If you love the classic flavors of peppermint and chocolate, this Peppermint Bark Sheet Cake is about to become your new holiday favorite. A rich, moist chocolate cake is topped with a cool and creamy peppermint frosting and finished with crushed candy canes for that festive crunch. It’s everything you love about peppermint bark—transformed into a dreamy, crowd-pleasing dessert that’s as easy to make as it is to devour. Whether you’re feeding a crowd or just looking for a new seasonal treat, this cake delivers big flavor with minimal effort.
Ingredients Needed
- For the Cake
- butter
- baking chocolate, unsweetened
- buttermilk
- eggs
- sugar
- water
- flour
- baking soda
- vanilla
- For the Frosting
- cream
- butter
- white baking chocolate – I used white baking chocolate (which you can find in the baking aisle of the grocery store) but you could use white chocolate chips, too. Note that chips don’t quite melt as easily though.
- powdered sugar
- vanilla
- peppermint extract
- candy canes
- For the Ganache
- chocolate chips
- heavy cream
- peppermint extract
How to Make Peppermint Bark Sheet Cake
- Cake
- Preheat oven to 350°F and spray a 11×17 jelly roll pan.
- Melt butter, 2 oz. chocolate, and water in a saucepan.
- In a bowl, whisk flour and baking soda.
- In a large bowl, mix sugar, buttermilk, eggs, and vanilla. Slowly add chocolate mixture, then gradually mix in flour.
- Pour into pan and bake 20–25 minutes, until a toothpick comes out clean.
- Frosting
- While cake bakes, melt cream, white chocolate, and butter in a saucepan.
- Remove from heat and whisk in powdered sugar, vanilla, and peppermint extract.
- Pour frosting over warm cake and gently spread.
- Ganache
- Heat cream, chocolate chips, and peppermint extract; whisk until smooth.
- Let cool slightly to thicken, then drizzle over cake.
- Top with crushed candy canes.
Storage & Other Tips
- Storage Tips
- Room Temperature (2–3 days): Keep the frosted cake in an airtight container or under a cake dome on the counter.
- Freezing (up to 3 months): Freeze slices or the whole cake tightly wrapped in plastic and foil. Thaw in the fridge overnight, then bring to room temperature before serving.
Frequently Asked Questions
Bake until a toothpick inserted in the center comes out with just a few moist crumbs attached, not completely clean — this ensures a soft, fudgy texture.
While a standard 11×17″ jelly roll pan is recommended, you can use another sheet pan — just watch the baking time, as it may vary slightly.
Yes—wrap individual slices or the full cake tightly, freeze up to 3 months, thaw in the fridge, and bring to room temp before serving.
I used white baking chocolate (which you can find in the baking aisle of the grocery store) but you could use white chocolate chips, too. Note that chips don’t quite melt as easily though.
You can, but the result will be thinner and less rich. Stick with heavy cream for best texture and stability, especially for the ganache.
Peppermint Bark Sheet Cake
Equipment
Ingredients
Cake
- 1 cup butter
- 2 1-oz. squares baking chocolate, unsweetened
- ½ cup buttermilk
- 2 eggs beaten
- 2 cups sugar
- 1 cup water
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon vanilla
Frosting
- 6 tablespoons cream
- ½ cup 1 stick butter
- 2 1-oz. squares white baking chocolate
- 1 lb. powdered sugar
- 1 teaspoons vanilla
- 2 teaspoons peppermint extract
- 4-5 candy canes crushed
Ganache
- 3 tablespoons chocolate chips
- 4 tablespoons heavy cream
- ¼ teaspoon peppermint extract
Instructions
Cake
- Preheat oven to 350℉. Spray a 11 x 17 jelly roll pan with nonstick spray.
- Combine butter, 2 oz. chocolate, and water in a small saucepan. Heat until chocolate is melted.
- In a separate small bowl, combine flour and baking soda. Set aside.
- In a large mixing bowl, combine sugar, buttermilk, eggs, and vanilla. With mixer on low, pour in chocolate mixture slowly. With mixer still on, add flour mixture a little bit at a time until totally incorporated. Pour into prepared pan and bake 20-25 minutes or until a pick comes out clean.
Frosting
- After cake comes out of oven, prepare frosting.
- Combine cream, white chocolate, and butter in a medium saucepan. Heat until everything is melted and smooth. Remove from heat and whisk in powdered sugar, vanilla, and peppermint and beat until smooth. Frosting should easily drizzle from whisk when whisk is lifted up. If needed, add additional cream.
- While still warm, pour icing over cake and gently spread with spoon to smooth.
Ganache
- For ganache, heat cream, chocolate chips and peppermint extract and whisk until smooth. Ganache will be extra runny when hot. Let it cool a bit to come to a thicker consistency and then drizzle over cake. Top with crushed candy canes.
Nutrition
Questions & Reviews
I’ve made this cake during the holidays for the past years and it’s always such a hit. Thank you!
I made this yesterday and it’s SO delicious! I was nervous about how much peppermint extract was going into the frosting but it wasn’t overpowering at all! What a perfect holiday cake! My daughter had a Christmas party so when some of the moms came early to get their girls I offered them cake. I think 1 mom ate 2 pieces and the other had 3! Besides the pieces I had last night, I had it for breakfast and elevenses! ? It’s almost gone. Thanks for sharing another fabulous recipe! ?
This looks amazing, I can’t wait try it this weekend with my family! Can you please share the quantities needed for the ganache! ? I’m sure I’d screw it up if I tried to make it on my own…! Thanks! You guys always have THE BEST stuff 🙂
Sorry- updated!
I don’t see ganache measurements. Am I missing them somewhere bc I’m not seeing them on my mobile device?
Sorry, updated!
Looks amazing and perfect idea for the holiday. 🙂
You’re regular Texas sheet cake recipe calls for 1/2 c butter and 1/2 cup butter flavored shortening when making the cake. This one just calls for 1 cup butter. Does it make a noticeable difference?
Would it be good if you also put peppermint into the cake itself? Or, is that too much mint?
If you really love peppermint, go for it!
Will you guys get more of the Julia Childs tea towels in stock or the rainbow whisks? (I swear i think i saw the exact same whisks at my local Kroger!)
Rainbow whisks yes- towels, we’ll probably have a stack of clearance towels with some imperfections. I just need to look through them and get them listed!
Can’t wait to make this! I drink peppermint mochas from Starbucks all year long. And Peppermint ice cream with hot fudge and whipped cream, is my happy place. Merry Christmas!
Do you think that frosting would be good on your white texas sheet cake from last summer? (Summer before?)
I don’t think you could go wrong with that combo 🙂
Looks delicious! I can never get enough chocolate and peppermint this time of year. One thought–when I’ve made Texas sheet cake, I’ve subbed in 1/2 cup more buttermilk for 1/2 cup of the butter, and it still came out delicious, though slightly less decadent. May be something you want to try! (Less guilt = more cake!)