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Peppermint Fudge Cake

Peppermint fudge cake pairs a tender chocolate sheet cake with smooth peppermint frosting. Bake it in a 9x13-inch dish, then let the frosting set for 15 minutes before slicing.
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Prep Time 20 minutes
Cook Time 35 minutes
Setting time 15 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 1 nonstick cooking spray for the pan
  • 2 cups all-purpose flour
  • 1.75 cups granulated sugar
  • 0.75 cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1.5 tsp baking soda
  • 1 tsp salt
  • 2 eggs large
  • 1 cup whole milk
  • 0.5 cup neutral oil
  • 2 tsp vanilla extract
  • 1 cup water boiling
For the peppermint fudge frosting
  • 0.5 cup unsalted butter
  • 0.67 cup unsweetened cocoa powder
  • 3 cups powdered sugar
  • 0.33 cup whole milk
  • 0.75 tsp peppermint extract
  • 1 tsp vanilla extract

Equipment

  • 1 9x13-inch baking dish
  • 1 electric mixer

Method
 

Make the cake
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish with nonstick cooking spray.
  3. Whisk the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt together in a large bowl.
  4. Add the eggs, milk, oil, and vanilla.
  5. Beat with an electric mixer on medium speed for 2 minutes.
  6. Stir in the boiling water until the batter is smooth.
  7. Pour the thin batter into the prepared dish.
  8. Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
  9. Cool completely in the dish.
Make the peppermint fudge frosting
  1. Melt the butter in a medium saucepan over low heat.
  2. Stir in the cocoa powder until smooth.
  3. Remove the pan from the heat.
  4. Beat the powdered sugar into the cocoa mixture in batches, alternating with the milk.
  5. Beat in the peppermint and vanilla extracts until smooth and spreadable.
  6. Spread the frosting over the cooled cake.
  7. Let it set for 15 minutes before slicing.

Notes

For clean slices, use a sharp knife warmed and wiped between cuts. Refrigerate covered for up to 4 days; freeze frosted slices for up to 2 months. For a dairy-free version, use unsweetened plant milk and dairy-free butter.