Name: White Chocolate Peppermint Cake
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 3 ½ cups all-purpose flour; 2 teaspoons baking powder; ½ teaspoon baking soda; 1 teaspoon salt; 1 cup unsalted butter (room temperature); 3 tablespoons canola or vegetable oil; 1 ¾ cups white granulated sugar; 1 teaspoon pure vanilla extract; ¾ cup sour cream (room temperature); 4 large eggs (room temperature); 1 cup buttermilk (room temperature); 1 cup Andes peppermint chips; 6 oz cream cheese (room temperature); 3 ¾ cups powdered sugar (sifted); 8 oz Lindt white chocolate bars; ⅓ cup heavy cream

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The aroma of warm vanilla mingling with the cool scent of peppermint fills the air as you enter the kitchen, bringing a sense of festive cheer and warmth that wraps around you like a cozy blanket. The delicate layers of a freshly baked cake whisper sweet promises, each slice revealing tantalizing bits of Andes peppermint chips nestled within the soft, tender cake. This White Chocolate Peppermint Cake not only celebrates the season but also evokes cherished memories of holiday gatherings, where laughter, joy, and homemade treats enveloped us. Whether you’re making it for a holiday party, a cozy family dinner, or simply to treat yourself, this cake brings a spark of magic to every occasion.

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

There’s something particularly delightful about whipping up a batch of holiday treats, isn’t there? It’s the excitement of creating something beautiful to share with loved ones, and the White Chocolate Peppermint Cake captures this spirit perfectly. Maybe it reminds you of baking with Grandma, her flour-dusted hands expertly folding frosting between layers, or the moment you first tasted that silky white chocolate drip cascading down the sides. Each bite of this cake will transport you back to those heartwarming moments as you gather around with family and friends. I can’t wait for you to make this cake and fill your home with joyful holiday magic.

Why You’ll Love This Recipe

Simple & Quick: Prepping this cake takes just about an hour, making it an easy addition to your holiday baking lineup.
Irresistible Flavor: The combination of rich white chocolate and refreshing peppermint creates a delightful taste that dances on your palate.
Eye-Catching Appeal: With its stunning layers and decadent white chocolate drip, this cake is sure to impress on any dessert table.
Flexible Serving: Perfect for celebrations, after-dinner treats, or even a cozy afternoon snack with friends.
Diet-Friendly Options: Swap ingredients easily to cater to dietary preferences; it’s adaptable without losing its charm.

Ingredients You’ll Need

All-purpose flour: Essential for the cake’s structure. If needed, you can substitute with a gluten-free flour blend for a gluten-free version.
Baking powder and baking soda: These leavening agents help the cake rise perfectly, creating that airy texture we all love.
Salt: A pinch enhances all flavors, balancing the sweetness.
Unsalted butter (room temperature): Powerhouse of flavor and moisture; always use unsalted to control the cake’s saltiness.
Canola or vegetable oil: These oils add moisture and a tender crumb; you can substitute with melted coconut oil if desired.
White granulated sugar: Sweetness is key! Brown sugar can be used for deeper flavor, but may alter texture slightly.
Pure vanilla extract: Always opt for pure for authentic flavor; avoid imitation.
Sour cream (room temperature): Adds moisture and richness; Greek yogurt can be a good substitute.
Large eggs (room temperature): They help bind and add moisture to the batter. Always remember to use room-temperature eggs for the best mixing results.
Buttermilk (room temperature): This adds a lovely tang and moisture; you can easily make your own by mixing milk with a bit of vinegar or lemon juice.
Andes peppermint chips: These little bursts of minty flavor are crucial to the cake; you can use chocolate chips if needed, but they won’t give that peppermint kick.
Cream cheese (room temperature): This will be the base of your frosting—always set it out to soften for that perfect creamy consistency.
Powdered sugar (sifted): Provides sweetness and a smooth texture for the frosting; sift to remove lumps for effortless mixing.
Lindt white chocolate bars: Using bars gives a smoother melt. Avoid chips, as they have stabilizers that can change the texture.
Heavy cream: This makes your white chocolate drip rich and luscious; consider using a lighter cream for a less rich drip.

How to Make White Chocolate Peppermint Cake

Preheat and Prepare: Begin by preheating your oven to a cozy 350℉. Prepare three 8-inch cake pans by spraying them with nonstick baking spray. For a foolproof release, line the bottoms with parchment paper and give them another spritz to ensure your cakes come out perfectly.

Combine Dry Ingredients: In a medium mixing bowl, sift together 3 ½ cups of all-purpose flour, 2 teaspoons of baking powder, ½ teaspoon of baking soda, and 1 teaspoon of salt. This step not only eliminates lumps but also aerates the flour, which helps your cake rise beautifully.

Cream Butter and Sugar: Using a mixer, beat 1 cup of room-temperature unsalted butter, 3 tablespoons of oil, and 1 ¾ cups of sugar on high speed for 2 minutes. Scrape down the sides of the bowl to ensure even mixing, and continue until it looks fluffy and pale—this creates a light texture in the cake!

Add Wet Ingredients: Into the buttery mix, add 1 teaspoon of pure vanilla extract, ¾ cup sour cream, and 4 large room-temperature eggs. Mix on medium speed until everything is well combined, then scrape the bowl again to capture any stubborn bits.

Incorporate Dry Ingredients: Gently add the dry ingredients and 1 cup of room-temperature buttermilk to the mixing bowl. Mix on low speed until just combined, being careful not to overmix; we want our cake to stay light and fluffy.

Fold in Peppermint Chips: Remove the bowl from the mixer and fold in 1 cup of Andes peppermint chips. This is where that magical peppermint flavor begins to come alive, adding little pockets of delight throughout the cake.

Bake to Perfection: Divide the batter evenly between your prepared cake pans. Pop them in the oven and bake for 27-30 minutes. They’re done when the edges turn golden and a toothpick inserted comes out clean. Let them cool for 10 minutes in the pans before transferring to a cooling rack.

Prepare the White Chocolate Cream Cheese Frosting: Start by sifting 3 ¾ cups of powdered sugar into a large bowl. In a microwave-safe bowl, heat 8 oz of Lindt white chocolate in 20-second intervals, stirring well until it’s completely melted and smooth.

Beat Butter and Cream Cheese: In your mixing bowl, beat 2 ½ cups of room-temperature unsalted butter for 2 minutes until fluffy. Beat in 6 oz of cream cheese for another minute, ensuring there are no lumps. Scrape down the bowl, then gradually mix in half of the powdered sugar, followed by the rest, until smooth.

Combine and Cream: Incorporate the melted white chocolate, 1 teaspoon of pure vanilla extract, and a pinch of salt. Beat on high until your frosting is creamy and oh-so-smooth. You’ll want to indulge in a taste at this point!

Make the Peppermint Drip: Just before you need it, place 1 cup of white chocolate chips and ½ cup of Andes peppermint chips in a bowl. Heat ⅓ cup of heavy cream in a small pan until it’s steaming but not boiling. Pour the hot cream over the chips, cover it, and let it sit for 2 minutes, then stir until melted and silky.

Assemble Your Cake: Level the tops of the cooled cakes if needed. Place the first layer on a serving plate and spread ¾ cup of frosting evenly on top. Sprinkle ¼ cup of Andes peppermint chips for that delightful crunch.

Repeat the Layers: Add the second cake layer and repeat frosting and sprinkling with peppermint chips. Finally, place the last layer upside down (bottom side facing up) for a smooth finish.

Crumb Coat: Apply a thin layer of frosting all around the cake to seal in crumbs. Freeze it for 15 minutes to set, which makes the final layer smooth and beautiful.

Frost and Drip: Frost the entire cake with the remaining frosting, then freeze again for 10 minutes. Now, fill a piping bag with your white chocolate peppermint drip and elegantly pipe it down the sides of the cake, allowing it to drip slightly. Use the rest to frost the top of the cake.

Set & Decorate: Pop the cake back in the freezer for another 10 minutes to set the drip. For a festive touch, pipe extra frosting decorations using a large French tip and finish with mini candy canes and crushed candy canes for that extra peppermint flair.

Storing & Reheating

The White Chocolate Peppermint Cake can be kept at room temperature for up to 2 days under a cake dome or sealed in an airtight container. If you need to store it longer, it’s best in the refrigerator, where it will keep for about a week. For longer storage, you can freeze slices in plastic wrap and place them in an airtight container for up to 3 months. When you’re ready to enjoy, simply thaw at room temperature or pop a slice in the microwave for 10-15 seconds for a warm, cozy treat. Just keep in mind that the texture may change slightly after freezing, but it will still be delicious!

Chef’s Helpful Tips

Ensure your ingredients are at room temperature before starting; this helps with even mixing and texture.
Avoid overmixing after adding the flour to keep the cake light and fluffy.
Let the white chocolate cool slightly before adding to the frosting to prevent it from melting the butter.
If your frosting is too thick, add a dash of milk or cream until the desired consistency is reached.
Don’t skip the crumb coat; it prevents crumbs from ruining the final look of your frosting.
This cake can be made a day ahead; just keep it covered to maintain freshness!

This White Chocolate Peppermint Cake is a holiday showstopper that will have everyone asking for seconds. The layers of delectable cake, luscious frosting, and minty crunch come together to create a festive masterpiece worthy of any celebration. Encourage your creativity—adding your unique twist or even changing up the flavors can make this cake your own. So gather your friends and family, and enjoy the sweetness of this delightful treat together!

Recipe FAQs

Can I make this cake in advance?

Absolutely! This cake holds well in the refrigerator for up to a week and can be frozen for up to three months. If you’re preparing it ahead, consider making the layers and frosting separately, then assembling them closer to your serving time to ensure freshness.

What can I do if my frosting is too soft?

If your frosting is too soft to hold its shape, try chilling it in the refrigerator for about 30 minutes. This should firm it up nicely. If it still seems too runny, you can add more sifted powdered sugar to thicken it.

Can I use different chocolate for the drip?

Sure! While white chocolate gives a unique flavor, you can experiment with milk or dark chocolate. Just make sure to adjust the sweetness accordingly, as milk chocolate will be sweeter than white chocolate.

How do I make this cake gluten-free?

For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. Make sure it includes a leavening agent or add one if necessary. Also, double-check that your baking powder and other ingredients are gluten-free as well.