Sunday, April 21, 2024
HomeDessertPeppermint Bark Cake - Sugar Spun Run

Peppermint Bark Cake – Sugar Spun Run

My peppermint bark cake is made with moist darkish chocolate cake layers and a white chocolate peppermint frosting. It’s so festive and extremely decadent! Recipe features a how-to video!

New Favourite Christmas Dessert: Peppermint Bark Cake

At the moment we’re remodeling basic peppermint bark sweet right into a enjoyable and festive vacation cake. This peppermint bark cake is a stunner and positive to be the star of your Christmas dessert desk. The bottom is similar richly fudgy and chocolatey cake from my triple chocolate cake recipe, which we’ll prime with a peppermint-infused white chocolate frosting (a favourite of mine!). We’ll cloak the entire thing in a darkish chocolate ganache, after which pipe peppermint swirls to complete.

Why You’ll Love This Recipe

  • Unbelievable mixture of wealthy chocolate cake layers, a white chocolate peppermint buttercream, and fudgy chocolate ganache.
  • Surprisingly not too candy! The darkish cocoa within the cake and diminished sugar within the frosting (in comparison with conventional buttercream frosting) means this cake is well-balanced.
  • Makes use of the reverse creaming technique (form of) so there’s little or no likelihood of over-mixing AND technically you may mix the batter by hand with out even plugging in a mixer!
  • Incorporates oil and butter for a moist and flavorful cake crumb. Utilizing all oil would hold the layers moist, however the taste wouldn’t be fairly as good. All butter would style nice, however could possibly be dry. So a mixture actually is greatest!
Cross section of a peppermint bark cake made with three layers of chocolate cake and a white chocolate peppermint buttercream.Cross section of a peppermint bark cake made with three layers of chocolate cake and a white chocolate peppermint buttercream.Cross section of a peppermint bark cake made with three layers of chocolate cake and a white chocolate peppermint buttercream.

I’ve a sense this peppermint bark cake can be simply as common because the gingerbread layer cake I shared final 12 months. It’s good for everybody who has had their fill of Christmas cookies by the point the massive day rolls round 🤪

I can’t wait so that you can strive it!

What You Want

Don’t be overwhelmed by the quantity of components right here; most will already be in your pantry already. I’ll level out a number of of the essential ones earlier than we get began.

  • Cocoa powder. I like darkish cocoa for the darkest coloration and taste. If you happen to can’t discover this, use Dutch course of.
  • Buttermilk. This makes our cake extremely moist and flavorful. I like to recommend utilizing full fats buttermilk for one of the best outcomes, however you may use my straightforward buttermilk substitute in a pinch.
  • Sizzling water. If you happen to actually need to amp up the chocolate taste on this peppermint bark cake, use scorching espresso as an alternative!
  • Peppermint extract. Be sure to use peppermint extract and never mint extract! They’ve completely completely different flavors (mint tends to lean extra in the direction of a toothpaste taste–not what we’re on the lookout for right here).
  • White chocolate. Use a top quality white chocolate and warmth it slowly so it doesn’t seize. I’ve a tutorial on learn how to soften chocolate within the microwave when you’ve got had points with this up to now.

We must always most likely talk about the pile of butter within the very middle of this photograph too…sure, it’s rather a lot! It’s because we’re frosting a 3 layer cake, and I wished to have a lot leftover for these fairly swirls on prime. Be happy to scale back the frosting should you like, simply know you received’t be capable to enhance the cake as proven in photographs. I’m admittedly over-indulgent in relation to frosting, particularly one I like a lot!

SAM’S TIP: Use room temperature eggs! This ensures a clean and uniform batter. If you happen to neglect to set your eggs out forward of time, comply with my tips about learn how to rapidly carry eggs to room temperature.

Bear in mind, that is simply an outline of the components I used and why. For the complete recipe please scroll right down to the underside of the put up!

How one can Make Peppermint Bark Cake

Make the Cake Layers

  1. Whisk collectively the flour, sugars, cocoa powder, baking soda, and salt in a big mixing bowl.
  2. Stir within the melted butter and oil till every little thing is evenly coated. The batter can be thick at this level–that is completely regular!
  3. Progressively add the buttermilk, then scrape the perimeters and backside of the bowl. Rigorously and slowly pour within the scorching water or espresso and blend till the batter is uniform. Utilizing scorching water or espresso helps “bloom” the cocoa powder, in the end enhancing its taste.
  4. Divide the cake batter between your pans (you need to use both 8 or 9 inch pans) and bake. Pull the truffles out when a toothpick take a look at exhibits moist crumbs to keep away from a dry cake.

Make the Frosting

  1. Let the truffles cool utterly earlier than overlaying with frosting. Whereas they cool, put together the frosting.
  2. Soften the white chocolate within the microwave till clean. Bear in mind to do that slowly and stir effectively in between, or your chocolate might seize and also you’ll want to begin over. Let the chocolate cool to the contact.
  3. Beat the butter till creamy and fluffy, then stir within the cooled melted chocolate till integrated.
  4. Slowly stir within the powdered sugar with the mixer on low pace till every little thing is clean and mixed. Scrape the bowl, then stir within the extracts and salt till integrated.

Put together the Ganache

  1. Warmth the cream till it begins to steam, then pour it over your chopped chocolate (ensure that the chocolate is in a heatproof bowl!). Cowl the bowl with foil and let it sit undisturbed for a couple of minutes.
  2. Take away the foil and whisk till clean. Let this sit for a couple of minutes to chill and thicken up earlier than pouring right into a squeeze bottle.

Embellish the Cake

  1. Frost the cake layers together with your buttercream, then place the cake within the fridge to relax.
  2. Add ganache drips across the cake, then fill within the prime with extra ganache. If you happen to’ve by no means achieved this earlier than, take a look at my tutorial on learn how to do a ganache drip. Let this agency up within the fridge for a couple of minutes.
  3. Pipe ornamental frosting swirls on prime of the ganache and end with crushed peppermint candies if desired.

SAM’S TIP: Whereas I’m utilizing three 9″ pans right here, this peppermint bark cake might be made in 8″ pans or a single 9×13″ cake pan. I present baking instances for all variations within the recipe notes under.

Often Requested Questions

Can I freeze this cake?

Sure, like most truffles, this peppermint bark cake freezes effectively! Simply ensure that to wrap it tightly with plastic wrap (and possibly foil too, simply to be protected!) earlier than storing in an hermetic, freezer-safe container or ziploc bag. You possibly can freeze this cake in slices or as a complete.

Does peppermint bark cake must be refrigerated?

If you happen to plan to get pleasure from your cake inside two days of baking, you may let it sit at room temperature. In any other case, I like to recommend refrigerating. Word that whereas the fridge does are likely to dry out truffles, since we used oil in ours, it is going to keep moist for days–even within the fridge!

Can I take advantage of this recipe for cupcakes?

Completely! I’m undecided of a bake time, however I might assume they might take round 17 minutes or in order cupcakes. If you happen to do that, I’d like to know the way it goes for you!

This cake is so good for the vacations–I hope you get an opportunity to make it this 12 months!

Take pleasure in!

Let’s bake collectively! Subscribe to my e-newsletter to be notified of all the latest recipes, and discover my free recipe tutorials on YouTube 💜

Peppermint Bark Cake

My peppermint bark cake is made with moist darkish chocolate cake layers and a white chocolate peppermint frosting. It is so festive and extremely decadent!Recipe features a how-to video!


Course: Cake, Dessert

Delicacies: American

Prep Time: 45 minutes

Whole Time: 1 hour 5 minutes

Servings: 12 servings

Energy: 1088kcal

Stop your display screen from going darkish


  • Preheat oven to 350F (175C) and grease and flour three 9” (23cm) spherical cake pans (or spray with baking spray). Line the underside of every pan with a spherical of parchment paper spherical (to insure towards sticking). Put aside.

  • In a big mixing bowl, whisk collectively flour, sugars, cocoa powder, baking soda, and salt.

    1 ¾ cup (220 g) all-purpose flour, 1 cup (200 g) gentle brown sugar, 1 cup (200 g) granulated sugar, ¾ cup (75 g) darkish cocoa powder, 1 ½ teaspoons baking soda, ¾ teaspoon desk salt

  • Add butter, and oil, stirring till utterly mixed.

    ½ cup (113 g) unsalted butter, ⅔ cup (155 ml) impartial cooking oil

  • Add eggs and vanilla extract and stir till batter is uniform

    2 massive eggs, 2 teaspoons vanilla extract

  • Slowly add buttermilk, stirring to mix. Be sure you scrape the perimeters and backside of the bowl with a spatula to make sure all components are effectively integrated.

    1 cup (236 ml) buttermilk

  • Slowly (and thoroughly) add scorching water, stirring till batter is clean and uniform.

    ½ cup (118 ml) extremely popular or boiling water or espresso

  • Evenly divide batter between cake pans. Switch to 350F (175C) oven and bake for 20-24 minutes, or till a toothpick inserted within the middle of every cake comes out clear or with a number of moist crumbs.

  • Enable truffles to chill for Quarter-hour earlier than working a knife across the edge and thoroughly inverting onto a cooling rack to chill utterly. Whereas truffles are cooling, put together your frosting.

For the frosting

  • In a small, microwave-safe bowl, warmth chopped chocolate for 30 seconds. Stir effectively, then return to the microwave in 15 second increments, stirring in between, till chocolate is melted and utterly clean. Enable chocolate to chill for Quarter-hour and it’s not heat to the contact.

    12 oz (350 g) white chocolate bars

  • In a big mixing bowl, use an electrical mixer to beat butter till it’s creamy and well-whipped.

    2 cups (453 g) unsalted butter

  • Add (cooled) melted chocolate and stir effectively.

  • With mixer on low-speed, steadily add powdered sugar till utterly mixed.

    4 cups (500 g) powdered sugar

  • Scrape the perimeters and backside of the blending bowl with a rubber spatula and add peppermint extract, vanilla extract, and salt and stir till mixed and frosting is clean.

    2 ½ teaspoon peppermint extract, ¼ teaspoon vanilla extract, ⅛ teaspoon salt

For the ganache

  • Place chopped chocolate in a medium sized heat-proof bowl. Put aside.

    4 oz (113 g) semisweet or darkish chocolate

  • In a small saucepan, warmth cream over medium-low warmth simply till cream begins to steam. Instantly take away from warmth and pour evenly over chocolate. Cowl bowl with foil and let sit for five minutes.

    ½ cup (118 ml) heavy cream

  • After 5 minutes, take away foil cowl and whisk completely till chocolate is clean. Enable to chill for not less than 10-Quarter-hour earlier than pouring right into a squeeze bottle for adorning the cake.


  • As soon as cake has cooled utterly, frost every layer evenly with ready frosting. Evenly frost the skin of the cake and place within the fridge for Quarter-hour. Reserve some frosting for piping on prime of cake.

  • After Quarter-hour, take away cake from fridge, maintain the bottle of ganache vertically and drip chocolate across the fringe of the cake, going all the best way across the cake. Take remaining ganache and canopy the highest with a skinny even layer so it’s evenly lined (it’s possible you’ll not use the entire ganache). I do have a tutorial on learn how to do a ganache drip.
  • Set cake again in fridge for 15-20 minutes to permit ganache to develop into agency.

  • After ganache has firmed, take away cake. Place reserved frosting in a piping bag with a closed-star tip ( I take advantage of Ateco 846 or 848). Pipe swirls on prime of agency ganache alongside the highest fringe of the cake. If desired, sprinkle with crushed peppermint.

    Crushed sweet canes or peppermint candies

  • Serve and revel in!


Baking in numerous sized pans

Cake could also be baked within the following sized pans for the next time (no matter pan measurement, bake on 350F/175C). Use the toothpick take a look at to evaluate doneness (toothpick inserted within the middle ought to come out clear or with moist crumbs however no moist batter). Word that darkish pans are likely to take much less time and light-colored pans are likely to take extra time. Glass pans take the longest and can take longer than indicated under.
Three 8” pans: Cake will take barely longer to bake than indicated in recipe, start checking at 24 minutes.
Two 9” pans: Bake 27-Half-hour.
Two 8” pans: Bake 35-40 minutes
One 13×9 pan: Bake 32-35 minutes


Retailer in an hermetic container at room temperature for as much as 2 days or in an hermetic container within the fridge for as much as 5 days. This cake may be frozen. Wrap tightly and it’ll hold for a number of months within the freezer.


Serving: 1serving | Energy: 1088kcal | Carbohydrates: 114g | Protein: 8g | Fats: 70g | Saturated Fats: 36g | Polyunsaturated Fats: 6g | Monounsaturated Fats: 23g | Trans Fats: 2g | Ldl cholesterol: 149mg | Sodium: 381mg | Potassium: 340mg | Fiber: 4g | Sugar: 94g | Vitamin A: 1412IU | Vitamin C: 0.2mg | Calcium: 134mg | Iron: 3mg

Dietary data relies on third-party calculations and must be thought of an estimate solely. Precise dietary content material will differ primarily based upon manufacturers used, measuring strategies, cooking technique, portion sizes, and extra.



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