Festive White Chocolate Peppermint Cake: Your Ultimate Holiday Dessert Recipe
As the days grow shorter and the festive season approaches, there’s no aroma quite as enchanting as freshly baked peppermint. This year, elevate your holiday baking with our spectacular **White Chocolate Peppermint Cake**. This exquisite dessert is designed to be the centerpiece of any festive gathering, from Christmas dinners to cozy winter evenings. Imagine sinking your teeth into layers of impossibly moist, buttery peppermint cake, generously enrobed in a luscious, creamy white chocolate peppermint buttercream frosting. Each slice offers a refreshing burst of mint, perfectly complemented by the sweet richness of white chocolate, and crowned with a delightful crunch of crushed candy canes and vibrant peppermint candies. It’s not just a cake; it’s a celebration of winter flavors, surprisingly easy to achieve, and guaranteed to impress.
This peppermint cake recipe is truly a joy to prepare, especially during the festive holiday season. Its captivating minty aroma fills your kitchen, building anticipation for a truly special treat. The cake itself is incredibly buttery and boasts a tender crumb, making it a dream to eat. What truly makes it stand out is its adaptability; you can easily decorate it with a sprinkle of crushed peppermint candies or elegant whole candy canes, transforming it into a dazzling holiday masterpiece. It’s a simple yet sophisticated dessert that brings cheer to any table.
This particular **peppermint cake** leans towards the texture of a rich pound cake, providing a sturdy yet moist foundation. This characteristic makes it an ideal candidate for stacking into beautiful, multi-tiered creations, perfect for grander celebrations. Once adorned with our signature white chocolate peppermint buttercream frosting, your guests won’t just enjoy a slice – they’ll be clamoring for another, perhaps even asking to take some home! It’s a showstopper that tastes as good as it looks.
As a pastry school graduate, I find immense joy in crafting unique flavor combinations, especially for holiday desserts. They hold a truly special place in my heart, evoking warmth and festive spirit! If the delightful coolness of peppermint is right up your alley, you absolutely must try these double chocolate peppermint cookies, our refreshing mint cupcakes, or this delectable mint frosting! These recipes promise to bring a burst of minty joy to your baking repertoire.
Why You’ll Adore This Peppermint Cake Recipe
This White Chocolate Peppermint Cake isn’t just another dessert; it’s a culinary experience waiting to happen. Here’s why it’s destined to become a new holiday tradition in your home:
- The Ultimate Holiday Indulgence: This isn’t just any cake; it’s the perfect holiday peppermint cake. Its vibrant flavor and festive appearance make it a true celebration centerpiece, ideal for Christmas, New Year’s, or any winter gathering.
- Irresistibly Delicious Buttercream: The highlight is undoubtedly the smooth, creamy white chocolate peppermint buttercream. It’s a dreamy combination that adds an unparalleled richness and a cool, refreshing zing to every bite, perfectly balancing the sweetness.
- Effortless Baking for Impressive Results: Despite its gourmet taste and elegant presentation, this recipe is surprisingly easy to follow. We’ve broken down each step to ensure even novice bakers can achieve bakery-quality results without stress.
- Versatile and Customizable: Craving a deeper flavor? You can effortlessly transform this into a rich chocolate peppermint cake by simply incorporating 1/3 cup of unsweetened cocoa powder into the dry ingredients and adding an extra 1/4 cup of buttermilk for perfect moisture. The possibilities for personalization are endless!
- Guaranteed Crowd-Pleaser: The combination of moist cake, refreshing peppermint, and decadent white chocolate creates a flavor profile that appeals to nearly everyone. Prepare for rave reviews and requests for the recipe!
Essential Ingredients for Your Peppermint Masterpiece
Crafting this delightful peppermint cake requires a few key ingredients, each playing a vital role in its flavor and texture:
For the Moist Peppermint Cake Layers:
- Unsalted Butter (at room temperature): Using unsalted butter allows you to precisely control the overall saltiness of your cake. It’s crucial for the butter to be at true room temperature (soft enough to indent with a finger, but not melted) for proper creaming with sugar, which creates air pockets for a light, fluffy cake. Learn how to soften butter quickly if you’re short on time!
- Granulated Sugar: Beyond sweetness, sugar plays a critical role in the cake’s structure, tenderizing the crumb and contributing to its beautiful golden-brown crust.
- Large Eggs: Eggs are essential for structure and binding the ingredients together. They also add richness, moisture, and help the cake rise beautifully.
- All-Purpose Flour: This forms the primary structure and bulk of your cake. Proper measurement is key to a tender cake – avoid packing it into the measuring cup!
- Baking Powder: Our primary leavening agent, baking powder reacts with moisture and heat to create carbon dioxide bubbles, giving the cake its lift and airy texture.
- Kosher Salt: A pinch of salt might seem small, but it’s mighty! It enhances all the other flavors in the cake, bringing out the sweetness and the minty notes.
- Buttermilk: The secret to an exceptionally moist and tender cake with a subtle tang. Its acidity reacts with the baking powder, contributing to a superior rise and finer crumb.
- Vanilla Extract: A classic flavor enhancer that adds warmth and depth, complementing the bright peppermint.
- Peppermint Extract: The star ingredient for that signature refreshing minty taste. Be sure to use a good quality extract for the best flavor.
- Candy Canes or Peppermint Candies (for garnish): These aren’t just for decoration; they add a delightful crunch and an extra burst of peppermint flavor to the finished cake. Approximately 12-15 pieces will be needed, depending on your desired level of garnish.
For the Dreamy White Chocolate Peppermint Buttercream:
- White Chocolate: Melted and then cooled slightly, this provides the creamy base and rich sweetness for the frosting. Use good quality white chocolate chips or a chopped bar.
- Unsalted Butter (softened): Just like for the cake, softened butter is vital for achieving a smooth, lump-free buttercream that incorporates air beautifully.
- Powdered Sugar (Confectioners’ Sugar): This fine sugar gives the frosting its volume, sweetness, and smooth, stable consistency.
- Peppermint Extract: Infuses the buttercream with its cool, invigorating mint flavor, perfectly matching the cake.
- Vanilla Extract: Balances the peppermint and white chocolate, adding another layer of aromatic richness to the frosting.
- Heavy Cream: Used to adjust the consistency of the frosting, making it wonderfully creamy and spreadable. Milk can be substituted if needed, but cream offers a richer texture.
How to Bake Your Perfect Peppermint Cake: A Step-by-Step Guide
Creating this delicious peppermint cake is a straightforward process when you follow these simple steps:
1. Cream the Butter and Sugar: In the bowl of your stand mixer (or using a hand mixer), combine the softened unsalted butter and granulated sugar. Beat them together on medium speed for about 1-2 minutes until the mixture is light, pale yellow, and fluffy, resembling a thick paste. This step is crucial for incorporating air, which contributes to the cake’s tender texture.
2. Incorporate the Eggs: Add the large eggs one at a time, mixing well after each addition. Make sure each egg is fully incorporated into the batter before adding the next. This prevents the batter from curdling and ensures a smooth consistency.
3. Prepare Dry Ingredients: In a separate medium-sized bowl, whisk together the all-purpose flour, baking powder, and kosher salt until they are thoroughly combined. Whisking helps distribute the leavening agents evenly and prevents lumps.
4. Combine Wet Ingredients: In a liquid measuring cup, combine the buttermilk, vanilla extract, and peppermint extract. Give it a light whisk to ensure the extracts are evenly distributed throughout the buttermilk.
5. Alternate Dry and Wet Additions: This is a classic baking technique. Begin by adding about one-third of the dry ingredients to the butter mixture, mixing on low speed until just combined. Next, add half of the wet ingredients, mixing again until just incorporated. Repeat with another third of the dry ingredients, followed by the remaining wet ingredients. Finish by adding the last third of the dry ingredients. Mix only until no streaks of flour remain to avoid overmixing, which can lead to a tough cake.
6. Final Mix and Scrape: Once all ingredients are added, increase the mixer speed to medium and mix for an additional 30 seconds to ensure everything is perfectly combined and smooth. Stop the mixer and use a rubber spatula to scrape down the sides and bottom of the bowl, ensuring no unmixed ingredients are left behind. This guarantees a uniform batter.
7. Bake to Perfection: Divide the prepared cake batter evenly into three 6-inch round cake pans or two 8-inch round cake pans that have been generously greased and floured, or lined with parchment paper. Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean and the edges of the cake begin to pull away slightly from the sides of the pan. While your cakes are baking, you can begin preparing your luscious white chocolate peppermint buttercream.
Crafting the Dreamy White Chocolate Peppermint Frosting
This creamy, minty frosting is the crowning glory of your peppermint cake. Here’s how to make it:
1. Melt the White Chocolate: Place your white chocolate (chips or chopped bar) in a microwave-safe bowl. Microwave in 30-second intervals, stirring thoroughly after each interval, until the chocolate is completely melted and smooth. Be careful not to overheat it, as white chocolate can seize. Alternatively, you can melt it over a double boiler. Once melted, set it aside to cool for about 3-5 minutes, allowing it to cool slightly but still remain liquid.
2. Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), combine the softened unsalted butter and powdered sugar. Start mixing on low speed to prevent a cloud of sugar, then gradually increase to medium speed. Beat until the mixture is light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
3. Add White Chocolate: With the mixer on low speed, slowly drizzle in the cooled, melted white chocolate. Continue mixing until it’s fully incorporated and the frosting is smooth. Again, scrape down the bowl to ensure everything is well combined.
4. Incorporate Extracts and Cream: Add the vanilla extract, peppermint extract, and heavy cream to the bowl. Start mixing on low, then increase to high speed and whip for about 1 minute. The frosting should become wonderfully light, airy, and fluffy, forming soft peaks. If the frosting seems too thick, add a tiny bit more cream (1/2 teaspoon at a time) until it reaches your desired consistency. If it’s too thin, you can add a tablespoon or two of additional powdered sugar.
Artful Decoration: Embellishing Your Peppermint Cake
Once your cake layers are baked and cooled, and your luscious white chocolate peppermint frosting is ready, it’s time for the fun part: decorating! Fill and frost your cake generously with the creamy peppermint frosting, then let your creativity shine with candy canes. Here are a few festive ideas:
- Crushed Candy Cane Border: For a classic, festive look, crush up some candy canes. A rolling pin is a fantastic tool for this – and, incidentally, an amazing form of stress relief! Place candy canes in a zip-top bag and gently crush them. Press these vibrant, crunchy shards against the top and bottom borders of your frosted cake. The contrast in texture and color is absolutely stunning.
- Timing is Key for Crushed Candies: A crucial tip for using crushed candies: make sure you prepare them before your frosting has a chance to set. If the buttercream firms up too much, the candy pieces won’t adhere properly to the cake, and you’ll miss out on that beautiful edible decoration.
- Creative Candy Cane Hearts: For a charming and unexpected touch, take two full-sized candy canes and carefully insert them into the top of the cake, positioned on a diagonal, so their curved ends meet to form a delightful heart shape. This adds an elegant and whimsical element.
- Beyond Candy Canes: Don’t limit yourself! You could also drizzle the cake with melted white or dark chocolate, add festive sprinkles, or even incorporate a few fresh mint leaves for an extra pop of color and aroma.
I actually stumbled upon the heart shape idea by accident! As I was crushing candies, a few whole canes were lying around, and I noticed how perfectly they formed a heart – a fun, serendipitous discovery!
Storage and Freezing Instructions for Lasting Freshness
To ensure your delightful peppermint cake remains fresh and delicious for as long as possible, follow these storage and freezing guidelines:
Storing Your Peppermint Cake: This cake, with its sturdy pound cake-like texture and stable buttercream, can be stored at room temperature for up to 5 days. There’s no need to refrigerate it, which is great for maintaining its moistness and flavor. Simply place the cake in an airtight container or cover it loosely with plastic wrap to prevent it from drying out.
Freezing Your Peppermint Cake for Later Enjoyment: If you plan to enjoy your peppermint cake at a later date, it freezes beautifully! Here’s how to do it properly to preserve its quality:
- Initial Chill: First, place the frosted cake (or unfrosted layers) on a plate or baking sheet and put it in the freezer for about 30 minutes. This partial freezing step allows the frosting to firm up, preventing it from sticking to the plastic wrap.
- Wrap Thoroughly: Once the cake is firm, carefully wrap it tightly in several layers of plastic wrap, ensuring no part of the cake is exposed to the air. Then, add a final layer of aluminum foil for extra protection against freezer burn.
- Freeze: The cake can be frozen for up to two months. When you’re ready to enjoy it, simply transfer it from the freezer to the refrigerator overnight to thaw. For the best taste and texture, allow it to come to room temperature for about an hour before serving.
Yield and Serving Suggestions
This versatile peppermint cake recipe is designed to generously feed 12-15 people, making it perfect for gatherings, large families, or festive parties. The final presentation of your cake can vary slightly depending on the pans you choose:
- If you opt to bake the batter in three 6-inch cake pans, your cake will result in a taller, more elegant presentation with distinct layers.
- Alternatively, using two 8-inch cake pans will produce a shorter but wider cake. While the height may differ, the total yield and number of servings will remain approximately the same, ensuring everyone gets to enjoy a delicious slice of this festive treat.
Expert Recipe Tips for Peppermint Cake Perfection
Achieving a truly spectacular peppermint cake is easy when you keep these expert baking tips in mind:
- The Importance of Room Temperature Butter: This cannot be stressed enough! Both your unsalted butter for the cake batter and the frosting must be at true room temperature. Butter that is too cold will not cream properly with sugar, resulting in a dense cake or a lumpy, unworkable frosting. If you forgot to take your butter out ahead of time, learn how to soften butter quickly with our helpful guide!
- Accurate Dry Ingredient Measurement is Key: Precision is paramount when measuring dry ingredients, especially flour. The most accurate method is to use a kitchen scale to weigh your ingredients. If you don’t have one, use the “spoon and level” method: gently spoon the flour into your measuring cup until it overflows, then use a straight edge (like a knife or the back of a spoon) to level off the top. Never scoop flour directly with the measuring cup, as this compacts it, leading to too much flour in your recipe, which can result in a dry, dense, and tough cake.
- Don’t Overmix the Batter: Once you start adding the flour, mix the batter only until the dry ingredients are just combined and no streaks of flour remain. Overmixing develops the gluten in the flour too much, making your cake tough and less tender.
- Cool Cakes Completely: Before frosting, ensure your cake layers are completely cooled. Attempting to frost warm cakes will cause the buttercream to melt and slide off, creating a messy situation.
- Prepare Pans Properly: Always grease and flour your cake pans thoroughly, or line them with parchment paper circles, to ensure your cakes release easily without sticking.
Peppermint Cake Recipe FAQ
Got questions? We’ve got answers to help you bake with confidence!
Can I use regular milk instead of buttermilk in the cake recipe?
While you can substitute regular milk, your cake will likely not be as moist or tender as one made with buttermilk. Buttermilk’s acidity reacts with the baking powder, contributing to a lighter crumb and enhanced flavor. If you don’t have buttermilk on hand, you can easily make your own by adding 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, then filling the rest with regular milk up to the 1-cup line. Stir gently and let it sit for 5-10 minutes until it slightly thickens and curdles – voilà, homemade buttermilk!
Can I use milk instead of cream for the frosting?
Yes, you can use milk in place of heavy cream for the buttercream, but be aware that the frosting will not be as rich, thick, or creamy. Heavy cream contributes significantly to the luxurious texture and stability of the buttercream. If you do use milk, you might need slightly less to achieve the desired consistency, or a bit more powdered sugar if it becomes too thin.
Can I add food coloring to the cake or frosting?
Absolutely! For an even more festive look, you can add a few drops of green or red gel food coloring to the cake batter or the buttercream. Gel food coloring provides vibrant colors without altering the consistency of your batter or frosting.
Can I make this cake ahead of time?
Yes, this peppermint cake is an excellent make-ahead dessert! The unfrosted cake layers can be baked a day or two in advance, wrapped tightly in plastic wrap, and stored at room temperature. The buttercream can also be made a day ahead and stored in an airtight container in the refrigerator; just let it come to room temperature and re-whip it for a few minutes before frosting. For longer storage, refer to our freezing instructions above.
What’s the difference between peppermint extract and peppermint oil?
Peppermint extract is typically alcohol-based and less concentrated, while peppermint oil is a pure, highly concentrated oil. If you decide to use peppermint oil, use it sparingly – usually, you’ll need only half or even a quarter of the amount of extract specified in the recipe, as its flavor is much stronger. Start with a tiny amount and add more to taste.
Festive White Chocolate Peppermint Cake
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Ingredients
For the Peppermint Cake
- ¾ cup butter, or 12 tablespoons, softened
- 1 ½ cups granulated sugar
- 3 eggs, large
- 2 ¼ cups all purpose flour
- 1 ½ tsp baking powder
- ½ tsp kosher salt
- 1 cup buttermilk
- ½ tsp vanilla extarct
- ½ tsp peppermint extract
For the peppermint buttercream
- 6 oz white chocolate, melted
- 1 cup butter, softened
- 3.5 cups powdered sugar
- ¼ teaspoon peppermint extract
- ½ teaspoon vanilla extract
- 1 teaspoon cream, or milk
- Candy canes , or peppermint candies for garnish
Instructions
Make the peppermint cake
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Preheat your oven to 350° F and spray 3 6”inch or 2 8” cake pans with baking spray or alternatively line them with parchment paper.
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In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on low-medium speed for 2 minutes or until it is a pale yellow color and fluffy. Add the eggs in one at a time, and mix until incorporated.
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In a separate bowl combine the flour, baking powder,and salt. Lightly mix to combine and set aside. Now prepare the buttermilk, vanilla, and peppermint extracts in a measuring cup.
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Alternate adding the dry and liquid ingredients in stages. Start by adding 1/3rd of the dry mix to the batter, mix on low- medium speed, then add in half the liquid, continue mixing, add in another 1/3rd of the dry ingredients, mix. Then add in the last of the liquid, mix, and add the last of the dry ingredients.
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Continue mixing on medium speed for another 30 seconds to make sure everything is combined.
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Stop and scrape the bowl. Fill the prepared pans up half way with batter and bake for 30-35 mins depending on size of the pans. You will know the cake is done when the edges start to pull away from the pan and the middle is springy.
Make the buttercream
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In a microwave safe bowl, microwave the white chocolate until fully melted, 30 seconds at a time. Let cool 3 mins.
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In the bowl of a mixer combine the butter and powdered sugar, and beat on medium speed until combined. Lower the mixer to low speed and add in the white chocolate. Mix until combined. Scrape down the bowl and add in the extracts and half n half and continue to mix until peaks form.
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Fill and ice the layers, then garnish with candy canes!
Notes
- To make this a chocolate peppermint cake add in 1/3 cup cocoa to the dry ingredients and add in 1/4 cup buttermilk to the wet ingredients.
- If you substitute milk for buttermilk, reduce the baking powder to 1 teaspoon
- If the buttercream is too thick, add a little more cream by the 1/2 teaspoon. If it is too liquid, add 1/3 confectioner at a time until your desired consistency.