Description
Enjoy a slice of White Chocolate Peppermint Cake, where rich chocolate meets refreshing peppermint. This delightful cake is simple to make and perfect for any joyful occasion!
Ingredients
Scale
- 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
Instructions
- Preheat oven to 350℉ and prepare three 8-inch cake pans.
- Sift together flour, baking powder, baking soda, and salt in a bowl.
- Beat butter, oil, and sugar until fluffy; add vanilla, sour cream, and eggs.
- Mix in dry ingredients and buttermilk until just combined, then fold in peppermint chips.
- Divide batter into pans and bake for 27-30 minutes. Cool in pans for 10 minutes before transferring.
- Prepare frosting by melting white chocolate and mixing with butter, cream cheese, and powdered sugar until smooth.
- Assemble the cake with layers of frosting and peppermint chips, applying a crumb coat.
- Frost and apply white chocolate drip; decorate as desired.
Notes
Ensure all ingredients are at room temperature for best results.
Sift powdered sugar to avoid lumps in the frosting.
The cake can be made a day ahead and stored covered for freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 240mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg