Peppermint Bark Cake
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If you love the peppermint bark, try this peppermint bark cake this Christmas! Moist and fudgy chocolate cake, white chocolate peppermint frosting and crushed candy canes on top. Simple, delicious and perfect for the holidays!
Peppermint bark is always a crowd favorite over the holidays – after all, what’s not to love about chocolate, white chocolate and candy canes? This peppermint bark cake has everything you love about the classic treat, in an easy cake recipe made in a 9×13 inch pan.
The recipe starts with a chocolate cake that’s incredibly fudgy and moist. You can add in a touch of peppermint extract if you like, but I typically leave the peppermint for the frosting. The frosting is white chocolate peppermint. It’s incredibly creamy and the recipe makes enough for a very thick layer on top. The combination is incredibly rich and decadent.
For the Chocolate Cake
As mention, the chocolate cake recipe we’re using is moist and fudgy. The cake recipe is the same as my favorite chocolate sheet cake, but with optional addition of a little peppermint extract. It’s made with oil, milk and sour cream for a cake that’s incredibly moist, fudgy and doesn’t dry out. The chocolate flavor comes from cocoa powder, then the addition of boiling activates the cocoa powder for an extra rich flavor.
The batter will be thin – this is expected! The cake will need about 35 minutes to bake. If you’re unsure if it’s done, I’d give it a few extra minutes. This cake is so moist – so you don’t need to worry about it drying out.
Recipe Tip
For the best flavor, be sure to use Dutch process cocoa. It has a darker color and richer flavor. Be sure to sift the cocoa powder first to remove any lumps.
For the White Chocolate Peppermint Frosting
The frosting is thick and creamy with the perfect hint of peppermint. It’s important to use good quality white chocolate for the best flavor – white candy melts won’t provide the necessary flavor.
You’ll first melt the white chocolate, then allow it to cool slightly. From there, it’s just like making a regular American-style buttercream. You’ll beat the butter until fluffy, then mix in the powdered sugar and a little salt. The slightly cooled melted white chocolate gets mixed in, and then you’ll beat in the whipping cream until it’s smooth and creamy.
Recipe Tip
When melting white chocolate, it’s important to go very slowly – otherwise the chocolate can bake or burn and and become grainy. First, chop the chocolate into very fine pieces.
- If melting in a double boiler, ensure that the simmering water underneath doesn’t touch the bottom of the bowl containing the chocolate.
- If using the microwave, use 45 second intervals on medium power (not high power, which is typically the default). Stir between each interval. After the first interval, the chocolate likely won’t have melted much. Do not get impatient and increase the power or length of interval!
A Note from Fiona
Here’s Who I think will Love this Recipe!
This peppermint bark chocolate cake is very rich and perfect for anyone with a serious sweet tooth. The chocolate cake is incredibly fudgy, and the white chocolate peppermint frosting is super creamy with the perfect hint of peppermint. You don’t need a large piece because of the richness, but you’ll definitely be going back for more!
I especially love that the chocolate cake is so straight forward and will stay moist for 3-4 days. If you love extra rich desserts and lots of chocolate – then this is the holiday dessert for you!
More Chocolate Peppermint Recipes
- Peppermint Bark Cheesecake
- Chocolate Peppermint Cookies
- Candy Cane Icebox Cake
- Peppermint Mocha Cookies
- Candy Cane White Chocolate Chip Cookies
Peppermint Bark Cake
Ingredients
Chocolate Cake
- 2 cups all-purpose flour (250 grams)
- ½ cup cocoa powder (45 grams)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 cup granulated sugar (400 grams)
- ½ cup vegetable oil (120 ml)
- 2 large eggs
- ½ cup buttermilk (120 ml)
- ½ cup sour cream (120 grams)
- 2 teaspoons vanilla extract
- 1 teaspoon peppermint extract, optional
- 1 cup almost boiling water (240 ml)
White Chocolate Peppermint Frosting
- 6 ounces white chocolate (170 grams)
- 1 cup unsalted butter (226 grams), softened but not starting to melt
- 2 cups powdered sugar (220 grams), sifted
- ¼ teaspoon salt
- 1-2 teaspoons peppermint extract , to taste
- 2-4 tablespoons whipping cream (30-60 ml), 33-35% MF
- crushed candy canes , for decorating
Instructions
Chocolate Cake
- Preheat the oven to 350℉ (180℃). Lightly grease a 9×13 inch (23×33 cm) baking pan and dust with cocoa powder.
- In a large bowl, sift together the flour, cocoa, baking powder, and baking soda. Add in the granulated sugar. Whisk together until evenly combined.
- In a separate large bowl, whisk together the oil, eggs, sour cream, milk, vanilla extract and optional peppermint extract. Keep whisking until you no longer see pieces of egg or lumps of sour cream. Pour the almost boiling water into the bowl and whisk until smooth.
- Pour the wet ingredients into the dry ingredients. Whisk/beat together until there are no lumps remaining. The batter will be very thin – this is expected.
- Pour the batter into the prepared pan.
- Place in the middle of the preheated oven. Bake for about 34-45 minutes or until an inserted toothpick comes out clean. If you give the pan a gentle nudge – it shouldn't wobble like a glass of milk. This cake is extremely moist, so if you aren't sure if it's done yet, give it a few extra minutes because it's very unlikely to dry out.
- Cool the cake in the pan.
White Chocolate Peppermint Frosting
- Finely chop the chocolate and place in a heatproof bowl.
- Melt the chocolate. This can be done in a double boiler over gently simmering water – ensure the bottom of the bowl containing the chocolate isn't touching the water. Stir occasionally. Alternatively, melt in the microwave. Use 45 second intervals on medium power (not high power, which is often the default). In between each interval, stir the chocolate. Set aside to cool slightly.
- In a large bowl using a stand or hand held electric mixer, beat the butter until smooth – about 1 minute.
- Add in the powdered sugar, salt and peppermint extract (I recommend using 1 teaspoon to start. Mix together starting with the mixer on a low speed.
- Pour the cool, melted white chocolate into the bowl and beat together on medium speed for about 1-2 minutes.
- Beat in the whipping cream about 1 tablespoon at a time until the desired consistency is reached. If you'd like the peppermint flavor to be a little stronger, beat in a little extra peppermint extract.
Frost & Serve
- Ensure the cake is 100% cooled first.
- Spoon the frosting onto the cake – I recommend spooning it onto the cake so that it's evenly distributed instead of dolloping all of the frosting in the middle. This makes it easier and helps to avoid the cake crumbs going into the frosting. Spread the frosting into a thick, even layer – I like to use the back of a spoon or an offset spatula.
- Right before serving, sprinkle with crushed candy canes. Note – do not add the candy canes on top in advance, otherwise they can bleed color due to the moisture from the frosting.
Notes
- Cocoa: I recommend using Dutch process for the best flavor.
- Peppermint Extract: Can be found in the baking aisle, typically near the vanilla extract.
- Room Temperature Ingredients: The sour cream, milk and eggs should all be at room temperature for best results.
- Frosting: This frosting recipe makes enough for a very thick layer. If you’d rather a thinner layer, use:
- 4 1/2 ounces white chocolate
- 3/4 cup unsalted butter
- 1 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1-3 tablespoons whipping cream.
- White Chocolate: Use high quality white chocolate for the best flavor. Do not use candy melts or white chocolate chips labeled “white cream” – they do not have the same flavor.
- Make Ahead: Make the cake 1 day in advance. Cool fully, cover and store at room temperature or in the fridge overnight. Make the frosting the day before. Store in an airtight container in the fridge overnight. Take the frosting out of the fridge and let it sit on the counter for 30-60 minutes. If it still is too firm to spread, transfer to a large bowl and beat with an electric mixer until smooth. You may need to mix in 1 extra tablespoon of whipping cream. Frost the cake. Then top with crushed candy canes immediately before serving.
- Nutrition: Details provided are an estimate only and based on 1 slice with frosting, assuming the cake is sliced into 15 uniform pieces and all the frosting is used. You can likely get 18 smaller pieces.
