If you love peppermint bark, try this peppermint bark cake this Christmas. A moist, fudgy chocolate sheet cake topped with creamy white chocolate peppermint frosting and crushed candy canes — simple, festive, and delicious.
Peppermint bark is a holiday favorite for good reason: chocolate, white chocolate and candy canes make a perfect trio. This peppermint bark cake brings those same flavors into a straightforward 9×13-inch cake that’s ideal for a holiday gathering.
The base is a rich, fudgy chocolate cake. You can add a little peppermint extract to the batter if you wish, but the frosting carries the peppermint flavor in my preferred version. The frosting is a white chocolate peppermint buttercream that’s luxuriously creamy and yields a thick, indulgent layer. Together the cake and frosting are rich, highly satisfying, and unmistakably festive.
For the Chocolate Cake
This chocolate cake is intentionally moist and fudgy. It’s based on a chocolate sheet cake formula and benefits from oil, milk and sour cream for lasting moisture. Cocoa powder provides the chocolate flavor, and adding almost-boiling water helps bloom the cocoa for a deeper chocolate taste.
The batter will be thin — that’s expected. Bake time is roughly 35 minutes; if you’re unsure, add a few extra minutes. Because the cake stays very moist, a little extra time in the oven won’t dry it out.
Recipe Tip
For best results use Dutch-process cocoa for a richer flavor and darker color. Sift the cocoa first to remove lumps.
For the White Chocolate Peppermint Frosting
The frosting is thick, creamy and bright with peppermint. Use high-quality white chocolate — baking-quality white chocolate works best; candy melts don’t provide the same flavor and can affect texture.
Melt the white chocolate and let it cool slightly. Beat softened butter until smooth, then add sifted powdered sugar and a pinch of salt. Mix in the slightly cooled white chocolate, then beat in whipping cream a tablespoon at a time until the frosting reaches a smooth, spreadable consistency. Add peppermint extract to taste.
Recipe Tip
Melt white chocolate slowly to avoid graininess. Chop it finely before melting.
- If using a double boiler, keep the water at a gentle simmer and ensure the bowl doesn’t touch the water.
- If using a microwave, heat in 45-second intervals on medium power, stirring between each interval. Be patient — rushing can cause the chocolate to seize or burn.
A Note from Fiona
Who will love this recipe
This peppermint bark chocolate cake is rich and perfect for anyone with a serious sweet tooth. The cake is fudgy and the white chocolate peppermint frosting is creamy with a pleasant peppermint lift. Because it’s so rich, smaller slices are satisfying but irresistible — you may find yourself going back for seconds.
The cake is straightforward to make and stays moist for 3–4 days when stored properly. If you appreciate decadent chocolate desserts, this is a great holiday choice.
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% fat
- 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 flour, cocoa, baking powder and baking soda. Stir in the granulated sugar.
- In a separate bowl whisk oil, eggs, sour cream, milk, vanilla and optional peppermint extract until smooth. Pour in the almost boiling water and whisk until fully combined.
- Combine wet and dry ingredients and mix until smooth. The batter will be thin — that is normal.
- Pour batter into the prepared pan and bake in the center of the oven for about 34–45 minutes, or until a toothpick comes out clean and the cake doesn’t wobble when gently nudged. If unsure, bake a few extra minutes — the cake is forgiving and stays moist.
- 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 microwave (45-second intervals on medium power), stirring between intervals. Set aside to cool slightly.
- Beat the butter in a large bowl until smooth, about 1 minute.
- Add powdered sugar, salt and 1 teaspoon peppermint extract to start. Mix on low speed until incorporated.
- Pour in the cooled melted white chocolate and beat on medium speed for 1–2 minutes.
- Beat in whipping cream one tablespoon at a time until you reach a smooth, spreadable consistency. Adjust peppermint extract to taste.
Frost & Serve
- Ensure the cake is completely cool before frosting.
- Spoon the frosting over the cake and spread into an even, thick layer using the back of a spoon or an offset spatula. Spoon the frosting across the surface to avoid dragging crumbs into it.
- Just before serving, sprinkle with crushed candy canes. Do not add them much earlier, as the candy canes may bleed color from the frosting’s moisture.
Notes
- Cocoa: Dutch-process cocoa is recommended for the best flavor.
- Peppermint Extract: Available in the baking aisle alongside vanilla extract.
- Room Temperature: For best texture, bring sour cream, milk and eggs to room temperature before mixing.
- Frosting Options: This frosting is generous and makes a thick layer. For a thinner layer, reduce the white chocolate and butter as described in the original recipe proportions.
- White Chocolate: Use good-quality white chocolate, not candy melts or imitation white chips labeled as “white cream.”
- Make Ahead: Bake the cake a day ahead, cool completely, and store covered at room temperature or in the fridge. Make the frosting the day before and refrigerate in an airtight container; bring it to room temperature and re-whip if needed before spreading. Add crushed candy canes just before serving.
- Nutrition: Nutrition shown is an estimate per slice, assuming 15 slices and all frosting used. Smaller slices will yield more portions.