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
Scale
- 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