My peppermint bark cake is a beautiful Christmas dessert anybody can make. Use store-bought peppermint bark candy to decorate this simple chocolate layer cake with peppermint buttercream frosting.

I don’t know about you but the flavors of peppermint bark are irresistible to me. The rich dark chocolate, the creamy white chocolate, and the bright pop of peppermint ~ they’re all here in this classic peppermint bark cake. It treads the line beautifully between festive and fussy:
- The chocolate cake is easy and foolproof: no mixer, no creaming (you could even use a box mix for a shortcut.)
- The peppermint buttercream frosting is gentle on the peppermint, softened with a good dose of vanilla so everybody loves it.
- The bark is store bought (Costco’s is delicious) but you can certainly make your own peppermint bark if you prefer.

the chocolate cake is flawless
The base of my peppermint bark cake is Ina Garten’s famous chocolate layer cake that I’ve made countless times and adapted it over and over again ~ the thin batter that requires no mixer and no creaming, you just need a bowl with a whisk.
Make it ahead and assemble the cake the next day ~ so convenient!

How to crumb coat a peppermint bark cake
Because this cake is so tender, and because it’s a dark chocolate cake under white frosting, it can help to give it a quick “undercoat” of frosting before you go in for the final coating. It sounds like an extra step, but it makes the cake look fresher and avoids those dreaded crumbs in your snow white frosting.


- Start by spreading a very thin layer of frosting over the top and around the sides ~ just enough to lightly cover the cake. Don’t stress about the crumbs you see; that’s the whole point, you’ll cover them later.
- Once it’s coated, pop the cake into the fridge for about 15 minutes. The chill firms up that first layer and locks in any loose crumbs so your finishing coat goes on clean and neat.
- After the short rest, you’re ready to frost for real.

peppermint bark cake faqs
Yes, follow the instructions for these Chocolate Cupcakes and swap out the chocolate frosting for peppermint.
Yes, baking temp and time will be the same.
Buy pure peppermint extract, I used McCormick. Don’t use spearmint, and don’t use imitation flavorings. Whatever you use, use it sparingly and taste as you add because it can be strong.
Yes, I bake the cake layers the day before. Let them cool completely then wrap in plastic and keep at room temperature. You can fill and frost the next day.
Yes, but it’s best if you crush it fairly finely. It will tint the frosting a pretty pink color.
Adding finely crushed peppermint candy to your frosting will tint it pink. Otherwise you can add a tiny drop or two of red or pink food coloring for a nice effect.
This cake keeps happily at cool room temperature for the first day. After that, I like to slide it into the fridge.
Yes, I have a recipe for Peppermint Mocha Bark that would work well.
the bottom line
My peppermint bark cake is a lovely cake for Christmas, December birthdays, and holiday parties all month long. The flavors are appealing and it has a pretty decoration anyone call pull off ~ no fussy piping! The American buttercream style frosting dries to a crusting finish, which I love. It’s almost like peppermint fudge.
The chocolate cake is perfect, and the peppermint element is soft and subtle, it doesn’t hit you over the head. This is a pretty and ‘do-able’ holiday cake you might find yourself repeating year after year.


Peppermint Bark Cake
Equipment
- 2 8 inch cake pans (note this is a thick cake so your cake pans need to have at least 2" sides)
Ingredients
for the cake dry ingredients
- 1 3/4 cup all purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
wet ingredients
- 1 cup half and half or buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup hot coffee
frosting
- 1 1/2 cups butter, at room temperature
- 5 cups confectioner's sugar, sifted (sift after measuring)
- 6 Tbsp cream
- 1/2 tsp peppermint extract*
- 1.5 tsp vanilla extract
garnish
- peppermint bark, broken into shards
Instructions
for the cake
- Preheat oven to 350F. Butter two 8-inch round cake pans and line the bottoms with parchment paper discs.
- Whisk all the dry ingredients together well in a large bowl.
- In a separate bowl, whisk together all the wet ingredients EXCEPT the coffee.
- Slowly add the wet ingredients to the dry ingredients, mixing as you go. Once incorporated, add the hot coffee, and mix everything until there are no pockets of dry flour left. The batter will be very thin.
- Divide the batter between the two cake pans, and bake for 35 minutes until risen and a toothpick inserted into the center of the cake comes out without wet batter clinging to it.
- Allow the cakes to partially cool in the pans, then turn out onto a cooling rack to completely cool before frosting. The cakes can be made a day ahead and kept wrapped in plastic before frosting.
for the frosting
- While the cake bakes make the frosting. Note: I make my frosting in my food processor, it makes a quick silky lump free frosting that never breaks. You can also do it in a stand mixer or with electric beaters.
- Load the room temperature butter, sugar, cream, and extracts into your food processor and pulse/process until it becomes smooth and creamy. Add more cream if it's too dry, and more sugar if it's too runny.
- Frost the completely cooled cake. First the center, then the sides and top. See post for notes on how to crumb coat the cake before adding the final layer of frosting.
- Decorate your cake with peppermint candy shards. You can use smaller pieces around the base, and larger pieces on top.
- The cake will be at room temperature for the first day, but leftovers should be refrigerated.
Notes
Nutrition
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I made this cake for a holiday office party and it was everybody’s favorite! I got multiple requests for the recipe.
I’m so glad to hear that, Suzanne! The base recipe for the chocolate cake is my all time favorite.