White Chocolate Peppermint Cake

white chocolate peppermint layer cake with candy canes on top and pipped frosting with red ornaments around on marble surface.

White Chocolate Peppermint Cake

Get into the festive spirit this holiday season with this decadent White Chocolate Peppermint Cake! Four layers of light and fluffy white chocolate cake sandwiched between creamiest peppermint buttercream. It's SO good and every bite tastes just like Christmas!

Course: Dessert

Cuisine: American

Prep Time: 25

Cook Time: 30

Total Time: 55

Servings:

Calories: 982kcal

Ingredients

Cake

3 cups all purpose flour*
1¼ cup granulated sugar
1 Tablespoon baking powder
1 teaspoon salt
1½ cups whole milk
3 large eggs
¾ cup vegetable oil
1½ teaspoons vanilla extract
6 ounces white chocolate melted
½ teaspoon red food coloring

Frosting

2¼ cups salted butter room temperature
6 cups powdered sugar sifted
3 Tablespoons heavy cream
¾ teaspoon vanilla extract
1½ teaspoon peppermint extract

Instructions

Cake

Heat oven to 350℉.
Spray four 6 inch cake pans with baking spray. Set aside.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
In a medium bowl, whisk together milk, eggs, vegetable oil, and vanilla.
Pour wet ingredients over dry ingredients.
Mix only to blend.
Stir in white chocolate.
Divide batter in half.
To one half of the batter, add dye.
Stir until incorporated.
Divide plain batter evenly between 2 of the prepared pans.
Divide red batter evenly between the other 2 prepared pans.
Bake for 25-30 minutes, or until cake tests done.
Allow to cool 5-10 minutes, or until pans are cool to the touch.
Turn out on wire cooling rack. Cool completely.
Level, if needed.

Frosting

In the bowl of a stand mixer fitted with the paddle attachment or with a hand held electric mixer, beat butter and powdered sugar until well blended about 2-3 minutes.
Add cream, vanilla, and peppermint.
Beat until light and fluffy, about 1-2 minutes.

Assembly

Place one of the plain cake layers on serving platter.
Top with frosting.
Place a red layer of cake on top.
Top with frosting.
Repeat with remaining layers.
Frost entire cake.

Notes

*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g to the measurement for each cup of flour.

How To Store:

Since this is a very moist cake, the best way to store it is in a covered cake plate and in the fridge for 5-6 days!

Though, if needed, you can also freeze this cake. You can either freeze the individual layers before assembly or you can freeze individual slices of this cake for up to 2 months.

Our Success Tips To Make This Cake:

When melting the white chocolate for the cake, do not leave it sitting long! If it gets too cold, it will solidify. Though, don't worry! All you need to do is quickly remelt the chocolate before adding it to the cake.
Be careful to not over mix the cake batter.
When dividing the cake batter, it’s best to use a ladle and a scale to help ensure each cake layer is even!
If you’re unsure if the cake is baked, you can use a cake tester or a toothpick to test the cakes. If it comes out clean, the cake is fully baked!
Let the cake layers cool COMPLETELY before assembling the cake.
Depending on how the cakes bake, you may or may not need to level the cake layers.
If you’d like, when frosting this cake, you can do a crumb coat to help ensure a clean and crumb-free frosting.
To get clean slices, wipe your knife after each cut!
If you don’t have piping bags, you can cut the corner of a zip top bag and use it as a piping bag.

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