FOR THE CAKE:
2 c. all-purpose flour
2 c. granulated sugar
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. kosher salt
1 c. salted butter (2 sticks)
1/2 c. unsweetened cocoa powder
1 c. boiling water
1/2 c. whole milk
2 tsp. peppermint extract
2 large eggs
FOR THE FROSTING:
1 lb. powdered sugar
1 c. salted butter (2 sticks), at room temperature
2 tbsp. whole milk
1 tbsp. vanilla extract
1 c. crushed candy canes or peppermint candies
1 Preheat the oven to 350º. Line the bottom of a 13-by-18-inch rimmed baking sheet or a jelly roll pan with parchment paper.
2 For the cake: Whisk together the flour, granulated sugar, baking powder, baking soda, and salt in a large bowl. Heat the butter and cocoa powder in a small saucepan over medium-low heat, whisking, until melted and smooth, about 2 minutes. Carefully add the boiling water, allow it to bubble for a moment, then remove from the heat. Add to the flour mixture and stir until smooth, about 1 minute. Let cool 5 minutes.
3 Whisk together the milk, peppermint extract, and eggs in a large bowl. Stir the milk mixture into the batter and mix until smooth. Pour the batter into the prepared pan and spread evenly. Tap the pan firmly on the counter a few times to remove any air bubbles.
4 Bake until a toothpick inserted into the center of the cake comes out clean and the top springs back when gently pressed, about 20 minutes.
5 For the frosting: Beat the powdered sugar, butter, milk, and vanilla in a large bowl with a mixer on low speed until combined, 2 to 3 minutes. Increase the speed to medium and beat until light and fluffy, about 2 more minutes.
6 Spread the frosting evenly over the cake and let set about 15 minutes. Sprinkle diagonal lines of crushed candy on the cake. For even lines, lay 2 pieces of parchment on the cake to act as a stencil, then move them as you go.
YIELDS: 24 serving(s)
PREP TIME: 30 mins
TOTAL TIME: 1 hr 15 mins