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Peppermint Bark Cake

Peppermint Bark Cake

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A stunning holiday centerpiece featuring moist dark chocolate cake layers, cool peppermint buttercream, and a decadent dark chocolate ganache drip topped with crushed peppermint candies.

Ingredients

  • All-Purpose Flour: 2 cups
  • Granulated Sugar: 2 cups
  • Unsweetened Cocoa Powder: 3/4 cup
  • Baking Powder & Soda: 2 tsp each
  • Large Eggs: 2
  • Buttermilk: 1 cup
  • Vegetable Oil: 1/2 cup
  • Hot Coffee: 1 cup
  • Unsalted Butter: 1.5 cups
  • Powdered Sugar: 4 cups
  • Peppermint Extract: 1.5 tsp
  • Heavy Cream: 6 tbsp (divided)
  • Semi-Sweet Chocolate Chips: 1/2 cup
  • Crushed Peppermint Candies: 1/2 cup

Instructions

  1. Preheat oven to 350°F and prep two 8-inch cake pans.
  2. Whisk dry ingredients, then mix in eggs, buttermilk, and oil. Stir in hot coffee last.
  3. Bake for 30-35 minutes. Cool completely.
  4. Beat butter, powdered sugar, peppermint extract, and 3 tbsp cream into a fluffy frosting.
  5. Stack and frost cake layers, then chill for 30 minutes.
  6. Melt chocolate chips with remaining cream for ganache; drip over the edges of the chilled cake.
  7. Pipe buttercream swirls on top and garnish with crushed peppermint.

Notes

  • Note: Chilling the cake before the ganache drip is essential for perfect, controlled drips.
  • Use Dutch-processed cocoa for the darkest chocolate color.
  • Add peppermint candies just before serving to prevent them from softening.