Peppermint Bark Snack Cake
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This easy Peppermint Bark Snack Cake is the Christmas cake you’ve been looking for! This easy and festive recipe is a simple one bowl chocolate cake, topped with a white chocolate peppermint buttercream, and crushed candy canes.
If you’re looking for more organic cake recipes with holiday cheer, try my Christmas Lights Snack Cake, Peppermint Mocha Coffee Cake, or my Frosted Gingerbread Banana Bread.
Table of Contents
Sometimes holiday baking can seem so tedious with decorating, piping bags, tiny sprinkles, and all that stuff. And, if you know me, then you know I rarely decorate things super festively because you’re just going to eat it!
But, sometimes it’s fun to spend time decorating something simply. And this one bowl Christmas cake recipe is perfect for those days when you want to make something festive but also want something simple.
This Peppermint Bark Snack Cake is a moist chocolate cake that I bake in 9-inch baking pan. Once it cools, I top it with a white chocolate peppermint buttercream frosting, and I sprinkle it with crushed candy canes. That’s it! This easy Christmas cake is one that everyone will love.
Why You'll Love This Recipe
Quick and Easy: I love this chocolate cake recipe as it's quick and easy! You don't need a stand mixer for this recipe either.
One Bowl: This is a one bowl Christmas cake recipe, meaning everything can just be dumped into one bowl and mixed up and you can't mess it up!
Simple and Festive: This organic cake is simple and festive and you don't need to spend a lot of time on it to make this a holiday themed cake!
Organic Cake: While the holidays can be full of artificial colors, I use organic candy canes here that are made with plant based dyes. This completely organic cake is a mindful indulgence you'll feel good about sharing with friends and family!
Ingredients
- Cane Sugar: I use organic cane sugar as it's less processed than granulated white sugar which results in a more naturally sweet chocolate cake.
- Cake Flour: You'll need organic cake flour for a light and tender crumb.
- Dutch Cocoa Powder: I use organic Dutch cocoa powder as it's naturally sweet, don't use natural cocoa powder.
- Baking Powder: Make sure to use baking powder, not soda. For more info on leavening agents check out my post the Difference Between Baking Soda and Baking Powder.
- Salt: Use fine sea salt.
- Canola Oil: I use organic canola oil as it has the most neutral flavor. If you are avoiding seed oils, just use EVOO in its place.
- Milk: Use whole milk for the best flavor.
- Eggs: Use large eggs.
- Vanilla Extract: Make sure to use a high quality vanilla extract, not imitation.
- Butter: I use Organic Valley Salted Butter for the frosting, you can use your favorite. Just be sure your butter is softened before starting the frosting.
- Powdered Sugar: Always be sure to sift organic powdered sugar, this ensures your frosting is smooth and free of lumps.
- White Chocolate: I add melted organic white chocolate to the frosting for this Christmas cake as peppermint bark has both chocolate and white chocolate. You can use white chocolate melting chips or a white chocolate bar and chop it up into small pieces so it melts easily.
- Peppermint Extract: I use organic peppermint extract for cool minty frosting.
- Candy Canes: I top this Christmas cake with organic candy canes for a festive topping.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Mixer: You can use a hand mixer or stand mixer for this recipe, either works.
- Cake Pan: You'll need a 9×9-inch cake pan. You can also use a 9-inch round cake pan or if you want a larger cake, you can double the recipe and bake this in a 9×13-inch baking pan too!
- Parchment Paper: I always use nontoxic parchment paper to ensure the cake comes out of the pan easily.
- Heatproof Mixing Bowl: You'll need a heatproof mixing bowl to melt the white chocolate.
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Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line a 9 x 9-inch baking pan with parchment paper.
Step 2
To make the batter: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), add the cane sugar, cake flour, cocoa, baking powder, and sea salt. Swirl together to combine.
Add in the canola oil, milk, eggs, and vanilla extract and mix on low until combined into a smooth batter. Transfer to the prepared baking pan and spread out evenly.
Step 3
Bake for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean. Allow to cool completely in the cake pan. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Step 4
Add the chopped white chocolate into a heatproof bowl and melt either using a double boiler or doing 30 second intervals in the microwave, stirring between each one.
Step 5
To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), add the butter, powdered sugar, melted white chocolate, milk, and peppermint extract. Mix on low until combined, then speed up to high and mix until light and fluffy, about 1 to 2 minutes.
Step 6
Top the cake with the frosting and spread evenly. Top with crushed candy canes.
FAQ's
Yes, you can double the recipe and make this in a 9×13-inch baking pan.
Yes, you can. But, I'd recommend not putting the candy canes on top until ready to serve as they can melt or leak color into the frosting.
Craving More?
Peppermint Bark Snack Cake
Equipment
- Stand Mixer (or hand mixer)
Ingredients
Batter
- 215 grams cane sugar
- 212 grams cake flour
- 57 grams Dutch cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- ½ cup canola oil
- ½ cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
Icing
- 113 grams salted butter (softened)
- 284 grams powdered sugar (sifted)
- 85 grams white chocolate (melted)
- 2 tablespoons milk
- 1 teaspoon peppermint extract
Topping
- candy canes
Instructions
- Preheat the oven to 350°F. Line a 9×9-inch baking pan with parchment paper.
- To make the batter: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), add the cane sugar, cake flour, cocoa, baking powder, and sea salt. Swirl together to combine.
- Add in the canola oil, milk, eggs, and vanilla extract and mix on low until combined into a smooth batter. Transfer to the prepared baking pan and spread out evenly.
- Bake for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean. Allow to cool completely in the cake pan.
- Add the chopped white chocolate into a heatproof bowl and melt either using a double boiler or doing 30 second intervals in the microwave, stirring between each one.
- To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), add the butter, powdered sugar, melted white chocolate, milk, and peppermint extract. Mix on low until combined, then speed up to high and mix until light and fluffy, about 1 to 2 minutes.
- Top the cake with the frosting and spread evenly. Top with crushed candy canes.
- Store in an airtight container for up to 5 days.
Notes
Nutrition
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