Comments on: Peppermint Bark Cake

By: Sam Merritt

Sam Merritt — Tue, 23 Dec 2025 21:04:46 +0000

In reply to Tressa. Thank you so much for your support, Tressa! I truly appreciate your feedback. It is very helpful to many viewers. :)

By: Tressa

Tressa — Sun, 21 Dec 2025 14:44:56 +0000

I think I love you.
Your recipes are always reliable and delicious, but can we talk about this frosting? Yum! Perfect taste and texture, and spot-on amount of peppermint. AND, it works with fake butter.
A few years ago, after a lifetime of baking, I learned that migraines and pain I was having was due to a dairy allergy. I was gutted. There were a shocking number of people who knew me only as “the cake lady”.
Dairy free baking – especially frostings – is not fun.
But this frosting will be my base going forward (with alt flavors). I made it with vegan butter, and it’s perfect. The white chocolate really adds to the texture, taste and muscle. Even with just vanilla, it’s great.
I’ll take more time in the future drizzling in the chocolate, as it wants to harden against the mixing bowl otherwise.
As an aside, if you are also tortured with a dairy-free baking life, do this test for yourself. Put a cup of your butter alternative (vegan, butter-flavored shortening, etc) into the bowl of your stand mixer and whip it for a minute or two. Many will be soup in a minute. This round I used Earth Balance fake butter, and it holds up perfectly.
Thank you putting your sweet magic into the world.

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Tue, 31 Dec 2024 15:40:23 +0000

In reply to Jamie g. Hi Jamie! Sorry for the delay. The cake layers can be made ahead of time and stored tightly wrapped at room temperature for a few days. The frosting is a bit tricker, as it's best to use it right away after making. You can follow the storage and make-ahead instructions for our white chocolate buttercream. We do not recommend making the ganache ahead. Hope that helps!

By: Jamie g

Jamie g — Tue, 24 Dec 2024 20:22:27 +0000

In reply to Kourtney. Can i make the frosting or any parts ahead? How would you suggest storing?

By: Sam

Sam — Thu, 12 Dec 2024 11:51:16 +0000

In reply to SHERYL GRANADE. Hi Sheryl! I actually answer this question in the post itself. Yes you can make this into cupcakes. :)

By: SHERYL GRANADE

SHERYL GRANADE — Wed, 11 Dec 2024 21:17:03 +0000

Can you make cupcakes out of this recipe?

By: Sam

Sam — Wed, 01 May 2024 03:04:16 +0000

In reply to Lilian Lopez. Hi Lillian! I would just stir in a little bit of blue food coloring. :)

By: Lilian Lopez

Lilian Lopez — Mon, 29 Apr 2024 05:49:03 +0000

Hello!! I am about to make my FIRST from scratch cake and I will do this one without the peppermint just because I couldn’t find any other chocolate cake with white frosting (since my baby wants chocolate but i need white frosting to decorate like ocean) do you think I can substitute the white chocolate for blue colored chocolate or if I just add food coloring to it? What do you recommend?? Thank you

By: Sam

Sam — Mon, 15 Jan 2024 02:26:54 +0000

In reply to Melissa. I'm so glad everyone enjoyed it so much, Melissa! :)

By: Melissa

Melissa — Sun, 14 Jan 2024 21:51:33 +0000

delightful!!!! this was such a delight, everything was delicious & very balanced. my son crushed candy canes over the entire top of the cake & it was a wonderful crunch. loved it!!! even my husband, who *doesn’t* like peppermint said he liked it!

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Wed, 27 Dec 2023 17:21:29 +0000

In reply to Karen Russman. We are so happy you enjoyed it Karen! Thanks for coming back to leave a review--we really appreciate it

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Wed, 27 Dec 2023 15:24:11 +0000

In reply to Kourtney. Wonderful! Thanks for trying our recipe, Kourtney

By: Kourtney

Kourtney — Wed, 27 Dec 2023 05:44:48 +0000

I made this for Christmas and it was a HUGE hit!

By: Karen Russman

Karen Russman — Wed, 27 Dec 2023 03:45:54 +0000

This has got to be one of the best cakes I have ever made! The frosting is so light and creamy, and the combination of white chocolate and peppermint is fantastic! I love cakes made with the reverse creaming method. They turn out so well with a fine crumb and texture. The dark chocolate cake is so good, and the combination of this cake and this frosting together is heavenly! I made this cake for dessert on Christmas and everyone loved it. Thanks for such a great recipe!

By: Sam

Sam — Thu, 21 Dec 2023 21:22:59 +0000

In reply to Mel. I'm so glad you've enjoyed everything so much! :)

By: Mel

Mel — Thu, 21 Dec 2023 20:11:53 +0000

Those blupers were hilarious! so far I've made/making your blueberry muffin cookies, giant gourmet cookies (i nessle a piece of cadburys caramel bar in each cookie ball for a gooey centre) and cinnamon roll cookies for family members this Christmas . Everyone loves them

By: Sam

Sam — Thu, 21 Dec 2023 19:28:48 +0000

In reply to Lorayne Karlsson. Thank you so much, Lorayne, I hope everyone loves it! Merry Christmas!!

By: Lorayne Karlsson

Lorayne Karlsson — Thu, 21 Dec 2023 18:39:01 +0000

What a GREAT cake! I was wishing for a really spectacular Christmas dessert for our table and this is definitely it….making it tomorrow. Tack så mycket from Sweden!