Utah County Mom: Chocolate Peppermint Wonderland Cake with Marshmallow Frosting

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I saw this cake on Pinterest recently and fell in love with the picture.  The idea of Marshmallow, chocolate, and peppermint together sounded like the perfect holiday treat.  However, when I clicked on the link to make the cake, I didn’t like the recipe.  It looked hard.  It needed more peppermint in the cake, not just in the frosting.  The frosting didn’t look marshmallow-y enough for me.  So…I used the picture as a guide, but made up my own recipe. 

 I love it. 

It tastes even better than it looks. 

I’m confident I’ve found a new holiday recipe I’ll use year after year. 

I started by mixing up 2 boxed cake mixes.  I mixed the chocolate up as directed, but added 2 teaspoons of Peppermint extract to the white cake mix batter.

After the white cake batter was mixed, and the peppermint extract was added, I dropped a few drops of red food coloring in.

I used a knife to swirl in the food coloring, but didn’t mix thoroughly.  Most of the bottom of the bowl was still white, and most of the top was swirly pink.

I used a 1 cup measuring cup to put 2 cups of chocolate cake batter, and 2 cups of pink swirled peppermint cake batter in each pan.  I alternated chocolate and peppermint when I scooped it in it, so it looked like the picture above.  I ended up using three 9-inch round pans.

I baked as directed according to the cake mix package.

To make the frosting, I made 2 batches of the frosting I used for the

Smores cupcakes

I made a while back.

Frosting for this cake (already doubled)

2 jars marshmallow creme (7 oz)

1 cup butter, softened

4 cups powdered sugar

3 or 4 tsp milk

Beat ingredients for frosting together until creamy and smooth.

After the cakes cooled, I stacked 2 of the 9-inch round cakes, putting frosting in between the two layers.  Next time I make this recipe, I will really glob on the frosting between the two layers.  I just did a thin layer because I wasn’t sure how far the frosting I made was going to go, or how it was going to taste with the cake.  On top of the layer of frosting between the layers, I sprinkled a good amount of crushed candy canes.  (I used 3-4 crushed candy canes for this part.)

Once the 2 layers were stacked with frosting and crushed candy canes in between, I frosted the rest of the cake.  I sprinkled more crushed candy canes over the top (again, 3-4 crushed candy canes).

This cake is DELICIOUS!  I love the swirled pattern the pink/white peppermint cakes with the chocolate.  I love how the flavors really compliment each other, and the marshmallow frosting keeps it light and not too rich or heavy.  I love taking a bite and having a sweet crunch adding to the flavor.  Try it out, and tell me what you think.

I didn’t end up using the third 9-inch round, but plan on making cake pops using that one.

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