Peppermint Fudge Cake

Clara Parker

This Peppermint Fudge Cake is the ultimate easy holiday dessert. A moist, Texas-style chocolate sheet cake is topped with a warm, poured peppermint fudge frosting that sets into a decadent shell. Finished with crushed candy canes, it’s festive, feeds a crowd, and requires no fancy decorating skills!

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Prep Time 15

Cook Time 25

Total Time 55

Ingredients Equipment Method Notes

Ingredients

For the Cake Base:
2 cups All-Purpose Flour
2 cups Granulated Sugar
1 teaspoon Baking Soda
1 cup Unsalted Butter
1 cup Water OR Hot Coffee for richer flavor
1/4 cup Unsweetened Cocoa Powder
1/2 cup Buttermilk or sour milk
2 Large Eggs lightly beaten
1 teaspoon Vanilla Extract
For the Peppermint Fudge Frosting:
1/2 cup Unsalted Butter 1 stick
2 tablespoons Unsweetened Cocoa Powder
1/4 cup Milk
3 cups Powdered Sugar Confectioners' Sugar
1 teaspoon Peppermint Extract adjust to taste
1/2 cup Crushed Candy Canes for topping

Equipment

9x13 Baking Pan
Large Saucepan
Mixing Bowls

Method

Prep: Preheat oven to 350°F (175°C). Generously grease a 9x13 inch baking pan.
Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, and baking soda. Set aside.
Boil Chocolate Mixture: In a large saucepan, combine 1 cup butter, water (or coffee), and 1/4 cup cocoa powder. Cook over medium heat until the butter melts and the mixture comes to a boil.
Combine Batter: Remove saucepan from heat. Pour the hot chocolate mixture over the flour mixture. Whisk until well combined (batter will be thick).
Add Wet Ingredients: Whisk in the buttermilk, beaten eggs, and vanilla extract until the batter is smooth and glossy. (The batter will be thin now).
Bake: Pour batter into the prepared pan. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Cool Slightly: Place the cake on a wire rack and let it cool for 10–15 minutes. Tip: You want to frost it while it is still warm, but not piping hot.
Make Frosting: While the cake cools, wipe out the saucepan. Combine 1/2 cup butter, milk, and 2 tbsp cocoa powder. Bring to a boil, whisking constantly.
Finish Frosting: Remove from heat. Gradually whisk in the powdered sugar and peppermint extract until smooth and pourable.
Pour & Top: Immediately pour the warm frosting over the warm cake, spreading gently to the edges. Sprinkle crushed candy canes on top immediately before the frosting sets.

Notes

Coffee vs Water: Using hot coffee in the batter blooms the cocoa and adds depth without making the cake taste like coffee. Highly recommended!
Warm on Warm: The secret to this cake is pouring the warm frosting onto the warm cake. This creates a bond between the layers so the frosting doesn't slide off.
Peppermint Strength: Start with 1/2 teaspoon of extract if you are sensitive to mint. 1 full teaspoon gives a bold "candy cane" flavor.
Candy Canes: Humidity can make crushed candy canes sticky/melted ("weepy") after a day. If making ahead, add the crushed candy just before serving for the best crunch.
Storage: Store covered at room temperature for 3–4 days, or in the fridge for up to 1 week.