Makes one 8-layer cake
2 cups (4 sticks) unsalted butter, softened, plus more for pans
6 cups all-purpose flour, plus more for pans
1 cup vegetable shortening
6 cups granulated sugar
10 eggs, room temperature
4 teaspoons baking powder
2 teaspoons salt
1 cup whole milk, room temperature
1 cup buttermilk, room temperature
2 tablespoons vanilla extract
4 teaspoons peppermint extract
Several drops of green food coloring
2 cups chocolate chips
• Preheat oven to 350°F. Butter and flour two 10-inch, four 8-inch, and two 5-inch round cake pans. In a stand mixer, combine butter, shortening, and sugar. Beat on medium-high speed until fluffy. Add eggs, one at a time, beating between each addition. Beat until very fluffy.
• In a separate bowl, combine flour, baking powder, and salt. In a third bowl, combine whole milk, buttermilk, and vanilla. Add flour and milk mixtures to batter, beating until combined; stir in food coloring and peppermint extract. Divide batter evenly among prepared cake pans. Sprinkle in chocolate chips and, using a fork, submerge all exposed chips.
• Bake for 25 to 35 minutes, until a toothpick inserted into centers comes out clean and tops are just browned. Remove from oven and allow to cool for 10 minutes before removing from pans. Promptly wrap in plastic and refrigerate until chilled before assembly.
1 cup (2 sticks) unsalted butter, softened
4 cups confectioners’ sugar
1 teaspoon vanilla extract
2 teaspoons peppermint extract
Several drops of green food coloring
1 tablespoon heavy whipping cream
• In a stand mixer, cream butter. Slowly add confectioners’ sugar, 1 cup at a time, beating on medium speed until light and fluffy. Add vanilla, peppermint extract, food coloring, and cream. Beat until fully incorporated.