Peppermint Bark Layer Cake

From by Kristan Roland
Peppermint Bark Layer Cake

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


Peppermint Bark Layer Cake Recipe


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.


360 Bakeware Cake Pan

Cuisinart Stand Mixer

KitchenAid Stand Mixer

Le Creuset Revolution Spatula