How to Create a Layered Peppermint Bark Cake

This Peppermint Bark Cake tastes like the holidays in every bite. It layers rich chocolate cake with creamy white chocolate frosting, and finishes with a crunchy crown of peppermint bark. The flavors are familiar and comforting, but the presentation feels special.

It’s great for parties, easy to slice, and surprisingly simple to make at home. If you love classic peppermint bark, this cake takes all those flavors and turns them into a showstopping dessert.

Why This Recipe Works

• Balanced flavor: Deep chocolate cake balances the sweetness of white chocolate and bright peppermint.
• Moist texture: Oil, buttermilk, and hot coffee keep the cake tender and flavorful without being heavy.
• Stable frosting: A white chocolate buttercream whips up silky and holds its shape for clean layers.
• Crunch and contrast: Peppermint bark adds crisp texture and a festive finish with very little effort.
• Make-ahead friendly: Layers can be baked and frozen, and the frosting holds well for decorating later.

Shopping List

• For the chocolate cake:
  • All-purpose flour (2 cups)
  • Granulated sugar (2 cups)
  • Unsweetened cocoa powder (3/4 cup)
  • Baking powder (2 teaspoons)
  • Baking soda (1 1/2 teaspoons)
  • Fine sea salt (1 teaspoon)
  • Large eggs (2)
  • Buttermilk (1 cup)
  • Neutral oil, such as canola or vegetable (1/2 cup)
  • Pure vanilla extract (2 teaspoons)
  • Hot brewed coffee or hot water (1 cup)
• For the white chocolate peppermint frosting:
  • Unsalted butter, room temperature (1 1/2 cups or 3 sticks)
  • Powdered sugar (4–5 cups)
  • White chocolate, chopped (8 ounces)
  • Heavy cream (2–4 tablespoons)
  • Pure peppermint extract (1/2–1 teaspoon, to taste)
  • Fine sea salt (a pinch)
  • Vanilla extract (1 teaspoon)
• For assembly and garnish:
  • Peppermint bark (8–10 ounces), roughly chopped
  • Crushed candy canes or peppermint candies (optional, for extra crunch)
  • Dark chocolate shavings or curls (optional)

Instructions

1. Prep the pans and oven: Heat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment.

   Lightly dust with cocoa powder to prevent sticking.

2. Mix dry ingredients: In a large bowl, whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
3. Mix wet ingredients: In a separate bowl, whisk eggs, buttermilk, oil, and vanilla until smooth.
4. Combine and add hot liquid: Pour the wet ingredients into the dry and whisk until just combined. Slowly stream in the hot coffee (or water), whisking until the batter is smooth and fairly thin.
5. Bake: Divide batter evenly between the pans. Bake for 28–32 minutes, or until a toothpick comes out with a few moist crumbs.

   Cool in pans 10 minutes, then turn out onto racks to cool completely.

6. Melt the white chocolate: Place chopped white chocolate in a heatproof bowl. Microwave in 15–20 second bursts, stirring often, until melted and smooth. Let it cool to lukewarm but still fluid.
7. Make the frosting: Beat softened butter on medium speed until creamy, about 2 minutes.

   Add powdered sugar gradually, beating on low, then increase speed until fluffy. Beat in melted white chocolate, peppermint extract, vanilla, and salt. Add cream, 1 tablespoon at a time, until the frosting is smooth and spreadable.

8. Adjust mint level: Taste and add a few more drops of peppermint extract if needed. A little goes a long way.
9. Level the cakes: If the layers domed, trim the tops with a serrated knife to create flat, even layers.
10. Fill and stack: Place one layer on a serving board.

    Spread a thick layer of frosting on top, then sprinkle a handful of chopped peppermint bark. Gently press to anchor the pieces. Top with the second layer.

11. Crumb coat: Spread a thin layer of frosting over the top and sides to seal in crumbs.

    Chill for 20 minutes to set.

12. Final coat: Apply a generous final layer of frosting, smoothing with an offset spatula. Keep it rustic or go for clean edges—your call.
13. Decorate: Press chopped peppermint bark around the bottom edge and scatter more on top. Add crushed candy canes or dark chocolate curls for extra flair.
14. Set and serve: Chill the cake for 15–20 minutes to set the frosting, then slice with a sharp, warm knife.

    Wipe between cuts for clean slices.

Storage Instructions

• Room temperature: Keep covered at cool room temp for up to 1 day.
• Refrigerator: Store in an airtight container for 3–4 days. Bring slices to room temp before serving for the best texture.
• Freezer: Wrap unfrosted cake layers tightly and freeze for up to 2 months. Thaw in the fridge overnight, then frost.
• Make-ahead tip: Frosting can be refrigerated 3–4 days.

  Let it warm slightly, then re-whip with a splash of cream before using.

Why This is Good for You

• Portion control is easy: The cake is rich, so small slices satisfy cravings without overdoing it.
• Cocoa perks: Cocoa contains flavanols that offer antioxidant benefits.
• Mindful sweetness: Dark chocolate elements and mint help the cake feel balanced, so you can enjoy dessert without feeling overwhelmed by sugar.
• Joy factor: Celebratory desserts support connection and tradition, which is good for your well-being.

Common Mistakes to Avoid

• Overmixing the batter: Mix until just combined to keep the cake tender.
• Too much peppermint extract: Start small. It can quickly turn toothpaste-like if you overdo it.
• Using cold ingredients: Room-temperature eggs and buttermilk help the batter emulsify and rise evenly.
• Skipping the crumb coat: This quick step gives you a cleaner finish and fewer crumbs in the final frosting.
• Hot chocolate in frosting: If the white chocolate is too warm, it can melt the butter and make the frosting soupy. Let it cool to lukewarm first.
• Adding bark too early: If the frosting is very soft, the bark may slide.

  Slightly chill the cake before pressing on the pieces.

Variations You Can Try

• Chocolate peppermint ganache drip: Add a glossy dark chocolate ganache drip for extra drama and contrast.
• Candy cane crunch: Stir crushed candy canes into the frosting between layers for more crunch.
• Mint chocolate cake layers: Add 1/2 teaspoon peppermint extract to the cake batter for a subtle minty crumb.
• Gluten-free swap: Use a cup-for-cup gluten-free flour blend and check your bark for gluten-free labeling.
• Cupcake version: Bake as cupcakes for 16–18 minutes. Frost and top with small shards of peppermint bark.
• Less sweet frosting: Replace a portion of the buttercream with whipped cream stabilized with mascarpone for a lighter finish.

FAQ

Can I use boxed cake mix?

Yes. A good quality chocolate cake mix works in a pinch.

Bake in two 8-inch pans and focus your time on the frosting and decoration.

What if I don’t have buttermilk?

Mix 1 tablespoon lemon juice or white vinegar with enough milk to make 1 cup. Let it sit for 5 minutes, then use as directed.

Can I replace the coffee?

Yes. Use hot water instead.

Coffee simply deepens the chocolate flavor; it won’t make the cake taste like coffee.

How do I keep the white chocolate from seizing?

Melt slowly and avoid any contact with water. Stir frequently and stop heating when mostly melted—residual heat will finish the job.

What peppermint bark should I buy?

Choose a bark with distinct layers of dark and white chocolate and visible peppermint pieces. Thicker bark makes bold shards; thinner bark is easier to slice.

How do I slice cleanly through the bark on top?

Chill the cake briefly, then use a sharp, warmed knife.

Press down gently in a rocking motion instead of dragging to prevent shifting.

Can I make this as a three-layer cake?

Yes. Divide the batter among three 8-inch pans and reduce the bake time to 22–26 minutes. Make 1.5x the frosting for generous coverage.

Is there a way to cut the sweetness?

Use a darker cocoa, add a pinch more salt to the frosting, and garnish with extra dark chocolate shavings to balance the white chocolate.

Can I make it dairy-free?

Use plant-based milk with a splash of vinegar, dairy-free butter, and dairy-free white chocolate.

Check labels to ensure they melt well.

How far in advance can I assemble the cake?

Assemble up to 24 hours ahead. Add the peppermint bark decor the day of serving to keep it crisp and avoid moisture softening the candy.

Final Thoughts

Peppermint Bark Cake brings together all the best parts of a holiday favorite—cool mint, creamy white chocolate, and rich cocoa—wrapped up in a dessert that feels both nostalgic and impressive. It’s simple enough for a casual gathering but polished enough for a centerpiece.

With the make-ahead options and straightforward steps, this cake is a reliable win for any winter celebration. Slice, share, and enjoy that festive crunch in every bite.