Ingredients
- Devil's Food Cake Mix (1 box, 15.25 oz)
- Large Eggs (3)
- Vegetable Oil (1/2 cup)
- Water (1 cup)
- Unsalted Butter (1/2 cup, softened)
- Confectioners' Sugar (3 cups)
- Unsweetened Cocoa Powder (1/2 cup)
- Peppermint Extract (1 teaspoon)
- Milk (1/4 cup, plus extra if needed)
- Crushed Candy Canes (1/2 cup)
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a large bowl, combine the cake mix, eggs, vegetable oil, and water. Beat on medium speed for 2 minutes, then pour the batter evenly into the prepared pans and bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
- Step 2: Prepare the peppermint fudge frosting. In a large mixing bowl, beat the softened butter until creamy. Gradually add the confectioners' sugar, cocoa powder, peppermint extract, and the initial 1/4 cup of milk. Beat until the frosting is thick and smooth, adding additional milk one tablespoon at a time if the frosting is too stiff.
- Step 3: Once the cakes are completely cool, level the layers if necessary using a serrated knife. Place the first cake layer on a serving plate and spread approximately 1/3 of the fudge frosting evenly over the top.
- Step 4: Carefully place the second cake layer on top. Use the remaining frosting to completely cover the top and sides of the cake, ensuring an even layer of fudge frosting.
- Step 5: Immediately sprinkle the top and sides of the frosted cake with the crushed candy canes or peppermint candies before the frosting has a chance to set. For easier slicing and a firmer texture, chill the Peppermint Fudge Cake for at least one hour before serving.
Notes
- For optimal texture and to prevent the crushed candy canes from bleeding, store any leftover cake tightly covered in the refrigerator for up to three days.
- If the cake has been thoroughly chilled, allow slices to sit at room temperature for 15-20 minutes before enjoying, which slightly softens the fudge for a richer flavor experience.
- Serve chilled slices with a dollop of fresh whipped cream or alongside a warm mug of dark hot cocoa to perfectly balance the cool peppermint notes.
- To ensure maximum coverage and adhesion, immediately sprinkle the crushed candy canes over the cake before the peppermint fudge frosting has any chance to crust or set.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American