Decadent Peppermint Fudge Cake
A rich, fudgy chocolate cake with a refreshing peppermint punch, perfect for festive holiday celebrations. Easy to make and crowd-pleasing with a creamy peppermint fudge frosting.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups (240g) all-purpose flour, sifted
- 3/4 cup (65g) unsweetened cocoa powder, preferably Dutch-processed
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cups (350g) granulated sugar
- 1/2 cup (115g) unsalted butter, softened
- 3 large eggs, room temperature
- 1 cup (240ml) whole milk, room temperature (can swap with almond milk for dairy-free)
- 2 teaspoons pure vanilla extract
- 1/2 cup (120ml) hot brewed coffee (optional but recommended)
- 1 cup (230g) unsalted butter, softened (for frosting)
- 4 cups (480g) powdered sugar, sifted (for frosting)
- 1/2 cup (43g) unsweetened cocoa powder (for frosting)
- 1/4 cup (60ml) heavy cream (for frosting), adjust for consistency
- 1 teaspoon pure peppermint extract (for frosting), start with less and add to taste
- Pinch of salt (for frosting)
- 1/2 cup crushed peppermint candies or candy canes (for garnish)
- Optional: mini chocolate chips or edible silver glitter (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and dust lightly with cocoa powder. Line bottoms with parchment paper.
- In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
- Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Add dry ingredients in three parts, alternating with milk, starting and ending with dry ingredients. Mix gently after each addition; do not overmix.
- Slowly stir in hot brewed coffee until just combined.
- Divide batter evenly between prepared pans and smooth tops. Tap pans gently to release air bubbles.
- Bake for 30-35 minutes, checking with a toothpick inserted in the center; it should come out with a few moist crumbs but no wet batter.
- Cool cakes in pans for 15 minutes, then turn out onto wire racks to cool completely.
- For frosting, beat softened butter until creamy. Gradually add powdered sugar and cocoa powder, alternating with heavy cream, until smooth and spreadable.
- Mix in peppermint extract and a pinch of salt, tasting to balance sweetness and mint flavor.
- Place one cake layer on serving plate. Spread a generous layer of frosting on top. Add second layer and cover entire cake with remaining frosting. Smooth or swirl top with offset spatula.
- Sprinkle crushed peppermint candies over the top. Add mini chocolate chips or edible glitter if desired.
- Chill cake for 30 minutes to set frosting before slicing.
Notes
Use high-quality Dutch-processed cocoa powder for richer flavor. Keep butter softened but not melted for frosting. If frosting is too stiff, add more cream; if too thin, add more powdered sugar. Use a sharp knife warmed under hot water for clean cake slices. Coffee enhances chocolate depth but can be substituted with hot water.
Nutrition
- Serving Size: 1 slice (1/12th of c
- Calories: 375
- Sugar: 38
- Sodium: 220
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 52
- Fiber: 3
- Protein: 5
Keywords: peppermint fudge cake, holiday cake, chocolate peppermint cake, festive dessert, easy holiday baking, peppermint frosting, fudge cake