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.
Pin ItI didn't end up using the third 9-inch round, but plan on making cake pops using that one.
I love how easy you made this--can't wait to try it!
ReplyDeleteThat looks amazing! Can't wait to try it.
ReplyDeleteLooks yummy> I agree with you. the original recipe needed more peppermint. I love your blog. I'm your newest follower. Would love you to stop by DIY Home Sweet Home
ReplyDeleteJamie
http://diyhshp.blogspot.com/
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This sounds delicious! I love peppermint and chocolate! I need to try this.
ReplyDeleteThis looks divine, and you can't ever go wrong with chocolate, marshmallow and peppermint! I've pinned it to try this month!
ReplyDeleteThanks for visiting me at A Season for All Things. I'm your newest follower and look forward to reading more of your posts. ~ Ellen
YUMMYYY <3
ReplyDeletefound you VIA hop-along-friday
check me out at http://krystylco.blogspot.com/ if you get a chance, I'd LOVE another follower <3