Candy Cane Bark Cake

This candy cane bark cake is a show stopper!
Perfect for any Christmas get together!

White Chocolate Candy Cane Bark Chocolate Layered Cake

One of my favourite Christmas treats is Candy Cane Bark. It is quick and simple to make and oh so delicious! When trying to decide what kind of layered cake I was going to make for the holidays I had a vision of a Candy Cane Bark on top of a cake. I knew it would make for a stunning cake! I also seem to have a thing for 2 in 1 desserts - so this seems fitting. Ha.

The cake itself is a chocolate cake and let me tell you - its really really good. Super chocolate-y and incredibly moist! You’ll love it! I am already dreaming up other frostings and fillings to complement this cake. The frosting is a delicious white chocolate buttercream. It’s smooth and creamy with a hint of white chocolate flavour. You will be eating it by the spoon full!

Assembling this cake can be a bit tricky. The moist chocolate cake paired with a light coloured frosting can lead to lots of crumbs if you aren’t careful. I would recommend making sure your cake is well chilled - I like to freeze mine before frosting. A crumb coat will also help to keep those pesky crumbs at bay.

White Chocolate Candy Cane Bark Chocolate Layered Cake

Candy Cane Bark Layered Cake


For the Chocolate Cake
1c unsweetened cocoa powder
1 1/2 c hot coffee
2 ½ c all purpose flour
½ tsp salt
1 ½ tsp baking soda
1 tsp baking power
2 c sugar
1 c vegetable oil
3 large eggs
1 tsp vanilla
½ c milk
½ c sour cream

For the Frosting
1 c butter, at room temperature
3 c powdered sugar
1 tsp vanilla
1/2 c white chocolate chips, melted

For the Candy Cane Bark
1 cup white chocolate chips, melted
1/2 c crushed candy canes

To Assemble:
1/2 c crushed candy canes
3/4 c red candy melts
2 tbsp whipping cream

White Chocolate Candy Cane Bark Cake


For the Cake: Pre-heat oven to 350F. Grease three 8 inch round cake pans and dust with cocoa powder. Set aside.

In a medium bowl whisk together coffee & cocoa powder. In a separate bowl, whisk together flour, sugar, baking soda, baking powder and salt. In the bowl of a stand mixer, fitted with a whisk attachment, over medium to high speed, whisk together oil, eggs, vanilla, milk and sour cream. Whisk until combined. Whisk in chocolate mixture. Slowly whisk in flour mixture. Mix until just combined. Do not over mix.

Bake for 35-40 minute or until a toothpick inserted into the centre comes out clean. Transfer to wire rack and let cool completely before frosting.

For the Frosting: In the bowl of a stand mixer fitted with a paddle attachment, beat together butter and powdered sugar until light and fluffy. Beat in vanilla and white chocolate until combined.

For the Candy Cane Bark: Line a baking sheet with parchment paper. In a small bowl, stir together white chocolate chips and crushed candy canes. Pour and spread chocolate mixture onto parchment paper. Chill into firm and break into pieces.

To Assemble: Place one layer of cake on your cake board or serving dish. Top with frosting and crushed candy canes. Top with next layer of cake and repeat. Place the last layer of cake on top and crumb coat. Let cake set up in fridge for 15-30 minutes. Frost cake with remaining frosting. Place crush candy canes along bottom edge of cake and chill cake.

In a heat proof bowl, in 20 second intervals, melt together candy melts and whipping cream. You can either pour over the top of the cake and let the excess drip over the sides, or using a spoon drip chocolate over the sides first then fill in the middle.

Top cake with Candy Cane Bark.

White Chocolate Candy Cane Bark Chocolate Layered Cake

White Chocolate Candy Cane Cookies

Simple and festive these White Chocolate Candy Cane Cookies are the perfect addition to any Christmas cookie tray!

Chewy & Soft White Chocolate Candy Cane Cookies

I am so excited to share these cookies with you! They are soft, dense and chewy! Basically everything you want in a sugar cookie. The crushed candy canes add a wonderful festive touch to these cookies - along with a delicious minty flavour that is delicious with the white chocolate chips in the batter. These cookies stay soft & chewy even days after baking - if they last that long! 

These candy cane cookies are one of those quick and easy recipes to add to your holiday baking arsenal. I love a classic sugar cookie - and I know I will be making dozens of them over the holiday. But there is something to be said about quick, easy and simple. No royal icing to mess around with but delicious buttery cookies you can eat straight from the oven. Plus crushing the candy canes for this recipe is a great holiday stress reliever! Ha.  I am sure Santa will appreciate one of these cookies (or two)! 

Soft & Chewy White Chocolate Candy Cane Cookies

White Chocolate Candy Cane Cookies 

Makes: 1 dozen large cookies 


1/2 c butter, at room temperature 

1 c sugar 

2 eggs 

1 tsp vanilla extract 

2 c flour 

1/2 tsp salt 

1 tsp baking powder 

1/2 c white chocolate chips 

1/4 c candy canes, crushed 


Line two baking trays with parchment paper, set aside. Pre-heat the oven to 350F. 

In the bowl of a stand mixer, fitted with a paddle attachment, over medium speed cream together butter and sugar until light and fluffy. Add in eggs, one at a time, scrapping down the sides of the bowl after each addition. Beat in vanilla. 

With the mixer on low, beat in the flour, salt and baking powder, until just combined. Do not over mix, the dough should just start to come together. Stir in the white chocolate and crushed candy cane.

Using approx. 1/4 c of dough, roll into a ball and place onto baking sheet, flatted with your hand. Bake 6 cookies per sheet. Bake for 12-14 minutes or until bottoms are slightly browned. The cookies may still have a slight shine to their top when done. Do not over bake.

Soft & Chewy White Chocolate Candy Cane Cookies