Description

This White Chocolate Peppermint Cake features a luscious blend of white chocolate and cool peppermint. With simple preparation, it’s perfect for festive gatherings or cozy afternoons at home. Each slice offers a burst of holiday cheer, making it irresistible and unforgettable for family and friends.

Ingredients

All-purpose flour (3 1/2 cups)
Baking powder (2 tsp)
Baking soda (1/2 tsp)
Salt (1 tsp)
Unsalted butter (1 cup)
Oil (3 TBSP)
Granulated sugar (1 3/4 cups)
Pure vanilla extract (1 tsp)
Sour cream (3/4 cup)
Large eggs (4)
Buttermilk (1 cup)
Andes peppermint chips (1 cup)
Cream cheese (6 oz)
Powdered sugar (3 3/4 cups)
Lindt white chocolate bars (8 oz)
Heavy cream (1/3 cup)

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Instructions

Preheat oven to 350℉ and prepare three 8-inch cake pans with non-stick spray and parchment.
Sift together flour, baking powder, baking soda, and salt in a medium bowl.
Cream butter, oil, and sugar until light and fluffy.
Mix in vanilla extract, sour cream, and eggs until combined.
Gradually add dry ingredients and buttermilk, mixing on low speed.
Fold in Andes peppermint chips gently.
Divide batter among cake pans and bake for 27-30 minutes.
Cool cakes in pans for 10 minutes before transferring to a wire rack.
While cooling, prepare frosting by melting Lindt white chocolate and mixing with cream cheese and butter until smooth.
Layer cakes with frosting and crushed peppermint chips, then apply a crumb coat and chill.
Frost the entire cake with remaining frosting, chill again, and add white chocolate drip before decorative finishing touches.

Notes

Ensure all ingredients are at room temperature for best results.
You can use gluten-free flour alternatives for a gluten-free version.
For uniform layers, trim any domes from cooled cakes before frosting.

Nutrition

Serving Size: 1 slice
Calories: 490
Sugar: 42g
Sodium: 220mg
Fat: 24g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 61g
Fiber: 1g
Protein: 6g
Cholesterol: 80mg