Go Back

Peppermint Fudge Cake

Peppermint fudge cake pairs a tender chocolate cake baked in a 9x13-inch pan with a smooth semisweet chocolate topping. Crushed peppermint candies add a crisp, minty finish.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Cooling and setting 2 hours 35 minutes
Total Time 3 hours 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 505
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 0.75 cup unsweetened cocoa powder
  • 1.5 tsp baking powder
  • 1.5 tsp baking soda
  • 1 tsp salt
  • 2 eggs large
  • 1 cup buttermilk
  • 0.5 cup neutral oil
  • 2 tsp vanilla extract
  • 1 cup water boiling
For the peppermint fudge topping
  • 8 oz semisweet chocolate chips
  • 1 cup heavy cream
  • 0.5 tsp peppermint extract
  • 0.33 cup peppermint candies crushed

Equipment

  • 1 9x13-inch baking pan

Method
 

Make the cake
  1. Preheat the oven to 350°F.
  2. Grease a 9x13-inch baking pan.
  3. Whisk the flour, sugar, cocoa powder, baking powder, baking soda, and salt together in a large bowl.
  4. In a medium bowl, whisk the eggs, buttermilk, oil, and vanilla extract.
  5. Whisk the egg mixture into the dry ingredients until smooth.
  6. Slowly whisk in the boiling water.
  7. Pour the thin batter carefully into the prepared pan.
  8. Bake for 30–35 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
  9. Cool the cake completely in the pan on a wire rack, about 1 1/2–2 hours.
Make the peppermint fudge topping
  1. Put the chocolate chips in a heatproof bowl.
  2. Heat the heavy cream in a small saucepan over medium-low heat for 3–5 minutes, until steaming with small bubbles at the edge.
  3. Pour the hot cream over the chocolate and let stand for 5 minutes.
  4. Stir the chocolate and cream until smooth.
  5. Stir in the peppermint extract.
  6. Pour the topping over the cooled cake.
  7. Spread the topping evenly.
  8. Sprinkle with the crushed peppermint candies.
  9. Let the topping set for 30 minutes before serving.

Notes

For neat slices, let the topping set fully before cutting. Refrigerate covered for up to 4 days; freeze portions for up to 2 months. For a dairy-free variation, use dairy-free buttermilk, cream, and chocolate.