This Peppermint Bark Cake is a showstopper that combines rich chocolate, cool peppermint, and a hint of holiday magic. Each bite offers a perfect balance of creamy, crunchy, and velvety textures, making it irresistible. With just 45 minutes of prep and a total time of 1 hour 5 minutes, it’s surprisingly simple to create a dessert that feels indulgent and festive. The layers of moist cake, smooth ganache, and crushed peppermint bark come together in a symphony of flavors that will delight your taste buds.
Ideal for gatherings or cozy nights in, this cake is as beautiful as it is delicious. The decadent chocolate base pairs perfectly with the refreshing peppermint, creating a treat that’s both comforting and refreshing. Each slice is a celebration of the season, offering a sensory experience that’s as satisfying to look at as it is to eat. Whether you’re a baking enthusiast or a holiday dessert lover, this cake is sure to become a cherished favorite.
Ingredients for Peppermint Bark Cake
- For the cake:
- 1 ¾ cup (220 g) all-purpose flour
- 1 cup (200 g) light brown sugar (firmly packed)
- 1 cup (200 g) granulated sugar
- ¾ cup (75 g) dark cocoa powder
- 1 ½ teaspoons baking soda
- ¾ teaspoon table salt
- ½ cup (113 g) unsalted butter (melted)
- ⅔ cup (155 ml) neutral cooking oil (vegetable, canola, or avocado oil)
- 2 large eggs (room temperature preferred)
- 2 teaspoons vanilla extract
- 1 cup (236 ml) buttermilk
- ½ cup (118 ml) very hot or boiling water (or coffee)
- For the frosting:
- 12 oz (350 g) white chocolate bars (chopped into fine pieces)
- 2 cups (453 g) unsalted butter (softened)
- 4 cups (500 g) powdered sugar
- 2 ½ teaspoons peppermint extract
- ¼ teaspoon vanilla extract
- ⅛ teaspoon salt
- Crushed candy canes or peppermint candies (for decorating, optional)
- For the ganache:
- 4 oz (113 g) semisweet or dark chocolate (chopped)
- ½ cup (118 ml) heavy cream
Instructions for Peppermint Bark Cake
- Preheat the oven to 350°F (175°C). Grease and flour three 9” (23 cm) round cake pans (or spray with baking spray). Line the bottom of each pan with a round of parchment paper. Set aside.
- In a large mixing bowl, whisk together the flour, sugars, cocoa powder, baking soda, and salt.
- Add the melted butter and oil, stirring until completely combined.
- Add the eggs and vanilla extract, stirring until the batter is uniform.
- Slowly add the buttermilk, stirring to combine. Be sure to scrape the sides and bottom of the bowl with a spatula to ensure all ingredients are well incorporated.
- Carefully add the hot water (or coffee), stirring until the batter is smooth and uniform.
- Evenly divide the batter between the prepared cake pans. Bake for 20-24 minutes, or until a toothpick inserted in the center of each cake comes out clean or with a few moist crumbs.
- Allow the cakes to cool for 15 minutes before running a knife around the edge and carefully inverting onto a cooling rack to cool completely.
- Prepare the frosting: In a microwave-safe bowl, heat the chopped white chocolate for 30 seconds. Stir well, then return to the microwave in 15-second increments, stirring in between, until the chocolate is melted and smooth. Allow it to cool for 15 minutes.
- In a large mixing bowl, use an electric mixer to beat the butter until creamy and well-whipped.
- Add the cooled melted chocolate and stir well.
- With the mixer on low speed, gradually add the powdered sugar until completely combined.
- Scrape the sides and bottom of the bowl, then add the peppermint extract, vanilla extract, and salt. Stir until the frosting is smooth.
- Prepare the ganache: Place the chopped chocolate in a heat-proof bowl. In a small saucepan, heat the cream over medium-low heat until it begins to steam. Immediately pour the cream over the chocolate, cover with foil, and let sit for 5 minutes. Whisk thoroughly until smooth and allow to cool for 10-15 minutes before using.
- Assemble the cake: Once the cakes are completely cool, frost each layer evenly with the prepared frosting. Frost the outside of the cake and place it in the fridge for 15 minutes. Reserve some frosting for piping on top.
- After chilling, drip the ganache around the edge of the cake using a squeeze bottle. Cover the top of the cake with a thin, even layer of ganache. Return the cake to the fridge for 15-20 minutes to allow the ganache to firm up.
- Once the ganache has set, pipe swirls of the reserved frosting on top of the cake using a closed-star tip. Sprinkle with crushed peppermint candies if desired.
- Serve and enjoy your Peppermint Bark Cake!
Perfect Pairings: Serving Suggestions
This Peppermint Bark Cake is a showstopper on its own, but pairing it with a warm beverage like peppermint hot chocolate or a spiced chai latte can elevate the experience. For a festive touch, serve with a scoop of vanilla bean ice cream or a dollop of whipped cream. It’s also perfect for holiday gatherings alongside other desserts like gingerbread cookies or sugar-dusted shortbread.
Storing Your Cake for Freshness
To keep your cake fresh, store it in an airtight container in the refrigerator for up to 5 days. If you’d like to freeze it, wrap individual slices in plastic wrap and place them in a freezer-safe bag for up to 2 months. Thaw in the fridge overnight and bring to room temperature before serving for the best texture.
Time-Saving Tips for Busy Bakers
Short on time? Use a boxed chocolate cake mix as a base and focus on the homemade frosting and ganache for a semi-homemade version. You can also prepare the cake layers a day ahead and store them wrapped in plastic wrap at room temperature. Assemble and decorate the cake the next day for a stress-free baking experience.
Equipment Essentials for Success
Having the right tools makes all the difference! Use a stand mixer or hand mixer for the frosting to ensure it’s light and fluffy. A squeeze bottle is perfect for the ganache drip, and a piping bag with a closed-star tip (like Ateco 846 or 848) will give your cake a professional finish. Don’t forget parchment paper rounds for easy cake release!
Recipe Variations to Try
Feel free to get creative with this recipe! Swap the dark cocoa powder for Dutch-process cocoa for a richer flavor, or use milk chocolate instead of semisweet for the ganache. For a non-alcoholic twist, replace the peppermint extract with peppermint oil (use sparingly, as it’s more concentrated). You can also add a layer of crushed peppermint candies between the cake layers for extra crunch.
Peppermint Bark Cake
Ingredients
For the cake
- 1 ¾ cup all-purpose flour (220 g)
- 1 cup light brown sugar firmly packed (200 g)
- 1 cup granulated sugar (200 g)
- ¾ cup dark cocoa powder (75 g)
- 1 ½ teaspoons baking soda
- ¾ teaspoon table salt
- ½ cup unsalted butter melted (113 g)
- ⅔ cup neutral cooking oil vegetable, canola, or avocado oil (155 ml)
- 2 large eggs room temperature preferred
- 2 teaspoons vanilla extract
- 1 cup buttermilk (236 ml)
- ½ cup very hot or boiling water or coffee (118 ml)
For the frosting
- 12 oz white chocolate bars chopped into fine pieces (350 g)
- 2 cups unsalted butter softened (453 g)
- 4 cups powdered sugar (500 g)
- 2 ½ teaspoon peppermint extract
- ¼ teaspoon vanilla extract
- ⅛ teaspoon salt
- Crushed candy canes or peppermint candies For decorating, optional
For the ganache
- 4 oz semisweet or dark chocolate chopped (113 g)
- ½ cup heavy cream (118 ml)
Instructions
- Preheat oven to 350F (175C) and grease and flour three 9” (23cm) round cake pans (or spray with baking spray). Line the bottom of each pan with a round of parchment paper round (to insure against sticking). Set aside.
- In a large mixing bowl, whisk together flour, sugars, cocoa powder, baking soda, and salt.
- Add butter, and oil, stirring until completely combined.
- Add eggs and vanilla extract and stir until batter is uniform.
- Slowly add buttermilk, stirring to combine. Be sure to scrape the sides and bottom of the bowl with a spatula to ensure all ingredients are well incorporated.
- Slowly (and carefully) add hot water, stirring until batter is smooth and uniform.
- Evenly divide batter between cake pans. Transfer to 350F (175C) oven and bake for 20-24 minutes, or until a toothpick inserted in the center of each cake comes out clean or with a few moist crumbs.
- Allow cakes to cool for 15 minutes before running a knife around the edge and carefully inverting onto a cooling rack to cool completely. While cakes are cooling, prepare your frosting.
- For the frosting: In a small, microwave-safe bowl, heat chopped chocolate for 30 seconds. Stir well, then return to the microwave in 15 second increments, stirring in between, until chocolate is melted and completely smooth. Allow chocolate to cool for 15 minutes and it is no longer warm to the touch.
- In a large mixing bowl, use an electric mixer to beat butter until it is creamy and well-whipped.
- Add (cooled) melted chocolate and stir well.
- With mixer on low-speed, gradually add powdered sugar until completely combined.
- Scrape the sides and bottom of the mixing bowl with a rubber spatula and add peppermint extract, vanilla extract, and salt and stir until combined and frosting is smooth.
- For the ganache: Place chopped chocolate in a medium sized heat-proof bowl. Set aside.
- In a small saucepan, heat cream over medium-low heat just until cream begins to steam. Immediately remove from heat and pour evenly over chocolate. Cover bowl with foil and let sit for 5 minutes.
- After 5 minutes, remove foil cover and whisk thoroughly until chocolate is smooth. Allow to cool for at least 10-15 minutes before pouring into a squeeze bottle for decorating the cake.
- Assembly: Once cake has cooled completely, frost each layer evenly with prepared frosting. Evenly frost the outside of the cake and place in the fridge for 15 minutes. Reserve some frosting for piping on top of cake.
- After 15 minutes, remove cake from refrigerator, hold the bottle of ganache vertically and drip chocolate around the edge of the cake, going all the way around the cake. Take remaining ganache and cover the top with a thin even layer so it is evenly covered (you may not use all of the ganache). I do have a tutorial on how to do a ganache drip. Set cake back in fridge for 15-20 minutes to allow ganache to become firm.
- After ganache has firmed, remove cake. Place reserved frosting in a piping bag with a closed-star tip ( I use Ateco 846 or 848). Pipe swirls on top of firm ganache along the top edge of the cake. If desired, sprinkle with crushed peppermint.
- Serve and enjoy!