Name: White Chocolate Peppermint Cake
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 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; 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; 1/2 cup Andes peppermint chips; 1 cup white chocolate chips (use Ghirardelli); 1/3 cup heavy cream

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The enchanting aroma of vanilla and peppermint will fill your kitchen as you prepare this delightful White Chocolate Peppermint Cake. With each slice, you’ll uncover layers of fluffy vanilla cake studded with crisp Andes peppermint chips, enveloped in creamy white chocolate frosting and adorned with a luscious peppermint drip. Whether you serve it at holiday gatherings or cozy winter evenings, this cake is sure to evoke joy and warmth.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make White Chocolate Peppermint Cake
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
White Chocolate Peppermint Cake

I still remember the first time I made this cake for a holiday party. The smiles on my family’s faces and the spark of nostalgia as they savored each bite are precious moments I cherish. There’s something magical about mixing traditional flavors with festive ingredients, and this cake encapsulates that feeling perfectly. So let’s dive into this scrumptious recipe together; you won’t want to miss the deliciousness that awaits!

Why You’ll Love This Recipe

Simple & Quick: With just an hour of prep and a baking time of under 30 minutes, you can whip up this cake before guests arrive.
Irresistible Flavor: The combination of velvety white chocolate and refreshing peppermint creates a delightful taste that’s hard to resist.
Eye-Catching Appeal: The beautiful layers, creamy frosting, and peppermint drizzle make this cake not only tasty but also stunning.
Flexible Serving: Perfect for holiday celebrations, brunch, or as a sweet indulgence at any time of the year.
Diet-Friendly Options: While this recipe is not gluten-free, it can be adapted for dietary needs with careful substitutions.

Ingredients You’ll Need

3 1/2 cups All-purpose flour: For a tender and fluffy cake. If you need a gluten-free option, consider using a 1:1 gluten-free flour blend.
2 tsp Baking powder: This helps the cake rise beautifully.
1/2 tsp Baking soda: Works alongside the baking powder to create a light texture.
1 tsp Salt: Enhances the overall flavors and balances the sweetness.
1 cup Unsalted butter (room temperature): Provides richness and moisture; ensure it’s soft for easy mixing.
3 TBSP Oil (canola or vegetable): Adds moisture and tenderness.
1 3/4 cup White granulated sugar: Sweetness is key in this recipe, contributing to that perfect cake texture.
1 tsp Pure vanilla extract: For aromatic richness; always choose pure for the best flavor.
3/4 cup Sour cream (room temperature): Adds moisture and a slight tang; plain Greek yogurt can be a great substitute!
4 Large eggs (room temperature): Room temperature eggs help with a smoother batter.
1 cup Buttermilk (room temperature): Brings a slight acidity that enhances flavor and texture.
1 cup Andes peppermint chips: These popular minty morsels bring a delightful crunch and flavor to the layers.
2 1/2 cups Unsalted butter (room temperature): The star of the creamy frosting; room temperature butter beats easier!
6 oz Cream cheese (room temperature): Adds richness and tanginess to the frosting.
3 3/4 cups Powdered sugar (sifted): Helps achieve that perfect creamy frosting texture.
1 tsp Pure vanilla extract: For added flavor in the frosting as well.
Pinch of salt: Balances the sweetness of the frosting.
8 oz Lindt white chocolate bars: Don’t use chips here; bars melt smoother for the drip.
1/2 cup Andes peppermint chips: For a crunchy topping and added festive flavor.
1 cup White chocolate chips (use Ghirardelli): For the drip effect; Ghirardelli provides a smooth melt.
1/3 cup Heavy cream: Essential for achieving the right consistency in your white chocolate drip.

How to Make White Chocolate Peppermint Cake

Preheat and Prepare: Start by preheating your oven to 350℉. Spray three 8-inch cake pans generously with nonstick baking spray. To ensure the cakes release easily after baking, line the bottoms with parchment paper circles and spray again.

Combine Dry Ingredients: In a medium bowl, sift together the flour, baking powder, baking soda, and salt. This step helps to aerate the flour, ensuring your cake is light and fluffy.

Whisk Wet Ingredients: In a mixing bowl, beat the unsalted butter, oil, and sugar on high speed for two minutes, scrapping down the bowl for even mixing. Then, add in the vanilla, sour cream, and room temperature eggs, combining everything until just smooth.

Mix Together: Lower the mixer speed and add the dry ingredient mixture, alternating with the buttermilk until just combined. Be cautious not to overmix, as this can lead to a dense cake texture. Gently fold in the Andes peppermint chips for an extra layer of flavor.

Bake in Pans: Divide the batter evenly among the three cake pans, smoothing the tops with a spatula. Bake for 27-30 minutes, or until a toothpick inserted into the center comes out clean. You’ll know they’re done when the edges are slightly golden and fragrant.

Cool Completely: After baking, let the cakes rest in the pans for about 10 minutes. Then transfer them carefully to a cooling rack to cool completely. This step is essential to prevent your frosting from melting!

Prepare Frosting Base: In a large bowl, sift the powdered sugar. Next, melt the white chocolate in a microwave-safe bowl, heating it in 20-second intervals and stirring until smooth. Set aside to cool slightly while you continue with the frosting.

Beat the Frosting: Using a mixer, beat the unsalted butter on high speed for two minutes until creamy. Add the softened cream cheese, mixing again for a minute until combined, ensuring no lumps remain. Gradually incorporate the sifted powdered sugar and the cooled white chocolate, beating until silky smooth.

Make the Drip: For the white chocolate peppermint drip, combine the white chocolate chips and peppermint chips in a bowl. Heat the heavy cream in a small saucepan until steaming, and pour it over the chocolate chips. Let it sit for two minutes before gently stirring until thoroughly melted and smooth.

Assemble the Cake: Level the tops of the cooled cake layers with a serrated knife. Place the first layer on your serving plate, spreading 3/4 cup of frosting on top and sprinkling with 1/4 cup of Andes peppermint chips. Repeat this process with the second layer, placing the final layer upside down for a smooth top.

Crumb Coat: Apply a light coat of frosting all around the cake to seal in any crumbs, then freeze for about 15 minutes. This crumb coat ensures your next layer of frosting goes on smoothly.

Final Frosting: Frost the exterior of the cake with a generous layer of frosting. Freeze it for another 10 minutes while you prepare the drip. Transfer the melted white chocolate drip into a piping bag and carefully pipe it down the edges of the cake, letting it drip elegantly over the sides.

Chill and Decorate: Freeze the cake again for 10 minutes to set the drip. Use a large French piping tip to add beautiful frosting decorations on top. Finish with mini candy canes and crushed candy canes for that festive touch!

Storing & Reheating

Once fully cooled, this White Chocolate Peppermint Cake can happily sit at room temperature for up to two days, if it’s not too warm. For longer freshness, pop the cake in the fridge in an airtight container, where it will stay delightful for about four to five days. If you plan to store it longer, consider wrapping slices or sections tightly in foil or plastic wrap before freezing for up to three months. To refresh, thaw at room temperature before enjoying, or pop individual slices in the microwave for a few seconds—just be mindful not to overheat, which can alter the lovely texture!

Chef’s Helpful Tips

Ensure your ingredients, especially eggs and dairy, are at room temperature for the batter to mix well and rise nicely.
If your cake layers dome too much, trim them flat after cooling to create a more professional appearance.
When frosting, keep a spatula near the hot water to help smooth any sections that may not be perfect.
If you don’t have Andes peppermint chips, regular chocolate chips with peppermint extract can work as a substitute.
Want more mint flavor? Add a few drops of peppermint extract to the frosting for a more intense peppermint punch.
This cake can be made ahead of time; just frost it the day you plan to serve for optimal freshness.

Taking a bite of this White Chocolate Peppermint Cake is like wrapping yourself in a cozy blanket filled with memories and warmth. Each layer tells a story, and each slice offers an invitation to make new memories with loved ones. The festive flavors and creamy textures will encourage you to celebrate every moment. So don your apron, gather your loved ones, and get ready for a delicious adventure in your kitchen!

Recipe FAQs

Can I make this cake ahead of time?

Absolutely! You can bake the cake layers a few days in advance. Just wrap and store them tightly in the fridge. Frost the cake on the day you intend to serve it for the best texture and freshness.

What can I substitute for white chocolate?

If you’re looking for alternatives, consider using a high-quality white chocolate bar like Ghirardelli. However, if you wish to avoid white chocolate altogether, vanilla or cream cheese frosting can create a different but delicious flavor profile.

How can I make this cake more chocolatey?

If chocolate is your jam, feel free to substitute a portion of the all-purpose flour for cocoa powder—just reduce the flour accordingly. The peppermint will still shine through with added chocolatey goodness!

How do I keep the drip from pooling at the bottom?

To prevent the drip from pooling, make sure your cake is chilled and the drip is at room temperature when applying. This thickness allows it to cling without running too far down the sides.