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Cocoa Pebbles Peppermint Marshmallow Layer Cake

Get in the holiday spirit with this Cocoa Pebbles Peppermint Marshmallow Layer Cake. With layers of chocolate, peppermint, and marshmallow frosting, this cake is perfect for all your holiday gatherings.
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Course: Dessert
Author: We are not Martha

Ingredients

Chocolate Peppermint Cake:

  • 1 cup butter room temperature
  • 1 ½ cup packed brown sugar
  • ½ cup granulated sugar
  • 3 large eggs
  • 1 tsp peppermint extract
  • 2 cup all-purpose flour
  • 2 tsp baking powder
  • ¾ cup unsweetened cocoa powder
  • ¼ tsp salt
  • 1 ¼ cup milk
  • 1 cup Cocoa Pebbles

Marshmallow Frosting:

  • 5 large egg whites
  • 1 ¼ cup sugar
  • ½ cup light corn syrup
  • 2 Tbsp water
  • 1 Tbsp pure vanilla extract
  • ⅛ tsp salt

Assembly:

  • 2 Tbsp cocoa powder
  • 6 crushed candy canes or Wilton Peppermint Crunch
  • 2 ½ cups Cocoa Pebbles

Instructions

Chocolate Peppermint Cake:

  • Pre-heat oven to 350 degrees.
  • Grease and flour 3 8-inch cake pans.
  • In the bowl of a stand mixer or a large bowl with a hand mixer, beat butter and sugars until light and fluffy.
  • Mix in eggs and peppermint extract until just combined.
  • In a separate bowl, whisk together flour, baking powder, cocoa powder, and salt.
  • Mix flour mixture into batter, alternating with milk, until just combined.
  • Fold in Cocoa Pebbles cereal.
  • Pour batter evenly between prepared pans. Bake at 350 degrees for about 22 to 25 minutes, until toothpick inserted in center comes out clean.
  • Cool the cakes in their pans on a wire rack for about 10-15 minutes. Then, invert cakes onto wire racks (use a knife if necessary to loosen cakes from pan). Cool completely.

Marshmallow Frosting:

  • In a large heatproof bowl set over a saucepan of gently simmering water, combine egg whites, sugar, light corn syrup, vanilla, and salt.
  • Beat ingredients with a hand mixer until frosting thickens, about 8 minutes.
  • Remove bowl from heat and let cool to room temperature.

Assembly:

  • Place one cake layer on cake plate and spread about ½ cup of marshmallow frosting on top. Sprinkle ⅓ of the crushed candy canes over the top.
  • Top with second layer of cake and repeat with marshmallow frosting and crushed candy canes.
  • Top with final cake layer.
  • Stir cocoa powder into remaining marshmallow frosting.
  • Spread remaining marshmallow frosting over the top and sides of cake until smooth.
  • Sprinkle remaining crushed candy canes over the top of the cake.
  • Press Cocoa Pebbles cereal all along the sides of the cake.
Share a Photo of Your Finished Recipe!Mention @wearenotmartha and share a photo if you've made the recipe!