1-First, preheat your oven to 350°F (175°C) and prepare your cake pans by greasing them or lining with parchment paper. This helps the cake release easily after baking.

2-Next, in a large bowl, mix the dry ingredients: 2 cups all-purpose flour, 1½ cups granulated sugar, ⅔ cup unsweetened natural cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, and ½ teaspoon salt.

3-In another bowl, combine the wet ingredients: ½ cup vegetable oil, 2 large eggs at room temperature, 1½ teaspoons pure vanilla extract, 3 tablespoons hot cocoa powder mixed with 1 cup room temperature whole milk, and 1 cup hot water for extra moisture.

4-Gradually blend the wet mixture into the dry one, stirring gently until smooth. Pour the batter into your prepared pans and bake for 35-40 minutes, or until a toothpick comes out clean.

5-Once baked, let the cakes cool in the pans for about 10 minutes, then transfer to a wire rack. For the peppermint buttercream, cream 2 cups unsalted butter, add 7 cups powdered sugar gradually, then mix in 1 teaspoon pure vanilla extract, ¾ teaspoon pure peppermint extract, 3 tablespoons whole milk, and ¼ teaspoon salt. Use red food color gel for stripes if you like.

6-To assemble, pipe alternating rings of the buttercream and 3 ounces marshmallow creme between layers for a bullseye pattern. Stack the layers, crumb-coat, chill, and frost with striped buttercream using a cake comb. For an optional touch, make ganache with ½ cup semi-sweet chocolate chips and ½ cup heavy whipping cream, heated and whisked smooth. Chill the cake again before adding piped swirls, crushed candy canes, and mini marshmallows.