Marbled Vanilla Peppermint Chocolate Cake

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Soft vanilla and peppermint dark chocolate cakes are marbled together and layered with ganache + peppermint buttercream in this show stopping Marbled Vanilla Peppermint Chocolate Cake.

The holidays are a time for family, festivity, and of course, indulgent desserts that steal the spotlight on your dessert table. This Marbled Vanilla Peppermint Chocolate Cake is the perfect blend of festive flavors and stunning visuals. With layers of rich dark chocolate, cool peppermint, and classic vanilla swirled together, it’s as much a treat for the eyes as it is for the palate. Topped with crushed candy canes and frosted to perfection, this cake is a celebration all on its own.

In this blog, I’ll walk you through everything you need to create this masterpiece at home, from the marbled cake layers to the luscious peppermint buttercream and decadent ganache filling. Whether you're making this for a holiday party or as a special family dessert, it’s guaranteed to be the talk of the season. A special thank you to Bob’s Red Mill for sponsoring this recipe and providing their high-quality flour to ensure this cake turns out perfect every time. Let's make it.

Ingredients

For the Vanilla Bean Layer Cake:

• 2 Tablespoons Salted Butter, softened to room temperature (28 g)
• 2 Tablespoons Vegetable Oil (30 ml)
• ⅔ Cup Granulated Sugar (134 g)
• 1 Large Egg (50 g)
• 3 Tablespoons Sour Cream (45 g)
• ½ Tablespoon Pure Vanilla Extract (7.5 ml)
• ¾ Cup + 2 Tablespoons Bob's Red Mill Unbleaced White All Purpose Organic Flour (110 g)
• 1 Teaspoon Baking Powder (4 g)
• ¼ Teaspoon Salt (1.5 g)
• ⅓ Cup Whole or 2% Milk (80 ml)

For the Dark Chocolate Peppermint Layer Cake:

• 2 Tablespoons Salted Butter, softened to room temperature (28 g)
• 2 Tablespoons Vegetable Oil (30 ml)
• ⅔ Cup Granulated Sugar (134 g)
• 1 Large Egg (50 g)
• 3 Tablespoons Sour Cream (45 g)
• ½ Tablespoon Pure Vanilla Extract (7.5 ml)
• 1 Teaspoon Pure Peppermint Extract (5 ml)
• ¾ Cup All Purpose Bob's Red Mill Unbleaced White All Purpose Organic Flour (95 g)
• ⅓ Cup Black Cocoa Powder (35 g)
• 1 Teaspoon Baking Powder (4 g)
• ¼ Teaspoon Salt (1.5 g)
• ⅓ Cup Whole or 2% Milk (80 ml)

For the Peppermint Buttercream:

• ½ Cup Salted Butter, softened to room temperature (113 g)
• 1 Cup Powdered Sugar, sifted (120 g)
• 1 Teaspoon Pure Vanilla Extract (5 ml)
• 1 Teaspoon Pure Peppermint Extract (5 ml)
• Splash of Heavy Cream (approximately 15–30 ml)

For the Semisweet Ganache:

• ½ Cup Semisweet Chocolate Chips (90 g)
• ¼ Cup Heavy Cream (60 ml)

Instructions

Preparation

1. Preheat the oven to 350°F (175°C). Spray three 6-inch (15 cm) cake pans with nonstick spray and line the bottoms with parchment paper.

Make the Vanilla Bean Layer Cake Batter

1. In a mixing bowl, beat the softened butter, vegetable oil, and granulated sugar until light and fluffy.
2. Add the egg, sour cream, and vanilla extract, mixing until fully combined.
3. In a separate bowl, whisk together the flour, baking powder, and salt.
4. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.

Make the Dark Chocolate Peppermint Layer Cake Batter

1. Follow the same steps as the vanilla batter but replace ⅓ cup of flour with black cocoa powder and add the peppermint extract alongside the vanilla.

Assemble the Marbled Cake

1. Using a large spoon or cookie scoop, alternate scoops of vanilla and chocolate batters in the prepared cake pans.
2. Gently swirl the batters with a knife or skewer to create a marbled effect.

Bake

1. Bake the cakes for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
2. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Make the Peppermint Buttercream

1. In a large mixing bowl, beat the softened butter until smooth.
2. Gradually mix in the powdered sugar, followed by the vanilla extract, peppermint extract, and a splash of heavy cream. Beat until the frosting is fluffy, adding more cream if needed for consistency.

Make the Semisweet Ganache

1. Heat the heavy cream in a small saucepan or microwave until steaming (not boiling).
2. Pour the hot cream over the chocolate chips and let it sit for 2–3 minutes. Stir until smooth and glossy. Allow the ganache to cool slightly until it thickens but remains pourable.

Assemble and Frost the Cake

1. Place one cake layer on a serving plate. Pipe a ring of frosting around the edge to create a barrier, then fill the center with a layer of ganache. Repeat with the second cake layer.
2. Spread the remaining buttercream evenly over the top and sides of the cake.
3. Press crushed candy canes into the frosting to coat the entire cake.

Final Decorations

1. Divide some frosting into two bowls and color one with red food coloring. Transfer both colors into a piping bag fitted with a large star tip.
2. Pipe alternating red and white puffs along the top edge of the cake and garnish with whole candy canes or candy cane pieces for extra flair.

Serve

Slice and enjoy this stunning holiday treat!

Frequently Asked Questions

1. Can I make this cake ahead of time?Yes! You can bake the cake layers up to 2 days in advance. Wrap them tightly in plastic wrap and store them at room temperature. Frosting and assembly are best done the day you plan to serve the cake.

2. What if I don’t have black cocoa powder?You can substitute it with regular unsweetened cocoa powder, but the flavor and color will differ slightly. The black cocoa adds a deep, rich chocolate taste and striking color contrast.

3. How do I keep the candy canes from melting?Crush the candy canes just before pressing them into the frosting. Store the finished cake in a cool, dry place to prevent condensation, which can cause the candy to melt.

4. Can I use store-bought frosting instead of making my own?While homemade buttercream provides the best flavor, you can use store-bought frosting for convenience. Add a few drops of peppermint extract to customize the flavor.

Products Used

Here is one link to all of the products I used in making this layer cake. I linked the 6-inch pans my favorite mixers, the piping bags, piping tip, and more. (The bat cookie cutter and fondant are linked above in the recipe).

Layer Cake Products

Peruse my entire storefront for the items that I bake and style with daily! My promise to you is to never share a product that I don’t personally use and love. 

Dietary Substitutions

I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest. 

As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy. 

Bob’s Red Mill 1:1 Gluten Free Baking Flour is a wonderful all-purpose sub, and it’s cup for cup, so use the same measurements as you would all-purpose flour. 

Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change. 

Kite Hill makes a dairy free sour cream for those wanting to recreate the cake without dairy.  

Use any unsweetened plant based milk in the cake in place of dairy milk. I have used almond and coconut, I have not used soy so I cannot attest to those results. 

Use dairy free chocolate of choice for the ganache. I love Enjoy Life.

Silk Dairy Free Heavy Cream is a great option for the ganache as well. 

Conclusion

This Marbled Vanilla Peppermint Chocolate Cake is sure to bring a festive flair to your holiday celebrations. Whether you're hosting a party or just want to impress your family, this cake's bold flavors and dazzling design will make it the centerpiece of your table. 

A sincere thank you to Bob’s Red Mill for helping make this recipe extra special with their reliable, premium-quality ingredients. Be sure to peruse their entire line-up of wonderful products for all of you baking needs at Bobsredmill.com. 

If you loved this Marbled Vanilla Peppermint Chocolate Cake recipe, I’d be so grateful for you to leave a 5 star rating + review. 

Tag @heathershomebakery on Instagram if you upload a pic too, because I want to see your creations. 

Lastly, post this recipe to any of your boards by tapping the Pinterest icon and clicking on your favorite photo. Save and enjoy! 

XO,

Heather 

PS: Try my favorite birthday cake as well - this Yellow Cake with Milk Chocolate Frosting is a classic to be enjoyed year around!