Chocolate Peppermint Layer Cake

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Chocolate Peppermint Layer Cake

It wouldn't be the holidays without chocolate and peppermint, and this cake, well... takes the cake! Chocolate layered cake filled with peppermint flavored marshmallow cream frosting. Top with snowflake sprinkles and clear edible glitter for extra holiday flair!

Ingredients

Recipe Details

  • Yield: one 9-inch layer cake
  • Course:
  1. For the Cake: Preheat the oven to 350 degrees. Grease 3 - 9 inch cake pans with shortening and dust with cocoa powder.
  2. Beat the butter and sugar until light and fluffy. Add the eggs and vanilla and beat again.
  3. Sift together the flour, cocoa powder, baking soda, baking powder, and salt. Alternately add the flour mixture with the buttermilk and water to the bowl. Beat until mixed together.
  4. Spoon 2 cups of the batter into each prepared pan. Bake for 22-24 minutes, or until a toothpick inserted in the center comes out mostly clean. Cool 10 minutes in the pan and then flip the cakes out onto a wire rack to cool completely.
  5. For the Frosting: Beat the butter and marshmallow cream until creamy. Add the salt, vanilla, and peppermint and beat again.
  6. Alternately add the powdered sugar and heavy whipping cream to the butter mixture until everything is mixed in. Beat on high for 2 minutes or until light and fluffy.
  7. Remove 2 cups of frosting and tint pink with the gel coloring. Set aside 1/4 cup to use as decorations.
  8. Assembly: Place one cake layer on a cake plate. Spread half the pink frosting on top of the cake layer. Top with 1/4 cup peppermint baking chips.
  9. Add another cake layer and repeat the pink frosting and peppermint chips. Place the last cake layer on top.
  10. Use the white frosting to cover the entire cake. Use the tip of a decorating spatula to create slight lines in the sides and top of the cake as you spin it on a cake turntable.
  11. Spoon the reserved pink frosting into a piping bag fitted with tip #12. Use this to decorate the top of the cake with pink dots. Sprinkle the cake with clear glitter, peppermint baking bits, and snowflake sprinkles. Store in a covered container.

Recipe developed by Jocelyn Brubaker, baker and photographer behind the blog, Inside BruCrew Life. She enjoys making simple and creative recipes for her family that turns pre made ingredients into a homemade-with-flair dessert or dinner. Jocelyn and her husband Jeremy live in TX where they are raising 3 amazing children. They enjoy taking coffee breaks, playing frisbee golf and going hiking as a family. Get ready to bake, eat, and repeat as she shares life from their kitchen.

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