To me, there’s nothing quite like a good slice of moist chocolate cake and that’s what today’s post is all about. While I was working on this cake recipe, I decided to add a flavor profile that I’ll be playing some more with in December: chocolate and mint! I had a sellout of cake slices in a just few short hours and since then I’ve had people requesting (borderline begging for) more Gluten-Free York Peppermint Cake!!!
I hope you enjoy this recipe as much as I enjoyed whipping it up for everyone. Because cake makes people happy.
In a large bowl using an electric mixer, whip the butter until fluffy. Whip in one cup of powdered sugar, then add in the flavors and one tablespoon of heavy cream. Keep whipping until the mixture thins. Then whip in the remaining two cups of powdered sugar, beating well between each addition and alternating with the rest of the heavy cream.
Spread the frosting over the bottom layer of cake to create the filling, then place the second cake on top. Finish frosting the top and sides of the cake with the remaining frosting.
*Brian’s note: Don’t skip the Kerrygold butter! I’m not saying that this recipe won’t still be absolutely delicious without it, but in my opinion the Kerrygold really takes it over the top and gives it an incredible flavor.