Devils Food 4 Layer Cake with Peppermint Frosting
Indulge in the holiday spirit with this decadent Devil’s Food 4-Layer Cake with Peppermint Frosting—a showstopping dessert perfect for festive gatherings or any special occasion. This rich, ultra-moist chocolate cake is layered with creamy, melt-in-your-mouth peppermint frosting, delivering the perfect balance of deep cocoa flavor and refreshing minty sweetness. Made with ingredients like unsweetened cocoa powder, hot coffee, and pure peppermint extract, this cake is a symphony of bold flavors with a luxuriously soft texture. The optional garnish of crushed peppermint candies adds a delightful crunch and an eye-catching finish, making this dessert as stunning as it is delicious. Easy-to-follow instructions guide you through every step, from whipping up a luscious batter to building and frosting your multi-layer masterpiece. Serve this four-layer beauty chilled for the ultimate crowd-pleasing treat!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup buttermilk
- 1 cup hot coffee (or hot water)
- 5 cups powdered sugar
- 1 cup unsalted butter, softened (for frosting)
- 4 tablespoons heavy cream
- 1.5 teaspoons pure peppermint extract
- 0.5 cup crushed peppermint candies (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour four 8-inch round cake pans, or line them with parchment paper circles.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
In a large bowl, using a hand or stand mixer, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
Reduce mixer speed to low and alternate adding the dry ingredients and buttermilk to the butter mixture in three batches. Begin and end with the dry ingredients.
Slowly pour in the hot coffee or hot water, mixing until just combined. The batter will be thin — this is normal.
Divide the batter evenly among the prepared cake pans. Tap each pan gently on the counter to release air bubbles.
Bake in the preheated oven 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 for 10 minutes, then carefully remove them from the pans and place on a wire rack to cool completely.
To make the frosting, beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar, one cup at a time, beating until smooth.
Add the heavy cream and peppermint extract, and beat on high speed for 2-3 minutes until the frosting is fluffy and spreadable. Add more cream, 1 tablespoon at a time, if the frosting is too thick.
Once the cakes are completely cool, level the tops using a serrated knife if necessary. Place the first layer on a serving platter or cake stand and spread a thin, even layer of frosting on top.
Repeat with the remaining layers, stacking them carefully. Frost the outside of the cake, creating a smooth or textured finish as desired.
If using, sprinkle the crushed peppermint candies over the top and sides of the cake for garnish.
Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. Serve and enjoy!
Nutrition Facts
Calories |
10015 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 462.7 g | 593% | |
| Saturated Fat | 283.8 g | 1419% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1678 mg | 559% | |
| Sodium | 4709 mg | 205% | |
| Total Carbohydrate | 1510.9 g | 549% | |
| Dietary Fiber | 93.9 g | 335% | |
| Total Sugars | 1119.3 g | ||
| Protein | 109.6 g | 219% | |
| Vitamin D | 9.2 mcg | 46% | |
| Calcium | 801 mg | 62% | |
| Iron | 55.4 mg | 308% | |
| Potassium | 4709 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
