Description

This Moist Peppermint Fudge Cake is a decadent seasonal treat that combines super moist and rich chocolate cake layers with luscious fudgy chocolate peppermint ganache and a creamy peppermint buttercream. Perfectly baked using the Cut and Stack Method in a sheet pan to ensure even baking without dark edges, this three-layer 6″ cake offers a festive and indulgent flavor loved by many at Amycakes Bakery.

Ingredients

Scale

Dry Ingredients

170 grams (1 ¼ cups + 2 Tablespoons) All-Purpose Flour (Gold Medal recommended)
1 ½ teaspoons Baking Powder
1 teaspoon Baking Soda
¾ teaspoon Salt
3 Tablespoons Chocolate Instant Pudding Mix or 2 Tablespoons instant clearjel
26 grams (¼ cup) Unsweetened Cocoa Powder (Hershey’s recommended)
100 grams (½ cup) Sugar
113 grams (½ cup packed) Brown Sugar

Wet Ingredients

2 large Eggs
¾ cup Buttermilk
¼ cup brewed Coffee
¼ cup + 1 Tablespoon Vegetable Oil
3 Tablespoons Dark Corn Syrup (or light corn syrup)
1 ½ teaspoons Vanilla Extract

Chocolate Butter Mixture

¾ stick (3 ounces) Salted Butter
43 grams (¼ cup) Semi-Sweet Chocolate Chips (Nestle recommended)

Peppermint Fudgy Ganache

½ cup Heavy Cream
172 grams (1 cup) Semi-Sweet Chocolate Chips (Nestle recommended)
¾ teaspoon Pure Peppermint Extract (Olive Nation recommended)

Peppermint Buttercream

455 grams (3 ½ cups) Powdered Sugar
1 Tablespoon Instant Clearjel (optional)
4 ounces Cream Cheese
1 ½ sticks (6 ounces) Salted Butter, at room temperature
48 grams (¼ cup) Shortening
1 Tablespoon Pure Vanilla Extract
¾ teaspoon Pure Peppermint Extract (Olive Nation recommended)

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Instructions

Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Line a 1″ tall ¼ sheet pan with parchment paper, then spray the bottom (on top of the parchment) and sides with cooking spray to prevent sticking. Alternatively, select a different cake pan size following your preferred batch yields.
Mix Dry Ingredients: Using a sifter or fine strainer, sift the all-purpose flour, baking powder, baking soda, salt, chocolate instant pudding mix (or instant clearjel), and unsweetened cocoa powder into a large bowl. Add the brown sugar, then whisk everything together thoroughly. Break up any large brown sugar clumps with your fingers to achieve an even blend.
Combine Wet Ingredients: In a separate large bowl, whisk together the eggs, buttermilk, brewed coffee, vegetable oil, dark corn syrup, and vanilla extract until smooth and well combined.
Melt Chocolate Butter Mixture: Melt the salted butter in the microwave or over the stove until just melted — avoid overheating. Add the semi-sweet chocolate chips and whisk vigorously for 30 seconds to 1 minute until the mixture is fully melted and smooth.
Combine Batter: Pour the wet ingredients into the dry ingredients and whisk until just combined. Then add the chocolate butter mixture and whisk gently until the batter is smooth and free of lumps (a few small brown sugar lumps are acceptable and will dissolve during baking).
Pour and Rest Batter: Pour the batter into the prepared ¼ sheet pan and smooth the top evenly using an offset icing spatula. Let the pan sit for 5 to 10 minutes at room temperature to allow the instant clearjel or pudding mix to thicken the batter, improving the cake’s rise.
Bake Cake: Place the pan on the middle or top rack of the preheated oven and bake at 325°F for 16 minutes. Without opening the oven, reduce the temperature to 300°F and bake for an additional 6 to 10 minutes. Check doneness by lightly touching the cake surface or inserting a toothpick; it should come out clean or with a few moist crumbs.
Cool and Freeze: Once baked and cooled, wrap the entire sheet pan tightly with plastic wrap and freeze the cake for at least 2 hours or overnight. This step makes cutting the cake into even layers using cake rings easier and cleaner.
Cut and Layer Cake: After freezing, use cake rings to cut out three even layers from the sheet cake. Proceed to assemble with peppermint fudgy ganache and peppermint buttercream as the filling and frosting for a luxuriously moist peppermint fudge cake.

Notes

Instant clearjel is a food starch that enhances cake texture and moisture retention. It can be used in place of chocolate pudding mix for a clearer flavor.
When preparing the pan, line with parchment paper and spray to prevent cake sticking and ensure easy removal.
If freezing the cake for more than a few days, brush the cake layers with simple syrup before wrapping to maintain moisture and freshness.
Using a kitchen scale for weighing ingredients ensures the most accurate and consistent baking results.
To avoid dark edges, bake the cake using the Cut and Stack Method in a sheet pan and cut with cake rings instead of traditional round pans.