Layers of fudgy chocolate cake and sweet peppermint frosting make this chocolate candy cane cake perfect for Christmas! It looks beautiful on any table and is the perfect cake for anyone with a serious sweet tooth.
1 ½cupsunsalted buttersoftened to room temperature, but still slightly firm to the touch
5-6cupspowdered sugar
1-2 teaspoonspeppermint extractto taste
a few dropsred food coloring
¼teaspoonsalt
3-5tablespoonswhipping cream
1-2crushed candy canes
Instructions
Chocolate Cake
Preheat the oven to 350F (180C) degrees.
Line the bottom of two 8-inch round cake pans with parchment paper. Lightly grease the sides and dust with cocoa powder. If using 8-inch round pans, make sure that the sides are at least 2 inches (about 5 cm) high. See recipe notes for pan options.
In a very large bowl, whisk together the flour, cocoa, baking soda, baking powder and salt.
In a separate large bowl, whisk together the buttermilk, eggs and vanilla extract.
Carefully whisk the wet ingredients into the dry ingredients until smooth and no lumps remain.
Carefully whisk in the hot coffee until the mixture is smooth and an even consistency. It will be thin.
Pour the batter into the prepared pans.
Bake in the preheated oven for about 30-35 minutes on the same rack, or until an inserted toothpick comes out clean and you see the cake starting to pull away from the sides of the pan. Baking times vary, so go by your toothpick test and not just the stated time.
Place cakes on a wire rack to cool. Keep cakes in the pans until fully cooled
Peppermint Frosting
Beat the butter until fluffy and smooth.
Sift in 3 cups of powdered sugar. Start with the mixer on a low speed and gradually increase the speed as powdered sugar begins to incorporate.
Add in the peppermint extract, salt and a few drops of red food coloring.
Beat in the rest of the powdered sugar about 1 cup at a time, alternating with 1 tablespoon cream until the desired sweetness is reached. Add in a little more peppermint extract and/or red food coloring as needed.
Assembling the Cake
Ensure the cakes are completely cooled. If the top of each cake is rounded, Using a serrated knife, gently saw off the domed top.
Place one cake layer with the bottom side up on a plate or cake stand (whatever you plan to serve the cake on). Optionally, place a few pieces of parchment paper around the edges of the plate and slightly under the cake to keep the plate clean.
Frost the top with a little less than ⅓ of the frosting. Place the second cake layer on top, bottom side up.
Frost the sides and top of the cake with a thin, smooth layer of frosting. This is the crumb coat. If crumbs get into the frosting, don't worry. You'll do a second layer after. Place the cake in the fridge for at least 30 minutes for the frosting to firm up and seal.
Frost the sides and top of the cake with swirls of frosting. It will be thick enough to cover any crumbs that you can see in the first coat.
Decorate the cake with crushed candy canes.
Notes
Pan Sizes:
two 9-inch (23-cm) round pans, bake for 25-30 minutes
three 8-inch (20 cm) round pans, bake for about 25 minutes
one 9x13 inch (23x33 cm) rectangle pan, bake for about 40 minutes - divide frosting recipe in half
Buttermilk: If you don't have buttermilk, add 2 teaspoons vinegar or freshly squeezed lemon juice to 1 cup of 1% or 2% milk. Whisk together, then let stand for 5 minutes before using.
Storage: Store cake covered at room temperature for up to 3 days, or in the fridge for up to 5 days. Fully cooled cake layers can be wrapped in plastic, then wrapped in foil or placed in a freezer bag. Freeze for up to 2 months. Thaw in the fridge. Then frost & decorate.
Nutrition: Details provided are an estimate only and based on 1 slice with frosting, assuming the cake is cut into 12 equal pieces.