Looking for a dish that wows your guests without stressing you out? This White Chocolate Peppermint Cake is the answer to your holiday dessert dreams.
There is something so magical about the smell of peppermint on a snowy winter evening. This cake brings all those cozy feelings right into your kitchen. It is tall, beautiful, and tastes just like a winter wonderland in every bite.
Why This Recipe Is a Winner
This recipe is a holiday winner because it looks professional but stays simple. You get bakery-quality results using basic pantry staples and a few festive treats. It is the perfect centerpiece for your Christmas dinner table or a winter birthday party.
The combination of cool peppermint and creamy white chocolate is perfectly balanced. Your guests will love the tender cake layers and the crunch of the candy canes. It is a dessert that looks impressive but feels like a warm hug from home.
How It Comes Together
Making a three-layer cake might seem scary, but I promise you can do this. We use a simple mixing method that ensures a light, airy crumb every time. The white chocolate ganache adds a silky surprise between the layers that everyone will notice.
Even if you are a beginner baker, these steps are easy to follow. You will feel so proud when you stack those layers and see it all come together. Just take your time and enjoy the sweet holiday aromas filling your home.
Ingredients You’ll Need
Most of these items are likely already in your pantry or fridge. Fresh peppermint and white chocolate make it feel extra special and seasonal.
- 3 cups cake flour
- 2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup whole milk, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 5 large egg whites, room temperature
- 6 ounces white chocolate, finely chopped
- 1/4 cup heavy cream
- 2 cups unsalted butter, softened (for frosting)
- 4 cups powdered sugar, sifted
- 2 tablespoons heavy cream (for frosting)
- 1/2 teaspoon peppermint extract (for frosting)
- 1/2 cup crushed candy canes
Step-by-Step Directions
- Preheat oven to 350°F (175°C) and grease and flour three 8-inch round cake pans.
- In a large bowl, whisk together cake flour, sugar, baking powder, and salt.
- Add 1 cup softened butter to the dry ingredients and mix on low speed until the texture resembles coarse sand.
- In a separate container, whisk together milk, egg whites, vanilla extract, and 1 teaspoon peppermint extract.
- Slowly pour the liquid mixture into the flour mixture while beating on medium speed until fully combined and aerated, approximately 2 minutes.
- Divide the batter evenly among the three prepared pans.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cakes to cool in pans for 10 minutes before transferring to wire racks to cool completely.
- To make the ganache, heat 1/4 cup heavy cream until simmering, then pour over the chopped white chocolate; let sit for 5 minutes and stir until smooth.
- Prepare the frosting by beating 2 cups softened butter with powdered sugar, 2 tablespoons heavy cream, and 1/2 teaspoon peppermint extract until light and fluffy.
- Place the first cake layer on a serving plate, spread with half of the white chocolate ganache, and then a layer of buttercream.
- Repeat with the second layer, then top with the final cake layer.
- Frost the top and sides of the cake with the remaining peppermint buttercream and decorate with crushed candy canes.
Best Ways to Enjoy It
Serve this cake on a pretty platter to show off those beautiful layers. It pairs perfectly with a hot cup of cocoa or a festive coffee. For a holiday party, place it in the center of your table with some pine branches.
Set the table, light a festive candle, and share this with your favorite people. The cool peppermint finish makes it a refreshing end to a heavy holiday meal. It is truly the star of any winter gathering.
Keep It Fresh
You can store this cake in an airtight container at room temperature for two days. For longer storage, keep it in the fridge for up to five days. Make the cake layers a day ahead to save time on busy holidays. If you have leftovers, they freeze beautifully for a little taste of Christmas later on. Simply thaw in the fridge overnight before serving again.
Tips for Best Results
- Use room temperature ingredients for a smooth and fluffy batter.
- Don’t skip sifting the powdered sugar to ensure your frosting is silky.
- Cool your cake layers completely before you start frosting them.
- Crush your candy canes in a sealed bag to keep the kitchen tidy.
- For Christmas, double the batch to share with neighbors and friends.
- Use a high-quality white chocolate bar for the best ganache flavor.
- Apply a thin crumb coat of frosting first for a professional look.
Easy Flavor Ideas
- Swap white chocolate for dark chocolate for a richer, bolder taste.
- Add a drop of red food coloring to one layer for a surprise swirl.
- Use gluten-free 1-to-1 baking flour to make this recipe gluten-friendly.
- In summer, swap peppermint for fresh lemon and berries for a bright twist.
Common Questions
Can I make this cake ahead of time?
Yes, you can bake the layers two days in advance. Wrap them tightly in plastic wrap and store them at room temperature. This makes holiday entertaining much easier and less stressful.
What if I don’t have cake flour?
You can make your own by removing two tablespoons of all-purpose flour from one cup. Replace it with two tablespoons of cornstarch and sift them together. This helps you get that tender and light texture.
Will kids like the peppermint flavor?
Most kids love the festive taste and the crunchy candy canes on top. It is a very kid-approved recipe because it is sweet and fun to decorate. Let them help you sprinkle the crushed candy at the end!
I hope this White Chocolate Peppermint Cake brings a little extra joy to your holiday season. It is such a treat to share something homemade and beautiful with the ones you love. Happy holiday baking!
— Lidia
White Chocolate Peppermint Cake
Ingredients
- 3 cups cake flour
- 2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon sal t
- 1 cup unsalted butter, softened
- 1 cup whole milk, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 5 large egg whites, room temperature
- 6 ounces white chocolate, finely chopped
- 1/4 cup heavy cream
- 2 cups unsalted butter, softened (for frosting)
- 4 cups powdered sugar, sifted
- 2 tablespoons heavy cream (for frosting)
- 1/2 teaspoon peppermint extract (for frosting)
- 1/2 cup crushed candy canes
Instructions
- Preheat oven to 350°F (175°C) and grease and flour three 8-inch round cake pans.
- In a large bowl, whisk together cake flour, sugar, baking powder, and salt.
- Add 1 cup softened butter to the dry ingredients and mix on low speed until the texture resembles coarse sand.
- In a separate container, whisk together milk, egg whites, vanilla extract, and 1 teaspoon peppermint extract.
- Slowly pour the liquid mixture into the flour mixture while beating on medium speed until fully combined and aerated, approximately 2 minutes.
- Divide the batter evenly among the three prepared pans.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cakes to cool in pans for 10 minutes before transferring to wire racks to cool completely.
- To make the ganache, heat 1/4 cup heavy cream until simmering, then pour over the chopped white chocolate; let sit for 5 minutes and stir until smooth.
- Prepare the frosting by beating 2 cups softened butter with powdered sugar, 2 tablespoons heavy cream, and 1/2 teaspoon peppermint extract until light and fluffy.
- Place the first cake layer on a serving plate, spread with half of the white chocolate ganache, and then a layer of buttercream.
- Repeat with the second layer, then top with the final cake layer.
- Frost the top and sides of the cake with the remaining peppermint buttercream and decorate with crushed candy canes.
