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–+ servings
peppermint bark snack cake cut into slices on a green cake plate.

Peppermint Bark Snack Cake

Mimi Council
This easy and festive holiday cake comes together in no time! This one bowl Christmas cake recipe makes holiday baking simple and fun!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Makes 9 servings
Calories 599 kcal

Equipment

  • Digital Food Scale
  • Stand Mixer (or hand mixer)
  • 9x9-inch Baking Pan
  • Parchment Paper Sheets
  • Heatproof Mixing Bowl

Ingredients
 
 

White Chocolate Ganache Frosting

  • 340 grams white chocolate
  • ¾ cup heavy whipping cream
  • 1 teaspoon peppermint extract

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

Topping

  • candy canes

Instructions
 

  • To make the frosting: In a heatproof mixing bowl, add the white chocolate and heavy whipping cream. Microwave for 30 second intervals, stirring between each one to prevent burning, until completely melted.
  • Add in the peppermint extract and stir to combine. Cover with plastic wrap and chill for at least 2 hours.
  • Preheat the oven to 350°F. Line a 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. Whisk 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.
  • Remove the white chocolate ganache from the fridge and whisk, using a hand mixer, until it's light and fluffy, about 2 minutes.
  • Remove the cake from the pan.
  • 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

Tips
  • Always weigh ingredients for the best results.
  • Use a high quality white chocolate that is meant for melting. Avoid white chocolate chips that contain stabilizers as those will hinder your melting. (Stabilizers are things like soy lecithin or sunflower lecithin).
  • I use a 9-inch round cake pan, but a 9x9-inch square cake pan also works (I've made this both ways!).
  • You can use crushed up candy canes or even a peppermint crunch for ease.
  • Store this cake in an airtight container in the fridge because of the white chocolate ganache.
  • Gluten Free — Replace the cake flour with 212 grams (1 ⅓ cups) gluten free flour blend.
  • High Altitude — Bake at 350°F for 20 to 25 minutes or until a wooden pick inserted in the center comes out clean.

Nutrition

Calories: 599kcalCarbohydrates: 68gProtein: 9gFat: 35gSaturated Fat: 14gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 73mgSodium: 239mgPotassium: 284mgFiber: 3gSugar: 48gVitamin A: 385IUVitamin C: 0.3mgCalcium: 149mgIron: 1mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!