Searching for a seasonal centerpiece? This Peppermint Bark Layer Cake is a guaranteed showstopper. Delicious chocolate cake is frosted with white chocolate Swiss buttercream and crushed candy cane before adding a chocolate ganache and a crown of peppermint bark.
This cake deserves center stage on your holiday table not only because it’s visually stunning, but it tastes sensational too. At its base are layers of moist chocolate cake that is then filled and frosted with an indulgent, white chocolate laced Swiss buttercream.
I then added a band of crushed candy cane and topped the cake with a drizzling of chocolate ganache. Not forgetting the grand finale – chunks of chocolate peppermint bark. A feast for the eyes as well as the palate.
If the thought of those flavors doesn’t persuade you to dig out the mixing bowl, then the recipe time will. Start to finish this peppermint bark layer cake takes less than two hours. With only 1 hour of prep and a cheeky half-hour bake time. Pour a cranberry mimosa, throw on the Christmas tunes, and have a boogie as you bake and you’ll whip this showstopper up in no time.
WHY WE LOVE THIS PEPPERMINT BARK CAKE
- Stunning yet straightforward – When a cake looks this spectacular you may be tempted to scroll on by thinking it’s out of your skillset, but trust me it’s surprisingly straightforward when you break it down step by step.
- Make Ahead - Alternatively, if you prefer, both the cake and buttercream frosting can be made in advance and frozen for up to a week before using. That way if you have a mimosa too many you won’t need to assemble the cake until later!
- It’s quick – With just one hour prep and a half hour bake time, you can put this cake together while the little ones enjoy their fave festive film. It’ll be ready before the ending credits roll. Or better yet, get them involved too!
- Chocolate, on chocolate, on chocolate – With a chocolate cake base, frosted with white chocolate Swiss buttercream and a drizzling of chocolate ganache it’s a good job that calories don’t count at Christmas! It's the perfect cake for chocolate lovers.
- A decoration and dessert – Imagine your family in awe as you sit around the table with this cake center stage this holiday season. It is both an unforgettable centerpiece and a dessert.
PEPPERMINT BARK CHOCOLATE CAKE RECIPE INGREDIENTS/SHOPPING LIST
Chocolate Peppermint Cake Layers
- all-purpose flour
- granulated sugar
- unsweetened dark cocoa powder
- baking soda
- baking powder
- salt
- eggs
- buttermilk (any kind of milk will work, but buttermilk is best)
- vegetable oil
- vanilla extract
- peppermint extract
- hot coffee or boiling water
White Chocolate Peppermint Frosting
- white chocolate, melted and cooled
- egg whites
- granulated sugar
- unsalted butter
- salt
- peppermint extract
- vanilla extract
- finely crushed candy canes
Chocolate Ganache-
- heavy whipping cream
- semi-sweet chocolate chips
Decoration-
- crushed candy canes
- Peppermint bark
SUBSTITUTIONS AND ADDITIONS
- Buttermilk – Buttermilk helps to activate gluten as well as give this cake a soft texture and rich, buttery taste. For a buttermilk substitute you can use whole milk and white vinegar or lemon juice.
- Cocoa powder – If you cannot source natural cocoa powder you can substitute for unsweetened baking chocolate. Swap 3 tablespoons of cocoa powder for 1 ounce of baking chocolate. You will then need to omit 1 tablespoon of oil as the baking chocolate contains more fat than cocoa powder.
- Coffee – Don’t skip the coffee, even if you’re not a fan! You won’t actually taste the coffee in the cake, instead, it is used to intensify the rich, chocolate flavor. It also keeps the cake moist so if you utterly detest it, substitute for water instead.
- More mint - Love the combination of chocolate and peppermint? Go ahead and add some peppermint extract to the chocolate ganache.
- Peppermint candies - If those naughty elves emptied the shelves of candy canes before you got there, you can substitute for round peppermint candies instead. These will be harder to crush, but offer the same flavor, texture and color as candy canes so won’t affect the overall finish. Alternatively, you could grate a chocolate bar and press the chocolate crumbs around the base instead. You can also garnish with little Christmas trees, as I have done with this Eggnog Cake, but just make sure to remove before serving.
- Butter – When making the frosting, you can substitute unsalted butter for salted if that’s all you have to hand. Do not add the additional salt if using salted butter. The buttercream will still taste incredible either way. You could even use half and half if desired.
- Swiss Meringue butter cream – Although it takes more effort, I can promise it’s worth it. Traditional buttercream is much sweeter in comparison and won’t apply as well but feel free to use it if you’re more confident to do so. You could also try mascarpone frosting.
RECOMMENDED TOOLS FOR THIS RECIPE
- 4 x 8-inch round cake pans
- Large bowl
- Whisk
- Knife
- Cooling rack
- Microwave-safe dish
- Spoon
- Offset spatula
- Mixer
- Small pot
- Serrated knife
- Cardboard cake round or cake stand
- Piping bag
- Cake scraper
HOW TO MAKE THIS PEPPERMINT BARK CAKE RECIPE
At a first glance, this recipe may look overwhelming but you got this. Broken down, it’s essentially four steps – bake the cake, add the frosting with crushed candy canes, drizzle on the ganache and top with peppermint bark. It’s just as much fun to make as it is to eat, trust me!
To make the cake-
1. Preheat oven to 350 degrees. Grease and flour four 8-inch round pans* See notes below for other pan options.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. Create a well in the center of the flour mixture and add eggs, buttermilk, oil, and extracts. Whisk until ingredients are incorporated; batter will be thick and lumpy.
4. Carefully pour in hot coffee, and whisk until the batter is smooth, runny and no longer bumpy. PRO TIP: This will make your batter super runny and you may have a slight wobble thinking it won’t set, but trust the process! Scrape down the sides and bottom of the bowl to insure all dry ingredients have been incorporated.
5. Divide the batter equally into pans.
6. Bake cakes for 26-28 minutes or until a knife is inserted into the center of the cake and comes out with only a few small moist crumbs.
7. Cool cakes in pans for 10 minutes, then remove them from pans and place on a cooling rack to cool completely. PRO TIP: Don’t remove from the pans too early, the cakes need this time to firm up.
To make the frosting-
1. In a microwave-safe dish, melt white chocolate on high for 60 seconds, then remove from microwave and let rest for 1-2 minutes. Stir chocolate until smooth and the chips are completely melted. Let cool until chocolate is room temperature and no longer warm. PRO TIP: If needed, heat for additional 15-second increments to avoid scorching.
2. Bring a small pot with 2 inches of water to a simmer over medium heat.
3. Place the egg whites and sugar in a heat-proof clean bowl (preferably the bowl of your mixer). Place bowl over the simmering water to create a double boiler.
4. Whisk the egg whites completely until the sugar has dissolved. This will take about 4 minutes. PRO TIP: You can test the mixture by rubbing a small bit between your fingers. If smooth and no longer grainy, the egg whites are ready.
5. Remove bowl from the pan and beat egg white mixture on high until they have doubled in size, stiff peaks form, and egg whites are no longer warm.
6. With the mixer running on medium speed, gradually add in the cubed butter. Increase mixer speed to high and beat for 10-15 minutes. PRO TIP: Add one chunk of butter a time and let each piece incorporate into the meringue before adding the next. At this stage, the mixture may look curdled and resemble cottage cheese but this is normal.
7. Scrape down the bowl and add the white chocolate and extracts. Beat for an additional 5 minutes until smooth.
To assemble the cake-
1. Level the cakes by using a serrated knife to remove the domes.
2. Place the first layer of the cake on a cardboard cake round or cake stand PRO TIP: I prefer a cake stand for the additional height and wow factor.
3. Evenly spread about ¾ cup of frosting on the top of the cake, top with 2nd cake layer, and repeat with the remaining layer.
4. If you want a smooth finish cake, spread a thin layer of frosting around the outside to create a crumb coat. Refrigerate or freeze the cake for 20-30 minutes.
5. Once cold, pipe a generous amount of frosting around the outside of the. Run a cake scraper along the edge of the cake to flatten out the frosting and remove excess.
6. Refrigerate the cake for 1-2 hours (or overnight) to allow frosting to set.
To make the ganache-
1. In a medium-sized microwave-safe bowl, heat heavy cream for 30-45 seconds or until hot.
2. Add the chocolate chips and let sit for 4-5 minutes, then stir until smooth.
3. Drizzle the ganache around the edges of the cake, then use the remaining ganache to fill in the top of the cake. Spread top of cake with an offset spatula, if needed.
4. Garnish the cake with crushed candy canes and peppermint bark. If using ornaments for decor, be sure to use shatterproof ornaments and to remove before serving.
5. Refrigerate the cake for at least 30 minutes to allow the ganache to set.
6. Once ready to serve, let the cake come to room temperature for 15-20 before serving.
7. Slice, serve, and enjoy!
PEPPERMINT CHRISTMAS CAKE TIPS
- Cake pans - If you don't have 4 cake pans, you can divide the batter between 2 pans, adjust the baking time, then cut the cakes in half once cooled.
- Make ahead - The cake and buttercream frosting can both be made in advance and frozen for up to a week before using:
- For the cakes - Level the cakes then wrap individually in plastic wrap and place in a large ziploc bag. Stack bags and freeze until 30 minutes before using.
- For the buttercream - Store the buttercream in an airtight container. Remove from freezer and allow to thaw in the fridge overnight before using. When ready to use, simply give the buttercream a good stir with a wooden spoon.
- Cooling- It’s vital you let the cake layers rest in the baking pans to let them firm up. If you transfer them to the cooling rack too soon they will crumble as they’ll be too soft.
- Ganache – When drizzling on the ganache you will need to work quickly as it will begin to set as soon as it touches the cake.
FREQUENTLY ASKED QUESTIONS
WHAT IS A SWISS MERINGUE BUTTERCREAM?
Put simply, Swiss meringue buttercream is Swiss meringue that has butter beaten into it. It is great for cakes as it pipes well and can be applied super smooth. It is made by whipping sugar into egg whites in a double boiler until the sugar dissolves and is no longer grainy. The mixture is then beat until stiff peaks are formed.
Swiss meringue buttercream has a silky smooth texture and is typically less sweet than regular buttercream frosting so is the perfect choice for this peppermint bark layer cake.
WHAT IS THE BEST WAY TO CRUSH CANDY CANES
To crush candy canes, I firstly recommend popping them in the freezer. Freezing them for 30 minutes before crushing will make the candy more brittle. Then, add the candy canes to a heavy-duty freezer bag and crush using a rolling pin or the flat side of a meat tenderizer. If desired, for a powdered consistency you could also use a food processor.
HOW TO MAKE CANDY CANE BARK
To make homemade candy cane bark you need both semisweet chocolate and white chocolate chips as well as peppermint extract and crushed candy canes. Firstly melt the semisweet chocolate chips in the microwave then spread into a rectangle on a piece of parchment paper. Refrigerate until set (approximately 15 minutes.)
Melt the white chocolate and add the peppermint extract, then spread it over the set semisweet chocolate layer. Top with the candy canes and refrigerate for another 20 minutes. Break up the bark and use (or eat) immediately!
MORE OCCASION CAKES YOU MAY ENJOY. HAPPY HOLIDAYS!
All of the delicious flavors of chocolate, white chocolate, and peppermint layered high in a showstopping cake!
- 3 cups all-purpose flour
- 3 cups granulated sugar
- 1 ½ cups unsweetened dark cocoa powder
- 1 tablespoon baking soda
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons salt
- 4 large eggs
- 1 ½ cups buttermilk any kind of milk will work, but buttermilk is best
- ½ cup vegetable oil
- 1 teaspoons vanilla extract
- ½ teaspoon peppermint extract
- 1 ½ cups hot coffee or boiling water
- ½ cup white chocolate melted and cooled
- 7 large egg whites
- 2 cups granulated sugar
- 1 ½ cups unsalted butter room temperature
- ¼ teaspoon salt
- ¼ teaspoon peppermint extract
- ½ teaspoon vanilla extract
- ⅓ cup finely crushed candy canes
- ½ cup heavy whipping cream
- 1 cup semi-sweet chocolate chips
- ½ cup crushed candy canes
- Peppermint bark
-
Preheat oven to 350 degrees. Grease and flour four 8-inch round pans* See notes below for other pan options.
-
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
-
Create a well in the center of the flour mixture and add eggs, buttermilk, oil, and extracts. Whisk until ingredients are incorporated; batter will be thick and lumpy.
-
Carefully pour in hot coffee, and whisk until batter is smooth and runny and no longer bumpy.
-
Divide batter equally into pans.
-
Bake cakes for 26-28 minutes or until a knife is inserted into the center of the cake and comes out with only a few small moist crumbs.
-
Cool cakes in pans for 10 minutes, then remove cakes from pans and place on a cooling rack to cool completely.
-
In a microwave-safe dish, melt white chocolate on high for 60 seconds, then remove from microwave and let rest for 1-2 minutes. Stir chocolate until smooth and chips are completely melted. If needed heat for additional 15-second increments. Let cool until chocolate is room temperature and no longer warm.
-
Bring a small pot with 2 inches of water to a simmer over medium heat.
-
Place the egg whites and sugar in a heat-proof clean bowl (preferably the bowl of your mixer). Place bowl over the simmering water to create a double boiler. Whisk egg whites completely until the sugar has dissolved, about 4 minutes. You can test the mixture by rubbing a small bit between your fingers. If smooth and no longer grainy, egg whites are ready.
-
Remove bowl from the pan and beat egg white mixture on high until they have doubled in size, stiff peaks form, and egg whites are no longer warm.
-
With the mixer running on medium speed, gradually add in the cubed butter. Increase mixer speed to high and beat for 10-15 minutes. There will be a point when the meringue looks lumpy and like it is separating, but it will come together at the end.
-
Scrape down the bowl and add the white chocolate and extracts. Beat for an additional 5 minutes until smooth.
-
Level the cakes by using a serrated knife to remove the domes.
-
Place the first layer of the cake on a cardboard cake round or cake stand.
-
Evenly spread about ¾ cup of frosting on the top of the cake, top with 2nd cake layer, and repeat with remaining layer.
-
If wanting a smooth finish cake, spread a thin layer of frosting around the outside of the cake to create a crumb coat. Refrigerate or freeze the cake for 20-30 minutes.
-
Once cold, pipe a generous amount of frosting around the outside of the cake. Run a cake scraper along the edge of the cake to flatten out the frosting and remove excess.
-
Refrigerate the cake for 1-2 hours (or overnight) to allow frosting to set.
-
In a medium-sized microwave-safe bowl, heat heavy cream for 30-45 seconds or until hot.
-
Add the chocolate chips and let sit for 4-5 minutes, then stir until smooth.
-
Drizzle the ganache around the edges of the cake, then use remaining ganache to fill in the top of the cake. Spread with an offset spatula, if needed.
-
Garnish the cake with crushed candy canes and peppermint bark. If using ornaments for decor, be sure to use shatterproof ornaments and to remove before serving.
-
Refrigerate the cake for at least 30 minutes to allow the ganache to set.
-
Once ready to serve, let the cake come to room temperature for 15-20 before service.
-
Slice, serve, and enjoy!
Additional tips-
If you only own 2 pans, that’s okay, you can simply fill the pans evenly with the batter, adjust the baking time, and cut the cakes in half once cooled.
Cake and meringue frosting can be made and frozen up to one week before using. Simply wrap the cakes individually in plastic wrap and place in a large ziploc bag. Stack bags and freeze until 30 minutes before using.
Store buttercream in an airtight container. Remove from freezer and refrigerate overnight before using. When ready to use, simply give the buttercream a good stir with a wooden spoon.
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