Chocolate Candy Cane Layer Cake with Peppermint Frosting

Chocolate Cake

• 2 cups all-purpose flour
• 3/4 cup cocoa powder
• 2 cups granulated sugar
• 1 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup buttermilk*
• 3/4 cup hot coffee

Peppermint Frosting

• 1 1/2 cups unsalted butter
• 5-6 cups powdered sugar
• 1-2 teaspoons peppermint extract
• a few drops red food coloring
• 1/4 teaspoon salt
• 3-5 tablespoons whipping cream
• 1-2 crushed candy canes

Chocolate Cake

• Preheat the oven to 350°F (180°C).
• Line the bottoms of two 8-inch round pans with parchment, lightly grease the sides and dust with cocoa powder. Use pans with sides at least 2 inches (5 cm) high.
• Whisk together the flour, cocoa, baking soda, baking powder and salt in a very large bowl.
• In a separate bowl, whisk the buttermilk, eggs and vanilla extract.
• Add the wet ingredients to the dry ingredients and whisk until smooth and lump-free.
• Carefully whisk in the hot coffee until the batter is smooth. The batter will be thin.
• Divide the batter between the prepared pans.
• Bake for about 30–35 minutes, or until a toothpick inserted in the center comes out clean and the cake pulls slightly from the pan sides. Baking times vary; rely on the toothpick test.
• Cool the cakes on a wire rack and keep them in the pans until completely cooled.

Peppermint Frosting

• Beat the butter until light and fluffy.
• Sift in 3 cups powdered sugar, starting the mixer low and increasing speed as the sugar incorporates.
• Add peppermint extract, salt and a few drops of red food coloring.
• Beat in the remaining powdered sugar about 1 cup at a time, alternating with tablespoons of cream, until you reach the desired sweetness and consistency. Adjust peppermint and coloring to taste.

Assembling the Cake

• Make sure the cakes are completely cool. If tops are domed, level them with a serrated knife.
• Place one layer bottom-side up on your serving plate. Optionally use parchment under the edges to keep the plate clean.
• Spread just under one-third of the frosting on the first layer, then top with the second layer, bottom-side up.
• Apply a thin layer of frosting around the sides and top as a crumb coat. Chill for at least 30 minutes to set.
• Finish with a thicker decorative layer of frosting and cover any visible crumbs.
• Decorate with crushed candy canes and serve.

1. Pan Sizes:
   • Two 9-inch (23 cm) round pans — bake 25–30 minutes.
   • Three 8-inch (20 cm) round pans — bake about 25 minutes.
   • One 9×13-inch (23×33 cm) pan — bake about 40 minutes (halve the frosting recipe).
2. Buttermilk: No buttermilk? Stir 2 teaspoons vinegar or lemon juice into 1 cup milk, let sit 5 minutes, then use.
3. Storage: Store covered at room temperature up to 3 days or refrigerated up to 5 days. Fully cooled layers can be wrapped and frozen for up to 2 months; thaw in the fridge before frosting.
4. Nutrition: Nutrition information is an estimate per slice, assuming 12 equal pieces.

Nutrition