Product Used In This Recipe
Peppermint Fudge Cake
PREP: 10 MINUTES
COOK: 25 MINUTES
SERVINGS: 8 - 10 SERVINGS
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The ultimate wintery fudge cake with a rich moist chocolate texture, a touch of cool peppermint, and a sweet dusting of powder sugar! Our Snowflake Cake Pan provides beautiful detail for a holiday center piece or a Disney Frozen gathering.
Ingredients
- 1/2 cup butter, melted
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/4 tsp vanilla
- 1/4 tsp Peppermint extract
- 2 large eggs
- 3/4 cup all purpose flour
- 1/2 cup cocoa
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup buttermilk or whole milk
Directions
Preheat oven to 350°F. Prepare Snowflake Cake Pan with baking spray and use a pastry brush to evenly coat the details of the pan. In a medium bowl, mix butter and sugars. Add vanilla, peppermint and eggs and mix until smooth. In a small bowl, whisk dry ingredients until blended. Slowly stir dry ingredients into butter mixture, alternating with buttermilk, until batter is smooth.
Gently pour batter into prepared pan. Gently tap on towel covered counter several times to remove air bubbles. Place in center of oven and bake for 25 – 30 minutes until tester comes out clean. Cool cake in pan for 8 minutes before inverting onto a cooling rack. Cool cake completely before glazing or dusting with powdered sugar.
Posted by Mary Beth Einerson
This was the second bake in this beautiful pan. The first was a fruit cake from the King Arthur site and it was perfect. I brushed the pan for this one with ghee and dusted with a mix of cocoa powder, granulated sugar and flour and it stuck pretty badly. I agree that the soda and powder maybe a bit off. It is a very soft/tender cake. Good flavor but maybe not the best choice for this pan!
Posted by Rose
I have used this pan three times and it releases easily if the baking spray gets into ever nook by using a pastry brush. The recipe is delish. The peppermint flavor is mild so adjust it up a tad if you like it stronger. I tried to make sure the batter was even in the pan because the center will rise. Then when you invert the pan the middle may crack. Watch for this and be prepared to support the edges. The middle will settle more flat after cooling. I like that you can cut pieces of the cake along pattern lines for cute little wedges
Posted by Tracy
Love this pan, everything came out so detailed and perfect. Easy clean up is also a big bonus. Thank you for making this amazing pan!
Posted by Ellie
The cake came out soft and moist. I added more mint to enhance the flavor.
Posted by Ellie Collins
The flavor is good. I had a problem with it not wanting to come out of the pan. All in all it was pretty good.
Posted by Heather
I LOVE this recipe AND the beautiful cake pan, I have made it several times BUT it falls when you remove it from the oven. I think the soda and backing power are off a little bit but I keep making it and tweaking the recipe! It is a small amount of cake so you don’t have to much extra to temp you later. It is excellent warm with cool whip!