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What you'll need

  • 1 ¾ cup all-purpose flour
  • 2 cups Zulka granulated sugar
  • ¾ cup baking cocoa
  • 1 ¾ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 3 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1 cup hot coffee
  • Frosting:
  • 3 cups heavy cream
  • 1 ½ teaspoon peppermint extract
  • ¾ cup powdered sugar
  • cup Instant Chocolate Pudding Mix
  • Toppings:
  • Peppermint Patties, Peppermint Candies, Sprinkles


What to do

  • 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.

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