Can I bake Peppermint Fudge Cake in a bundt pan?

It is not recommended to bake Peppermint Fudge Cake in a bundt pan because the layers tend to be delicate and may not hold up well in this shape. This recipe is designed for layered cakes baked in standard round or square cake pans to maintain texture and structure. For best results, follow the recipe using the suggested pan types.

How can I make Peppermint Fudge Cake into cupcakes?

While the original recipe is for a layered cake, you can convert it into cupcakes by adjusting the baking time. Use cupcake liners and fill each about two-thirds full. Bake at 350°F (175°C) for approximately 18-22 minutes, or until a toothpick inserted comes out clean. Keep in mind the fudgy texture may be a bit denser, so avoid overbaking.

Does Peppermint Fudge Cake taste like coffee?

Although some recipes use coffee to deepen the chocolate flavor, the final taste of Peppermint Fudge Cake does not come across as coffee-flavored. The coffee acts as a subtle enhancer, highlighting the rich chocolate and peppermint notes without an overt coffee taste.

What is the best cocoa powder to use for Peppermint Fudge Cake?

For a rich chocolate flavor, choose a high-quality unsweetened cocoa powder like Rodelle or Valrhona. These brands offer deep, intense cocoa notes that complement the peppermint and fudge elements perfectly. Avoid natural cocoa powder if you prefer a smoother, less acidic taste.

Can I prepare Peppermint Fudge Cake ahead of time and store it?

Yes, Peppermint Fudge Cake can be made a day ahead. Wrap the cake layers tightly in plastic wrap and store them in the refrigerator. Assemble and frost the cake on the day you plan to serve it for the freshest taste. Once frosted, keep the cake refrigerated and bring to room temperature before serving for the best texture and flavor.

Peppermint Fudge Cake Recipe With Creamy Chocolate Frosting

Name: Peppermint Fudge Cake
Prep time: 1 h 35 min
Cook time: 50 min
Total time: 2 h 25 min
Ingredients: – 2 cups all-purpose flour; – 2/3 cup Dutch-processed cocoa powder (plus extra for dusting); – 2 teaspoons baking soda; – 1 teaspoon baking powder; – 1 teaspoon salt; – 4 ounces unsweetened chocolate, coarsely chopped; – 3/4 cup unsalted butter, melted and cooled; – 1 3/4 cups granulated sugar; – 2 large eggs at room temperature; – 1 tablespoon vanilla extract; – 1 1/2 cups buttermilk at room temperature; – 1/2 cup strong brewed coffee at room temperature; – 2 cups unsalted butter, softened; – 8 cups confectioners’ sugar, sifted; – 1 1/2 teaspoons peppermint extract; – 4 to 6 tablespoons heavy cream; – Crushed candy canes (amount as needed); – Red food coloring (a few drops as desired); – 4 ounces semisweet chocolate, coarsely chopped; – 4 tablespoons unsalted butter, cut into pieces; – 2 tablespoons light corn syrup (optional)

Description

🍫 This Peppermint Fudge Cake combines rich chocolate and refreshing peppermint for a festive, indulgent dessert.
🎂 With creamy chocolate frosting and crunchy candy cane accents, it offers a perfect balance of flavors and textures.

Ingredients

– 2 cups all-purpose flour

– 2/3 cup Dutch-processed cocoa powder (plus extra for dusting)

– 2 teaspoons baking soda

– 1 teaspoon baking powder

– 1 teaspoon salt

– 4 ounces unsweetened chocolate, coarsely chopped

– 3/4 cup unsalted butter, melted and cooled

– 1 3/4 cups granulated sugar

– 2 large eggs at room temperature

– 1 tablespoon vanilla extract

– 1 1/2 cups buttermilk at room temperature

– 1/2 cup strong brewed coffee at room temperature

– 2 cups unsalted butter, softened

– 8 cups confectioners’ sugar, sifted

– 1 1/2 teaspoons peppermint extract

– 4 to 6 tablespoons heavy cream

– Crushed candy canes (amount as needed)

– Red food coloring (a few drops as desired)

– 4 ounces semisweet chocolate, coarsely chopped

– 4 tablespoons unsalted butter, cut into pieces

– 2 tablespoons light corn syrup (optional)

Instructions

1-Preheat your oven: Start by preheating your oven to 350°F and preparing your pans, which sets the stage for a smooth process.

2-Mix dry ingredients: First, mix the dry ingredients in a bowl: that includes 2 cups all-purpose flour, 2/3 cup Dutch-processed cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, and 1 teaspoon salt. This ensures even distribution and helps the cake rise properly.

3-Melt chocolate: Next, melt 4 ounces of unsweetened chocolate over simmering water and let it cool before adding it to the mix.

4-Combine wet ingredients: In a separate bowl, beat 3/4 cup melted unsalted butter with 1 3/4 cups granulated sugar until fluffy, then add 2 large eggs one at a time, followed by 1 tablespoon vanilla extract.

5-Mix wet and dry ingredients: Alternate adding the dry mixture with 1 1/2 cups buttermilk and 1/2 cup strong brewed coffee, stirring until combined.

6-Bake the cake: Pour the batter into three prepared 8-inch pans and bake for 30 to 40 minutes.

7-Cool cakes: Once baked, cool the cakes for 10 minutes before moving them to a wire rack.

8-Make the frosting: For the frosting, beat 2 cups softened unsalted butter until creamy, then gradually add 8 cups sifted confectioners’ sugar, 1 1/2 teaspoons peppermint extract, and 4 to 6 tablespoons heavy cream to reach the right consistency.

9-Assemble the cake: Layer the cakes with this cream chocolate frosting, chill, add crushed candy canes, pour on the ganache made from 4 ounces semisweet chocolate, 4 tablespoons butter, and optional corn syrup, and finish with piped frosting.

Notes

🍫 Use quality chocolate for the best flavor.
🔪 Level the batter with an offset spatula for even layers.
❄️ Chill layers before assembly for easier handling.
🌿 Adjust frosting thickness with cream to reach desired consistency.
🗓️ Consider preparing cake layers and frosting up to two days in advance.

Prep Time: 1 hour 35 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking and assembling

Nutrition

Calories: 540 calories
Sugar: 58 grams
Sodium: 218 milligrams
Fat: 30 grams
Saturated Fat: 18 grams
Unsaturated Fat: 8 grams
Trans Fat: 1 gram
Carbohydrates: 70 grams
Protein: 4 grams
Cholesterol: 79 milligrams

Keywords: Peppermint Fudge Cake, Chocolate Frosting, Holiday Cake, Festive Dessert