Recipes..Chocolate Peppermint Layer Cake
Ingredients
For the Cake
3/4 cup butter softened
2 cups sugar
3 eggs
2 teaspoons vanilla
1 teaspoon baking soda
3/4 teaspoon baking powder
2 cups flour
3/4 cup dark cocoa powder
1 teaspoon salt
3/4 cup buttermilk
3/4 cup water
!For the Frosting
1 cup butter softened
1 cup marshmallow cream
1 teaspoon salt
2 teaspoons vanilla
1 1/2 teaspoons peppermint extract
8 cups powdered sugar
3/4 cup heavy whipping cream
1/2 cup peppermint crunch baking chips
pink gel icing color
snowflake sprinkles
clear edible glitter
Instructions
Preheat the oven to 350 degrees. Grease 3 - 9 inch cake pans with shortening and dust with cocoa powder.
Beat the butter and sugar until light and fluffy. Add the eggs and vanilla and beat again.
Sift together the flour, cocoa powder, baking soda, baking powder, and salt. Alternately add the flour mixture with the buttermilk and water to the bowl. Beat until mixed together.
Spoon 2 cups of the batter into each prepared pan. Bake for 22-24 minutes, or until a toothpick inserted in the center comes out mostly clean.
Cool 10 minutes in the pan and then flip the cakes out onto a wire rack to cool completely.
Beat the butter and marshmallow cream until creamy. Add the salt, vanilla, and peppermint and beat again.
Alternately add the powdered sugar and heavy whipping cream to the butter mixture until everything is mixed in. Beat on high for 2 minutes or until light and fluffy.
Remove 2 cups of frosting and tint pink with the gel coloring. Set aside 1/4 cup to use as decorations.
Place one cake layer on a cake plate. Spread half the pink frosting on top of the cake layer. Top with 1/4 cup peppermint baking chips.
Add another cake layer and repeat the pink frosting and peppermint chips. Place the last cake layer on top.
Use the white frosting to cover the entire cake. Use the tip of a decorating spatula to create slight lines in the sides and top of the cake as you spin it on a cake turntable.
Spoon the reserved pink frosting into a piping bag fitted with tip #12. Use this to decorate the top of the cake with pink dots. Sprinkle the cake with clear glitter, peppermint baking bits, and snowflake sprinkles. Store in a covered container.
For the Cake
3/4 cup butter softened
2 cups sugar
3 eggs
2 teaspoons vanilla
1 teaspoon baking soda
3/4 teaspoon baking powder
2 cups flour
3/4 cup dark cocoa powder
1 teaspoon salt
3/4 cup buttermilk
3/4 cup water
!For the Frosting
1 cup butter softened
1 cup marshmallow cream
1 teaspoon salt
2 teaspoons vanilla
1 1/2 teaspoons peppermint extract
8 cups powdered sugar
3/4 cup heavy whipping cream
1/2 cup peppermint crunch baking chips
pink gel icing color
snowflake sprinkles
clear edible glitter
Instructions
Preheat the oven to 350 degrees. Grease 3 - 9 inch cake pans with shortening and dust with cocoa powder.
Beat the butter and sugar until light and fluffy. Add the eggs and vanilla and beat again.
Sift together the flour, cocoa powder, baking soda, baking powder, and salt. Alternately add the flour mixture with the buttermilk and water to the bowl. Beat until mixed together.
Spoon 2 cups of the batter into each prepared pan. Bake for 22-24 minutes, or until a toothpick inserted in the center comes out mostly clean.
Cool 10 minutes in the pan and then flip the cakes out onto a wire rack to cool completely.
Beat the butter and marshmallow cream until creamy. Add the salt, vanilla, and peppermint and beat again.
Alternately add the powdered sugar and heavy whipping cream to the butter mixture until everything is mixed in. Beat on high for 2 minutes or until light and fluffy.
Remove 2 cups of frosting and tint pink with the gel coloring. Set aside 1/4 cup to use as decorations.
Place one cake layer on a cake plate. Spread half the pink frosting on top of the cake layer. Top with 1/4 cup peppermint baking chips.
Add another cake layer and repeat the pink frosting and peppermint chips. Place the last cake layer on top.
Use the white frosting to cover the entire cake. Use the tip of a decorating spatula to create slight lines in the sides and top of the cake as you spin it on a cake turntable.
Spoon the reserved pink frosting into a piping bag fitted with tip #12. Use this to decorate the top of the cake with pink dots. Sprinkle the cake with clear glitter, peppermint baking bits, and snowflake sprinkles. Store in a covered container.
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