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Holiday entertaining peppermint cake
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White Chocolate Peppermint Holiday Cake

This gorgeous peppermint cake is the perfect addition to any holiday celebration. It's equally delicious and festive. It would be the crown of any holiday dessert display. Enjoy.
Cook Time25 minutes
Course: Dessert
Cuisine: American
Keyword: cake, Christmas dessert, peppermint, white chocolate

Equipment

  • stand mixer
  • cake pans
  • large bowl

Ingredients

Peppermint Cake

  • 2 1/4 cups cake flour cake flour is needed to produced a light fluffly cake
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3 large eggs
  • 1 1/4 cup sugar
  • 2/3 cup oil
  • 3/4 cup whole milk
  • 1/4 cup sour cream
  • 1 1/2 tsp peppermint extract don't substitute mint extract for peppermint
  • 1 1/2 tsp vanilla extract
  • 1/3 cup white chocolate chips or baking bar finely chopped
  • red food coloring optional

Vanilla/Peppermint Frosting

  • 2 cups unsalted butter 4 sticks taken out of refrigerator appx. 30 minutes before use
  • 1 tsp peppermint extract optional
  • 7 cups powdered sugar
  • 1-3 tbsp heavy cream, whole milk or half and half I prefer heavy cream
  • 1/4-1/2 tbsp salt
  • 1 tsp vanilla extract
  • 1 box candy canes for crushing The mini candy canes are easier to crush. I use a rolling pin or kitchen mallet to crush peppermint candy canes in wrapper to prevent mess. Once crushed, remove crushed candy canes from wrappers.
  • White chocolate curls, shavings, or chips You can buy or make your own white chocolate curls or shaving.

Instructions

White Chocolate Peppermint Candy Cane Cake

  • Preheat oven to 350F. Grease and lightly flour three 6-inch cake pans and line with parchment paper (I use PAM baking spray with flour).
  • In a medium bowl, whisk cake flour, baking powder, and salt. Set aside.
  • In a large bowl, combine eggs and sugar and mix on medium speed until light and airy (Approximately 1 minute).
  • Turn mixer to low speed and slowly add oil.
  • Add half of the flour mixture to eggs, sugar and oil. Mix on low speed to combine. Then, add milk and sour cream and mix until just combined. Add remainder of flour mixture and mix on low until just combined making sure not to over mix. Scrape down sides of bowl with spatula and gently mix, just to be sure everything is incorporated.
  • Divide batter in half. To first half add 1 ½ teaspoons of peppermint extract and a few drops of red food coloring and stir until red color is mixed in. To second half of batter add 1 ½ teaspoons of vanilla and finely chopped white chocolate and stir until fully incorporated.
  • Pour ¼ cup of white chocolate batter into center of greased pan. Then, pour a ¼ cup of peppermint batter directly on top of white chocolate batter. Repeat until you have all three pans equally filled.
  • Bake approximately 25 minutes or until cakes are cooked through (since each oven bakes differently start checking around 22 minutes). To test if cake is done, insert a toothpick into center of cake. If toothpick comes out clean, it’s done.

Vanilla/Peppermint Buttercream Frosting

  • In the bowl of a stand mixer with paddle attachment, cream butter for approximately one to two minutes.
  • Turn mixer to low, and gradually add powdered sugar ¾ cup to 1 cup at time. Once 1 cup is mixed in add next cup. Be sure to stop mixer and scrape down sides occasionally.
  • Once all powdered sugar is mixed in, turn mixer to med speed. Add salt, vanilla extract, and if you prefer a stronger peppermint taste, add peppermint extract. Continue to mix, and slowly add heavy cream one tablespoon at a time until you have achieved desired consistency.
  • Turn mixer up to medium – high speed and beat frosting until light and fluffy (approximately 3-4 minutes)
  • For a smooth finish, mix frosting by hand with spatula for a minute or two to decrease air bubbles. This is also a good time to add food coloring if desired.

Cake Assembly

  • Trim tops of cake layers until even.
  • Place one layer on cake board or serving plate and add approximately ½ cup frosting and spread evenly. Once layer is frosted, sprinkle with crushed candy cane and place next layer on top. Repeat process for second layer.
  • Add final layer. Once all layers are assembled, apply a thin coat of frosting to entire cake and stick in refrigerator for about 15 to 20 minutes. This will set all crumbs so you can easily apply your last layer of frosting.
  • Frost cake with spatula or frosting smoother.
  • Store cake in refrigerator and remove approximately 20 minutes before serving.
  • Enjoy!

Notes

This is the perfect treat to serve friends & family during the holidays. What's more festive than white chocolate and peppermint? Now it's your turn. Happy baking!