Peppermint Chocolate Cake with Peppermint Buttercream Frosting

Peppermint Chocolate Cake with Peppermint Buttercream Frosting

 peppermint_chocolate_cake3. Peppermint Chocolate Cake with Peppermint Buttercream Frosting

Ingredients

Cake
    • 1 3/4 cups (246g) all-purpose flour
    • 2 cups (430g) granulated sugar
    • 3/4 cup (80g) 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 (235ml) buttermilk
    • 1/2 cup (120ml) vegetable oil
    • 2 large eggs
    • 1 tsp peppermint extract
    • 1 tsp vanilla extract
    • 1 cup (235ml) boiling water (measure after it reaches a boil)
    • Crushed peppermint candies or red sprinkles, for decorating
Frosting
  • 1 1/2 cups (340g) butter, at room temperature (preferably 1 cup unsalted 1/2 cup salted)
  • 3 – 5 Tbsp heavy cream
  • 2 1/2 tsp peppermint extract
  • 1/2 tsp vanilla extract
  • 4 3/4 cups (632g) powdered sugar

Directions

  • For the cake:
  • Preheat oven to 350 degrees. Butter 2 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 20 seconds. Add buttermilk, vegetable oil, eggs, peppermint extract and vanilla extract, then using an electric hand mixer blend mixture until on low until combined then increase speed to medium and mix 2 minutes. Mix in boiling water. Divide batter evenly among prepared baking pans. Bake in preheated oven 30 – 35 minutes then transfer to wire racks to cool for 10 minutes. Run knife around edges of cake to ensure the are loosened then invert onto wire racks to cool completely. Once cool frost with Peppermint Buttercream Frosting. Store cake in an airtight container at room temperature or in refrigerator.
  • For the frosting:
  • In the bowl of an electric stand mixer whip butter until pale and fluffy. Add in 3 Tbsp of the cream, the peppermint extract and vanilla extract and 1 cup of the powdered sugar and mix until combined. Then add remaining powdered sugar and mix on low speed until blended and increase to medium-high speed and whip until light and fluffy, while adding in additional cream 1/2 Tbsp at a time to reach the right consistency.

 

 

recipes of delicious cakes with photo,
recipes for cakes at home,
cake recipes quick and tasty,
cake for a child’s birthday,
cake is delicious and easy recipe,
cake with a step by step recipe photos,
cake recipe with the most delicious custard,
cakes of mastic,
cake recipes with photos,
Cake Decoration,
chocolate cake,

pinit_fg_en_rect_red_28 Peppermint Chocolate Cake with Peppermint Buttercream Frosting

Related posts:

Both comments and pings are currently closed.

Comments are closed.

Besucherzahler
счетчик посещений