1-Getting started with this peppermint hot cocoa cake is all about fun and simple steps that lead to a stunning result. Begin by preheating your oven to 350°F (175°C) and preparing your cake pans with grease and parchment paper for easy release. This basic setup ensures your layers bake evenly and turn out just right every time.

2-Next, mix the dry ingredients in a large bowl: sift together 240 g all-purpose flour, 400 g granulated sugar, 30 g unsweetened natural cocoa powder, 5 g baking soda, 5 g baking powder, and 3 g salt. In another bowl, blend the wet components whisk 240 ml whole milk mixed with hot cocoa powder, 120 ml vegetable oil, 3 large eggs at room temperature, 5 ml pure vanilla extract, and 180 ml hot water until smooth. For vegan swaps, use flax eggs or applesauce instead of eggs to keep things moist and tasty.

3-Combine the wet and dry mixtures gradually, stirring until you get a smooth batter without overmixing. Pour it into your prepared pans and bake for 35-40 minutes, checking with a toothpick for doneness. Once baked, let the layers cool completely on a wire rack before moving on this step is key for the assembly.

4-Prepare Buttercream Beat 227 g unsalted butter until creamy, then add 480 g powdered sugar, 5 ml vanilla extract, 5 ml peppermint extract, 60 ml whole milk, and a pinch of salt. Tint half with red food coloring for the striped effect. Use room temperature ingredients for a fluffy texture.

5-Make Ganache Warm 120 ml heavy whipping cream, pour over 170 g semi-sweet chocolate chips, and whisk until smooth, then cool. Let it reach room temperature for the best drip consistency.

6-Assemble Pipe alternating circles of red buttercream and marshmallow creme on layers, stack, crumb-coat, chill, and frost with uncolored buttercream. Add stripes and decorations. Chill between steps for easier handling.