Instructions

To make Cake:

1. Preheat oven to 350 degrees. Butter and flour three 9-inch round cake pans. Line with parchment and grease parchment.
2. In a medium bowl, whisk together cake flour, baking powder, baking soda and salt.
3. 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.
4. 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.
5. 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:

1. Whip butter for 6 minutes on medium speed using the paddle attachment of an electric mixer. The butter will become pale and creamy.
2. 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).

To Assemble:

1. Level cakes before frosting if needed.
2. 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.
3. Top cake with peppermint meringue cookies.
4. Store leftovers at room temperature for 2-3 days.