Peppermint Fudge Cake
Indulge in the irresistible charm of this Peppermint Fudge Cake, a decadent holiday dessert that seamlessly combines rich, moist chocolate cake with the refreshing pop of peppermint. Perfectly balanced with a velvety fudge frosting and a sprinkle of crushed peppermint candies for a festive crunch, this cake is a showstopper at any gathering. Featuring simple pantry ingredients like cocoa powder, semi-sweet chocolate, and peppermint extract, this easy-to-follow recipe creates a dessert that feels gourmet with minimal effort. Ready in just over an hour, this 2-layer masterpiece not only delivers bold flavors but also a stunning presentation that's guaranteed to dazzle your guests. Whether you're celebrating Christmas or simply craving a luxurious treat, this Peppermint Fudge Cake is sure to be the highlight of your dessert table.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 0.75 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup whole milk
- 0.5 cup vegetable oil
- 1.5 teaspoons peppermint extract
- 1 cup boiling water
- 1 cup unsalted butter
- 1.25 cups semi-sweet chocolate chips
- 3 cups powdered sugar
- 0.33 cup heavy cream
- 0.5 cup crushed peppermint candies
Instructions
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
In a large mixing bowl, sift together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and 1 teaspoon of peppermint extract to the dry ingredients. Mix on medium speed until well combined and smooth.
Carefully stir in the boiling water. The batter will be thin, but this is normal.
Divide the batter evenly between the prepared cake pans and bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
To make the fudge frosting, melt the butter in a medium saucepan over low heat. Stir in the chocolate chips until smooth and fully melted.
Remove from heat and whisk in the powdered sugar, heavy cream, and 1/2 teaspoon of peppermint extract until thick and glossy.
Place one cake layer on a serving plate and spread a generous amount of frosting on top. Add the second layer and frost the top and sides of the cake.
Sprinkle the crushed peppermint candies over the top of the cake for a festive finish.
Chill the cake in the refrigerator for 30 minutes to set the frosting before serving.
Nutrition Facts
Calories |
751 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 433 mg | 19% | |
| Total Carbohydrate | 111.6 g | 41% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 83.3 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 52 mg | 4% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 243 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
