I LOVE peppermint desserts for the holidays! We have another sheet cake recipe for you, perfect for those holiday parties and get togethers. This Peppermint Bark Sheet Cake is full of candy canes, white chocolate and ganache. YUM!

We love that our sheet cakes are quick and simple to make (especially during the rush-around holiday season), and they serve a lot of people!! Serve this delicious cake with hot cocoa after sledding or caroling or shopping! Or take it along to a Christmas party. Sheet cakes are super easy to transport and serve.

If you need a sheet pan, check out our favorite, HERE. It even comes with a lid, making transporting as easy as possible. This sheet pan is the size of 2 – 9×13’s, so if you need to, you can divide the batter into 2 pans. 

PEPPERMINT BARK SHEET CAKE

Bake a fudgy chocolate cake with peppermint pieces, chocolate chips and peppermint extract swirled in.

Then spread a thin layer of ganache over the entire cake to seal in the moistness. 

Top that with amaaaazing white chocolate peppermint frosting.

Drizzle with ganache and sprinkle with candy cane pieces. 

Serve it up and watch everyone get into a festive holiday mood. 🙂

Peppermint Bark Sheet Cake

Yield: 24

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Ingredients

Cake

• 1 3/4 cup flour
• 3/4 cup cocoa powder
• 1 tsp baking soda
• 1/4 tsp salt
• 2/3 cup oil
• 1 3/4 cup sugar
• 3 eggs
• 1 tsp vanilla extract 
• 1/2 tsp peppermint extract
• 1/2 cup crushed candy cane pieces

Frosting

• 4 cups powdered sugar
• 1 stick softened butter
• 1/4 cup cream
• 6 oz melted white chocolate
• 1/2 tsp peppermint extract
• 1/2 tsp vanilla extract
• 1/2 cup crushed candy cane pieces, divided

Ganache

• 1 cup chocolate chips 
• 2 Tbs half and half
• 1 Tbs butter

Instructions

Cake:

1. Preheat oven to 350° and grease and flour a 12x18 sheet pan.
2. Sift together the dry ingredients.
3. Beat oil and sugar, then add eggs one at a time and beat until fluffy.
4. Add extracts.
5. Blend the dry mixture into the wet mixture and beat until smooth.
6. Fold in the candy cane pieces
7. Bake at 350° for 22-25 min or until toothpick inserted comes out clean.

Frosting:

1. Beat butter until smooth.
2. Blend in powdered sugar, cream and extracts.
3. Melt white chocolate until smooth and slowly pour it into the frosting while the mixer is running.
4. Fold in 1/4 cup candy cane pieces.

Ganache:

1. Mix all 3 ingredients in a microwave safe bowl and heat about one minute.
2. Stir until melted and glossy.

Assembly:

1. Spread about 2/3 of the ganache on the cake and let set until hardened.
2. Frost cake with the white chocolate peppermint buttercream.
3. Drizzle the rest of the ganache over the cake.
4. Sprinkle with remaining crushed peppermint pieces.