• On The Menu: Frosted Peppermint Cake


    Crazy for candy canes? So are we. To satisfy our sweet tooth, we teamed up with food blogger Sydney Kramer, aka Crepes of Wrath, to bake up a minty, candy-coated creation.
    Photos by Sydney Kramer
     

    For the Peppermint Chocolate Cake:
    -1 1/2 cups all-purpose flour
    -1 1/2 cups granulated sugar
    -3/4 cup unsweetened cocoa powder
    -2 tablespoons espresso powder (optional)
    -1 1/2 teaspoons baking soda
    -1 teaspoon baking powder
    -1 teaspoon kosher salt
    -3/4 cup whole milk
    -3/4 cup room-temperature water
    -2 eggs
    -3 tablespoons vegetable oil
    -1 teaspoon peppermint extract

    For the Peppermint Frosting:
    -2 cups unsalted butter, room temperature
    -5 cups powdered sugar
    -1/2 teaspoon peppermint extract

    For the Chocolate Ganache:
    -1 1/2 cups bittersweet chocolate
    -2 teaspoons heavy cream

    For Decoration:
    -1 1/2 cups crushed candy canes or peppermint candies



    1. Preheat your oven to 350 degrees F. Whisk together the flour, sugar, cocoa powder, espresso powder, baking soda, baking powder, and salt in a large bowl. Add in your milk and water, beat to combine, then add in your eggs and beat to combine. Add in your vegetable oil and peppermint extract, then beat to combine, scraping down the bowl as needed.



    2. Cut out 3 pieces of parchment to fit into 3 8-inch cake pans. Pour the batter evenly among the 3 pans, then bake for 25-30 minutes until set. Set aside to cool.



    3. While the cake cools, make the frosting. Beat together the butter, powdered sugar, and peppermint extract, scraping down the bowl as needed, until light and fluffy. Set aside.



    4. Place a dollop of frosting on your work surface, be it a cake board or a plate. Place your first layer of cake on the surface and level it off with a serrated knife. Place a large dollop of frosting on the first layer, smooth it out, and sprinkle with 1/3 of your crushed candy canes.



    5. Repeat with the second layer, then with the third layer, level it off and use the rest of the frosting to coat the cake. Let the cake chill in the fridge for 15 minutes, then scrape off any excess with a cake scraper or crumb scraper for a "naked cake" look. Place the cake back in the fridge.



    6. While the cake chills, melt your chocolate in a medium pot over medium heat, stirring often so that it doesn't burn. Add in the heavy cream and stir to combine. Spread the frosting over the cake again, and use the cake scraper to scrape off any excess for a marbled, "naked" cake look. Sprinkle with additional crushed peppermint candy, if you'd like, then chill for at least 15 minutes before slicing and serving. Enjoy with friends!




    To see more from Sydney, follow her on Instagram
    Shop Kitchen