Image Map

Saturday, December 3, 2011

Chocolate Peppermint Wonderland Cake with Marshmallow Frosting

Pin It

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 It


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

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

  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


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

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

  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

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