Description
Peppermint Cake is a delicious white cake flavored with peppermint and topped with a white chocolate peppermint buttercream. Decorate with crushed candy canes for an extra fun holiday cake.
Ingredients
For the cake
- 460 g (3 1/3 cup) all-purpose flour
- 9.5 g (2 1/2 teaspoons) baking powder
- 2.8 g (1/2 teaspoon) baking soda
- 2.8 g (1/2 teaspoon) salt
- 280 g (2.5 sticks) unsalted butter, at room temperature
- 440 g (2 cups) granulated sugar
- 100 g (2 large) eggs, at room temperature
- 90 g (3 large) egg whites, at room temperature
- 8 g (2 teaspoons) pure vanilla extract
- 4 g (1 teaspoon) peppermint extract
- 240 g (1 cup) sour cream, at room temperature
- 240 g (1 cup) whole milk, at room temperature
For the white chocolate Swiss meringue buttercream
- 120 g (5 large) egg whites
- 330 g (1 1/2 cups) granulated sugar
- 452 g (2 cups) unsalted butter, at room temperature
- 170 g (6 ounces) white chocolate, melted and cooled
- 4 g (1 teaspoon) peppermint extract
Instructions
For the cake
- Preheat oven to 350°F/177°C. Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl using a hand-held mixer or stand mixer fitted with the paddle attachment, beat together the softened butter and sugar on medium speed until smooth and creamy, about 3-4 minutes. Scrape down the sides of the bowl as needed. Beat in the eggs and egg whites, one at a time, until combined. Scrape down the sides of the bowl and beat in the sour cream, vanilla, and peppermint until mixed well. With the mixer on low speed and in three parts, alternately add the dry ingredients and the milk to the batter, beginning and ending with the dry ingredients. Beat until just combined.
- Evenly divide the batter between the prepared cake pans.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool completely in the pans set on a wire rack before frosting.
For the white chocolate Swiss meringue buttercream
- Put the egg whites and sugar in a mixer bowl and whisk together. Make a double boiler by placing the bowl over a saucepan of simmering water (ensuring the bowl does not touch the water). Whisk constantly until the sugar is completely dissolved and the mixture feels hot to the touch, about 4-5 minutes. You should not feel any sugar granules when rubbing the mixture between your fingertips.
- Transfer the bowl to the stand mixer fitted with the whisk attachment. Whip the mixture on medium-high until the bottom of the bowl no longer feels warm, and the meringue is thick and glossy.
- With the mixer on medium, add the softened butter half a stick at a time. Continue to whip until the mixture is smooth. Mix in the cooled, melted chocolate and the peppermint until completely incorporated. Frost the cooled cake layers.
Notes
Make-ahead: Bake cake up to 1 day in advance. Keep in the baking pans, cover tightly, and store at room temperature. Swiss meringue buttercream can be made up to 1 week in advance and stored in an airtight container in the refrigerator. When ready to use, bring the frosting to room temperature and re-whip with a mixer for 5 minutes.
Freezing: Freeze cake layers frosted or unfrosted for up to 2-3 months. Thaw overnight in the refrigerator and allow to sit for 30 minutes at room temperature before serving. Swiss meringue buttercream can also be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator, bring it to room temperature, and re-whip with a mixer for 5 minutes.
Cupcakes: To make cupcakes, fill each cavity of a cupcake pan lined with cupcake liners 2/3 full. Reduce baking time and begin checking at the 15 minutes mark.
- Prep Time: 35 minutes
- Cook Time: 35 minutes
- Category: Cakes