Zulka Is Great In Any Recipe

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Peppermint Cocoa Layer Cake

Ingredients:

  • Cake:
  • 1 ¾ cup All-purpose flour
  • 2 cups Zulka Morena Pure Cane Sugar
  • ¾ cup Baking cocoa
  • 1 3/4 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 3 large eggs, room temp
  • 1 tbsp vanilla extract
  • 1 cup hot coffee
  • Frosting:
  • 3 cups Heavy Cream
  • 1 ½ tsp Peppermint Extract
  • ¾ cup Confectioners’ Sugar
  • ⅓ cup Instant Chocolate Pudding Mix
  • Toppings:
  • Peppermint Patties
  • Peppermint Candies

Instructions:

From Sugar and Soul

 

Serves: 12

Prep Time: 30 minutes

Bake Time: 40 minutes

Inactive time: 30 minutes

 

Directions:

  1. Preheat oven to 350 F.
  2. Grease 2 8 x 2 inch round cake pans with butter and flour or cooking spray.
  3. Combine sugar, flour, cocoa powder, baking soda, baking powder and salt in a large bowl or stand mixer fitted with a whisk attachment.
  4. Beat in eggs, buttermilk, coffee, oil and vanilla and beat on medium speed for 2 minutes, batter is going to be very thin.
  5. Pour 2 cups of batter into each 6 inch pan or divide evenly between the two 8 inch pans.
  6. Bake 6 inch cakes for 30-35 minutes and 8 inch cakes for 40-45 minutes until toothpick comes clean from center.
  7. Cool in pans for at least 10 minutes and loosen from sides of pan before transferring to a cooling rack to cool completely.
  8. Whip frosting ingredients together in a large bowl or stand mixer fitted with a whisk attachment on medium high until light and fluffy, about 4-5 minutes.
  9. Add about 1½ to 2 cups of frosting to the top of one of the layers of cake, spreading evenly over it, then topping with the second layer of cake. Use a frosting spatula to generously frost the outside of the cake. Serve within 2 hours or store in the fridge for up to 24. Top with candy just before serving.

 

Natural, Pure, Cane Sugar