused cake.

Prepare the Cake Batter

Preheat the oven to 325°F (165°C). Line your 8-inch cake pans with parchment paper and lightly grease the sides with baking spray.
In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, salt, chocolate instant pudding mix (or instant clearjel), cocoa powder, and granulated sugar. Whisk to combine.
Add the brown sugar, breaking up any lumps with your fingers or a whisk. Set aside.
In a separate bowl, whisk together the eggs, buttermilk, brewed coffee, vegetable oil, corn syrup, and vanilla extract until smooth.
In a microwave-safe bowl, melt the salted butter until just melted. Stir in the semi-sweet chocolate chips and whisk until smooth and fully melted.
Pour the wet ingredients into the dry ingredients and whisk until just combined.
Add the melted chocolate butter mixture into the batter and whisk until smooth and lump-free. A few tiny brown sugar lumps are okay as they will dissolve while baking.

Bake the Cake

Pour the cake batter evenly into your prepared cake pans.
Let the batter sit for 5-10 minutes before baking—this allows the instant pudding mix or clearjel to thicken the batter for a better rise.
Bake in the middle or top rack (avoid the bottom rack) of the oven for 16 minutes at 325°F, then reduce the temperature to 300°F and bake for an additional 6-10 minutes.
Check for doneness by lightly touching the top of the cake—if it springs back, it’s ready. You can also insert a toothpick or knife in the center; if it comes out with a few moist crumbs but no wet batter, it’s done.
Let the cakes cool in the pans for about 10 minutes, then transfer them to a cooling rack.

Pro Tip: For the best results when layering, wrap the cooled cake layers in plastic wrap and freeze them for at least 2 hours or overnight. This makes cutting and assembling much easier!

Make the Peppermint Ganache Filling

In a microwave-safe bowl, heat the heavy cream and semi-sweet chocolate chips in 30-second intervals, stirring well after each interval.
Continue heating and stirring until the chocolate is fully melted and smooth.
Stir in the peppermint extract and let the ganache cool.
Refrigerate, stirring occasionally, until the ganache thickens to a fudgy consistency.
Once it reaches the right thickness, remove it from the fridge and set aside until ready to assemble the cake.

Pro Tip: If the ganache becomes too thick, reheat it in the microwave in 5-10 second bursts, stirring frequently, until it reaches a spreadable consistency.

Make the Fluffy Peppermint Buttercream

In a small bowl, whisk together the powdered sugar and Instant Clearjel (if using). Set aside.
In a stand mixer or large bowl, beat the cream cheese on medium speed until softened.
Add the salted butter and continue beating until smooth and creamy.
Mix in the shortening and beat until no lumps remain.
Slowly add the powdered sugar mixture, beating on low speed until incorporated.
Add the vanilla extract and peppermint extract, then increase the mixer speed to high. Beat for 2-3 minutes until the frosting is light and fluffy.
Let the frosting sit for about 10 minutes—this allows the Instant Clearjel (if used) to slightly thicken the buttercream.

Assemble, Decorate, and Serve

Now that all the components are ready, it’s time to put them together and create the ultimate Peppermint Fudge Cake! Follow these steps to layer, frost, and decorate your cake to perfection.

Step 1: Layer the Cake with Peppermint Ganache

If you froze your cake layers, let them thaw slightly for 10-15 minutes before assembling. This makes them easier to handle.
Use a sharp serrated knife to trim the tops of each cake layer if they are domed—this will help create even layers.
Place the first cake layer on a serving plate or cake stand.
Spread a thick layer of peppermint fudge ganache evenly over the top, making sure it reaches the edges.
Place the second cake layer on top and gently press down to secure it.
Repeat the process if you have additional layers, making sure to add ganache between each one.

Step 2: Crumb Coat the Cake

Apply a thin layer of peppermint buttercream frosting over the entire cake. This is known as the crumb coat and helps seal in any loose crumbs.
Place the cake in the freezer for 10-15 minutes or until the crumb coat is firm.
Once set, apply the final layer of buttercream, smoothing it out with an offset spatula or bench scraper for a clean finish.

Step 3: Decorate the Cake

Now comes the fun part—decorating! Here are some ideas to make your Peppermint Fudge Cake extra festive:

Ganache Drip: Warm the reserved peppermint ganache slightly and drizzle it down the sides of the cake for a dramatic effect.
Piped Rosettes: Use a piping bag fitted with a 1M star tip to pipe decorative swirls on top of the cake.
Crushed Candy Canes: Sprinkle crushed peppermint candies over the top for a holiday-inspired crunch.
Chocolate Shavings or Curls: Scatter chocolate curls over the buttercream for a gourmet touch.
Mini Candy Canes: Arrange whole mini candy canes around the cake for a festive garnish.

Step 4: Serve & Enjoy!

Let the finished cake sit at room temperature for 2-3 hours before serving—this allows the flavors to develop and the cake to soften perfectly.
Slice and serve with a cup of hot cocoa or coffee for the ultimate winter dessert experience!

FAQs & Troubleshooting

Can I make this cake ahead of time?

Yes! You can bake the cake layers a few days in advance and store them wrapped in plastic in the fridge or freezer. The buttercream and ganache can also be made ahead and stored in airtight containers. Assemble the cake on the day you plan to serve it for the freshest taste.

Can I use a different frosting?

Absolutely! While the peppermint buttercream pairs beautifully with this cake, you could also try:

Chocolate buttercream for an extra-rich version.
Whipped cream frosting for a lighter option.
Cream cheese frosting for a tangy contrast.

How do I store leftovers?

Room Temperature: Keep in an airtight container for up to 2 days.
Refrigerator: Store in the fridge for up to 5 days—just let it sit at room temp for an hour before serving.
Freezer: Freeze whole or in slices for up to 3 months. Wrap tightly in plastic wrap and store in an airtight container.

Final Thoughts

And that’s it! You now have a perfectly moist, fudgy, and peppermint-infused chocolate cake that’s ideal for the holiday season. Whether you’re baking this for a Christmas gathering, a winter party, or just because you love chocolate and peppermint, this cake is sure to impress.

So, grab a fork and enjoy every bite of this Peppermint Fudge Cake—because nothing says the holidays like chocolate and peppermint together!