Decadent Peppermint Fudge Cake: 5 Layers of Joy
A rich and moist chocolate cake with layers of creamy peppermint fudge, perfect for festive treats.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 170 grams (1 ¼ cups + 2 Tablespoons) All-Purpose Flour
- 1 ½ teaspoons Baking Powder
- 1 teaspoon Baking Soda
- ¾ teaspoon Salt
- 3 Tablespoons Chocolate Instant Pudding Mix
- 26 grams (¼ cup) Unsweetened Cocoa Powder
- 100 grams (½ cup) Sugar
- 113 grams (½ cup packed) Brown Sugar
- 2 large Eggs
- ¾ cup Buttermilk
- ¼ cup Brewed Coffee
- ¼ cup + 1 Tablespoon Vegetable Oil
- 3 Tablespoons Dark Corn Syrup
- 1 ½ teaspoons Vanilla Extract
- ¾ stick (3 ounces) Salted Butter
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk flour, baking powder, baking soda, salt, and pudding mix.
- In another bowl, beat butter, sugar, and brown sugar until fluffy. Add eggs, mixing well. Stir in buttermilk, coffee, vegetable oil, and vanilla.
- Gradually mix dry ingredients into wet ingredients until just combined.
- Fold in cocoa powder. Divide batter between prepared pans.
- Bake for 25-30 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to a rack to cool completely.
Notes
- Ensure all ingredients are at room temperature before starting.
- This cake pairs well with peppermint frosting or ganache.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30 grams
- Sodium: 200 milligrams
- Fat: 15 grams
- Saturated Fat: 7 grams
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 50 grams
- Fiber: 2 grams
- Protein: 4 grams
- Cholesterol: 60 milligrams
Find it online: https://keepityummy.com/decadent-peppermint-fudge-cake/