In my opinion, there’s no better way to celebrate the holiday season than with this stunning peppermint bark cake. I infused luscious chocolate cake with peppermint flavor, layered it with candy cane frosting, and topped the whole thing with an incredibly rich chocolate ganache. This cake is surprisingly low effort for how beautiful it is. I love making it the center of my holiday dessert table!
I made this peppermint bark cake super simple by adding peppermint flavor to boxed chocolate cake, leaving plenty of time to make the quick and easy candy cane frosting and chocolate ganache. The whole thing came together very quickly, although I recommend baking the cakes 1 day ahead so they’re completely cool when you want to frost them!
What’s in This Peppermint Bark Cake Recipe?
- Chocolate Cake Mix: Makes this cake super easy to put together. I used chocolate fudge cake mix, but any kind will work.
- Butter: Unsalted butter adds moisture and richness to the cake and forms the creamy base of the frosting.
- Eggs: Give the cake structure and richness.
- Peppermint Extract: Adds peppermint flavor to the cake.
- Vanilla Extract: Enhances the overall flavor of the cake and the frosting.
- Powdered Sugar: Sweetens the frosting and gives it structure.
- Salt: A little bit of kosher salt enhances the overall flavor of the buttercream.
- Candy Canes: Crushed candy canes add texture to the frosting and the top of the cake. An equal amount of crushed soft peppermints can be used in place of crushed candy canes.
- Chocolate Chips: Dark chocolate chips melt down to create a rich ganache. You can use semisweet or milk chocolate if you prefer, but I found dark chocolate had the best flavor.
- Heavy Cream: Thins the ganache to the correct consistency.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
How to Store
Store leftover peppermint bark cake in an airtight container in the refrigerator for up to 4 days.
Tips for Success
- As with other cakes, avoid over-mixing the batter, as this will cause the gluten to develop too much. That’s what can make the cake rubbery.
- This is a wonderful make-ahead recipe! The cake is even more delicious on the second day after it has chilled for a while – all of the flavors have a chance to meld together.
- To make cupcakes instead, pour the batter into a cupcake tin, and bake the cupcakes for 22-25 minutes at 350°F.
- Heavy cream is essential for the ganache. Don’t try to replace it with anything else, or the consistency just won’t work.
- Feel free to add just about 1 teaspoon of peppermint extract to the ganache to add even more flavor.
Peppermint Bark Cake Recipe
Ingredients
For the Cake
- 30.5 ounces chocolate cake mix (2 (15.25-ounce) boxes)
- 2 cups water
- 1 cup unsalted butter melted (2 sticks)
- 6 large eggs room temperature
- 1 teaspoon peppermint extract
- 1 teaspoon pure vanilla extract
For the Frosting
- 7 cups powdered sugar
- 2 cups unsalted butter room temperature (4 sticks)
- ½ teaspoon kosher salt
- ½ teaspoon pure vanilla extract
- 1 cup finely crushed candy canes
- 1 tablespoon milk optional
For the Ganache
- 1 cup dark chocolate chips
- ½ cup heavy cream
- ¾ cup crushed candy canes for topping
Equipment
- Kitchen Scale (optional)
- 3 9-inch Round Cake Pan
- Stand Mixer
- Piping Tip Set
Instructions
For the Cake
- Preheat oven to 350°F. Line the bottom of three 9-inch cake pans with parchment paper and gently spray with baking spray.
- Mix the cake mix, water, butter, eggs, peppermint extract, and vanilla extract in a large bowl.30.5 ounces chocolate cake mix, 2 cups water, 1 cup unsalted butter, 6 large eggs, 1 teaspoon peppermint extract, 1 teaspoon pure vanilla extract
- Divide the batter evenly between the 3 prepared cake pans (about 617 grams per pan). Bake for 30 minutes or until a toothpick inserted into the middle comes out clean or with moist crumbs.
- Once baked, remove from the oven and place onto a cooling rack to cool completely.
For the Frosting
- Once the cakes are cooled, make the frosting. Place the powdered sugar, butter, salt, and vanilla into the bowl of stand mixer fitted with a paddle attachment. Beat together on low for 30 seconds to allow the powdered sugar to become somewhat incorporated. Increase the mixer speed to high and beat together for 2 minutes or until a creamy and fluffy whipped frosting has formed.7 cups powdered sugar, 2 cups unsalted butter, ½ teaspoon kosher salt, ½ teaspoon pure vanilla extract
- Mix in the candy cane pieces. If the frosting is too thick, add in 1 tablespoon of milk.1 cup finely crushed candy canes, 1 tablespoon milk
- Use some of the frosting to fill a piping bag fitted with a large star tip ¾ full of frosting.
For the Ganache
- To make the ganache, place the chocolate chips in a bowl. Heat the heavy cream in a microwave safe bowl for 1 minute. Pour the heated heavy cream over the chocolate chips and let set for 1 minute.1 cup dark chocolate chips, ½ cup heavy cream
- Mix the melted chocolate chips and heavy cream together until a smooth ganache has formed.
Assemble
- Place one layer of cake onto a cake stand. Use an offset spatula or rubber spatula to spread about ½ cup of frosting over the top of the cake. Place a second layer of cake onto the bottom layer, ensuring the sides line up. Frost with another ½ cup of frosting. Place the last layer of cake on top ensuring the sides do not hang off at any point.
- Spread the remaining frosting over the top and sides of the cake.
- Pour the ganache on top of the cake and spread to the edges allowing the ganache to slightly drip over the sides of the cake.
- Sprinkle the top of the cake with crushed candy cane pieces. Let the ganache set for about 10 minutes to harden slightly.¾ cup crushed candy canes
- Decorate the cake with swirls of candy cane frosting.
- Let the cake set at room temperature or in the refrigerator until the ganache has set up. Slice and serve.
Notes
How to Make Peppermint Bark Cake Step-by-Step
Mix the Batter: Preheat your oven to 350°F. Line the bottom of three 9-inch cake pans with parchment paper and gently spray with baking spray. Mix 30.5 ounces (2 boxes) of chocolate cake mix, 2 cups of water, 1 cup of melted unsalted butter, 6 large eggs, 1 teaspoon of peppermint extract, and 1 teaspoon of pure vanilla extract in a large bowl.
Bake the Cakes: Divide the batter evenly between the 3 prepared cake pans (about 617 grams per pan). Bake for 30 minutes or until a toothpick inserted into the middle comes out clean or with moist crumbs. Once baked, remove from the oven and place onto a cooling rack to cool completely.
Beat the Frosting: Place 7 cups of powdered sugar, 2 cups of unsalted butter, ½ teaspoon of kosher salt, and ½ teaspoon of pure vanilla extract into the bowl of a stand mixer fitted with a paddle attachment. Beat together on low for 30 seconds to allow the powdered sugar to become somewhat incorporated. Increase the mixer speed to high and beat together for 2 minutes or until a creamy and fluffy whipped frosting has formed.
Fold in the Candy Canes: Mix in 1 cup of finely crushed candy cane pieces. If the frosting is too thick, add in 1 tablespoon of milk. Use some of the frosting to fill a piping bag fitted with a large star tip ¾ full of frosting.
Make the Ganache: Place 1 cup of dark chocolate chips in a bowl. Heat the ½ cup of heavy cream in a microwave-safe bowl for 1 minute. Pour the heated heavy cream over the chocolate chips and let set for 1 minute. Mix the melted chocolate chips and heavy cream together until a smooth ganache has formed.
Stack the Cakes: Place one layer of cake onto a cake stand. Use an offset spatula or rubber spatula to spread about ½ cup of frosting over the top of the cake. Place a second layer of cake onto the bottom layer, ensuring the sides line up. Frost with another ½ cup of frosting. Place the last layer of cake on top ensuring the sides do not hang off at any point.
Frost the Cake: Spread the remaining frosting over the top and sides of the cake.
Top the Cake: Pour the ganache on top of the cake and spread to the edges allowing the ganache to slightly drip over the sides of the cake. Sprinkle the top of the cake with ¾ cup of crushed candy cane pieces. Let the ganache set for about 10 minutes to harden slightly. Decorate the cake with swirls of candy cane frosting. Let the cake set at room temperature or in the refrigerator until the ganache has set up. Slice and serve.
Leave a Review