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Irresistible White Chocolate Peppermint Cake

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A delightful three-layer cake that combines rich white chocolate and refreshing peppermint, perfect for the holiday season.

Ingredients

Scale
  • 4 ounces (113.5g) of white baking chocolate
  • 2 1/2 cups (285g) of cake flour
  • 2 1/2 teaspoons (10g) of baking powder
  • 1/2 teaspoon (3g) of salt
  • 1 1/2 sticks (170g) of unsalted butter, slightly softened
  • 1 1/2 cups (300g) of sugar
  • 2 large eggs, room temperature
  • 2 teaspoons (8g) of vanilla extract
  • 1 1/3 cups (314g) of milk
  • 1 teaspoon (4g) of peppermint extract
  • 3 sticks (339g) of unsalted butter, softened
  • 8 ounces (227g) of white baking chocolate
  • 4 tablespoons (48g) of milk or cream
  • 8 cups (920g) of powdered sugar
  • 1/2 teaspoon (3g) of salt
  • 1 teaspoon (4g) of peppermint extract
  • 3 tablespoons (36g) of milk
  • Crushed candy canes for garnish

Instructions

  1. Preheat your oven to 325°F (163°C) and prepare three 8″ cake pans.
  2. Melt 4 ounces of white chocolate using warm milk and let it cool.
  3. Mix cake flour, baking powder, and salt in a bowl.
  4. Cream butter and sugar together until fluffy.
  5. Add eggs one at a time, then mix in vanilla and peppermint extract.
  6. Alternate adding the dry ingredients and melted chocolate mixture until just combined.
  7. Divide batter among the pans and bake for 22-25 minutes.
  8. After cooling, beat melted 8 ounces of white chocolate with butter and powdered sugar for frosting.
  9. Assemble the cake with frosting between layers and on top, garnishing with crushed candy canes.

Notes

Ensure butter and eggs are at room temperature for best results. Use quality white chocolate for the best flavor.

Nutrition

Find it online: https://us.recipesfood.org/white-chocolate-peppermint-cake/

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