White Chocolate Peppermint Cake

5 from 2 reviews

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.

Prep Time1

Cook Time28

Decorating Time1

Total Time2 28

Servings: slices

Calories: 710kcal

Author: Stephanie Rutherford

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

US - Metric

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.

Nutrition