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

White Chocolate Peppermint Pretzel Cake

5 from 20 votes
White chocolate peppermint cake layers with a white chocolate peppermint pretzel filling and a white chocolate peppermint buttercream.
Servings 1 3-layer, 8-inch cake

Ingredients

FOR THE CAKE

  • 1 cup (226 g) unsalted butter, room temperature
  • 1 1/2 cups (300 g) granulated sugar
  • 4 eggs, room temperature
  • 3 egg yolks, room temperature
  • 1 teaspoon (4.2 g) pure vanilla extract
  • 3 cups (345 g) cake flour
  • 1 tablespoon (14 g) baking powder
  • 3/4 teaspoon (1.4 g) salt
  • 1 1/4 cup (262.5 g)buttermilk, room temperature
  • 6 ounces (112.5 g) white chocolate
  • 1 teaspoon (4.2 g) peppermint extract or emulsion

FOR THE BUTTERCREAM

  • 2 cups (452 g) unsalted butter, slightly cold
  • 6 cups (750 g) powdered sugar, measured and then sifted
  • 8 ounces (150 g) white chocolate chips
  • 1/4 cup (57.75 g) heavy whipping cream
  • 1 teaspoon (4.2 g) peppermint extract
  • *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.

FOR THE PRETZEL FILLING

  • 8 tbsp. (113 g) unsalted butter, melted
  • 1 1/2 cups (187.5 g) milk powder, divided
  • 1 1/4 cups (150 g) crushed pretzels, mostly pulverized but some chunks are okay
  • 4 tsp. (12.5 g) corn starch
  • 4 tsp. (10.4 g) powdered sugar
  • 1 tsp. (5.6 g) salt
  • 6 ounces (112.5 g) white chocolate
  • 1/2 cup crushed peppermint candies
US Customary - Metric

Instructions

FOR THE CAKE

  • Pre-heat oven to 325 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
  • Using a double-boiler, melt the white chocolate and set aside.
  • Whisk together the dry ingredients and set aside.
  • 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.
  • 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. Mix on medium-high for an additional 2 to 3 minutes.
  • With the mixer on low, alternately add in the dry ingredients and buttermilk in 3 batches, ending and starting with the dry ingredients. Mix until just combined.
  • Pour batter into prepared pans (about 16 ounces in each 8-inch pan) and bake until slightly golden in on top, 25 to 30 minutes. (A few moist crumbs should come out on a toothpick when testing the centers).
  • Let the cake layers cool about 10 minutes in the pans and then invert onto wire cooling racks.
  • 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

  • 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.
  • In a stand mixer fitted with a paddle attachment, cream the butter on medium-high speed for about two minutes.
  • 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.
  • 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 CRUNCH

  • Heat the oven to 250 degrees F. Line a baking sheet with parchment paper. Set aside.
  • In a medium sized bowl, combine 1 cup milk powder, pretzel crumbs, corn starch, sugar and salt. Toss with your hands to mix. Add the melted butter and toss, using a spatula or spoon, until the mixture starts to come together and form small clusters.
  • Spread the clusters on a parchment lined sheet pan and bake for 20 minutes. The crumbs should be sandy at that point. Cool the crumbs completely.
  • Crumble any clusters that are larger than 1/2 inch in diameter, and put the crumbs back in the medium bowl. Add the 1/2 cup milk powder and toss together until it is evenly distributed throughout the mixture.
  • Pour the white chocolate over the crumbs and toss until your clusters are covered. Add the crushed peppermint. Then 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

  • 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 about 1/2 cup of the pretzel filling over the frosting and press down lightly with your fingers to create a level surface.
  • Repeat these steps with the second cake layer. Place the final cake layer top-side down.
  • Apply a thin coat of frosting around the cake to lock in the crumbs and chill for 10 minutes in the freezer to set.
  • Finish frosting the cake with the remaining buttercream and top with remaining pretzel filling.