Peppermint Bark Cheesecake Layer Cake

This Peppermint Bark Cheesecake Layer Cake is a festive dessert that combines rich chocolate layers with creamy cheesecake and crunchy peppermint bark shards. It’s a perfect winter showstopper for holiday gatherings or special occasions.

The recipe features a delightful blend of flavors and textures, making it an impressive centerpiece for your dessert table.

Decadent Peppermint Bark Cheesecake Layer Cake

This cheesecake layer cake consists of moist chocolate cake layers filled with a creamy peppermint cheesecake filling, topped with whipped cream and decorated with peppermint bark shards. The preparation takes about 2 hours, including chilling time, and serves 10-12 people.

Ingredients

For the Chocolate Cake:
1 3/4 cups all-purpose flour
1 3/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
For the Peppermint Cheesecake Filling:
16 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
2 cups whipped cream
For the Topping:
1 cup whipped cream
Peppermint bark shards for decoration
Crushed candy canes for garnish (optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Make the Chocolate Cake: In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla. Mix until smooth, then stir in boiling water until well combined.
Bake the Cakes: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Prepare the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar, vanilla, and peppermint extract. Fold in whipped cream until well combined.
Assemble the Cake: Once the chocolate cakes are completely cool, place one layer on a serving plate. Spread half of the cheesecake filling on top. Add the second chocolate layer and spread the remaining cheesecake filling on top.
Decorate: Top the cake with whipped cream and garnish with peppermint bark shards and crushed candy canes if desired.
Chill: Refrigerate the cake for at least 2 hours before serving to allow it to set.