My peppermint bark cake is made with moist darkish chocolate cake layers and a white chocolate peppermint frosting. It’s so festive and extremely decadent! Recipe features a how-to video!
New Favourite Christmas Dessert: Peppermint Bark Cake
As we speak we’re remodeling basic peppermint bark sweet right into a enjoyable and festive vacation cake. This peppermint bark cake is a stunner and certain to be the star of your Christmas dessert desk. The bottom is identical richly fudgy and chocolatey cake from my triple chocolate cake recipe, which we’ll high with a peppermint-infused white chocolate frosting (a favourite of mine!). We’ll cloak the entire thing in a darkish chocolate ganache, after which pipe peppermint swirls to complete.
Why You’ll Love This Recipe
- Unimaginable mixture of wealthy chocolate cake layers, a white chocolate peppermint buttercream, and fudgy chocolate ganache.
- Surprisingly not too candy! The darkish cocoa within the cake and diminished sugar within the frosting (in comparison with conventional buttercream frosting) means this cake is well-balanced.
- Makes use of the reverse creaming methodology (form of) so there’s little or no likelihood of over-mixing AND technically you could possibly mix the batter by hand with out even plugging in a mixer!
- Incorporates oil and butter for a moist and flavorful cake crumb. Utilizing all oil would hold the layers moist, however the taste wouldn’t be fairly as good. All butter would style nice, however could possibly be dry. So a mixture actually is greatest!
I’ve a sense this peppermint bark cake will likely be simply as standard because the gingerbread layer cake I shared final 12 months. It’s excellent for everybody who has had their fill of Christmas cookies by the point the large day rolls round 🤪
I can’t wait so that you can strive it!
What You Want
Don’t be overwhelmed by the quantity of substances right here; most will already be in your pantry already. I’ll level out a number of of the essential ones earlier than we get began.
- Cocoa powder. I like darkish cocoa for the darkest coloration and taste. When you can’t discover this, use Dutch course of.
- Buttermilk. This makes our cake extremely moist and flavorful. I like to recommend utilizing full fats buttermilk for the most effective outcomes, however you could possibly use my straightforward buttermilk substitute in a pinch.
- Sizzling water. When you actually need to amp up the chocolate taste on this peppermint bark cake, use scorching espresso as a substitute!
- Peppermint extract. Be sure you use peppermint extract and never mint extract! They’ve completely totally different flavors (mint tends to lean extra in direction of a toothpaste taste–not what we’re in search of right here).
- White chocolate. Use a top quality white chocolate and warmth it slowly so it doesn’t seize. I’ve a tutorial on easy methods to soften chocolate within the microwave if in case you have had points with this up to now.
We must always in all probability talk about the pile of butter within the very heart of this picture too…sure, it’s lots! It is because we’re frosting a 3 layer cake, and I wished to have a lot leftover for these fairly swirls on high. Be at liberty to scale back the frosting should you like, simply know you received’t have the ability to adorn the cake as proven in images. I’m admittedly over-indulgent with regards to frosting, particularly one I like a lot!
SAM’S TIP: Use room temperature eggs! This ensures a easy and uniform batter. When you neglect to set your eggs out forward of time, observe my recommendations on easy methods to rapidly carry eggs to room temperature.
Keep in mind, that is simply an summary of the substances I used and why. For the complete recipe please scroll all the way down to the underside of the submit!
Find out how to Make Peppermint Bark Cake
Make the Cake Layers
- Whisk collectively the flour, sugars, cocoa powder, baking soda, and salt in a big mixing bowl.
- Stir within the melted butter and oil till the whole lot is evenly coated. The batter will likely be thick at this level–that is completely regular!
- Regularly add the buttermilk, then scrape the perimeters and backside of the bowl. Fastidiously and slowly pour within the scorching water or espresso and blend till the batter is uniform. Utilizing scorching water or espresso helps “bloom” the cocoa powder, finally enhancing its taste.
- Divide the cake batter between your pans (you should use both 8 or 9 inch pans) and bake. Pull the desserts out when a toothpick take a look at reveals moist crumbs to keep away from a dry cake.
Make the Frosting
- Let the desserts cool utterly earlier than overlaying with frosting. Whereas they cool, put together the frosting.
- Soften the white chocolate within the microwave till easy. Keep in mind to do that slowly and stir nicely in between, or your chocolate might seize and also you’ll want to begin over. Let the chocolate cool to the contact.
- Beat the butter till creamy and fluffy, then stir within the cooled melted chocolate till included.
- Slowly stir within the powdered sugar with the mixer on low pace till the whole lot is easy and mixed. Scrape the bowl, then stir within the extracts and salt till included.
Put together the Ganache
- Warmth the cream till it begins to steam, then pour it over your chopped chocolate (ensure the chocolate is in a heatproof bowl!). Cowl the bowl with foil and let it sit undisturbed for a couple of minutes.
- Take away the foil and whisk till easy. Let this sit for a couple of minutes to chill and thicken up earlier than pouring right into a squeeze bottle.
Enhance the Cake
- Frost the cake layers together with your buttercream, then place the cake within the fridge to sit back.
- Add ganache drips across the cake, then fill within the high with extra ganache. When you’ve by no means finished this earlier than, try my tutorial on easy methods to do a ganache drip. Let this agency up within the fridge for a couple of minutes.
- Pipe ornamental frosting swirls on high of the ganache and end with crushed peppermint candies if desired.
SAM’S TIP: Whereas I’m utilizing three 9″ pans right here, this peppermint bark cake may be made in 8″ pans or a single 9×13″ cake pan. I present baking occasions for all variations within the recipe notes under.
Steadily Requested Questions
Sure, like most desserts, this peppermint bark cake freezes nicely! Simply ensure to wrap it tightly with plastic wrap (and possibly foil too, simply to be secure!) earlier than storing in an hermetic, freezer-safe container or ziploc bag. You may freeze this cake in slices or as a complete.
When you plan to get pleasure from your cake inside two days of baking, you’ll be able to let it sit at room temperature. In any other case, I like to recommend refrigerating. Be aware that whereas the fridge does are likely to dry out desserts, since we used oil in ours, it is going to keep moist for days–even within the fridge!
Completely! I’m unsure of a bake time, however I might assume they might take round 17 minutes or in order cupcakes. When you do that, I’d like to know the way it goes for you!
This cake is so excellent for the vacations–I hope you get an opportunity to make it this 12 months!
Get pleasure from!
Let’s bake collectively! Subscribe to my e-newsletter to be notified of all the most recent recipes, and discover my free recipe tutorials on YouTube 💜
Peppermint Bark Cake
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Servings: 12 servings
Energy: 1088kcal
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Directions
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Preheat oven to 350F (175C) and grease and flour three 9” (23cm) spherical cake pans (or spray with baking spray). Line the underside of every pan with a spherical of parchment paper spherical (to insure towards sticking). Put aside.
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In a big mixing bowl, whisk collectively flour, sugars, cocoa powder, baking soda, and salt.
1 ¾ cup (220 g) all-purpose flour, 1 cup (200 g) gentle brown sugar, 1 cup (200 g) granulated sugar, ¾ cup (75 g) darkish cocoa powder, 1 ½ teaspoons baking soda, ¾ teaspoon desk salt
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Add butter, and oil, stirring till utterly mixed.
½ cup (113 g) unsalted butter, ⅔ cup (155 ml) impartial cooking oil
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Add eggs and vanilla extract and stir till batter is uniform
2 massive eggs, 2 teaspoons vanilla extract
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Slowly add buttermilk, stirring to mix. Make sure to scrape the perimeters and backside of the bowl with a spatula to make sure all substances are nicely included.
1 cup (236 ml) buttermilk
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Slowly (and thoroughly) add scorching water, stirring till batter is easy and uniform.
½ cup (118 ml) highly regarded or boiling water or espresso
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Evenly divide batter between cake pans. Switch to 350F (175C) oven and bake for 20-24 minutes, or till a toothpick inserted within the heart of every cake comes out clear or with a number of moist crumbs.
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Enable desserts to chill for Quarter-hour earlier than operating a knife across the edge and thoroughly inverting onto a cooling rack to chill utterly. Whereas desserts are cooling, put together your frosting.
For the frosting
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In a small, microwave-safe bowl, warmth chopped chocolate for 30 seconds. Stir nicely, then return to the microwave in 15 second increments, stirring in between, till chocolate is melted and utterly easy. Enable chocolate to chill for Quarter-hour and it’s now not heat to the contact.
12 oz (350 g) white chocolate bars
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In a big mixing bowl, use an electrical mixer to beat butter till it’s creamy and well-whipped.
2 cups (453 g) unsalted butter
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Add (cooled) melted chocolate and stir nicely.
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With mixer on low-speed, progressively add powdered sugar till utterly mixed.
4 cups (500 g) powdered sugar
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Scrape the perimeters and backside of the blending bowl with a rubber spatula and add peppermint extract, vanilla extract, and salt and stir till mixed and frosting is easy.
2 ½ teaspoon peppermint extract, ¼ teaspoon vanilla extract, ⅛ teaspoon salt
For the ganache
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Place chopped chocolate in a medium sized heat-proof bowl. Put aside.
4 oz (113 g) semisweet or darkish chocolate
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In a small saucepan, warmth cream over medium-low warmth simply till cream begins to steam. Instantly take away from warmth and pour evenly over chocolate. Cowl bowl with foil and let sit for five minutes.
½ cup (118 ml) heavy cream
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After 5 minutes, take away foil cowl and whisk completely till chocolate is easy. Enable to chill for a minimum of 10-Quarter-hour earlier than pouring right into a squeeze bottle for adorning the cake.
Meeting
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As soon as cake has cooled utterly, frost every layer evenly with ready frosting. Evenly frost the surface of the cake and place within the fridge for Quarter-hour. Reserve some frosting for piping on high of cake.
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After Quarter-hour, take away cake from fridge, maintain the bottle of ganache vertically and drip chocolate across the fringe of the cake, going all the way in which across the cake. Take remaining ganache and canopy the highest with a skinny even layer so it’s evenly coated (you could not use all the ganache). I do have a tutorial on easy methods to do a ganache drip.
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Set cake again in fridge for 15-20 minutes to permit ganache to turn out to be agency.
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After ganache has firmed, take away cake. Place reserved frosting in a piping bag with a closed-star tip ( I exploit Ateco 846 or 848). Pipe swirls on high of agency ganache alongside the highest fringe of the cake. If desired, sprinkle with crushed peppermint.
Crushed sweet canes or peppermint candies
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Serve and revel in!
Notes
Baking in numerous sized pans
Cake could also be baked within the following sized pans for the next time (no matter pan dimension, bake on 350F/175C). Use the toothpick take a look at to evaluate doneness (toothpick inserted within the heart ought to come out clear or with moist crumbs however no moist batter). Be aware that darkish pans are likely to take much less time and light-colored pans are likely to take extra time. Glass pans take the longest and can take longer than indicated under.
Three 8” pans: Cake will take barely longer to bake than indicated in recipe, start checking at 24 minutes.
Two 9” pans: Bake 27-Half-hour.
Two 8” pans: Bake 35-40 minutes
One 13×9 pan: Bake 32-35 minutes
Storing
Retailer in an hermetic container at room temperature for as much as 2 days or in an hermetic container within the fridge for as much as 5 days. This cake can also be frozen. Wrap tightly and it’ll hold for a number of months within the freezer.
Diet
Serving: 1serving | Energy: 1088kcal | Carbohydrates: 114g | Protein: 8g | Fats: 70g | Saturated Fats: 36g | Polyunsaturated Fats: 6g | Monounsaturated Fats: 23g | Trans Fats: 2g | Ldl cholesterol: 149mg | Sodium: 381mg | Potassium: 340mg | Fiber: 4g | Sugar: 94g | Vitamin A: 1412IU | Vitamin C: 0.2mg | Calcium: 134mg | Iron: 3mg
Dietary info relies on third-party calculations and ought to be thought-about an estimate solely. Precise dietary content material will fluctuate primarily based upon manufacturers used, measuring strategies, cooking methodology, portion sizes, and extra.
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