White Chocolate Peppermint Cake

White Chocolate Peppermint Cake

This White Chocolate Peppermint Cake is such a delicious holiday treat–layers of rich white chocolate and cool peppermint filling stacked high.

White Chocolate Peppermint Cake
Makes 1 (9-inch) cake
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Ingredients
  1. 1½ cups butter, softened
  2. 2 cups sugar
  3. 4 egg whites
  4. 2 large eggs
  5. 1 tablespoon vanilla extract
  6. 3½ cups all-purpose flour
  7. 1 tablespoon baking powder
  8. ½ teaspoon salt
  9. 1½ cups milk
  10. 6 (1-ounce) squares white chocolate, melted
  11. White Chocolate Peppermint Filling (recipe follows)
  12. Silky Buttercream (recipe follows)
  13. Garnish: white chocolate curls, peppermint candies
Instructions
  1. Preheat oven to 350°. Spray 3 (9-inch) round baking pans with nonstick baking spray with flour.
  2. In a large bowl, beat butter and sugar at medium speed with a mixer until fluffy. Add egg whites and eggs, one at a time, beating well after each addition. Beat in vanilla.
  3. In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to butter mixture, alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in melted chocolate. Spoon batter into prepared pans.
  4. Bake for 18 to 23 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
  5. Using a serrated knife, halve each layer horizontally to make 6 layers. Spread White Chocolate Peppermint Filling between layers. Spread Silky Buttercream over top and sides of cake. Garnish with white chocolate curls and peppermint candies, if desired. Cover and refrigerate for up to 3 days.
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White Chocolate Peppermint Filling
Makes about 4 cups
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Ingredients
  1. 1 (¼-ounce) package unflavored gelatin
  2. 3 tablespoons cold water
  3. 3 cups heavy whipping cream
  4. 4 (1-ounce) squares white chocolate, chopped
  5. 1 cup crushed peppermint candies
Instructions
  1. In a small bowl, combine gelatin and 3 tablespoons cold water; let stand for 2 minutes or until softened.
  2. In a small saucepan, cook cream and white chocolate over low heat, stirring frequently, until chocolate is melted and mixture is smooth. Add gelatin mixture, whisking until dissolved. Cover and chill for 8 hours.
  3. In a large bowl, beat cream mixture at medium speed with a mixer until stiff peaks form. Stir in crushed candies. Use immediately.
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Silky Buttercream
Makes about 5 cups
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Ingredients
  1. 6 egg whites
  2. 1½ cups sugar
  3. 2 cups unsalted butter, softened
Instructions
  1. In the top of a double boiler, whisk together egg whites and sugar until combined. Cook over simmering water until mixture reaches 140° on a candy thermometer. Immediately pour mixture into the work bowl of a stand mixer. Beat at high speed for 10 minutes until mixture is thick, white, and glossy; reduce speed to medium low, and add butter, 2 tablespoons at a time, beating until combined after each addition. Store at room temperature until ready to use.
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