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Decadent Peppermint Fudge Cake Recipe Easy Festive Candy Cane Swirls

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A rich and moist fudge cake infused with peppermint candy cane swirls, perfect for festive occasions and holiday celebrations. This easy recipe combines velvety chocolate with refreshing peppermint for a crowd-pleasing dessert.

Ingredients

Scale
  • 1 3/4 cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 3/4 cup (65g) unsweetened cocoa powder (Dutch-processed recommended)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) whole milk (or dairy-free milk)
  • 1/2 cup (120ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 3/4 cup (180ml) boiling water
  • 1 tablespoon instant espresso powder (optional)
  • 1/2 cup (90g) dark chocolate chips, melted
  • 1 cup (150g) crushed candy canes or peppermint candies
  • 1 teaspoon peppermint extract
  • For the Frosting (optional):
  • 1 cup (230g) unsalted butter, softened
  • 3 cups (360g) powdered sugar
  • 1/4 cup (25g) unsweetened cocoa powder
  • 2 tablespoons heavy cream or milk
  • 1 teaspoon vanilla extract
  • Additional crushed candy canes for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and dust with cocoa powder. Line bottoms with parchment paper.
  2. Sift together flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
  3. In a separate bowl, whisk granulated sugar, brown sugar, eggs, milk, vegetable oil, and vanilla extract until smooth and slightly thickened.
  4. Stir melted dark chocolate and instant espresso powder into the wet mixture.
  5. Slowly add dry ingredients to wet ingredients, mixing just until combined. Avoid overmixing.
  6. Carefully pour in boiling water while stirring gently; batter will be thin.
  7. Stir peppermint extract into crushed candy canes. Pour half the batter into one pan, sprinkle half the peppermint candy cane mixture evenly over it, then pour remaining batter on top.
  8. Use a toothpick or skewer to gently swirl the candy cane pieces through the batter to create ribbons.
  9. Bake for 30–35 minutes, rotating pans halfway. Check doneness with a toothpick; it should come out with a few moist crumbs.
  10. Cool cakes in pans for 15 minutes, then transfer to a cooling rack to cool completely.
  11. Optional: Beat softened butter until creamy. Gradually add powdered sugar and cocoa powder. Mix in vanilla and cream to desired consistency. Frost cooled cakes and garnish with crushed candy canes.

Notes

Use Dutch-processed cocoa powder for deeper chocolate flavor. For gluten-free, substitute with gluten-free flour blend. For dairy-free, use coconut oil and almond milk. Crush candy canes fresh for best texture. Avoid overmixing batter and swirling to maintain peppermint ribbons. Let eggs come to room temperature for smoother batter. Add extra tablespoon of oil if cake seems dry. Frost only when cake is completely cool to prevent melting.

Nutrition

Keywords: peppermint fudge cake, candy cane swirls, holiday dessert, festive cake, chocolate peppermint cake, easy fudge cake, Christmas cake

Find it online: https://yumyep.com/decadent-peppermint-fudge-cake-recipe-easy-festive-candy-cane-swirls/