Peppermint Layer Cake with White Chocolate Frosting

Emma Whitley
Emma fearlessly explores bold flavors and perfects her baking craft, sharing her delicious experiments with joy.
Updated: 8/12/2020

The flavor of Christmas candy canes makes this snowy white cake as delicious to eat as it looks.

If you’ve ever used peppermint extract, you know it’s pretty powerful stuff. Measure carefully; half a teaspoon should be enough to give the cake a nice minty taste.

Serves: 16 Save

Ingredients (16)

  • Cake:
  • 2 1/2 cup cake flour
  • 3 tablespoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, slightly softened
  • 1 1/2 cup granulated sugar
  • 5 egg whites
  • 1 cup milk
  • 1/2 teaspoon peppermint extract
  • Frosting:
  • 3/4 cup unsalted butter, slightly softened
  • 2 1/4 cup powdered sugar
  • 1 1/2 cup (9-ounces) white baking chips, melted and cooled slightly (Ghiradelli melts better than Nestle)
  • 3/4 teaspoon vanilla extract
  • 3 tablespoon milk, about
  • 5 red-and-white peppermint candies, crushed (to crush, place in a sandwich bag and crush with flat side of knife)

Directions

  1. To prepare cake, preheat oven to 350F. Coat three 8-inch round layer pans with baking spray.
  2. Combine flour, baking powder and salt in a large bowl.
  3. Beat butter and granulated sugar at medium speed until light and fluffy. Add egg whites, one at a time, beating well after each addition. Turn mixer to low speed; add flour mixture alternately with milk and beat until well blended. Turn to medium speed and beat in peppermint extract. Pour into pans and bake 23 to 25 minutes or until a tester inserted in center comes out clean. Let cool in pans on wire racks 10 minutes. Remove from pans and finish cooling on racks.
  4. To prepare frosting, beat butter at medium speed until creamy. Turn to low speed and gradually beat in powdered sugar. Add melted chips, vanilla and milk; increase mixer speed beat until smooth and creamy. If necessary, add more milk to make spreadable.
  5. Place one cake layer on plate. Spread with about 1/2 cup frosting. Cover with another cake layer and frosting. Place third layer on top and frost sides and top of cake. Sprinkle peppermint candies in a circle around top edge of cake.

Peppermint Spiked Hot Chocolate

The Bar

Ingredients (4)

  • 1.5 oz. Smirnoff Peppermint Twist
  • 4 oz. Prepared Hot Chocolate (hot cocoa mix is fine – we won’t judge)
  • Whipped Cream Garnish
  • Candy Cane Garnish
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