Chocolate Peppermint Marble Cake with Chocolate Ganache

Recipe and Images Courtesy of 2 Cookin’ Mamas

Our family, including our beloved Grandma Lorraine, who famously told us that “there’s not much in life that can’t be made better with butter,” has made developing the perfect batch of butter our family legacy. This goal is more than 125 years in the making, a passion passed on from generation to generation, including our children, who make up generation six.

The end result is a line high butterfat butter in multiple, dreamy flavors, from sea salt butter to the garlic herb variety.

You can grab the rolled version of our butter — or the classic sticks you’ll often find on store shelves — from your local market or specialty store, by using our location tool.

Be sure to keep up with our latest creations through our FacebookPinterest, or Instagram pages.

So, without further ado, here’s our recipe for

Prep Time: 70 Minutes
Servings: 16



  • 3 1/4 cup all-purpose flour
  • 1/2 t salt
  • 3 t baking powder
  • 3/4 cup Minerva Dairy unsalted butter
  • 2 cups sugar
  • 1 1/2 cup whole milk or 1/2 whole milk & 1/2 half & half
  • 4 egg whites
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon peppermint extract
  • 2 oz unsweetened chocolate
  • 1/4 t baking soda


  • 6 oz dark chocolate
  • 3/4 cup heavy whipping cream


  1. Preheat oven to 350 degrees.  Grease and flour bundt pan very well.
  2. Combine flour, salt and baking powder in medium bowl.  Set aside.
  3. Cream butter, sugar, and 2 T milk until light and fluffy, about 4-5 minutes.
  4. Beat egg whites one at a time into mixture.
  5. Stir dry ingredients into creamed mixture alternately with remaining milk.
  6. Add vanilla extract.
  7. Divide batter into 2 equal parts and place in separate bowls.
  8. Add 1/2 teaspoon peppermint extract to one batter.
  9. Melt chopped chocolate in a microwave safe dish in 30 second increments, stirring in-between, until smooth and completely melted.
  10. Add baking soda to chocolate then pour into batter that does not contain peppermint extract.
  11. Drop by spoonfuls into greased and floured pan alternating the chocolate and white batters.
  12. Bake for 50 min or until toothpick comes out clean.
  13. Remove from oven and let cool for 10 minutes then invert onto wire rack and let cool completely.
  14. Once cool, make chocolate ganache.
  15. Warm heavy whipping cream, just below boiling stage, then add to finely chopped dark chocolate.  Stir until smooth and chocolate is completely melted.
  16. Drizzle over cake.  Immediately sprinkle crushed candy canes on top of hot ganache then let cool.


  • Make sure the bundt pan is greased and floured well.  I like to use a nonstick spray and make sure it gets into every crack and crevice.  This will ensure your cake comes out beautifully with design intact.
  • Check to see that your baking powder is still viable.  If there is no date, just place 1/2 teaspoon baking powder in a bowl and pour 1/4 cup boiling water over it.  If it bubbles up rapidly, it is still good.
  • Your butter, eggs, and milk should be at or close to room temperature to blend well with dry ingredients.
  • The oven should be preheated and be at the exact temperature required.  Place in the center of the oven so the air can circulate evenly around the cake as it bakes.
  • When measuring flour, make sure to spoon it into a measuring cup to get the correct measurement.  Too much flour can make your cake dry.
  • I used a bundt pan for this recipe, just like my mom, and the time required is for this type of pan.

2 Cookin’ mamas

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