Chocolate Candy Cane Cake Recipe — Festive Layer Cake Guide

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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 (or canola oil)
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 cup buttermilk*, room temperature
• 3/4 cup hot coffee, freshly brewed, or boiling water

Peppermint Frosting

• 1 1/2 cups unsalted butter, softened but still slightly firm
• 5–6 cups powdered sugar
• 1–2 teaspoons peppermint extract, to taste
• A few drops red food coloring
• 1/4 teaspoon salt
• 3–5 tablespoons whipping cream
• 1–2 crushed candy canes, for decorating

Chocolate Cake

• Preheat oven to 350°F (180°C).
• Line the bottom of two 8-inch round pans with parchment. Lightly grease the sides and dust with cocoa powder. Use pans with at least 2-inch sides.
• In a very large bowl whisk together flour, cocoa, baking soda, baking powder and salt.
• In another bowl whisk together buttermilk, eggs and vanilla extract.
• Whisk the wet ingredients into the dry until smooth and lump-free.
• Whisk in the hot coffee until the batter is smooth; it will be thin.
• Divide batter between prepared pans.
• Bake 30–35 minutes, or until a toothpick comes out clean and the cake starts to pull from the sides. Baking times vary—use the toothpick test.
• Cool on a wire rack. Keep cakes in the pans until completely cooled.

Peppermint Frosting

• Beat butter until fluffy and smooth.
• Sift in 3 cups powdered sugar. Start mixer low, increasing speed as sugar incorporates.
• Add peppermint extract, salt and a few drops of red food coloring.
• Beat in remaining powdered sugar about 1 cup at a time, alternating with 1 tablespoon cream, until desired sweetness and consistency. Adjust peppermint and coloring as needed.

Assembling the Cake

• Ensure cakes are completely cool. If tops are domed, trim them level with a serrated knife.
• Place one layer bottom-side up on your serving plate. Optionally tuck parchment around the edges to keep the plate clean.
• Spread just under one-third of the frosting on the first layer. Top with the second layer, bottom-side up.
• Apply a thin layer of frosting over the sides and top (crumb coat). Chill 30 minutes to set.
• Finish with swirls of frosting to hide any crumbs and create a decorative surface.
• Sprinkle crushed candy canes over the top to decorate.

1. Pan Sizes:
   • Two 9-inch round pans: bake 25–30 minutes.
   • Three 8-inch round pans: bake about 25 minutes.
   • One 9×13-inch pan: bake about 40 minutes (halve frosting recipe).
2. Buttermilk substitute: Mix 1 cup milk (1% or 2%) with 2 teaspoons vinegar or lemon juice. Let stand 5 minutes before using.
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 up to 2 months; thaw in the fridge before frosting.
4. Nutrition: Nutrition facts are estimates per slice (12 slices) including frosting.

Nutrition