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Marbled Vanilla Peppermint Chocolate Cake

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.
Course: Dessert, Holiday, Snack
Cuisine: American
Keyword: buttercream, chocolate, chocolate cake, chocolate ganache, chocolate peppermint cake, marble, marbled cake, oreo vanilla cake, peppermint, vanilla
Servings: 8

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 Bob's Red Mill Unbleaced White All Purpose Organic Flour (95 g)
  • ⅓ Cup Black Cocoa Powder (35 g)
  • ¼ Teaspoon Salt (1.5 g)
  • ¾ 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
    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
    In a mixing bowl, beat the softened butter, vegetable oil, and granulated sugar until light and fluffy.
    Add the egg, sour cream, and vanilla extract, mixing until fully combined.In a separate bowl, whisk together the flour, baking powder, and salt.
    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
    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
    Using a large spoon or cookie scoop, alternate scoops of vanilla and chocolate batters in the prepared cake pans.
    Gently swirl the batters with a knife or skewer to create a marbled effect.
  • Bake
    Bake the cakes for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
    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
    In a large mixing bowl, beat the softened butter until smooth.
    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
    Heat the heavy cream in a small saucepan or microwave until steaming (not boiling).
    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
    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.
    Spread the remaining buttercream evenly over the top and sides of the cake.
    Press crushed candy canes into the frosting to coat the entire cake.
  • Final Decorations
    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.
    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!

Notes

See blog for:
Dietary substitutions for dairy and gluten 
Links for products used in the making of this creation 
FAQ's (frequently asked questions) 
METRIC MEASUREMENTS ARE GENERATED VIA AN ONLINE CONVERTER. 
ONLY THE AMERICAN MEASUREMENTS HAVE BEEN TESTED.