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TASTY TUESDAY: White Chocolate Peppermint Cake

November 28, 2017 4 min read

TASTY TUESDAY: White Chocolate Peppermint Cake

The month of December is just days away! Which means goodbye pumpkin treats and hello PEPPERMINT SWEETS! Jumping right back into the kitchen, we've teamed up with our good friend Courtney from Cake by Courtney, who's sharing her favorite peppermint recipe that will dazzle each of your friends and family. We're talking - White Chocolate Peppermint Cake! A combination of moist chocolate cake, creamy peppermint frosting, topped with crushed candy canes - now that's a bite full of cheer! This must-try recipe is the perfect way to kick off the holiday season! To see how easy it is to bake this delicious cake, keep scrolling and discover the step-by-step instructions! 

For more sweet cake ideas, make sure you're following Courtney at @cakebycourtney! You won't want to miss her next creation. 

In honor of our newest pajama launch, we're cozying it up in our matching fleece lined pajamas and getting into the holiday spirit with a night full of baking! Grab a henley and leggingsfor you, a matching set for your mini, and don't forget about the men in your life, there's pajamas for them too! They're flying off the shelf so get them while you can!



(yields 12 servings)


For the cake:

3/4 cup unsalted butter, room temperature

1 1/3 cups granulated sugar

2 eggs, room temperature

4 egg yolks, room temperature

2 teaspoons pure vanilla extract

3 cups plus 2 tablespoons cake flour

1 tablespoon baking powder

3/4 teaspoon salt

1 1/4 cup whole milk

6 ounces white chocolate peppermint chips (or 6 ounces white chocolate and 2 teaspoons peppermint extract)

For the frosting:

2 cups unsalted butter, room temperature

6 cups powdered sugar, sifted

1/2 teaspoon vanilla

8 ounces white chocolate, melted and cooled slightly

4 tablespoons heavy whipping cream 

2 teaspoons peppermint extract

1/2 cup crushed peppermint

For the dip:

1 cup white chocolate peppermint chips (or 1 cup white chocolate chips and 2 teaspoons peppermint extract)

1/4 cup heavy whipping cream


For the cake:

  1. Pre-heat oven to 350 degrees. Spray four 6-inch round cake pans with nonstick spray, line the bottom of the pans with parchment paper and spray again. Set aside
  2. Using a double-boiler, melt the white chocolate and set aside.
  3. Sift together the dry ingredients and set aside.
  4. 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.
  5. Turn the mixer to medium-low, add in the whole eggs, egg yolks, vanilla, and melted white chocolate. Stop the mixer and scrape down the sides of the bowl.
  6. With the mixer on low, alternate add in the dry ingredients and milk in 3 batches, ending and starting with the dry ingredients. Mix until just combined.
  7. Pour batter into prepared pans (about 12 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). 
  8. Let the cake layers cool about 10 minutes in the pans and then invert onto wire cooling racks.
  9. 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.

 For the White Chocolate Frosting: 

  1. Using a double-boiler or microwave, melt the white chocolate bowl. Set aside to cool slightly.
  2. In a stand mixer fitted with a paddle attachment, cream the butter on medium-high speed for about two minutes.
  3. With the mixer on medium speed, slowly add the melted white chocolate.
  4. 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.
  5. Add the heavy cream, one tablespoon at a time. Once the cream is incorporated, add the vanilla (and peppermint extract, if using) and increase the speed to medium-high and beat the frosting for five minutes, until light in color and texture. 
  6. Measure about one and a half cups of the frosting, and in a separate bowl, combine the 1 1/2 cups frosting and 1/2 cup crushed peppermint. This will be the frosting you use between each layer. Save the rest of the frosting to decorate the outside of the cake.

For the White Chocolate Drip: 

  1. Heat the cream in a microwave safe bowl for 60 seconds. Pour the cream over the white chocolate chips and let sit for five minutes. Stir until smooth. Cool slightly.
  2. Best to use the drip on a chilled cake. 


  1. Place the first cake layer on a cake board and top with about 1/2 cup prepared peppermint filled frosting.
  2. Repeat step two with the remaining two cake layers. Place the final cake layer top-side down.
  3. Apply a thin coat of frosting around the cake to lock in the crumbs and chill for 10 minutes in the freezer to set.
  4. Finish frosting the cake with the white chocolate peppermint frosting and drip.


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