Preheat your oven to 350°F (175°C). Prepare three 8x2 inch round pans by greasing and flouring them.

In a mixing bowl, sift in the cake mix, followed by the flour, sugar, baking powder, and cocoa powder. Whisk thoroughly to combine, or use a mixer on low for 30 seconds.

Add eggs, milk, oil, and peppermint extract. Mix on low speed for 30 seconds to moisten, then increase to medium speed for one minute. If using a hand mixer, you may need to mix slightly longer.

Evenly distribute the batter across the three prepared pans. Bake for 22 to 24 minutes, or until a toothpick inserted in the center comes out mostly clean with a few crumbs.

Allow the cakes to cool in the pans for 5 to 10 minutes, then carefully turn them onto cooling racks.

In a mixing bowl, beat the softened butter until smooth and creamy. Gradually add half of the powdered sugar, the peppermint extract, and half of the milk.

Begin mixing on low speed, then increase to medium for 2 to 3 minutes. Gradually add the remaining powdered sugar, adjusting the amount based on your preferred frosting consistency. Slowly incorporate the rest of the milk as needed.

Mix on low to medium speed for an additional 3 to 4 minutes, scraping the sides of the bowl as you go. To smooth out the texture, finish by mixing on a very low speed for 1 to 2 minutes. The buttercream should be silky and free of air pockets.

This frosting can be stored in an airtight container and frozen for up to three months. To use, thaw it at room temperature.

Place the chocolate in a microwave-safe bowl. Pour the heavy cream over the chocolate and heat in the microwave for 1 minute.

Stir and, if necessary, heat for an additional 30 seconds. Once the chocolate is mostly melted, let it sit for a minute before stirring until the ganache is velvety smooth.

Adjust microwave times based on the amount of ganache being made. If the chocolate isn’t melted after 1 ½ minutes, heat in short 10-15 second bursts, stirring in between, until it’s nearly melted. Allow it to sit briefly before stirring to smooth out any remaining lumps.

Start by placing one cake layer on your serving plate or cake stand. Spread a thin layer of ganache (optional), then a layer of peppermint buttercream on top. If the ganache makes spreading difficult, briefly chill the layer to firm it up or pipe the buttercream with a disposable piping bag for easier application.

Add the next cake layer and repeat the ganache and buttercream application. Place the final layer on top and apply a thin “crumb coat” of buttercream over the entire cake. Chill the cake for 10 minutes in the freezer or longer in the refrigerator to set the crumb coat.

Frost with a final, smooth layer of peppermint buttercream. Use a spatula or bench scraper to perfect the finish.

For a ganache drip effect, chill the cake again for 5-10 minutes. The ganache should be at a “drip” consistency not too thick or runny. Test on the side of your bowl if needed.

Spoon the ganache into a disposable piping bag, snip the tip to make a small opening, and carefully drip ganache along the cake’s edges. Finish by spreading ganache across the top with a spatula or spoon.

Arrange halved peppermint patties along the cake’s top edge to create a festive border. Enjoy!