Peppermint Bark Snack Cake
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This easy Peppermint Bark Snack Cake is the perfect one bowl Christmas cake recipe you’ve been looking for! This easy and festive holiday cake is a simple one bowl chocolate cake, topped with a white chocolate peppermint buttercream, and crushed candy canes.
If you’re looking for more holiday cakes, 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, but for the most part, I just want an easy and festive holiday cake or cookie. 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 a 9 x 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 and festive holiday cake recipe is one that everyone will love.
Why You'll Love This Recipe
I used my Braun MultiQuick Hand Blender for this recipe, as this is a one bowl Christmas cake recipe. So, you can use this blender, a hand blender, or even your stand mixer. Hey, you could even use a bowl and a spoon! That’s what this one bowl Christmas cake recipe is all about – ease!
If you’re looking for a Christmas gift for a baker in your life, I will say that the Braun MultiQuick Hand Blender is a great one! I’ve used this to make my Broccoli Cheddar Soup and my Avocado Oil Chocolate Cake!
Quick and Easy: I love this 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 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!
Ingredients
Costco Kirkland Organic Cane Sugar
NuNaturals Organic Dutch Cocoa Powder
La Tourangelle Organic Canola Oil
Simply Organic Vanilla Extract
Wholesome Organic Powdered Sugar
Artisan Kettle Organic White Chocolate Chips
Frontier Co-Op Organic Peppermint Flavor
Tools Needed
Hand Mixer or Stand Mixer (either work!)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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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
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, and peppermint flavor. Mix on low until combined, then speed up to high and mix until light and fluffy, about 1 to 2 minutes.
Step 5
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
- Hand Mixer or Stand 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 flavor
Topping
- candy canes
Instructions
- Preheat the oven to 350°F. Line a 9 x 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.
- 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, and peppermint flavor. 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.
Video
Notes
Nutrition
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