Peppermint Chocolate Cake with Peppermint Buttercream Frosting
INGREDIENTS
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1 3/4 cups (246g) all-purpose flour
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2 cups (430g) granulated sugar
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3/4 cup (80g) unsweetened cocoa powder, plus more for pans
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1 1/2 tsp baking soda
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1 1/2 tsp baking powder
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3/4 tsp salt
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1 cup (235ml) buttermilk
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1/2 cup (120ml) vegetable oil
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2 large eggs
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1 tsp peppermint extract
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1 tsp vanilla extract
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1 cup (235ml) boiling water (measure after it reaches a boil)
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Crushed peppermint candies or red sprinkles, for decorating
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1 1/2 cups (340g) butter, at room temperature (preferably 1 cup unsalted 1/2 cup salted)
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3 - 5 Tbsp heavy cream
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2 1/2 tsp peppermint extract
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1/2 tsp vanilla extract
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4 3/4 cups (632g) powdered sugar
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