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White Chocolate Peppermint Cake recipe. Lush white chocolate and cool, crisp peppermint make for a wonderfully delightful cake. | thesugarcoatedcottage.com

White Chocolate Peppermint Cake

5 from 2 votes
Prep Time 20 mins
Cook Time 44 mins
Total Time 1 hr 4 mins
Servings 1 7" cake


  • CAKE:
  • 6 oz. white chocolate melted
  • 4 large egg whites room temp
  • 1 cup milk room temp
  • 2 tsp vanilla
  • 3 cups cake flour
  • 1 cup + 3 Tbsp sugar
  • 1 Tbsp + 1.5 tsp baking powder
  • 1/2 tsp salt
  • 9 Tbsp butter room temp
  • 7 egg whites
  • 1 1/2 cups + 3 Tbsp sugar
  • 1 1/2 lbs butter
  • 2 tsp vanilla extract
  • pinch of salt
  • 1 cup crushed peppermint candy cane
  • flowers


  • CAKE:
  • Preheat oven to 350 degrees F
  • Grease 2- 7inch cake pans, line bottom with parchment, grease parchment and flour pans.
  • In medium bowl combine the egg whites, 1/4 cup milk and vanilla.
  • In large bowl of mixer add the dry ingredients (flour, sugar, baking powder, salt).
  • Mix the dry ingredients for 30 seconds to combine.
  • Add the butter and the remaining 3/4 cups milk, mixing on low until ingredients are moistened.
  • With mixer on medium speed beat for 1.5 minutes to form the cake batters structure.
  • Scrape down the sides.
  • Slowly add the egg mixture in 3 batches, mix 20 seconds after each addition.
  • Scrape down the sides with spatula.
  • With mixer on medium slowly add the melted chocolate and mix until well combined.
  • Pour batter into cake pans evenly.
  • Bake 44-48 minutes or until golden brown and toothpick inserted comes out clean.
  • Let cool completely.
  • In medium sauce pan add the egg whites and sugar.
  • On medium heat you are going to whisk egg mixture until sugar is completely dissolved (you can test it by rubbing a small amount between your fingers to test it, it should be completely smooth).
  • Transfer to mixing bowl and with whisk attachment whisk on high until stiff peaks form and mixture is completely cooled.
  • Switch to paddle attachment.
  • On low speed add the butter one piece at a time. Mix until well combined.
  • Add in the vanilla, continue mixing until completely mixed in.
  • Cut each cake horizontally so you have a total of 4 layers.
  • Put a small dollop of frosting on cake board/cake plate so the cake sticks.
  • Put on the first layer, spread layer of buttercream, smooth with offset spatula.
  • Sprinkle with 1/4 cup crushed candy cane.
  • Repeat with next two cake layers.
  • Place last layer of cake on top.
  • Crumb coat the cake, refrigerate.
  • Apply and smooth out final coat of buttercream on top and sides. Pipe on top and bottom border.
  • sprinkle with remaining crushed candy cane.
  • Decorate with flowers.
  • Refrigerate.
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