Decadent Chocolate Peppermint Pudding Cake Recipe

Chocolate Peppermint Pudding Cake is the kind of dessert that makes your taste buds dance like nobody’s watching. Imagine a luscious, velvety chocolate cake infused with a hint of refreshing peppermint, topped with a creamy pudding layer that feels like a warm hug on a chilly evening. The aroma wafts through the air, enticing and inviting, making it impossible to resist.

This delightful treat is perfect for holiday gatherings or cozy family nights in. I remember the first time I made this cake—my friends devoured it within minutes, leaving me with just crumbs and a sense of sweet satisfaction. It’s one of those occasions where dessert becomes the highlight, and everyone leaves with smiles (and maybe a smudge of chocolate on their faces).

One holiday season, my aunt brought this cake to our family gathering, and I still hear tales about how nobody could resist going back for seconds (or thirds!).

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: This is the backbone of your cake; sifted flour ensures a lighter texture.

• Cocoa Powder: Use Dutch-processed cocoa for a richer flavor; it’s what gives your cake that deep chocolatey goodness.

• Baking Powder: Make sure it’s fresh to ensure your cake rises beautifully during baking.

• Sugar: Granulated sugar will sweeten things up perfectly; you can experiment with brown sugar for additional moisture and flavor.

• Eggs: They provide structure; use large eggs at room temperature for the best results.

• Milk: Whole milk adds creaminess; feel free to substitute with almond milk if needed.

• Peppermint Extract: A little goes a long way! Choose pure extract for authentic peppermint flavor without artificial aftertaste.

• Heavy Cream: Essential for making your pudding layer luxuriously thick and creamy; don’t skimp here!

• Dutch Processed Cocoa Powder: A must-have for that rich chocolate taste that’s slightly less acidic than regular cocoa powder.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Chocolate Peppermint Pudding Cake

Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan with nonstick spray or butter to prevent sticking later on.

Create the Cake Batter: In a mixing bowl, combine the all-purpose flour, cocoa powder, baking powder, and sugar until blended nicely. Use an electric mixer for smoothness.

Add Wet Ingredients: Next, mix in the eggs, milk, peppermint extract, and melted butter until everything’s well combined into a silky batter that smells divine.

Bake It Up!: Pour the batter into your prepared cake pan and bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Create the Pudding Layer: While the cake cools down slightly, whip together heavy cream and instant pudding mix according to package instructions until thickened—this dreamy layer will be deliciously fluffy!

Add Layers of Joy!: Once cooled completely, slice your cake in half horizontally so you have two layers. Spread half of your pudding mixture between layers before topping with the remaining pudding on top.

Serve immediately or refrigerate before serving—this cake tastes even better after chilling as flavors meld beautifully together! Enjoy this delightful dessert as your guests rave about its irresistible combination of chocolate and minty freshness.

Now you’ve mastered Chocolate Peppermint Pudding Cake! Trust me; it’ll become a seasonal favorite that keeps them coming back for more each year!

Perfecting the Cooking Process

Start by mixing your dry ingredients together to ensure even distribution of flavors. Then, add the wet ingredients gradually to create a smooth batter. Bake it at 350°F for about 30 minutes, allowing it to rise beautifully while your kitchen fills with heavenly aromas.

Add Your Touch

Feel free to swap out the peppermint extract for other flavors like vanilla or almond if you prefer. You can also add chocolate chips or crushed candy canes for an extra textural surprise that will wow your family and friends.

Storing & Reheating

Store leftover chocolate peppermint pudding cake in an airtight container in the fridge for up to five days. To reheat, pop it in the microwave for about 15-20 seconds—just enough to warm without drying out.

Sometimes, I whip this up when I need a quick dessert fix after a long day. Friends always rave about how it’s like a hug in cake form, making every bite feel like a celebration.

FAQ

What can I substitute for peppermint extract?

You can use vanilla extract or almond extract for different flavor profiles.

Can I make this pudding cake gluten-free?

Yes, substitute all-purpose flour with a gluten-free blend suitable for baking.

How long does the pudding cake last?

Stored properly, the chocolate peppermint pudding cake lasts up to five days in the fridge.

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Chocolate Peppermint Pudding Cake

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• Author: Jennifer
• Total Time: 55 minutes
• Yield: Serves approximately 12 people 1x

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Description

Chocolate Peppermint Pudding Cake is a festive dessert that combines rich chocolate with refreshing peppermint, perfect for holiday gatherings or cozy nights. With its velvety layers of cake and fluffy pudding, this treat is sure to impress your guests and become a seasonal favorite.

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Ingredients

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• 1 cup all-purpose flour
• 1/2 cup Dutch-processed cocoa powder
• 1 tsp baking powder
• 3/4 cup granulated sugar
• 2 large eggs (room temperature)
• 1/2 cup whole milk
• 1 tsp peppermint extract
• 1/4 cup unsalted butter (melted)
• 1 cup heavy cream
• 1 package (3.4 oz) instant vanilla pudding mix

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Instructions

1. Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan.
2. In a mixing bowl, combine flour, cocoa powder, baking powder, and sugar. Mix well.
3. Add eggs, milk, peppermint extract, and melted butter to the dry ingredients; mix until smooth.
4. Pour batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
5. While the cake cools, whip heavy cream and pudding mix until thickened.
6. Slice the cooled cake in half horizontally; spread half of the pudding mixture between layers and top with remaining pudding.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (100g)
• Calories: 290
• Sugar: 24g
• Sodium: 150mg
• Fat: 17g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 75mg