Description
This White Chocolate Peppermint Cake is a delightful combination of fluffy vanilla cake, refreshing peppermint, and creamy white chocolate frosting—perfect for festive gatherings!
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 cup)
- 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)
Instructions
- Preheat oven to 350°F (175°C) and prepare three 8-inch cake pans.
- Sift together flour, baking powder, baking soda, and salt.
- Beat butter, oil, and sugar until fluffy, then add vanilla, sour cream, and eggs.
- Gradually mix in dry ingredients and buttermilk, then fold in peppermint chips.
- Divide batter among prepared pans and bake for 27-30 minutes.
- Cool the cakes before frosting. Sift powdered sugar for frosting.
- Melt white chocolate and prepare frosting by mixing butter, cream cheese, and powdered sugar.
- Assemble the cake with frosting layers and a crumb coat, then chill.
- Frost the cake and prepare white chocolate drip before final decoration.
Notes
Ensure butter and cream cheese are at room temperature for a smooth frosting.
Level cake layers with a serrated knife for even stacking.
Store cake at room temperature for up to 2 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 slice (approximately 1/12 of the cake)
- Calories: 450
- Sugar: 40g
- Sodium: 310mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg