Peppermint Bark Cake

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Three-layers of my famous chocolate cake are stacked with peppermint white chocolate frosting, sprinkled with Andes peppermint crunch bits, and topped with a decadent dark chocolate ganache in this wintry Peppermint Bark Cake. It's the perfect showstopper for your holiday dinner or Christmas dessert!

Prep Time15

Cook Time25

Total Time40

Course: Dessert

Cuisine: American

Servings: servings

Author: Amy Nash

Equipment

8-Inch Round Cake Pans

Ingredients

Devil's Food Chocolate Cake

4 ounces bittersweet or semisweet chocolate, finely chopped
1 cup boiling water
1 cup (236mL) buttermilk room temperature
2 teaspoons pure vanilla extract
1/2 cup (114g) salted butter softened
1/2 cup vegetable oil
1 cup (200g) firmly packed brown sugar
1 cup (200g) granulated sugar
3 large eggs room temperature
2 1/4 cups (317g) all-purpose flour
1/3 cup natural unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt

White Chocolate Peppermint Frosting

12 ounces white chocolate chopped
2 cups salted butter softened
6 cups (720g) powdered sugar
1 teaspoon pure vanilla extract
1 1/2 teaspoon peppermint extract
4-5 Tablespoons whole milk or heavy cream

Chocolate Ganache

4 ounces semisweet chocolate
1/3 cup heavy cream
1 teaspoon corn syrup
Andes peppermint crunch baking bits

Instructions

Preheat the oven to 350℉ (177℃). Prepare three 8-inch round cake pans by cutting circles of parchment paper to line the bottoms, then lightly spray the insides of the pans with baking spray.
Add the finely chopped chocolate to a medium bowl. Pour the boiling water over the chocolate and stir until the chocolate is completely melted. Add in the buttermilk and vanilla. Set aside to cool.
4 ounces bittersweet or semisweet chocolate, finely chopped, 1 cup boiling water, 2 teaspoons pure vanilla extract, 1 cup (236mL) buttermilk
In the large bowl, combine the butter, oil, brown sugar, and granulated sugar. Beat on medium speed with an electric hand mixer or stand mixer for 2-3 minutes until creamy and light. Scrape down the bottom and sides of the bowl, then add the eggs and beat again until combined.
1/2 cup (114g) salted butter, 1/2 cup vegetable oil, 1 cup (200g) firmly packed brown sugar, 1 cup (200g) granulated sugar, 3 large eggs
In another bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Add half of the dry ingredients to the batter and mix on low speed just until combined. Add half of the chocolate-buttermilk mixture and mix again, just until combined. Stop and scrape the bottom and sides of the bowl with a spatula, then repeat with the remaining dry ingredients and remaining chocolate-buttermilk mixture until a smooth batter forms. Do not overmix.
1/3 cup natural unsweetened cocoa powder, 2 1/4 cups (317g) all-purpose flour, 2 teaspoons baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt
Divide the batter evenly between the prepared cake pans. Bake for 25 to 30 minutes, or until a toothpick or cake tester comes out clean. Do not overbake.
Transfer the cakes to wire racks and allow them to cool completely before assembling the cake with frosting.
To make the frosting, place the white chocolate in a medium bowl and heat in the microwave on medium power in 15-20 second bursts, stirring between each burst of heat, until melted and smooth. Allow the chocolate to cool for 15-20 minutes until no longer warm to the touch so that it doesn’t melt the butter.
12 ounces white chocolate
Meanwhile, beat the butter, powdered sugar, and vanilla for 3-5 minutes until creamy and smooth. It will be very thick. Add in the melted white chocolate, mixing until combined. Add as much of the cream as needed to get a spreadable consistency. You may not need all of the cream.
2 cups salted butter, 6 cups (720g) powdered sugar, 1 teaspoon pure vanilla extract, 1 1/2 teaspoon peppermint extract, 4-5 Tablespoons whole milk or heavy cream
Place one of the cake layers on a cake stand or serving plate. Frost with a generous amount of the frosting. I typically use around 3/4 cup. Sprinkle with 1/4 to 1/3 cup of Andes peppermint crunch bits or crushed candy canes. Repeat with the next layer of cake, frosting, and peppermint candy. Top with the final cake layer and frost with a thin crumb coat to cover the cake and seal in any crumbs. Transfer the cake to the freezer for 30 minutes to set the frosting.
Andes peppermint crunch baking bits
While the cake chills, make the ganache by heating the heavy cream in the microwave for 60-75 seconds, just until it starts to bubble and steam. Pour over the chocolate chips and corn syrup in a medium bowl, then let it sit for 1 minute. Stir until completely melted and smooth, then set aside to thicken and cool.
4 ounces semisweet chocolate, 1/3 cup heavy cream, 1 teaspoon corn syrup
To finish the cake, frost the top and sides of the cake with the remaining frosting. Use a spoon to drip small streams of ganache off the top edges of the cake for a drip effect. Pour the rest of the ganache over the middle of the top of the cake and smooth out with an offset spatula or the back of a spoon. Sprinkle with additional Andes peppermint crunch bits or more crushed peppermint for decoration.

Notes

Storage: This cake can be kept covered in an airtight container at room temperature for 2-3 days, or you can freezer the whole cake or individual slices for longer term storage. I do not recommend storing in the fridge as it tends to make the cake taste stale faster.
Make-Ahead & Freezing Instructions: You can make the cake layers and frosting one day and assemble the cake the next day to spread out the work. Wrap the cooled cake layers in plastic wrap and store at room temperature overnight. Store the frosting in an airtight container in the fridge. Let the frosting sit out at room temperature for 2-3 hours the next day before assembling the cake, then beat again before frosting so it is smooth and easy to use. Unfrosted cake layers can be frozen for up to 2 months. You can freeze the entire cake or individual slices for up to 2 months. Thaw overnight in the refrigerator before serving.
Buttermilk Substitute: If you don’t have buttermilk, I recommend replacing it with ½ cup sour cream + ½ cup milk for this recipe.
9-inch Round Pans: You can make this as a 2-layer cake using two 9-inch round cake pans. Bake the layers for 26-30 minutes.
9×13-inch Pan: You can bake this in a large rectangular baking dish for 30-35 minutes and either frost and serve directly from the pan or turn out and frost like a sheet cake.

Nutrition

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