Description
A rich and moist chocolate cake, perfectly spiced for the holidays and topped with a creamy peppermint frosting.
Ingredients
Scale
For the Crust:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup hot strong brewed coffee
- For Frosting: 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon peppermint extract
- Crushed candy canes for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, salt, and cinnamon.
- Add buttermilk, oil, eggs, and vanilla to the flour mixture. Beat on medium speed for 2 minutes. Carefully stir in the hot coffee until the batter is smooth (it will be thin).
- Pour batter evenly into the prepared pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then remove from pans and cool completely on a wire rack.
- For the frosting, beat the softened butter until creamy. Gradually add powdered sugar, alternating with heavy cream. Beat in peppermint extract until frosting is light and fluffy.
- Frost the cooled cake layers and garnish the top with crushed candy canes.
Notes
You can customize the seasonings to taste.