Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, optionally lining the bottoms with parchment paper.
- In a large bowl, sift together the flour, granulated sugar, baking soda, salt, and natural cocoa powder.
- In the bowl of a stand mixer, combine the vegetable oil, buttermilk, eggs, 2 teaspoons vanilla extract, 1 teaspoon peppermint extract, the green gel food coloring, and white vinegar. Mix on low speed until fully combined and uniform in color.
- With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix until just combined and smooth, scraping down the sides of the bowl as needed.
- Divide the batter evenly among the three prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in their pans on a wire rack for 10 minutes. Then, run a knife around the edges and turn them out onto the wire rack to cool completely.
- For the frosting: In a clean mixer bowl, beat the softened butter on medium-high speed until pale and creamy, about 3 minutes.
- Reduce speed to low and gradually add the sifted confectioners' sugar, one cup at a time, alternating with splashes of heavy cream until all is incorporated.
- Add the remaining 2 teaspoons vanilla extract, 1 ½ teaspoons peppermint extract, and a pinch of salt. Beat on high speed for 3-4 minutes until the frosting is very light and fluffy.
- If the cake layers have domed tops, use a serrated knife to level them.
- Place one cake layer on a serving plate. Spread a layer of frosting on top. Repeat with the second layer. Place the final layer on top.
- Apply a thin crumb coat of frosting over the entire cake. Chill the cake for 20 minutes to set the crumb coat.
- Apply the final, thick layer of frosting to the chilled cake, smoothing the sides and top with an offset spatula.
- Garnish the top of the cake with dark chocolate shavings and optional gold dust or edible gold stars before serving.
Notes
For best results, use natural (not Dutch-processed) cocoa powder and high-quality gel food coloring. The vinegar is a crucial ingredient for activating the baking soda; do not omit it. Ensure all ingredients, especially the buttermilk and eggs, are at room temperature for a smooth batter. The cake layers can be baked a day ahead, wrapped tightly in plastic wrap, and stored at room temperature. The frosted cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days; bring to room temperature before serving for the best texture and flavor.