Why You Should Make Peppermint Bark Cake
Peppermint Bark Cake is a delicious and festive dessert that is perfect for the holiday season. This cake is easy to make and bursting with the refreshing flavors of peppermint and chocolate. The moist chocolate cake layers are coated with a creamy peppermint frosting and topped with a generous sprinkling of crushed candy canes. This cake is sure to impress your family and friends at any holiday gathering or special occasion!
Ingredients for Peppermint Bark Cake
For the cake:
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup hot water
For the frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/3 cup milk
- 1 tsp peppermint extract
- 1/2 cup crushed candy canes
How to Make Peppermint Bark Cake
Step 1: Prepare the Cake
- Preheat your oven to 350°F (180°C). Grease and flour two 9-inch (23 cm) cake pans and set aside.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
- Add in the buttermilk, vegetable oil, eggs, and vanilla extract. Beat with an electric mixer on medium speed for 2 minutes.
- Stir in the hot water until the batter is smooth. The batter will be very thin, but that’s okay.
- Divide the batter evenly between the two prepared cake pans. Bake for 30 minutes or until a toothpick inserted in the center of the cakes comes out clean.
- Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 2: Make the Frosting
- While the cakes are cooling, make the frosting. In a large bowl, beat the softened butter until creamy.
- Gradually add in the powdered sugar, milk, and peppermint extract, beating until smooth and creamy.
Step 3: Assemble the Cake
- Once the cakes are cooled, place one cake layer on a cake stand or serving platter. Spread a layer of frosting on top of the cake.
- Place the second cake layer on top of the frosting. Spread frosting on top of the cake and on the sides, making sure to cover the entire cake.
- Sprinkle the top of the cake with the crushed candy canes.
- Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set.
Variations
- Vegan Peppermint Bark Cake: Use a vegan chocolate cake recipe and replace the buttermilk and eggs with plant-based alternatives. For the frosting, use vegan butter and milk, and skip the crushed candy canes if they contain gelatin.
- Gluten-Free Peppermint Bark Cake: Use a gluten-free flour blend instead of all-purpose flour, and make sure all other ingredients are gluten-free.
- Peppermint Bark Cupcakes: Turn this cake recipe into cupcakes by dividing the batter into cupcake liners instead of cake pans. Bake for 20-25 minutes or until a toothpick inserted in the center of the cupcakes comes out clean. Top with a swirl of peppermint frosting and a sprinkle of crushed candy canes.
Conclusion
If you’re looking for a festive and delicious dessert to serve at your next holiday gathering, look no further than Peppermint Bark Cake. This cake is easy to make and bursting with the refreshing flavors of peppermint and chocolate. With its moist chocolate cake layers, creamy peppermint frosting, and crunchy candy cane topping, this cake is sure to be a hit with everyone who tries it!
FAQ
What is a Peppermint Bark Cake?
Peppermint Bark Cake is a delicious dessert that consists of layers of chocolate cake, peppermint buttercream frosting, and crushed candy canes.
Can I use a boxed cake mix for this recipe?
Yes, you can use a boxed cake mix instead of making the cake from scratch. Just make sure to follow the instructions on the box and adjust the baking time accordingly.
Can I use a different type of frosting?
Yes, you can use a different type of frosting if you prefer. However, the peppermint buttercream frosting complements the flavors of the cake and candy canes very well.
Can I make this cake ahead of time?
Yes, you can make this cake ahead of time. Just store it in an airtight container in the refrigerator for up to 3 days.
Can I freeze this cake?
Yes, you can freeze this cake for up to 2 months. Just make sure to wrap it tightly in plastic wrap and store it in a freezer-safe container.
How do I crush the candy canes for the topping?
To crush the candy canes, you can place them in a resealable plastic bag and use a rolling pin to crush them into small pieces. Alternatively, you can use a food processor to pulse them into small pieces.
Can I use peppermint extract instead of crushed candy canes?
Yes, you can use peppermint extract instead of crushed candy canes. Just add a few drops to the buttercream frosting and mix well.
How do I prevent the cake from sticking to the pan?
To prevent the cake from sticking to the pan, you can grease and flour the pan, or use parchment paper to line the bottom of the pan.
Can I make this cake gluten-free?
Yes, you can make this cake gluten-free by using gluten-free flour instead of all-purpose flour. Just make sure to follow the instructions on the package for the proper substitution ratio.
Can I use dark chocolate instead of milk chocolate?
Yes, you can use dark chocolate instead of milk chocolate if you prefer. Just keep in mind that the flavor of the cake and frosting will be slightly different.
