White Chocolate Peppermint Cake
The sweet aroma of vanilla mingling with hints of peppermint wafts through your kitchen, instantly transforming it into a cozy haven, perfect for the holiday season. As you gaze at the layers of fluffy white cake glistening with creamy frosting and festive sprinkles of reddish-green crushed candy canes, you feel the warmth of nostalgia wash over you—perhaps memories of baking with your grandmother, or cozying up by the fireplace with loved ones enjoying something special. This White Chocolate Peppermint Cake brings joy and brings friends and family together for celebratory moments all winter long. Its stunning presentation and delightful blend of flavors make it a must-bake treat that you’ll want to share far and wide.
Table of Contents
Are you ready to marvel at your own baking triumph? Let’s get started on this festive holiday cake that’s sure to become a beloved family tradition. Trust me, your taste buds are in for a treat!
Why You’ll Love This Recipe
- Simple & Quick: Whip up this crowd-pleaser in just about an hour plus bake time!
- Irresistible Flavor: Experience the buttery vanilla cake with a delightful peppermint crunch in every bite.
- Eye-Catching Appeal: Impress friends with this show-stopping centerpiece adorned with white chocolate drip and festive candies.
- Flexible Serving: Perfect for holiday parties, family gatherings, or even just because you deserve a sweet moment!
- Diet-Friendly Options: While this recipe is rich and indulgent, consider alternatives like gluten-free flour for those with dietary restrictions.
Ingredients You’ll Need
- All-purpose flour (3 1/2 cups): This common flour gives the cake structure. For a gluten-free version, almond flour can be a great substitute.
- Baking powder (2 tsp): Helps the cake rise to fluffy perfection. Make sure it’s fresh for the best results!
- Baking soda (1/2 tsp): Adds extra leavening, ensuring your cake’s light texture.
- Salt (1 tsp): Brings out the sweetness in the cake. Don’t skip it!
- Unsalted butter (1 cup): Ensure it’s at room temperature for smooth mixing. You can substitute with coconut oil if dairy-free.
- Oil (3 tablespoons): A touch of canola or vegetable oil adds moisture and helps keep your cake soft.
- White granulated sugar (1 3/4 cups): The sweet foundation for your cake. Go for organic sugar for a refined touch.
- Pure vanilla extract (1 tsp): Real vanilla elevates the cake’s flavor. Avoid artificial options for the best taste.
- Sour cream (3/4 cup): Richness and tanginess help to keep the cake moist. Greek yogurt works as a suitable substitute.
- Large eggs (4): Using room temperature eggs helps to emulsify the batter evenly.
- Buttermilk (1 cup): This adds moisture and a slight tanginess. If you don’t have buttermilk, add a tablespoon of vinegar to regular milk.
- Andes peppermint chips (1 cup): Melt-in-your-mouth chocolatey goodness with a refreshing peppermint kick!
- Unsalted butter (for frosting 2 1/2 cups): The base for your white chocolate cream cheese frosting that provides a creamy texture.
- Cream cheese (6 oz): Adds tang and richness to the frosting.
- Sifted powdered sugar (3 3/4 cups): Creates a sweet and fluffy frosting. Make sure it’s sifted to avoid lumps.
- White chocolate bars (8 oz): Use high-quality white chocolate like Lindt (not chips) for the best flavor in your drizzle and frosting.
- Heavy cream (1/3 cup): Used for the white chocolate drip; it makes the chocolate silky and smooth.
How to Make White Chocolate Peppermint Cake
Preheat and Prepare: Begin by preheating your oven to 350℉. Prepare three 8-inch cake pans by spraying them with a baking nonstick spray. For added insurance against sticking, line the bottoms with parchment paper circles and lightly spray again.
Combine Dry Ingredients: In a medium bowl, sift together the flour, baking powder, baking soda, and salt. This step is crucial as it aerates the flour, ensuring your cake layers turn out light and fluffy. Set the mixture aside and it will be ready for your batter.
Mix Wet Ingredients: Grab your electric mixer and beat the soft, room-temperature butter along with canola oil and sugar on high speed for about 2 minutes, or until it’s light and fluffy. This step incorporates air, setting you up for a glorious cake! Scrape the bowl down, then add your vanilla, sour cream, and eggs, mixing until combined.
Release the Dry Mix: Once everything is combined, gently add your dry mixture and buttermilk to the wet ingredients. Mix on low speed until everything is just combined to prevent overmixing—this is key for a tender cake. Don’t fret if you see a few flour streaks!
Mix in Peppermint Chips: Carefully fold in the Andes peppermint chips. This is where the magic happens—the little bursts of minty goodness will weave through your cake and give you that signature holiday flavor.
Pour and Bake: Divide your batter evenly among the three prepared cake pans. Spread it out evenly and pop it in the oven for 27-30 minutes. They are done when the edges are golden brown and the center springs back when lightly pressed or when a toothpick inserted comes out clean.
Cool the Layers: Once baked, let the cakes sit in the pans for about 10 minutes. Carefully transfer them to a wire rack to cool completely before you start decorating them.
Prepare Frosting: In a large bowl, sift the powdered sugar once more. To melt the white chocolate, place it in a microwave-safe bowl and heat at 20-second intervals, stirring well after each, until it’s silky smooth. In another bowl, beat your room temperature butter on high speed for approximately 2 minutes. Add the cream cheese and continue mixing until no lumps remain.
Frosting Perfection: Gradually mix in half the powdered sugar on low speed, then the rest. Add your melted white chocolate, vanilla, and a pinch of salt for balance. Increase speed and mix until your frosting is creamy and dreamy.
Make the White Chocolate Drip: Time to create the velvety glaze! Combine the white chocolate chips and peppermint chips in a bowl. Heat the heavy cream on medium in a small skillet until steaming but not boiling. Pour the hot cream over your chips, cover, and let it sit for 2 minutes. Stir until beautifully combined and silky. If there are any lumps, reheat just for 10 seconds in the microwave and mix well.
Assemble the Cake: Use a serrated knife to level off any domes from the cooled cakes. Place your first layer on a serving platter. Spread about 3/4 cup of frosting over the top and sprinkle with 1/4 cup of Andes peppermint chips. Repeat with the second layer, and then place the last layer with the bottom facing up to create a flat top.
Crumb Coat & Chill: Apply a thin layer of frosting around the entire cake to trap any crumbs in. Pop it in the freezer for about 15 minutes until slightly set. This crumb coat aids in creating that smooth finish on your final frosting layer.
Final Frosting: Frost the rest of your cake generously and freeze again for about 10 minutes to firm it up. Now it’s time for the fun part: get your piping bag with the white chocolate drip and pipe it around the edges of the cake, letting it gently drip down the sides. Spread the remaining chocolate on top to create a delightful look.
Decorate & Present: To finish, freeze the cake for another 10 minutes to set your drip. Use a large French tip for piping additional swirls of frosting on top and top it off with crushed candy canes or mini candy canes for that festive sparkle!
Storing & Reheating
To keep your White Chocolate Peppermint Cake fresh, store it at room temperature for up to 2 days in an airtight container. For longer storage, refrigerate for up to a week, ensuring it’s well covered to maintain moisture. If you decide to freeze it, wrap it tightly in plastic wrap and aluminum foil—this cake can last up to 3 months in the freezer! Reheat individual slices in the microwave for about 15 seconds on low power; just enough to warm it without melting the frosting too much—though note that texture and flavor may slightly change after freezing, refreshing it can bring back some of its original glory.
Chef’s Helpful Tips
- Avoid Overmixing: Ensure a tender cake by mixing only until the ingredients are combined, especially once the flour is added.
- Check Egg Temperature: Using room temperature eggs helps to emulsify better; simply warm them in a bowl of warm water for a few minutes if you forget to take them out beforehand.
- Flavor Boost: For an extra hint of peppermint, consider adding a little peppermint extract into the frosting, adjusting based on your taste.
- Crumb Coat: Don’t skip the crumb coat! It’s an essential step that keeps your frosting looking flawless.
- Make Ahead: You can bake the cakes ahead of time and freeze them; just let them cool completely before wrapping them tightly.
It’s hard to beat the joyous explosion of flavors in every bite of this White Chocolate Peppermint Cake. This stunning cake can easily become a centerpiece at any gathering, bringing smiles and sweet delights to your festivities. As you whip up this recipe, feel free to experiment, and let your creativity shine—each twist you add can make it uniquely yours. Enjoy every slice and the memories you create around it!
Recipe FAQs
Can I make this cake gluten-free?
Absolutely! You can substitute all-purpose flour with a gluten-free blend. Just ensure the blend has a 1:1 ratio substitution with all-purpose flour. This will make your cake equally delightful without gluten.
How can I store leftover cake?
To keep your cake fresh, store any leftovers in an airtight container at room temperature for up to 2 days. You can also refrigerate it for about a week, or freeze it for longer storage. Just make sure to wrap it well to prevent freezer burn.
Can I use white chocolate chips instead of bars?
While it’s tempting, it’s best to use high-quality bars like Lindt for melting and frosting to achieve a smooth texture. Chips often contain stabilizers that can prevent them from melting evenly.
What if my cake layers dome up while baking?
If your cake layers dome, don’t fret! You can easily level them while assembling. Use a serrated knife to cut off the top rounded part of each cake layer before frosting. This ensures a flat, neat presentation.
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📖 Recipe Card
White Chocolate Peppermint Cake
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 1 three-layer cake 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This White Chocolate Peppermint Cake features a delicious vanilla base with refreshing peppermint chips and creamy frosting, making it perfect for holiday celebrations and cozy family moments.
Ingredients
- 3 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter, at room temperature
- 3 tablespoons oil
- 1 3/4 cups white granulated sugar
- 1 tsp pure vanilla extract
- 3/4 cup sour cream
- 4 large eggs
- 1 cup buttermilk
- 1 cup Andes peppermint chips
- 2 1/2 cups unsalted butter (for frosting)
- 6 oz cream cheese
- 3 3/4 cups sifted powdered sugar
- 8 oz white chocolate bars
- 1/3 cup heavy cream
Instructions
- Preheat the oven to 350℉ and prepare three 8-inch cake pans.
- Sift together flour, baking powder, baking soda, and salt in a bowl.
- Beat room-temperature butter, oil, and sugar until light and fluffy. Add vanilla, sour cream, and eggs; mix well.
- Gradually mix in dry ingredients and buttermilk until just combined; fold in peppermint chips.
- Pour batter evenly into prepared pans and bake for 27-30 minutes. Cool layers in pans for 10 minutes before transferring to a wire rack.
- For frosting, sift powdered sugar. Melt white chocolate and beat butter and cream cheese until smooth. Gradually mix in powdered sugar and melted white chocolate.
- To make the drip, heat heavy cream, pour over white chocolate and peppermint chips, and stir until smooth.
- Level cooled cake layers, frost between layers, and assemble. Apply a crumb coat and freeze for 15 minutes. Frost the cake generously and add white chocolate drip. Decorate as desired.
Notes
Consider gluten-free flour for dietary restrictions.
Room temperature ingredients help create the best texture.
You can bake the cake layers ahead and freeze for convenience.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 48g
- Sodium: 300mg
- Fat: 26g
- Saturated Fat: 15g
- Carbohydrates: 69g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg
