Imagine a dessert that transforms your kitchen into a festive paradise, where every slice is a magical blend of creamy white chocolate and refreshing peppermint. This White Chocolate Peppermint Cake isn't just a recipe—it's an experience that will make your taste buds dance with holiday cheer! Whether you're looking to impress guests at a winter gathering or craving a luxurious sweet treat, this cake promises to be the showstopper that everyone will be talking about.
Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 60 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup white chocolate, melted
- 1 cup buttermilk
- 3 large eggs
- 1 teaspoon peppermint extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Crushed peppermint candies for garnish
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, ensuring even coverage to prevent sticking.
- In a medium bowl, sift together all-purpose flour, baking powder, baking soda, and salt. Set aside to ensure smooth ingredient integration.
- In a large mixing bowl, cream together softened butter and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Melt white chocolate using a double boiler or microwave, stirring carefully to prevent burning. Allow to cool slightly before adding to the mixture.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the melted white chocolate and peppermint extract.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with buttermilk. Mix on low speed until just combined, being careful not to overmix.
- Pour the batter into the prepared baking pan, spreading evenly with a spatula. Tap the pan gently on the counter to remove any air bubbles.
- Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, optionally frost with white chocolate frosting and sprinkle crushed peppermint candies on top for garnish.
- Slice into 12 even pieces and serve. Store in an airtight container at room temperature for up to 3 days.
Tips
- Always use room temperature ingredients to ensure smooth mixing and consistent texture.
- When melting white chocolate, use low heat and stir frequently to prevent burning.
- Do not overmix the batter; mix just until ingredients are combined to maintain a tender crumb.
- For an extra festive look, use high-quality crushed peppermint candies for garnishing.
- To keep the cake moist, avoid overbaking—check doneness with a toothpick at the minimum recommended baking time.
- For a more intense peppermint flavor, you can add a few drops of peppermint extract to your frosting.
- Allow the cake to cool completely before frosting to prevent melting and sliding.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 6g
Fat: 20g
Saturated Fat: 12g
Cholesterol: 95mg
