Peppermint White Chocolate Cake
A winter wonderland is born with a moist white chocolate cake that’s layered in a cool peppermint whipped frosting and topped with peppermint meringue cookies.
YES, I am bringing you another peppermint and white chocolate creation!! This peppermint white chocolate cake is a holiday beauty that you will love regardless if you are a peppermint fan or not. It’s made of a moist white chocolate cake with a hint of peppermint and layered in a cool peppermint whipped frosting to give you a slice of magic. Yup, magic! That’s what it felt like when enjoying a slice of this cake.
I think I’ve probably turned you guys off on the peppermint by now (I hope not!!). The hubs and I were talking about holiday baking the other day and he pointed out that I have ignored gingerbread!!! So so true. Maybe I was just very determined not to run out of time with peppermint that gingerbread slipped through the cracks. Last year I was all about the gingerbread if you remember from this gingerbread cake with molasses buttercream and these gingerbread cookies! They were both the highlights of my 2013 baking season and I think, looking back I need some more gingerbread in my life.
As soon as I am done eating this white chocolate peppermint cake ☺
What are some of your favorite gingerbread holiday recipes? Inspire me please!!
For the Cake:
- 4 cups cake flour, sifted
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- ¼ teaspoon peppermint extract
- 2 cups buttermilk, at room temperature
- ½ cup white chocolate chunks, chopped
For the Frosting:
- 2 cups (4 sticks) unsalted butter, softened to room temperature
- 4-5 cups powdered sugar
- 2-3 tablespoons heavy cream
- 1 teaspoon pure vanilla extract
- ¼ cup white chocolate, melted
To make Cake:
- Preheat oven to 350 degrees. Butter and flour three 9-inch round cake pans. Line with parchment and grease parchment.
- In a medium bowl, whisk together cake flour, baking powder, baking soda and salt.
- In the bowl of an electric mixer, beat butter and sugar on medium speed until light and fluffy, about 3-5 minutes. Add in eggs, one at a time, and mix until combined. Beat in vanilla and peppermint extract. Add ⅓ of the flour mixture and mix until just combined. Add half of the buttermilk then ½ of the remaining flour, then the rest of the milk and the rest of the flour, beating well after each addition. Using a rubber spatula, fold in the white chocolate into the batter until well combined.
- Divide the batter evenly into the prepared baking pans. Bake cakes until the center springs back when touched and a tester comes out clean, about 20-25 minutes.
- Let cakes cool in pan for at least 10 minutes before turning out onto a cooling rack. Let cool completely before frosting.
To make Frosting:
- Whip butter for 6 minutes on medium speed using the paddle attachment of an electric mixer. The butter will become pale and creamy.
- Add the rest of the ingredients and mix on low speed for 1 minute. Then increase speed to medium and mix for 6 minutes until the frosting is very light, creamy and fluffy. (Optional: color a cup of the frosting with one or two drops of pink food coloring. Use this to fill the cake).
- Level cakes before frosting if needed.
- Place one layer of cooled cake on a cake plate. Spread about ½ cup of frosting on top of the first layer. Place another cake layer on top of frosting. Top with more frosting and spread evenly. Finally top with the last cake later. Spread frosting over the top and sides of the cake. Smooth frosting and decorate as desired.
- Top cake with peppermint meringue cookies.
- Store leftovers at room temperature for 2-3 days.
For more peppermint recipes, check these out:
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