This white chocolate peppermint cake taste like a candy cane cake! It has a vanilla cake with peppermint chips, white chocolate cream cheese frosting with additional peppermint chips in the filling, and topped with a white chocolate peppermint drip.

White chocolate peppermint cake opened up on a platter.

There is nothing more like the holidays like a candy cane. So I wanted to make a candy cane inspired cake! I love Andes peppermint chips because they are soft, so I love to bake with them this time of year. The cake itself has little pockets of peppermint! The frosting though, is incredible. It is a cream cheese frosting that also has 2 bars of melted Lindt white chocolate!

Pulling a cake slice out of the cake.

Tips for making the cake

Here are my tips, so yours turns out like this recipe!

  • Tip 1: Make sure to scoop and level off the flour in your measuring cup. If you stick the measuring cup into the flour it will compact it. This results in a more dry cake.
  • Tip 2: Make sure to use Andes peppermint chips, other brands have a peppermint crunch, but they won’t melt the same like the peppermint chips. I found mine at Target and Amazon.
  • Tip 3: When you are making the frosting, the melted white chocolate needs to be cooled enough where it won’t melt the butter in the frosting. Just be cautious of that when making the cake.
Cake batter in a bowl.
This cake has one full cup of peppermint chips!
Baked cake layer on a wire rack.
Use a serrated knife to cut off the domes on the cakes.
Frosting in a bowl.
After you add in the melted white chocolate, it is super creamy.

Assembling and decorating

Frosting on top of cake layer.
Spread 3/4 cup of frosting over the top of the cake. Then, add 1/4 cup of peppermint chips on top.
Decorated cake on a platter.
I decorated the cake with the white chocolate peppermint drip, extra frosting decorations and candy canes.
Close up of the side of the cake.

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For more peppermint recipes, try my chocolate peppermint cheesecake and white chocolate peppermint cheesecake.

One slice of white chocolate peppermint cake on a plate.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Recipe Video

White chocolate peppermint cake opened up on a platter.
5 from 1 review

White Chocolate Peppermint Cake

Stephanie Rutherford
This is a white chocolate peppermint cake that is perfect for the holidays! It has a vanilla cake with Andes peppermint chips baked into the layers. It is filled with white chocolate cream cheese frosting and more peppermint chips. The cake is topped with a white chocolate peppermint drip.
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Prep Time: 1 hour
Cook Time: 28 minutes
Decorating Time: 1 hour
Total Time: 2 hours 28 minutes
Servings: 16 slices

Ingredients
 
 

Vanilla Peppermint Cake

  • 3 1/2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tsp Salt
  • 1 cup Unsalted butter, room temperature
  • 3 TBSP Oil, canola or vegetable
  • 1 3/4 cup White granulated sugar
  • 1 tsp Pure vanilla extract
  • 3/4 cup Sour cream, room temperature
  • 4 Large eggs, room temperature
  • 1 cup Buttermilk, room temperature
  • 1 cup Andes peppermint chips

White Chocolate Cream Cheese Frosting

  • 2 1/2 cups Unsalted butter, room temperature
  • 6 oz Cream cheese, room temperature
  • 3 3/4 cups Powdered sugar, sifted
  • 1 tsp Pure vanilla extract
  • Pinch of salt
  • 8 oz Lindt white chocolate bars, Don't use white chocolate chips
  • 1/2 cup Andes peppermint chips

White Chocolate Peppermint Drip

  • 1 cup White chocolate chips, use Ghirardelli
  • 1/2 cup Andes peppermint chips
  • 1/3 cup Heavy cream

Instructions
 

Vanilla Peppermint Cake

  • Preheat the oven to 350℉. Spray three 8-inch cake pans with baking nonstick spray. Line the bottoms with parchment paper circles and spray again.
  • In a medium bowl, sift the flour, baking powder, baking soda, and salt. Set aside.
    3 1/2 cups All-purpose flour, 2 tsp Baking powder, 1/2 tsp Baking soda, 1 tsp Salt
  • Using a mixer, beat the butter, oil, and sugar on high speed for 2 minutes. Scrape the bowl using a baking rubber spatula.
    1 cup Unsalted butter, 3 TBSP Oil, 1 3/4 cup White granulated sugar
  • Add the vanilla, sour cream, and eggs. Mix on medium until combined. Scrape the bowl. Add the dry ingredients and buttermilk. Mix on low speed until just combined.
    1 tsp Pure vanilla extract, 3/4 cup Sour cream, 4 Large eggs, 1 cup Buttermilk
  • Remove from the mixer and add the peppermint chips. Mix until combined.
    1 cup Andes peppermint chips
  • Pour the batter and spread evenly between the three cake pans. Bake for 27-30 minutes. Bake until a toothpick inserted comes out clean.
  • Let the cakes sit in the hot pans for 10 minutes. Transfer to a cooling rack. Cool completely before decorating.

White Chocolate Cream Cheese Frosting

  • In big bowl, sift the powdered sugar. Set it aside. In a microwave safe bowl, heat the white chocolate for 20 second intervals. Stirring well in between. Do this until chocolate is melted.
    3 3/4 cups Powdered sugar, 8 oz Lindt white chocolate bars
  • Using a mixer, beat the butter on high speed for 2 minutes. Scrape the bowl. Add the cream cheese and beat on high for 1 minute. Scrape the bowl. Make sure no butter lumps remain.
    2 1/2 cups Unsalted butter, 6 oz Cream cheese
  • Add half of the powdered sugar and mix on low. Add the rest of the powdered sugar and mix. Add the white chocolate, vanilla, and pinch of salt. Mix on high speed until creamy.
    1 tsp Pure vanilla extract, Pinch of salt

White Chocolate Peppermint Drip

  • Make this right before you need it. Place the white chocolate chips and peppermint chips into a bowl. Heat the heavy cream in a small frying pan over medium heat. Heat until steaming.
    1 cup White chocolate chips, 1/2 cup Andes peppermint chips, 1/3 cup Heavy cream
  • Pour the hot cream over the white chocolate chips and let it sit covered for 2 minutes. Stir until melted using a baking rubber spatula. If any white chocolate chunks remain, heat in the microwave for 10 seconds and stir.

Assembly

  • Use a serrated knife to cut off any domes on the cakes.
  • Place the first cake layer down. Spread 3/4 cup of frosting over the cake. Sprinkle 1/4 cup of Andes peppermint chips on top.
    1/2 cup Andes peppermint chips
  • Repeat with the second cake layer. Place the last cake layer with the bottom of the cake facing up.
  • Spread a light layer of frosting around the cake. Place in the freezer for 15 minutes to set. This is the crumb coat layer.
  • Frost the rest of the cake. Freeze for 10 minutes ( make the drip now). Place the drip in a piping bag and pipe the drip down the edge of the cake. Spread the rest on the top of the cake.
  • Freeze the cake for 10 minutes to set the drip. I use a large French tip to pipe extra frosting decorations. I topped it with mini candy canes and crushed candy canes.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.
High altitude baking- Add an extra 3 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Calories: 710kcal, Carbohydrates: 81g, Protein: 5g, Fat: 55g, Saturated Fat: 33g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 15g, Trans Fat: 2g, Cholesterol: 133mg, Sodium: 303mg, Potassium: 127mg, Fiber: 1g, Sugar: 30g, Vitamin A: 1552IU, Vitamin C: 0.2mg, Calcium: 110mg, Iron: 1mg
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