Drumsticks are a well-known sweet treat with a chocolate-filled and dipped cone, nuts, and, of course, ice cream. We decided to make a Drumstick Cake that’s so easy to bake and decorate, and perfect for any party!
Chocolate cake mix makes an easy base for this epic cake, and after frosting, it’s time to have some fun decorating! Go crazy with chocolate, peanuts, and a waffle cone, for a treat you’ll love any day of the week!
For the cake:
- 1 box chocolate cake mix, plus ingredients required on the box
For the frosting:
- 2 sticks salted butter, slightly softened
- 4 tablespoons milk
- 2 teaspoons vanilla extract
- 4 cups powdered sugar
For the chocolate shell:
- 1 cup semisweet chocolate chips
- 3 tablespoons vegetable shortening
- 1 waffle cone
- 1 cup roasted, salted peanuts, chopped roughly
Preheat oven to 350 degrees. Prepare two springform pans (one 8” round and one 7” round for a tiered cake) with parchment paper and nonstick spray.
To make the cakes, beat the chocolate cake mix with required ingredients on the box until well-combined. Pour the batter into the prepared springform pans.
Bake 25-30 minutes, or until a toothpick inserted comes out with crumbs. Cool 10 minutes, then remove cake from the pans, removing the parchment paper, to cool completely on a cooling rack.
While waiting for the cake to cool, prepare the frosting. In a mixing bowl, beat together the butter, milk, and vanilla on medium speed until smooth. Turning the mixer to low, add the powdered sugar in increments until just mixed in. Beat on high for another minute, until fluffy and well-combined. If the frosting is not thin enough, add more milk, one tablespoon at a time, until it is the desired consistency.
To frost and assemble the cake, slice off any rounded part on the top to create a flat top on each cake. Evenly frost the larger cake, then place the smaller cake on top, evenly frosting that one as well. Chill several hours, or until frosting is cool and set.
For the chocolate shell, microwave chocolate chips and shortening, mixing every 30 seconds, until smooth.
Cool slightly, then pour on top of the frosted cake, spreading to the edges and allowing it to drip down the sides. Working quickly before the chocolate sets, sprinkle with peanuts, gently pressing them into the sides of the cake.
Dip a waffle cone in chocolate and nuts, to create a “drumstick” (with no ice cream), then place into the top of the cake.
Allow the chocolate to set, then slice and serve. Enjoy!