Ingredients

The following ingredients have 16 Servings
  • 12 oz all-purpose flour (2⅔ cup)
  • 4 1/2 oz unsweetened cocoa powder (1 1/2 cups, dutch-processed )
  • 1¾ tsp baking powder
  • ¾ tsp baking soda
  • 1½ tsp salt
  • 24½ oz granulated sugar (3½ cups)
  • 1¼ cups coffee (or water, at room temperature)
  • 1¼ cups buttermilk (at room temperature)
  • ¾ cup vegetable oil
  • 2 eggs (at room temperature)
  • 2 large egg yolks (at room temperature)
  • 1 tbsp vanilla extract
  • 9 egg whites
  • 14 oz granulated sugar (2 cups )
  • 1 lb unsalted butter (soft but still cool)
  • 2 tsp peppermint extract (or more to taste)
  • 1/4 tsp salt
  • 4 oz miniature candy canes (about 25)
  • 8 oz red fondant
  • candy canes (for decorating, optional)

Instruction

  • To add the fondant stripes, press a layer of parchment paper against the sides and top of the cake and draw a template of the shape you want. I drew a wavy shape, tapering at the top, to mimic candy cane stripes. Dust your work surface with powdered sugar and roll out the red fondant into a thin layer. Press your template on top of the fondant and use a razor blade or very sharp knife to cut the shapes out of the fondant. Press them directly into the cake—since the buttercream doesn't crust, it should stick without any trouble, but if for some reason the fondant isn't sticking well, brush the back side with a very thin layer of corn syrup to get it to stick.
  • After I did my large stripes around the sides, I cut the template in half to make a thinner strip, and added thinner stripes of red fondant in between the bigger ones.
  • Top the cake with crushed candy canes or other candy decorations. This cake is best enjoyed at room temperature .The candy canes on top will get sticky if exposed to moisture and air for long periods, so it's best to add them right before serving.