Saturday, December 3, 2011

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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6 comments:

  1. I love how easy you made this--can't wait to try it!

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  2. That looks amazing! Can't wait to try it.

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  3. Looks 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

    Jamie
    http://diyhshp.blogspot.com/

    P.S. I have a linky every Monday would love you to stop by Monday and link up.

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  4. This sounds delicious! I love peppermint and chocolate! I need to try this.

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  5. This looks divine, and you can't ever go wrong with chocolate, marshmallow and peppermint! I've pinned it to try this month!

    Thanks for visiting me at A Season for All Things. I'm your newest follower and look forward to reading more of your posts. ~ Ellen

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  6. YUMMYYY <3
    found you VIA hop-along-friday
    check me out at http://krystylco.blogspot.com/ if you get a chance, I'd LOVE another follower <3

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