I’m almost sure there is nothing more decadent than this Naked Cake with Peppermint Bark and Mascarpone Buttercream!
And bonus! It’s easy to make and would be perfect for your next dinner party …
Have you heard of naked cakes? I first became aware of them on Instagram (where else) but I’ve since started a Pinterest board here.
The whole idea has, for me, ignited a sense of fun and adventure in baking cakes once again.
I personally dislike icing cakes simply because I’m not good at it. But these naked cakes use minimal icing and focus on the decorations. I’ve seen everything from cookies to popcorn to donuts piled on top—how fun is that!? and easy!!
For this one, I used peppermint bark I already had, but topped the cake with delicious peppermint bark cookies I found at Williams-Sonoma (they were literally the icing on the cake!)
I think part of the charm of this “naked” style is the perfect shape of the cake, so I purchased specialty cake pans for a more evenly baked result, and I think they are worth every penny. The cakes also came out of the pan like magic … and no, Williams-Sonoma has not sponsored this post ;) it’s just me folks!
After removing cake from pans, try to brush away as many crumbs as possible. You can see that I didn’t succeed in brushing them all away, but it still worked fine.
Place the first layer on a cake stand, cover with icing, and sprinkle with crushed peppermint:
Place second layer on top:
Finish icing the cake then stick broken pieces of bark along the bottom. Top with chocolate covered peppermint cookies, and sprinkle with crushed peppermint. My only warning here is to not eat too much bark …
So here’s the recipe! Enjoy!
Naked Cake with Peppermint Bark and Mascarpone Buttercream (if you dare)
- 1 package Dark Devils Food Cake Mix
- 1 3-ounce package instant chocolate pudding mix
- 1 cup sour cream
- 1/2 cup cooking oil
- 1/2 cup warm water
- 4 eggs, beaten
- 1/2 cup chocolate chips
- 1/2 cup chocolate mint chips
- Chocolate Mint Cookies
- 1 cup crushed peppermint
- Beat together:
- 8 oz Mascarpone cheese
- 2 Tbsp Butter
- 1 1/2 - 2 cups icing sugar
- 1 - 2 Tbsp heavy cream (just enough to make a soft icing that's easy to spread)
- Combine all ingredients except chocolate chips in mixer.
- Beat 4 minutes.
- Fold in chips.
- Pour into two greased and lightly floured cake pans.
- Bake at 350 degrees for 30 to 40 minutes or until toothpick comes out clean.
- Cool in pans for 15 minutes then turn out on to parchment paper.
- Place one layer on cake plate, cover with icing and sprinkle with crushed peppermint.
- Place second layer on top and finish icing cake making sure that the layers show through (use an offset icing spatula for best results).
- Add broken pieces of peppermint bark along the bottom, sprinkle with crushed peppermint, and top with cookies.