Indulge in Festive Bliss: The Ultimate White Chocolate Peppermint Cake Recipe
Prepare to be enchanted by the quintessential holiday dessert – our White Chocolate Peppermint Cake! This isn’t just a cake; it’s a celebration in every slice, perfectly capturing the festive spirit with its delightful candy cane inspired flavors. Imagine a moist, tender vanilla cake infused with delightful pockets of soft peppermint chips, generously layered with an incredibly smooth and rich white chocolate cream cheese frosting, and crowned with a decadent white chocolate peppermint drip. Every element works in harmony to create a truly unforgettable experience that will be the star of your holiday table.
Nothing evokes the warmth and joy of the holidays quite like the refreshing burst of peppermint and the sweet embrace of white chocolate. This cake is our tribute to those cherished seasonal flavors, designed to bring a touch of magic to your gatherings. We specifically choose Andes peppermint chips for their unique, melt-in-your-mouth texture that bakes beautifully into the cake layers, creating soft, sweet peppermint surprises. But the true masterpiece lies in the frosting: a luxurious cream cheese base elevated by the addition of two bars of premium melted Lindt white chocolate, making it unbelievably creamy and rich. It’s a flavor profile that’s both nostalgic and exquisitely gourmet.
Why You’ll Fall in Love with This White Chocolate Peppermint Cake
This cake is more than just a dessert; it’s a festive centerpiece that promises to delight all your senses. Here’s why it’s destined to become your new favorite holiday tradition:
- Perfectly Balanced Flavor: The delicate vanilla cake provides a neutral yet comforting canvas for the star flavors – the bright, cool notes of peppermint and the creamy sweetness of white chocolate. It’s a symphony of tastes that never overwhelms.
- Irresistible Textures: From the light and fluffy cake with its soft peppermint chip pockets to the silky, dreamy cream cheese frosting and the smooth, glossy drip, every bite offers a delightful textural experience.
- Visually Stunning: Dressed in white with hints of festive red and green, this cake is a showstopper. The elegant white chocolate drip and decorative touches make it an impressive dessert for any holiday gathering.
- A Taste of the Holidays: Peppermint and white chocolate are iconic holiday flavors. This cake brings together the best of both worlds, offering a nostalgic and refreshing treat that perfectly embodies the spirit of the season.
- Made with Love: Baking this cake is a joyful experience. Following these steps, you’ll create a homemade masterpiece that tastes as incredible as it looks, making it the perfect gift or treat for loved ones.
Expert Tips for Crafting Your Perfect Cake
Achieving a bakery-quality cake at home is easier than you think with these crucial tips. Follow these guidelines closely, and your White Chocolate Peppermint Cake will turn out flawlessly, just like the one pictured!
- Tip 1: Accurate Flour Measurement is Key. The biggest culprit for a dry cake is too much flour. Always use the “spoon and level” method: gently spoon flour into your measuring cup until it overflows, then level it off with the back of a knife. Never scoop directly from the bag, as this compacts the flour, adding up to 25% more than intended. For ultimate precision, consider using a kitchen scale to measure flour by weight (around 120-130 grams per cup, depending on the flour). This small step makes a huge difference in your cake’s moisture and texture.
- Tip 2: Choose the Right Peppermint Chips. Not all peppermint chips are created equal! For this recipe, it’s essential to use Andes peppermint baking chips. These specific chips are known for their soft, creamy texture that melts beautifully into the cake batter, creating delightful, subtle peppermint pockets without becoming crunchy. Other brands often contain harder peppermint candy pieces that maintain their crunch, which might not be the desired texture for this particular cake. You can typically find Andes chips in most grocery stores during the holiday season, or readily available online through retailers like Target and Amazon.
- Tip 3: Temperature Control for Flawless Frosting. When incorporating the melted white chocolate into your cream cheese frosting, patience is a virtue. The melted white chocolate *must* be sufficiently cooled, but still liquid, before adding it to the butter and cream cheese mixture. If the chocolate is too hot, it will melt the butter and cream cheese, resulting in a runny, unstable frosting that won’t hold its shape. Allow it to cool at room temperature for about 10-15 minutes, or until it’s just warm to the touch, stirring occasionally to prevent it from setting. This ensures your frosting achieves that super creamy, sturdy consistency required for beautiful layering and decorating.
- Tip 4: Room Temperature Ingredients for a Homogenous Batter. For both the cake and the frosting, ensure all dairy ingredients (butter, eggs, sour cream, buttermilk, cream cheese) are at room temperature. This allows them to emulsify properly, creating a smooth, lump-free batter and frosting. Cold ingredients will lead to a lumpy mixture and can impact the texture of your final product. Plan ahead and pull them out of the refrigerator at least 1-2 hours before you start baking.
- Tip 5: Don’t Overmix the Cake Batter. Once you add the dry ingredients to the wet ingredients, mix only until just combined. Overmixing develops the gluten in the flour, which can lead to a tough, dense cake. A few small lumps in the batter are perfectly fine and often lead to a more tender crumb.
- Tip 6: Level Your Cake Layers. After baking and cooling, cakes often develop a slight dome. Using a serrated knife, carefully level off the tops of your cake layers. This creates flat surfaces, making it much easier to stack and frost your cake evenly, resulting in a professional-looking finish.
Assembling and Decorating Your Masterpiece
Bringing all the components together is where the magic truly happens. Take your time with these steps to create a show-stopping cake.
Start by ensuring your cake layers are completely cool and leveled. A sturdy cake board or serving platter will be your base. Spread a generous ¾ cup of the luscious white chocolate cream cheese frosting over your first cake layer, extending it to the edges. For an extra burst of peppermint in every bite, sprinkle ¼ cup of additional Andes peppermint chips directly onto the frosting. Repeat this process with the second cake layer. For your final layer, place the cake upside down. This creates a perfectly flat top for easy frosting and decorating, ensuring a professional finish.
Next, apply a thin “crumb coat” of frosting all around the cake. This thin layer traps any loose crumbs, ensuring your final frosting layer is smooth and pristine. Chill the cake in the freezer for about 15-20 minutes to allow the crumb coat to set firmly. Once set, apply the remaining frosting evenly around the sides and top of the cake, using an offset spatula or bench scraper to achieve a smooth finish.
Now for the dazzling white chocolate peppermint drip! Prepare this just before you’re ready to apply it. The consistency is key – it should be pourable but not too thin. Use a piping bag with a small round tip (or simply snip a tiny corner off a Ziploc bag) to pipe the drip around the edge of the cake, allowing it to naturally cascade down the sides. Then, pour the remaining drip over the top of the cake and gently spread it to meet the piped edges. Freeze the cake again for about 10 minutes to set the drip.
For extra flair, use a large French tip or star tip to pipe elegant swirls or rosettes of leftover frosting on top of the cake. Finish your holiday masterpiece by garnishing with mini candy canes, crushed candy canes, or even a few whole peppermint chips for texture and visual appeal. This cake is not only a feast for the taste buds but also a stunning visual centerpiece for any festive celebration!
Frequently Asked Questions (FAQs)
Can I make this cake ahead of time?
Yes, absolutely! The cake layers can be baked 1-2 days in advance, wrapped tightly in plastic wrap, and stored at room temperature. For longer storage, freeze the wrapped layers for up to 2-3 weeks. The frosting can also be made 1-2 days ahead and stored in an airtight container in the refrigerator. Before assembling, let the frosting come to room temperature and re-whip it briefly to restore its creamy consistency. Once assembled, the cake is best enjoyed within 3-4 days when stored in an airtight container in the refrigerator.
What if I can’t find Andes peppermint chips?
While Andes peppermint chips are highly recommended for their soft texture, if you absolutely cannot find them, you could substitute with finely crushed candy canes. Be aware that crushed candy canes will retain more crunch within the cake layers and may bleed color slightly into the batter, but they will still provide that classic peppermint flavor. For the frosting and drip, you can use white chocolate chips and add a few drops of peppermint extract for flavor.
Can I adjust the amount of peppermint?
Yes, you can certainly customize the peppermint intensity to your liking. If you prefer a milder peppermint flavor, you can reduce the amount of peppermint chips in the cake and frosting. For a stronger flavor, you can add an additional ¼ teaspoon of pure peppermint extract to the cake batter and another ¼ teaspoon to the frosting. Just be cautious, as peppermint extract is very potent!
How should I store leftover cake?
Leftover White Chocolate Peppermint Cake should be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, individual slices can be wrapped tightly in plastic wrap and then aluminum foil, and frozen for up to 1 month. Thaw frozen slices in the refrigerator overnight or at room temperature for a few hours before serving.
Can I use white chocolate chips instead of bars for the frosting?
For the frosting, it’s highly recommended to use high-quality white chocolate bars (like Lindt) rather than white chocolate chips. White chocolate chips often contain stabilizers that prevent them from melting smoothly, which can result in a grainy frosting. White chocolate bars, especially those intended for baking, melt into a much creamier, richer consistency, which is essential for that luxurious cream cheese frosting.
Craving more festive peppermint treats? Be sure to explore my other delightful recipes, including a rich Chocolate Peppermint Cheesecake and a decadent White Chocolate Peppermint Cheesecake.
If you absolutely adored this recipe, please take a moment to leave astar review and share your experience! Your feedback helps others discover delicious treats. Don’t forget to tag me on Instagram @stephaniesweettreats with your beautiful creations. For more baking inspiration and ideas, be sure to follow me on Pinterest.
White Chocolate Peppermint Cake
Stephanie Rutherford
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1 hour
28 minutes
1 hour
2 hours
28 minutes
16
slices
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 for best results -
1/2 cup Andes peppermint chips -
1/3 cup Heavy cream
Instructions
Vanilla Peppermint Cake
- Preheat your oven to 350°F (175°C). Prepare three 8-inch round cake pans by generously spraying them with baking nonstick spray. Line the bottoms of each pan with parchment paper circles to prevent sticking, and then spray again.
- In a medium-sized bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Sifting helps to aerate the flour and remove any lumps, ensuring a light cake. Set this dry mixture aside.3 1/2 cups All-purpose flour, 2 tsp Baking powder, 1/2 tsp Baking soda, 1 tsp Salt
- Using a stand mixer fitted with the paddle attachment (or a hand mixer), cream together the room temperature unsalted butter, oil, and white granulated sugar on high speed for approximately 2 minutes. The mixture should become light, fluffy, and pale in color. Stop the mixer and scrape down the sides of the bowl with a rubber spatula to ensure everything is well combined.1 cup Unsalted butter, 3 TBSP Oil, 1 3/4 cup White granulated sugar
- Add the pure vanilla extract, room temperature sour cream, and large eggs to the butter mixture. Mix on medium speed until all ingredients are just combined. Scrape the bowl once more. Then, gradually add the sifted dry ingredients alternately with the room temperature buttermilk, beginning and ending with the dry ingredients. Mix on low speed only until just combined, being careful not to overmix.1 tsp Pure vanilla extract, 3/4 cup Sour cream, 4 Large eggs, 1 cup Buttermilk
- Remove the bowl from the mixer. Gently fold in the Andes peppermint chips using a rubber spatula until they are evenly distributed throughout the batter. Do not use the mixer for this step to avoid crushing the chips too much.1 cup Andes peppermint chips
- Divide the cake batter evenly among the three prepared 8-inch cake pans. Use an offset spatula to spread the batter smoothly. Bake for 27-30 minutes, or until a wooden toothpick inserted into the center of a cake comes out clean.
- Allow the baked cakes to cool in their pans for 10 minutes. This helps them firm up and prevents breakage. After 10 minutes, carefully invert the cakes onto a wire cooling rack to cool completely. Ensure cakes are completely chilled before attempting to frost them.
White Chocolate Cream Cheese Frosting
- In a large bowl, sift the powdered sugar to remove any lumps, ensuring a smooth frosting. Set aside. In a microwave-safe bowl, melt the Lindt white chocolate bars in 20-second intervals, stirring thoroughly after each interval, until completely smooth and melted. Let the melted chocolate cool to lukewarm, stirring occasionally, so it doesn’t melt the butter or cream cheese.3 3/4 cups Powdered sugar, 8 oz Lindt white chocolate bars
- Using a mixer, beat the room temperature unsalted butter on high speed for 2 minutes until light and fluffy. Scrape down the bowl. Add the room temperature cream cheese and beat on high speed for 1 minute until well combined and smooth, ensuring no butter or cream cheese lumps remain. Scrape the bowl again.2 1/2 cups Unsalted butter, 6 oz Cream cheese
- Gradually add half of the sifted powdered sugar to the butter and cream cheese mixture, mixing on low speed until incorporated. Add the remaining powdered sugar and continue mixing until fully combined. Finally, pour in the cooled melted white chocolate, pure vanilla extract, and a pinch of salt. Increase the mixer speed to high and beat until the frosting is incredibly creamy, smooth, and fluffy – approximately 2-3 minutes.1 tsp Pure vanilla extract, Pinch of salt
White Chocolate Peppermint Drip
- Prepare the drip just before you are ready to apply it to the cake. Place the white chocolate chips (Ghirardelli recommended for best melting) and Andes peppermint chips into a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it is steaming and just begins to simmer around the edges, but do not let it boil vigorously.1 cup White chocolate chips, 1/2 cup Andes peppermint chips, 1/3 cup Heavy cream
- Pour the hot cream over the white chocolate and peppermint chips. Cover the bowl and let it sit undisturbed for 2 minutes to allow the heat to melt the chips. After 2 minutes, uncover and stir gently with a baking rubber spatula until the mixture is completely smooth and all chips are melted, forming a glossy ganache. If any small chunks remain, microwave the mixture in 10-second bursts, stirring well after each, until perfectly smooth. Let it cool slightly before using, as it should be warm but not hot to achieve the perfect drip consistency.
Assembly
- Using a serrated knife, carefully level off any domes on the cooled cake layers to create flat, even surfaces for stacking.
- Place your first leveled cake layer on your serving platter or cake stand. Spread approximately 3/4 cup of the white chocolate cream cheese frosting evenly over the top of this layer. Generously sprinkle 1/4 cup of Andes peppermint chips over the frosting.1/2 cup Andes peppermint chips
- Carefully place the second cake layer on top and repeat the frosting and peppermint chip steps. For the final (third) cake layer, place it on top with the bottom of the cake facing upwards. This creates a perfectly flat and smooth surface for your top frosting layer, making it easier to achieve a professional finish.
- Apply a thin, light layer of frosting all around the entire cake – this is your “crumb coat.” Its purpose is to trap any loose crumbs, ensuring your final layer of frosting is clean and smooth. Place the cake in the freezer for about 15 minutes to allow the crumb coat to set firmly.
- Once the crumb coat is set, apply the remaining frosting evenly to the top and sides of the cake. Smooth it out using an offset spatula or a bench scraper. At this point, prepare your white chocolate peppermint drip as instructed. Pour the drip into a piping bag or a small squeeze bottle. Carefully pipe the drip along the very edge of the cake, allowing it to naturally cascade down the sides in beautiful rivulets. Pour any remaining drip onto the top of the cake and gently spread it with the back of a spoon or an offset spatula to create a smooth, glossy surface.
- Freeze the decorated cake for another 10 minutes to help the drip set quickly. For additional decoration, use a large French tip or star tip with any leftover frosting to pipe decorative borders, swirls, or rosettes on top of the cake. Finally, garnish your festive cake with mini candy canes, crushed candy canes, or extra whole peppermint chips for a truly delightful presentation.
Notes
High Altitude Baking: If you are baking at a high altitude (typically above 3,500 feet), consider adding an extra 3 tablespoons of all-purpose flour to the cake batter. This helps to provide more structure and prevent the cake from collapsing. You may also need to slightly increase the oven temperature and reduce baking time.
Room Temperature Ingredients: For both the cake layers and the frosting, it is crucial that all dairy ingredients (butter, eggs, sour cream, buttermilk, cream cheese) are at proper room temperature. This typically means pulling them out of the refrigerator at least 1 to 2 hours before you plan to start baking. Room temperature ingredients emulsify more effectively, leading to a smoother batter and a creamier, lump-free frosting.
White Chocolate for Frosting: For the white chocolate cream cheese frosting, using high-quality white chocolate bars (like Lindt) is recommended over white chocolate chips. Chips often contain stabilizers that can make them difficult to melt smoothly and can lead to a grainy frosting texture.
Drip Consistency: The perfect consistency for the white chocolate peppermint drip is key. It should be warm and pourable, but not too hot or thin, as it will run off the cake too quickly. If it’s too thick, it won’t drip easily. Adjust by adding a tiny bit more warm cream if too thick, or letting it cool slightly if too thin.
Calories:
710
kcal
,
Carbohydrates:
81
g
,
Protein:
5
g
,
Fat:
55
g
,
Saturated Fat:
33
g
,
Polyunsaturated Fat:
3
g
,
Monounsaturated Fat:
15
g
,
Trans Fat:
2
g
,
Cholesterol:
133
mg
,
Sodium:
303
mg
,
Potassium:
127
mg
,
Fiber:
1
g
,
Sugar:
30
g
,
Vitamin A:
1552
IU
,
Vitamin C:
0.2
mg
,
Calcium:
110
mg
,
Iron:
1
mg
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