White Chocolate Peppermint Cake Recipe
There are countless ways to customize holiday dinners, whether you're serving up a casual buffet or a three-course sit-down meal. However, one item that is sure to tie together any celebration is a showstopping cake. Recipe developer and food photographer Autumn LeAnn is passionate about baking, and her white chocolate peppermint cake should be number one on your list this season. This two-layered cake combines sweet and fresh flavors for a decadent dessert that will impress anyone in attendance. LeAnn remarks, "I'm a big fan of the classic chocolate peppermint combo! Recently, I made a white chocolate cake for someone, and that inspired this idea."
Serve it as the finale after a holiday feast, or invite some friends over for afternoon tea and a surprise treat. In all cases, you'll be lucky if you are left with a few crumbs. Even though this cake has a fairly remarkable appearance, LeAnn says, "I love that this recipe is fairly simple and super festive!" There's no need for fine detail decorating skills since a handful of stripes will just about do. Enjoy this white chocolate peppermint cake, and let it serve as inspiration for other candy-themed treats!
Gather the ingredients for this white chocolate peppermint cake
Start off by getting all of the ingredients you'll need for the cake and icing. For the batter, you'll need to cream together butter, white granulated sugar, salt, vanilla extract, and salt. To add flavor and a light texture, a few eggs are required. The chocolate component comes from white chocolate chips — melt them as you begin baking to give them time to cool down. If you're not a huge fan of white chocolate, LeAnn recommends "switching out the white chocolate chips for dark or milk chocolate chips. It would be just as tasty!" Finally, to finish off the batter you'll need baking powder, all-purpose flour, and whole milk.
As for the icing, powdered sugar, butter, and heavy cream make up the bulk of it. You'll need crushed peppermint pieces to mix into the icing and for garnish as well. Finally, a few drops of red food coloring are required in order to create the two-toned peppermint look.
Start by making the cake batter
Get started by preheating your oven to 325 F, and greasing two round 8-inch cake pans with nonstick cooking spray. Additionally, LeAnn notes that you can line the bottom of the pan with parchment paper to make the removal extra easy.
Next, set up your stand mixer with the paddle attachment. Add ¾ of a cup of butter to the bowl, as well as the granulated sugar, vanilla, and salt. Mix the contents until they are nice and fluffy, then crack three eggs into the bowl, and keep mixing.
Now, if you haven't yet melted the chocolate chips, heat them in short bursts in the microwave while stirring. Give them a few minutes to cool down, or LeAnn warns, "You might cook the eggs a bit and have scrambled egg bits in your cake — which is not pleasant." Once the temperature feels safe, reduce the stand mixer speed to its lowest setting, and slowly pour the chocolate into the batter, mixing until tit is properly combined. Next, add the baking powder, 1 cup of flour, and ½ a cup of whole milk into the stand mixer to combine. Once the mixture is smooth, add the remaining ½ cup of milk and 1 cup of flour. Mix until the batter is fully uniform, then evenly distribute it between the two cake pans. Give them each a tap on your counter so that the surface of the batter evens out.
Make the frosting while you bake the cake
Pop the two cake pans into the oven, and set the timer for 45 minutes. The tops should be a light golden and a toothpick inserted in the center should come out clean when they are done. Meanwhile, as the cakes are cooling down, get started on the frosting. Give the bowl of your stand mixer and the paddles a good rinse, then set them back in place.
Place ½ cup of butter into the bowl with a pinch of salt, and whip it until it is light and fluffy. Then, alternate between mixing in 1 cup of powdered sugar and 2 tablespoons of heavy cream until you've used them all up. Mix in ¼ cup of peppermint pieces, setting the rest aside to use shortly. Now, transfer about 1 cup of frosting into another bowl, and whisk in a few drops of red food coloring. Next, scoop the red icing into a piping bag or fashion a similar tool by using a plastic bag.
Add icing to the first layer of the cake
Carefully remove the two cakes from the pans, and place one layer onto a cake stand or large plate. Using an icing spatula or your best alternative, add a layer of white peppermint frosting on the top and sides of the cake. Sprinkle a generous layer of peppermint pieces across the surface of the cake. Don't get too carried away, because you'll need more peppermint for the final garnish.
Finish icing the cake, and serve
Now, carefully place the second layer of cake on top as straight as possible. Use up the rest of the white frosting to cover the top and sides. The entire cake should be white at this point. Here comes the final artsy touch: Pipe stripes of red frosting on the cake to approximate a giant peppermint. You can use a small spatula or knife to smooth out the icing. Finally, sprinkle the remaining peppermint pieces over the top of the cake for a pleasantly crunchy finish.
Serve this delicious cake as a dazzling dessert to finish up a nice meal or with an afternoon tea or coffee. LeAnn notes that "This cake is best enjoyed within two [to] three days but can be kept for up to a week." For maximum freshness, she adds, "Make sure to store it in an airtight container, or wrap [it] in plastic wrap."
- For the cake
- ¾ cup butter
- 1 cup sugar
- ½ tablespoon vanilla extract
- ¼ teaspoon salt
- 3 eggs
- 1 cup white chocolate chips, melted
- 2 teaspoons baking powder
- 2 cups all-purpose flour
- 1 cup whole milk
- For the icing
- ½ cup butter
- 1 pinch of salt
- 6 cups powdered sugar
- ½ cup heavy cream
- ¼ cup peppermint pieces
- a few drops red food coloring
- For garnish
- ½ cup peppermint pieces
- Preheat your oven to 325 F.
- Spray 2 (8-inch) cake pans with nonstick cooking spray. (Optionally, you can line the bottom with parchment paper for easier removal.)
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the ¾ cup of butter, the sugar, vanilla, and salt.
- Once the butter and sugar mixture is nice and fluffy, add in the eggs, and mix everything together.
- With the mixer running on the lowest setting, slowly pour in the melted white chocolate chips, mixing until evenly combined.
- Add the baking powder, ½ of the flour, and ½ of the whole milk, and mix.
- Once incorporated, repeat with the second ½ of the flour and milk.
- Pour the cake batter into your 2 (8-inch) pans, and tap them on the counter for even distribution.
- Bake for 45 minutes, then let the cake layers cool down while you make the frosting.
- Give your mixing bowl and paddle attachment a quick wash before making the frosting.
- Add ½ cup of butter and a pinch of salt, and whip until fluffy.
- Alternate between adding 1 cup of powdered sugar and 2 tablespoons of heavy cream, until it is all incorporated.
- Mix in ¼ cup of the peppermint pieces.
- Scoop about 1 cup of the frosting into a separate bowl, and mix it with a few drops of red food coloring, then transfer it to a piping bag.
- Remove the cake layers from the pans, and place one of the cooled cake layers onto a cake stand. Then, add a layer of white peppermint frosting.
- Sprinkle a generous layer of peppermint pieces on top of the frosting before adding the top cake layer.
- Place the last cake layer on top of the other, and frost completely with the remaining white peppermint frosting.
- Pipe the red frosting onto the cake to make it look like a big peppermint. After piping, smooth it out, if desired.
- Sprinkle the remaining peppermint pieces on to garnish.
| Calories per Serving | 822 |
| Total Fat | 35.2 g |
| Saturated Fat | 21.5 g |
| Trans Fat | 0.9 g |
| Cholesterol | 131.3 mg |
| Total Carbohydrates | 123.2 g |
| Dietary Fiber | 0.9 g |
| Total Sugars | 102.2 g |
| Sodium | 200.0 mg |
| Protein | 6.5 g |
