why make this recipe

White Chocolate Peppermint Cake is a delightful treat that combines the rich flavor of white chocolate with the refreshing hint of peppermint. It’s perfect for any celebration, especially during the holiday season. This cake not only looks stunning with its creamy frosting and festive candy cane garnish but also tastes incredible with its soft, moist layers. If you love the sweet, creamy taste of white chocolate and the coolness of peppermint, this cake is sure to become a favorite.

how to make White Chocolate Peppermint Cake

Ingredients:

4 ounces (113.5g) white baking chocolate (like Ghirardelli or Bakers)
2 1/2 cups (285g) cake flour (substitute if needed; see Note)
2 1/2 teaspoons (10g) baking powder
1/2 teaspoon (3g) salt
1 1/2 sticks (170g) unsalted butter, slightly softened (don’t use the microwave)
1 1/2 cups (300g) sugar
2 large eggs, room temperature (warm them in hot water if needed)
2 teaspoons (8g) vanilla extract
1 1/3 cup (314g) milk
1 teaspoon (4g) peppermint extract
3 sticks (339g) unsalted butter, softened (don’t use the microwave)
8 ounces (227g) white baking chocolate (like Ghirardelli or Bakers)
4 tablespoons (48g) milk or cream (for melting chocolate)
8 cups (920g) powdered sugar (sift, then measure)
1/2 teaspoon (3g) salt (to balance sweetness)
1 teaspoon (4g) peppermint extract (adjust to taste)
3 tablespoons (36g) milk (add a tablespoon at a time for consistency)
Crushed candy canes for garnish

Directions:

Preheat the oven to 325°F (163°C). Grease and flour three 8×2 inch pans. It’s important to add a circle of wax or parchment paper to the bottom of the pans to prevent sticking.
Heat the milk on the stove or in the microwave without boiling. Add small pieces of white chocolate. Let it sit for a few minutes to soften, then stir until melted and smooth. Allow it to cool.
In a bowl, whisk together the flour, baking powder, and salt. Set aside.
In a mixer, beat the butter until smooth. Gradually add the sugar and mix on medium speed for 4 to 5 minutes.
Add the eggs one at a time, mixing well after each addition.
Mix in the vanilla and peppermint extracts.
Alternately add the flour mixture and the milk/chocolate mixture, starting and ending with flour. Mix until just combined; do not overmix.
Divide the batter into the prepared pans and bake for 22-25 minutes. A toothpick should come out clean or with a few crumbs when done. Allow to cool for 10 minutes before transferring to a rack.
To make the frosting, chop the white chocolate and add it to a microwave-safe bowl with 4 tablespoons of milk. Microwave for 15 seconds, let it sit, then stir, repeating until melted and smooth. Cool the chocolate before use.
Beat the softened butter until smooth, mix in peppermint extract, then gradually add powdered sugar and melted chocolate. Add milk as needed for spreading consistency. Beat for 4-5 minutes until creamy.
This makes enough frosting to fill and frost a three-layer cake.

how to serve White Chocolate Peppermint Cake

Slice the White Chocolate Peppermint Cake into generous pieces and serve it as a delicious dessert for parties or gatherings. It pairs wonderfully with a warm cup of tea or coffee. For an extra holiday touch, sprinkle crushed candy canes on top of each slice for added flavor and a festive look!

how to store White Chocolate Peppermint Cake

To keep your cake fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. If you have leftover slices, you can freeze them wrapped tightly in plastic wrap and aluminum foil. They’ll stay good for about a month.

tips to make White Chocolate Peppermint Cake

Make sure to let the eggs reach room temperature for better mixing.
Do not overmix the batter; mix just until combined to keep the cake fluffy.
When melting the chocolate, heat it slowly to prevent burning.
For an even richer flavor, try adding a bit more peppermint extract in the frosting.

variation

For a chocolate twist, you can replace half of the white baking chocolate with dark chocolate. This gives a nice contrast in flavors and might be enjoyed by chocolate lovers.

FAQs

1. Can I use regular flour instead of cake flour?
Yes, you can use all-purpose flour as a substitute for cake flour. Just add 2 tablespoons of cornstarch for every cup of flour to mimic the texture.

2. How can I make the cake gluten-free?
You can use a gluten-free all-purpose flour blend in place of the cake flour. Just ensure that you have a reliable blend that works for baking.

3. Can I make this cake in advance?
Absolutely! You can bake the layers ahead of time and store them wrapped tightly at room temperature for a couple of days, or refrigerate them for longer. Frost them just before serving for the best results.