Peppermint Chocolate Cake with Peppermint Buttercream Frosting

Ingredients

• 1 3/4 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder, plus more for pans
• 1 1/2 tsp baking soda
• 1 1/2 tsp baking powder
• 3/4 tsp salt
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tsp peppermint extract
• 1 tsp vanilla extract
• 1 cup boiling water
• Crushed peppermint candies or red sprinkles, for decorating
• 1 1/2 cups butter, at room temperature
• 3 – 5 Tbsp heavy cream
• 2 1/2 tsp peppermint extract
• 1/2 tsp vanilla extract
• 4 3/4 cups powdered sugar

Directions

1. For the cake, heat the oven to 350 degrees. Butter 2 9-inch round cake pans, fit each one with a parchment circle, and butter the parchment too. Dust the pans lightly with cocoa powder, tap out any extra, and put them aside.
2. In a large bowl, whisk the flour, sugar, cocoa powder, baking soda, baking powder, and salt until evenly mixed.
3. Add the buttermilk, vegetable oil, eggs, peppermint extract, and vanilla extract. With an electric hand mixer, beat on low just until the batter comes together, then turn the speed up to medium and mix for 2 minutes. Stir in the boiling water.
4. Portion the batter evenly between the prepared pans. Bake at 350 degrees for 30 – 35 minutes, then move the pans to wire racks and let the cakes cool for 10 minutes.
5. Slide a knife around the inside edge of each pan to loosen the cakes, then turn them out onto wire racks and cool them completely. When the layers are cool, cover them with Peppermint Buttercream Frosting. Store the cake in an airtight container at room temperature or in the refrigerator.
6. For the frosting, beat the butter in the bowl of an electric stand mixer until it looks pale and fluffy. Add 3 Tbsp of the cream, the peppermint extract, the vanilla extract, and 1 cup of the powdered sugar, then mix until incorporated.
7. Add the rest of the powdered sugar and beat on low until it is blended in. Raise the mixer to medium-high and whip until the frosting is light and fluffy, adding more cream 1/2 Tbsp at a time as needed to get the consistency you want.