Preheat 350 Grease and flour 2 9 inch cake pans. Make sure they are at least 2" deep, otherwise make a third layer!!! I am serious, these cakes almost topped my 2" pans!

Cream butter. Add sugar and beat on high for a couple of minutes until light and fluffy.

Beat in eggs one at a time until completely incorporated.

Add vanilla, cocoa, baking soda, baking powder and salt. Beat until well mixed.

Add flour, mixing until just combined.

Add half the milk, mix until mostly combined. Add the rest of the milk and beat until just combined.

Spread evenly into the prepared pans.

Bake for 35-40 minutes or until it tests done.

Cool for 10 minutes, then remove from pans and continue to cool on wire racks.

Bring 1/2 cup sugar and 1/2 cup water to a boil in a small saucepan, stirring until sugar is completely dissolved.

Spoon half of simple syrup mixture over each cake. This will help keep the cakes moist and delicious!

Allow cakes to cool completely before you frost.

Prepare your white chocolate buttercream. Spread just under half on the bottom cake layer. Top with second cake layer. Spoon remaining frosting into piping bag fitted with large star tip. Pipe frosting onto top layer. Sprinkle with crushed candy canes.