If you love peppermint bark, try this Peppermint Bark Cake for the holidays. A moist, fudgy chocolate sheet cake topped with a creamy white chocolate peppermint frosting and a sprinkle of crushed candy canes — simple, festive, and utterly delicious.
Peppermint bark pairs chocolate and crisp candy cane flavor beautifully, and this cake captures that combination in an easy 9×13-inch sheet cake. The base is a very moist, fudgy chocolate cake made with oil, milk and sour cream so it stays tender for days. Cocoa powder provides the chocolate flavor; adding almost-boiling water blooms the cocoa for an extra-deep taste. You can stir in a small amount of peppermint extract to the batter, but the frosting is where the peppermint really shines.
The white chocolate peppermint frosting is rich, silky and scented with peppermint. Use good-quality white chocolate (not candy melts) for the best flavor. Melt the chocolate gently, let it cool slightly, then fold it into an American-style buttercream made with butter, powdered sugar, a pinch of salt, peppermint extract to taste, and enough whipping cream to achieve a spreadable consistency. The recipe yields a thick, luxurious layer of frosting that complements the fudgy cake perfectly.
For the Chocolate Cake
This chocolate cake is intentionally fudgy and moist. The batter will be thin — that’s normal — and it bakes in roughly 35 minutes. Because the cake is so moist, if you’re unsure whether it’s done, give it a few extra minutes; it’s unlikely to dry out. For best results, use Dutch-process cocoa for a darker color and richer flavor, and sift the cocoa first to remove lumps.
Recipe Tip
Use Dutch-process cocoa for the deepest, most complex chocolate flavor. Sift it before measuring to avoid clumps in the batter.
For the White Chocolate Peppermint Frosting
The frosting is creamy with a delicate peppermint note. Choose high-quality white chocolate — true couverture or baking-quality white chocolate — rather than candy melts, which lack depth. Melt the chopped white chocolate very slowly, either in a double boiler (with the bowl not touching the water) or in short microwave intervals at medium power, stirring between intervals to avoid scorching.
Once the chocolate has cooled slightly, beat softened butter until smooth, add sifted powdered sugar and a pinch of salt, then blend in the cooled white chocolate. Finish by adding peppermint extract to taste and beating in whipping cream a tablespoon at a time until the frosting is silky and spreadable.
Recipe Tip
Chop the white chocolate finely and melt slowly to prevent it from seizing or becoming grainy. If using the microwave, use 45-second intervals on medium power and stir well between each interval.
A Note from Fiona
Who will love this recipe
This Peppermint Bark Cake is ideal for anyone with a serious sweet tooth. The dense, fudgy chocolate cake and the creamy white chocolate peppermint frosting make each bite indulgent, so small slices are satisfying. The cake keeps well for 3–4 days when stored properly, and you can prepare components in advance to save time on the day you plan to serve it.
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 cups 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 melting
- 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 oven to 350°F (180°C). Lightly grease a 9×13-inch (23×33 cm) pan and dust with cocoa powder.
- In a large bowl, sift together the flour, cocoa, baking powder and baking soda. Add the sugar and whisk to combine.
- In another bowl whisk the oil, eggs, sour cream, milk, vanilla and optional peppermint extract until smooth. Pour in the almost-boiling water and whisk until incorporated.
- Combine wet and dry ingredients and mix until smooth; the batter will be thin, which is expected.
- Pour batter into the prepared pan and bake in the center of the oven for 34–45 minutes, or until a toothpick comes out clean and the cake no longer wobbles when gently nudged.
- Cool the cake completely in the pan before frosting.
White Chocolate Peppermint Frosting
- Finely chop the white chocolate and place it in a heatproof bowl.
- Melt the chocolate slowly in a double boiler or in the microwave in 45-second intervals on medium power, stirring between intervals. Let it cool slightly.
- Beat the softened butter until smooth, then add the sifted powdered sugar, salt and 1 teaspoon peppermint extract. Start mixing on low speed.
- Pour in the cooled melted white chocolate and beat on medium for 1–2 minutes.
- Beat in whipping cream, 1 tablespoon at a time, until the frosting reaches a smooth, spreadable consistency. Taste and add more peppermint extract if desired.
Frost & Serve
- Make sure the cake is completely cooled before frosting.
- Spoon the frosting onto the cake and spread it into an even, thick layer to avoid pulling crumbs into the frosting.
- Sprinkle crushed candy canes over the frosting just before serving; adding them too early can cause the colors to bleed from the frosting’s moisture.
Notes
- Cocoa: Dutch-process cocoa is recommended for best flavor.
- Peppermint Extract: Available in the baking aisle near vanilla extract.
- Room Temperature Ingredients: For best results, bring sour cream, milk and eggs to room temperature before mixing.
- Frosting Yield: The frosting recipe makes a thick layer. To make a thinner layer, reduce white chocolate and butter and use 1–3 tablespoons whipping cream as needed.
- White Chocolate: Use high-quality white chocolate; avoid candy melts or products labeled “white cream.”
- Make Ahead: The cake can be made a day ahead and stored covered at room temperature or refrigerated. Make the frosting the day before and refrigerate; bring it to room temperature and re-whip briefly if needed before spreading. Add crushed candy canes just before serving.
- Nutrition: Nutrition information is an estimate per slice assuming 15 pieces and all frosting used; slicing smaller will change values.
Nutrition
Like this recipe? Rate and comment below!