Peppermint Bark Layer Cake Recipe

Kristan Roland | Confessions of a Cookbook Queen

Peppermint Bark Layer Cake is the show stopper dessert of the holidays. Get your forks ready!

Peppermint Bark Layer Cake Photo

Leaving the house is entirely overrated.

People are always all, “blah blah I’ve got to GET OUT of the house for awhile” or “blah blah fresh air blah” and I’m telling you, I do not even understand such language.

I like my house. I like being at home. I like wearing my baggy sweatpants and drinking boxed Merlot out of a Mason jar and eating gummy worms on the couch.

I enjoy those things very much. It’s HIGHLY preferable over wearing pants that button and making small talk and eating normal meals with vegetables while all I really want is a handful of Cheetos and maybe a fun size candy bar and a string cheese.

Peppermint Bark Layer Cake Picture

It’s not that I hate people. I absolutely do not. It’s just that I like the option of CHOOSING whom I interact with. But when I’m doing things in the normal world with people, I don’t get to choose.

I just get stuck with whatever whackadoodle happens to be wandering around or ringing up groceries that day. And honestly, that’s more than any reasonable human should be expected to bear.

I recently rode on an airplane and was seated across the aisle from the exact type of person that makes me never want to leave my house. After a very brief delay on the runway, she began having what she called a “PANIC ATTACK” which was weird because instead of being short of breath, she was demanding drinks and saying that someone needed to talk her down because she doesn’t like being on planes that don’t move.

Which obviously, was totally weird. Ummm…you don’t like being safe on the ground? Okay, I completely do not understand that at all.

Peppermint Bark Layer Cake Image

Whatever her reasoning, she was claiming to be in major distress and there I sat, a mere foot away from her. It was the kind of opportunity us Christians are supposed to look for – being the hands and feet of Jesus and all that. But what happened instead was that it served as yet another example of why I will never be the perfect reflection of Christ.

Because while she was fanning herself and yelling, I sat there rolling my eyes, eating Peanut M&Ms, and texting my husband a play-by-play of her dramatics. Because I LITERALLY COULD NOT EVEN.

Sorry, Jesus. This is why I should just stay at home with my Kindle, wearing my husband’s hiking socks pulled up to my knees. We are all better off.

And while I’m at home, I can serve the world by creating cakes! Everyone loves cakes! Even whackadoodles, am I right?

Peppermint Bark Layer Cake Pic

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Peppermint Bark Layer Cake Recipe

    15 Servings


For the Cake:
  • 2 cups Granulated Sugar
  • 2 cups All-Purpose Flour
  • 3/4 cup Dutch Processed Cocoa, Also called Special Dark
  • 1 1/2 teaspoons Baking Powder
  • 1 1/2 teaspoons Baking Soda
  • 1 teaspoon Salt
  • 2 large Eggs
  • 1 cup Milk
  • 1/2 cup Vegetable Oil
  • 1 teaspoon Pure Vanilla Extract
  • 1 1/2 teaspoons Peppermint Extract
  • 1 cup Boiling Water
For the Frosting:
  • 2 sticks Salted Butter, Slightly softened
  • 3/4 cup White Chocolate Chips, Melted
  • 3 tablespoons Heavy Cream
  • 2 teaspoons Pure Vanilla Extract
  • 5-6 cups Powdered Sugar
  • 2/3 cup Crushed Candy Cane Pieces, FINELY CRUSHED
For the Ganache:
  • 1 cup Semisweet Chocolate Chips
  • 1/2 cup Heavy Cream
  • 2 tablespoons Light Corn Syrup, Or honey


For the Cake:

  1. Heat oven to 350°F. Butter and flour two 8-inch round cake pans and set aside.
  2. In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes. Stir in boiling water. Pour batter into prepared pans.
  3. Bake 30 to 35 minutes or until top springs back when lightly touched in the center. Cool 10 minutes; remove from pans to wire racks. Cool completely.

For the Frosting:

  1. In the bowl of your mixer, beat butter, melted chocolate, heavy cream and vanilla until smooth. Slowly add powdered sugar, scraping the sides of the bowl and beating on low until just combined., starting with 5 cups of powdered sugar and adding more if frosting is too thin.
  2. Add crushed candy, increase mixer speed to high, and beat for one minute.
  3. Assemble and frost cooled cake. Place uncovered in the refrigerator to chill for at least 2 hours.

For the Ganache:

  1. In a microwave safe bowl, heat chocolate chips and heavy cream, stopping to stir every 20 seconds until smooth.
  2. Let cool, then stir in honey or corn syrup.
  3. Pour over the center of the cake, spreading gently to the edges and letting it drip down the sides.


Cooking Method:
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Related Recipes:
Cake Recipes, Dessert Recipes, Baking Recipes, Baked Recipes, Christmas Recipes, Holiday Recipes, Party Food Recipes, Chocolate Recipes, Mint Recipes, Frosting Recipes
Recipe Yields:
15 servings
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Kristan Roland
Recipe Yields: 15 servings
Prep Time: 60 minutes
Cook Time: 35 minutes
Total Time: 95 minutes

Nutrition Facts

Servings Per Recipe 15

Amount Per Serving
Calories from Fat 251
Calories 703

% Daily Value*
Total Fat 31g
  Saturated Fat 16g
Sodium 309mg
Total Carbohydrate 104g
  Dietary Fiber 2g
  Sugars 89g
Protein 4g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Kristan Roland

About Kristan

Kristan is known for her candy creations and hilarity on Confessions of a Cookbook Queen. We know where her true genius is, though: fanciful fanatical cupcake and cake creations!

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