Peppermint Bark Cake

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!

Prep Time30

Cook Time35

Total Time1 5

Course: Dessert

Cuisine: American

Keyword: Chocolate Cake with White Chocolate Peppermint Frosting, Peppermint Bark Cake

Servings: pieces

Author: Fiona Dowling

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 9x13 inch (23x33 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:
1. 4 1/2 ounces white chocolate
2. 3/4 cup unsalted butter
3. 1 1/2 cup powdered sugar
4. 1/4 teaspoon salt
5. 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.

Nutrition