Description

This Peppermint Bark Cake is a festive and indulgent dessert combining rich chocolate cake layers with creamy peppermint frosting, topped with chunks of classic peppermint bark for an irresistible holiday treat. The cake features moist chocolate layers infused with peppermint flavor, layered and frosted with smooth peppermint buttercream, and finished with crunchy crushed peppermint candies and white and dark chocolate bark pieces, offering a perfect balance of chocolatey depth and refreshing minty notes.

Ingredients

Scale

Chocolate Cake

2 cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
1 cup buttermilk, room temperature
½ cup vegetable oil
2 large eggs, room temperature
2 teaspoons vanilla extract
1 cup hot brewed coffee
1 teaspoon peppermint extract

Peppermint Buttercream Frosting

1 cup unsalted butter, softened
4 cups powdered sugar, sifted
2–3 tablespoons heavy cream
1 teaspoon peppermint extract
¼ teaspoon salt

Topping

1 cup crushed peppermint bark candies (white and dark chocolate)
Additional mini peppermint candies or crushed candy canes (optional)

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Instructions

Prepare the Cake Batter: Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk together buttermilk, vegetable oil, eggs, vanilla extract, and peppermint extract until well combined.
Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, mixing until smooth. Slowly incorporate the hot brewed coffee, mixing just until blended. The batter will be thin, which is normal for a moist cake.
Bake the Chocolate Cake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow cakes to cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
Make the Peppermint Buttercream: In a large bowl, beat the softened butter with an electric mixer until creamy and pale. Gradually add the powdered sugar, one cup at a time, beating well on medium speed. Add the peppermint extract, salt, and enough heavy cream to achieve a smooth, spreadable consistency. Beat for an additional 3-4 minutes until fluffy.
Assemble the Cake: Level the cooled cake layers with a serrated knife if necessary. Place one layer on a serving plate and spread a generous amount of peppermint buttercream evenly over the top. Place the second cake layer on top and frost the entire cake with the remaining buttercream.
Add the Peppermint Bark Topping: Press the crushed peppermint bark candies onto the sides and top of the frosted cake, covering the surface generously. Add extra crushed candy canes or mini peppermint candies if desired for added texture and festive appeal.
Chill and Serve: Refrigerate the cake for at least 30 minutes to allow the frosting to set. Bring to room temperature before serving. Slice and enjoy this decadent, chocolatey, and minty delight!

Notes

For an extra moist cake, ensure that the coffee is hot when adding to the batter.
You can substitute buttermilk with milk mixed with 1 tablespoon of vinegar or lemon juice if needed.
The peppermint extract is potent; adjust by adding less if a subtle mint flavor is preferred.
Store the cake in the refrigerator for up to 4 days, covered tightly to maintain freshness.
Allow the cake to come to room temperature before serving for the best flavor and texture.