Ingredients Jump to Instructions ↓

  1. 2 cups all-purpose flour

  2. 2/3 cup unsweetened cocoa powder

  3. 1 1/4 teaspoons baking soda

  4. 1 teaspoon salt

  5. 1/4 teaspoon baking powder

  6. 3/4 cup butter, softened

  7. 1 2/3 cups granulated sugar

  8. 3 large eggs

  9. 1 teaspoon vanilla extract

  10. 1 1/3 cups water

  11. 1/2 cup finely crushed hard peppermint candy Cocoa Buttercream Frosting:

  12. 6 tablespoons butter, softened

  13. 2 2/3 cups powdered sugar

  14. 1/2 cup unsweetened cocoa powder

  15. 1/3 cup milk

  16. 1 teaspoon vanilla extract Additional crushed hard peppermint candy

Instructions Jump to Ingredients ↑

  1. Heat oven to 350 °F (175°C). Grease and flour two 9-inch round baking pans or one 13 x 9 x 2-inch baking pan. For Cake: In medium bowl mix together flour, cocoa, baking soda, salt and baking powder; set aside. In large bowl, combine butter, sugar, eggs and vanilla and beat on high speed of mixer 3 minutes. Add flour mixture alternately with water to butter mixture, beating until blended. Stir in crushed peppermint candy. Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. For Cocoa Buttercream Frosting: In medium bowl beat butter, powdered sugar, cocoa, milk and vanilla to spreading consistency, adding additional milk, 1 teaspoon at a time, if needed. Frost sides and top of cake. Garnish with additional crushed pepper candy.


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