Description
A delightful cake combining white chocolate and peppermint, perfect for holiday celebrations.
Ingredients
Scale
- 4 ounces (113.5g) white baking chocolate
- 2 1/2 cups (285g) cake flour
- 2 1/2 teaspoons (10g) baking powder
- 1/2 teaspoon (3g) salt
- 1 1/2 sticks (170g) unsalted butter, slightly softened
- 1 1/2 cups (300g) sugar
- 2 large eggs, room temperature
- 2 teaspoons (8g) vanilla extract
- 1 1/3 cup (314g) milk
- 1 teaspoon (4g) peppermint extract
- 3 sticks (339g) unsalted butter, softened
- 8 ounces (227g) white baking chocolate
- 4 tablespoons (48g) milk or cream
- 8 cups (920g) powdered sugar
- 1/2 teaspoon (3g) salt
- 1 teaspoon (4g) peppermint extract
- 3 tablespoons (36g) milk
- Crushed candy canes for garnish
Instructions
- Preheat the oven to 325°F (163°C) and grease three 8×2 inch pans with flour.
- Heat the milk and stir in small pieces of white chocolate until melted; let cool.
- Mix flour, baking powder, and salt in a bowl and set aside.
- Beat butter until smooth, gradually adding sugar for 4-5 minutes.
- Add eggs one at a time, mixing well after each addition.
- Add vanilla and peppermint extracts.
- Alternately mix in the flour mixture and the milk/chocolate mixture, starting and ending with flour.
- Divide batter into pans and bake for 22-25 minutes, cool for 10 minutes before transferring to a rack.
- For frosting, melt chopped white chocolate with milk in the microwave.
- Beat softened butter and mix in peppermint extract, then add powdered sugar and melted chocolate until creamy.
- Use frosting to fill and frost the three-layer cake.
Notes
Make sure eggs are at room temperature for better mixing. Do not overmix the batter to keep the cake fluffy.
- Prep Time: 30
- Cook Time: 25
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 50g
- Sodium: 240mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg