White Chocolate Peppermint Cake

Nov 29

White chocolate peppermint cake layers with white chocolate peppermint frosting and drip, filled and decorated with crushed peppermint candies.

Tasty Tuesday with Albion Fit

It’s so nice to be back home today, but before I get started in the kitchen, it’s finally time to get this White Chocolate Peppermint Cake up here! I’ve been so excited about this cake since making it last month for today’s Tasty Tuesday over at Albion Fit. Each week they feature a different baker’s tasty treats on their blog, and today’s feature is my new White Chocolate Peppermint Cake.

White Chocolate Peppermint Cake

Two years ago, I made a chocolate peppermint cake with peppermint buttercream and chocolate ganache. It was a total hit and I’ve been dying to make another peppermint cake of some kind but just haven’t gotten around to it until now. (So many cakes, so little time!). This white chocolate peppermint cake is made up of white chocolate peppermint cake layers, using Guittard White Mint Wafers I found at Orson Gygi. The wafers have a subtle but noticeable mint flavor that blends so beautifully with the white chocolate. I also used the wafers in my buttercream and drip to give the cake a little more peppermint flavor. It’s also a plus that the wafers are so white in color too!

The cake itself is a little denser than my Light and Fluffy Vanilla Cake, but not quite as dense as my recent Citrus Cranberry Cake, which definitely has a more poundcake-like texture.

I love how each bite of this cake gives you a good taste of peppermint, but it never feels overpowering, and you still taste the white chocolate.

I used crushed peppermint candies to decorate the sides of the cake, along with some buttercream swirls using the Wilton 1M tip, and real mini ornaments I found at Home Goods. The placemats are also a Home Goods find, while the tablecloth, plates and cake stand are all Target gems.

I used four 6-inch round cake pans, but this recipe could also be made with three 8-inch cake pans. The bake time should stay about the same.

This is the perfect holiday cake and I can’t wait to hear what you think!



White Chocolate Peppermint Cake

Yield 1 4-layer, 6-inch cake

White chocolate peppermint cake layers with white chocolate peppermint frosting and drip, filled and decorated with peppermint candies.



  • 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 buttermilk
  • 6 ounces Guittard White Mint Wafers (or 6 ounces white chocolate and 2 teaspoons peppermint extract)


  • 2 cups unsalted butter, room temperature
  • 6 cups powdered sugar, sifted
  • 1/2 teaspoon vanilla
  • 8 ounces Guittard White Mint Wafers (or 8 ounces white chocolate and 2 teaspoons peppermint extract), melted and cooled slightly
  • 4 tablespoons heavy whipping cream
  • 1/2 cup crushed peppermint candies


  • 1 cup Guittard White Mint Wafers (or 1 cup white chocolate chips and 2 teaspoons peppermint extract)
  • 1/4 cup heavy whipping cream



  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.


  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.


  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.

10 thoughts on “White Chocolate Peppermint Cake

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  1. Hi Courtney! Huge Fan and hope to get in to one of your classes soon! I have a question about the white chocolate peppermint cake. I am wondering if instead of doing 4 6″ layers would it be possible to do 3 9″ layers? I only have 9″ pans and wondering if I could make those work until I can add to my collection of cake pan sizes. IF I can would the oven temperature be the same and I would just have to adjust the cook time? Thanks so much!

    1. Hi Haley! Thank you! You can definitely do 9-inch pans, but if you do three of them, your layers will be thinner and won’t need to bake as long. I’d probably suggest doing just two 9-inch pans. Baking time should be about the same or a couple minutes longer than the 8-inch pans. Just keep an eye on them at the end. If you want to do three layer 9-inch, I’d recommend adding an extra half of the recipe so your layers are a little thicker 🙂

  2. Hi Courtney! Ha ha you are probably sick of all my questions since I attending your cake class in December. I just want to bake cakes all the time now! So I split this recipe in 4 so I could make one “test” 6″ pan in my new Fat Daddio’s pans. I baked it at 350* until done (which took almost 25 minutes) and my cake ended up very domed. I think I overmixed the batter a bit, but is there anything else that I could change to minimize the amount of doming? Maybe bake at 325* for a bit longer? Thanks so much for your suggestions!

    1. Hi! No, I’m never sick of questions. Hmmm, so it domed too much… overmixing usually causes your cakes to sink. If you try reducing the temp, only do down about 10 degrees to start with. The other thought is that you could take out about 1/4 tsp baking powder.

  3. Hey Courtney…any tips for high altitude adjustment on the cake portion of the recipe? I’m at 6,000 ft.
    This would be the perfect dessert for my upcoming Christmas lunch for the girlfriends!

    1. Hi, you’re actually not much higher than me, so I don’t think you’ll have a problem with any of my cakes… but the one thing I always take out first when a cake sinks or I’m worried about altitude is actually the sugar. Try reducing it by 1/4 cup.

  4. In this recipe for the frosting it says to use room temp butter but you always say to use cold butter on your instagram stories. Does it matter for this frosting