Ingredients
1¾cupsall-purpose flour
2cupsgranulated sugar
¾cupunsweetened cocoa powder,plus more for pans
1½tspbaking soda
1½tspbaking powder
¾tspsalt
1cupbuttermilk
½cupvegetable oil
2large eggs
1tsppeppermint extract
1tspvanilla extract
1cupwater,boiling, measured after it reaches a boil
peppermint candies,crushed, or red sprinkles, for decorating
1½cupsbutter,(preferably 1 cup unsalted and ½ cup salted), room temperature
5tbspheavy cream
2½tsppeppermint extract
½tspvanilla extract
4¾cupspowdered sugar
Preparation
Preheat the oven to 350 degrees F. Butter two 9-inch round baking pans and line with a round of parchment paper, butter parchment. Lightly dust pans with cocoa powder shaking out excess. Set aside.
In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt.
Add the buttermilk, vegetable oil, eggs, peppermint extract and vanilla extract, then using an electric hand mixer, blend the mixture on low for 2 minutes, until combined. Increase speed to medium and mix. Mix in boiling water.
Divide the batter evenly among prepared baking pans.
Bake in the oven for 30 to 35 minutes, then transfer to wire racks to cool for 10 minutes.
Run a knife around edges of the cake to ensure they are loosened, then invert onto wire racks to cool completely.
In the bowl of an electric stand mixer, whip the butter until pale and fluffy. Add in 3 tablespoons of the cream, the peppermint extract and vanilla extract and 1 cup of the powdered sugar, then mix until combined.
Add the remaining powdered sugar and mix on low speed until blended. Increase to medium-high speed and whip until light and fluffy, while adding in additional cream ½ tablespoon at a time, to reach the right consistency.
Once the cake is cooled, frost with the peppermint buttercream frosting.
Slice, serve, and enjoy!
