White Chocolate Peppermint Pretzel Cake


Dec 03

White Chocolate Peppermint Pretzel Cake – white chocolate peppermint cake layers, white chocolate peppermint pretzel filling, and white chocolate peppermint buttercream.

White Chocolate Peppermint Pretzel Cake #peppermintcake #christmascake #holidaycake #cakebycourtney

Costco White Chocolate Peppermint Pretzels

It’s that time of year again! You know, that time of year when Costco sells those addicting white chocolate peppermint pretzels… and because I panic and think I’ll never, ever, ever see them again after this season, I stock up on about a dozen (or two) bags to get me through the year?

White Chocolate Peppermint Pretzel Cake #peppermintcake #christmascake #holidaycake #cakebycourtney

Please tell me I’m not the only one!

I love this seasonal treat so much! The combination of sweet and salty just speaks to me and I can’t get enough.

White Chocolate Peppermint Pretzel Cake #peppermintcake #christmascake #holidaycake #cakebycourtney

Cake Time

With a love this strong, turning these flavors into a cake was the only logical thing to do. And really, I didn’t need to do much work. I created my White Chocolate Peppermint Cake a couple years ago, so the only element I needed to add was the pretzel part.

White Chocolate Peppermint Pretzel Cake #peppermintcake #christmascake #holidaycake #cakebycourtney

I made a few tweaks to the cake and buttercream recipe (which I’ve also updated on the original post). I then used an adapted Milk Bar recipe for the pretzel filling. It’s the same one I use in my Carrot Apricot Cake. I think you’ll love the added crunch and salty-ness in this version of the cake. I always make a large batch of the filling so there’s plenty to snack on.

White Chocolate Peppermint Pretzel Cake #peppermintcake #christmascake #holidaycake #cakebycourtney

For the buttercream I used between layers, I tinted it with true red. You’ll want to reserve and tint about 1 1/2 cups of frosting for the center layers. The rest of the buttercream can stay white or be tinted however you like!

Tips

  • This cake can be made ahead of time and stored in the freezer. Refer to my post: How to Freeze, Thaw and Transfer Cakes for all the deets on how to best freeze and thaw your cakes. Freezing your cake will help keep the crunch in the filling. You can refrigerate this cake overnight but run the risk of the crunch being a little soft. As always, keep the cake covered in the freezer or fridge so it doesn’t dry out.
  • Each element can be made ahead of time. Store the cake layers in the freezer and the filling and buttercream in the fridge in airtight containers.
  • With a tender, white cake like this one, always keep your eye on the cake layers for the last few minutes of baking. Remember, when you put a toothpick in the center of the cake, it should come out with a few moist crumbs on it.

 

White Chocolate Peppermint Pretzel Cake

White chocolate peppermint cake layers with white chocolate peppermint pretzel filling and white chocolate peppermint buttercream.

Servings 1 3-layer, 8-inch cake

Ingredients

FOR THE CAKE

  • 1 cup unsalted butter room temperature
  • 1 1/2 cups granulated sugar
  • 4 eggs room temperature
  • 3 egg yolks room temperature
  • 1 teaspoon pure vanilla extract
  • 3 cups plus 2 tablespoons cake flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1 1/4 cup buttermilk room temperature
  • 6 ounces white chocolate
  • 1 teaspoon peppermint extract or emulsion

FOR THE BUTTERCREAM

  • 2 cups unsalted butter slightly cold
  • 6 cups powdered sugar measured and then sifted
  • 8 ounces white chocolate
  • 1/4 cup heavy whipping cream
  • 1 teaspoon peppermint extract

FOR THE PRETZEL FILLING (adapted from Milk Bar)

  • 1 1/4 cups crushed pretzels I like to pulse in a food processor - some bigger chunks of pretzels are ok
  • 8 tablespoons unsalted butter melted
  • 1 1/2 cup dry milk powder divided
  • 4 teaspoons cornstarch
  • 4 teaspoons granulated sugar
  • 6 ounces white chocolate
  • 1/2 cup crushed peppermint candies

Instructions

FOR THE CAKE

  1. Pre-heat oven to 350 degrees. Spray three 8-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. Whisk 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, peppermint extract and the 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 buttermilk in 3 batches, ending and starting with the dry ingredients. Mix until just combined.

  7. Pour batter into prepared pans (about 16 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.

FOR THE BUTTERCREAM

  1. In a microwave safe bowl, heat the cream and the pour it over the white chocolate to melt. Stir until the mixture is smooth and silky. If needed heat the mixture for another 20 to 30 seconds and stir until the chips are melted. Set aside.

  2. In a stand mixer fitted with a paddle attachment, cream the butter on medium-high speed for about two minutes.
  3. 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.
  4. Add the white chocolate ganache, followed by the peppermint extract and then increase the speed to medium-high and beat the frosting for about 3 to 5 minutes, until light in color and texture.

FOR THE PRETZEL FILLING

  1. Preheat your oven to 250 degrees F. Line a baking sheet with parchment paper and set aside.

  2. In a medium size mixing bowl, combine the pretzels, butter, 1 cup of the milk powder, cornstarch and sugar. Mix until the pretzels are well coated and feel a bit like wet sand.

  3. Spread evenly on the baking sheet and bake for 20 minutes. Cool completely.

  4. Crumble any clusters that are larger than 1/2 inch in diameter, and put the crumbs back in the medium bowl. Add the remaining 1/2 cup milk powder and toss together until it is evenly distributed throughout the mixture.

  5. Pour the white chocolate over the crumbs and toss until your clusters are covered. Add in the crushed peppermint candies and continue tossing them every five minutes until the white chocolate hardens and the clusters are no longer sticky. The crumbs will keep in an airtight container in the fridge or freezer for up to 1 month.

ASSEMBLY

  1. Place the first cake layer, top side up, on a cake board and evenly spread about 3/4 cup of the buttercream over the cake. Sprinkle a generous handful of the pretzel filling over the buttercream and pat down into place.

  2. Repeat these steps with the second cake layer. 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 remaining buttercream.

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