Ingredients
3 tablespoons hot cocoa powder for infusing the cake with warm chocolate flavor
1 cup whole milk at room temperature helps blend the batter smoothly
2 cups all-purpose flour provides the structure for the cake layers
1 1/2 cups white granulated sugar sweetens the batter to balance the flavors
2/3 cup unsweetened natural cocoa powder adds deep, rich chocolate notes
2 teaspoons baking soda ensures the cake rises properly for a light texture
1 teaspoon baking powder works with baking soda to keep the cake fluffy
1/2 teaspoon salt enhances the overall taste without overpowering
1/2 cup vegetable oil adds moisture and tenderness to the crumb
2 large eggs at room temperature bind the ingredients for a cohesive batter
1 1/2 teaspoons pure vanilla extract brings a subtle sweetness to the mix
1 cup hot water thins the batter for an even bake
2 cups unsalted butter at room temperature base for the creamy peppermint buttercream
7 cups powdered sugar sweetens and thickens the buttercream frosting
1 teaspoon pure vanilla extract adds flavor depth to the buttercream
3/4 teaspoon pure peppermint extract provides the signature minty kick
3 tablespoons whole milk at room temperature adjusts the buttercream consistency
1/4 teaspoon salt balances the sweetness in the frosting
Red food color gel for tinting half of the buttercream red
1/2 cup semi-sweet chocolate chips for an optional chocolate ganache drip
1/2 cup heavy whipping cream used to make the smooth ganache
3 ounces marshmallow creme fills the layers with a gooey, sweet contrast
Crushed candy canes as a topping for crunch and extra mint flavor
Mini marshmallows for decorating and adding a fun, festive touch
Instructions
First Step: Preheat your oven to 350°F (175°C) and prepare your baking pans by greasing and lining them with parchment paper. For gluten-free versions, use pans that work with your flour blend to ensure the cake releases smoothly.
Second Step: In a large bowl, sift together the dry ingredients: 2 cups all-purpose flour, 1 1/2 cups white granulated sugar, 2/3 cup unsweetened natural cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, and 1/2 teaspoon salt. This helps avoid lumps and ensures even distribution.
Third Step: In another bowl, whisk the wet ingredients: 1/2 cup vegetable oil, 2 large eggs, 1 1/2 teaspoons pure vanilla extract, and the cocoa milk mixture you prepared earlier. For vegan adaptations, swap eggs with flax eggs to keep things plant-based.
Fourth Step: Slowly add the dry ingredients to the wet mixture, alternating with 1 cup hot water, and stir gently until combined. This step is key to a smooth batter overmixing can make the cake tough, so stop as soon as everything is blended.
Fifth Step: Pour the batter into your prepared pans and smooth the tops with a spatula. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for about 10 minutes before transferring to a wire rack.
Sixth Step: While the cakes cool, make the peppermint buttercream by beating 2 cups unsalted butter until fluffy, then gradually add 7 cups powdered sugar, 1 teaspoon pure vanilla extract, 3/4 teaspoon pure peppermint extract, 3 tablespoons whole milk, and 1/4 teaspoon salt. Reserve half for tinting with red food color gel if desired.
Seventh Step: For assembly, place a cake layer on your serving plate and pipe red peppermint buttercream in circles, then add 3 ounces marshmallow creme in a bullseye pattern. Stack the next layer, invert the top one for a flat surface, and crumb coat with red buttercream before chilling. Finish by frosting with untinted buttercream in red and white stripes, chill again, and decorate with swirls, crushed candy canes, and mini marshmallows. This links nicely to other baking ideas, like checking out a funfetti recipe for more colorful treats on our site.
Last Step:
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🎨 Use room temperature ingredients for smoother batter and frosting.
❄️ Chill the cake between frosting steps to achieve clean layers and stripes.
🍬 Incorporate crushed candy canes and mini marshmallows for festive texture and appearance.
- Prep Time: 30 minutes
- Baking: 40 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking and frosting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice