White Chocolate Peppermint Cake

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1 cup unsalted butter room temperature

1 1/2 cups granulated sugar

4 eggs room temperature

3 egg yolks room temperature

1 teaspoon pure vanilla extract

1 tablespoon baking powder

3/4 teaspoon salt

1 1/4 cup buttermilk room temperature

6 ounces white chocolate

1 teaspoon peppermint extract or emulsion


2 cups unsalted butter slightly cold

6 cups powdered sugar measured and then sifted

8 ounces white chocolate

1/4 cup heavy whipping cream

1 teaspoon peppermint extract


1/4 cup crushed peppermint

2 cups vanilla buttercream recipe above


crushed peppermint



Pre-heat oven to 350 degrees. Spray four 6-inch round cake pans or three 8-inch round cake pans with nonstick spray, line the bottom of the pans with parchment paper and spray again. Set aside

Using a double-boiler, melt the white chocolate and set aside.

Whisk together the dry ingredients and set aside.

Place the butter in the bowl of a stand mixer and beat on high until light in color. Add the sugar and continue to mix until fluffy, about 2 minutes.

Turn the mixer to medium-low, add in the whole eggs, egg yolks, vanilla, peppermint extract and the melted white chocolate. Stop the mixer and scrape down the sides of the bowl.

With the mixer on low, alternate add in the dry ingredients and buttermilk in 3 batches, ending and starting with the dry ingredients. Mix until just combined.

Pour batter into prepared pans (about 16 ounces in each) and bake until slightly golden in on top, 20 to 22 minutes. (A few moist crumbs should come out on a toothpick when testing the centers).

Let the cake layers cool about 10 minutes in the pans and then invert onto wire cooling racks.

When the cake layers are room temperature, level each layer (if needed), with a cake leveler. Wrap each layer with plastic wrap and chill until ready to use.


In a microwave safe bowl, heat the cream and the pour it over the white chocolate to melt. Stir until the mixture is smooth and silky. If needed heat the mixture for another 20 to 30 seconds and stir until the chips are melted. Set aside.

In a stand mixer fitted with a paddle attachment, cream the butter on medium-high speed for about two minutes.

Turn the mixer to low and gradually add the sifted powdered sugar until incorporated. Scrape down the sides of the bowl and continue to mix for another minute.

Add the white chocolate ganache, followed by the peppermint extract and then increase the speed to medium-high and beat the frosting for about 3 to 5 minutes, until light in color and texture.


Combine 2 cups of the vanilla buttercream and 1/4 cup of the crushed peppermint.


Place the first cake layer, top side up, on a cake board and evenly spread about 3/4 cup of the buttercream over the cake. Spread 1 cup of the peppermint filling over the cake layer.

Repeat these steps with the second cake layer. Place the final cake layer top-side down.

Apply a thin coat of frosting around the cake to lock in the crumbs and chill for 10 minutes in the freezer to set.

Finish frosting the cake with the remaining buttercream.