Holiday baking always feels special because the kitchen fills with warm, sweet aromas that set the tone for the season. This white chocolate and vanilla peppermint cake delivers that feeling instantly. The flavors are nostalgic and familiar while still feeling bright and exciting. The soft crumb and creamy frosting create a beautiful balance. The peppermint adds a cool note that keeps each bite light. It is a cake that looks impressive yet comes together easily, which is ideal during a busy month.
The secret to its texture is the blend of whipped egg whites and rich butter. The whites create lift while the butter gives tenderness. The buttermilk adds a gentle tang that keeps the cake moist. The vanilla ties everything together with warmth. These elements help the cake stay fluffy without becoming overly sweet. The frosting adds extra richness. The melted white chocolate gives a silky texture that spreads smoothly. The peppermint extract brightens the flavor and enhances the festive feel.
Crushed candy canes add a beautiful finish. They give the cake a hint of crunch and a pop of color. The curls of white chocolate make it feel even more celebratory. These touches make the cake perfect for gatherings. It slices cleanly and holds well on a dessert table. You can bake the layers a day ahead, which makes entertaining simple. The cake stays soft and the frosting keeps everything moist.
This dessert works for holiday dinners, winter birthdays or seasonal celebrations. It pairs well with hot chocolate, coffee or a peppermint mocha. It also makes a lovely edible gift. Share it at a potluck or wrap slices for friends. It brings joy in every bite. The flavor reminds people of classic Christmas treats in a new and special form.
White Chocolate and Vanilla Peppermint Cake
Equipment
- cooling rack
- Small Saucepan
- 2 9 inch round cake tins
Ingredients
For the cake
- 5 large eggs yolks and whites separated
- 2 cups granulated sugar 400g
- 1.5 cups butter room temperature (340g)
- 2 cups all purpose flour 240g
- 1 tsp salt
- 1 tsp baking soda
- 1 cup buttermilk 240ml
- 1 tsp vanilla extract
For the frosting
- 1 cup chopped white chocolate 170g
- 4 oz cream cheese softened (113g)
- 6 tbsp heavy whipping cream 90ml
- ⅔ cup butter softened (150g)
- 5 cups powdered sugar 600g
- 1 tsp vanilla extract
- 1 tsp peppermint extract
For décor
- Crushed peppermint sticks and peppermint curls
Instructions
- Preheat the oven to 350ºF / 180ºC and grease and line two 9 inch round cake tins.
- Beat the butter (1.5 cups / 340g) and sugar (2 cups / 400g) until light and fluffy which will take around 3-4 minutes then add in the egg yolks one by one beating between each addition.
- In a separate bowl mix together the flour (2 cups / 240g), salt and baking soda then start to add this one third at a time alternating with the buttermilk (1 cup / 240ml), start and finish with the flour.
- Add in the vanilla and mix to combine.
- In a separate bowl and using an electric whisk, beat the egg whites until stiff peaks form. Stir one quarter of the egg whites into the cake mixture then fold in the remaining three quarters.
- Divide the cake batter between the two cake tins and bake in the oven for around 30 minutes until a toothpick inserted into the center of the cake comes out clean.
- Once baked, allow to cool in the tins for ten minutes before removing from the tins and transferring to wire racks to cool completely.
- Make the frosting by adding the cream (6 tbsp / 90ml) to the chopped white chocolate (1 cup / 170g) then heating in the microwave until completely melted. Set aside to cool.
- In a large bowl, beat the cream cheese (4 oz / 113g) and butter (⅔ cup / 150g) until smooth then add in the cooled white chocolate and cream mixture and mix again.
- Gradually add in the powdered sugar (5 cups / 600g) and the extracts and mix until smooth. If it is too thick, add a little more cream but slowly until you have the desired consistency.
- Spread the frosting on one layer of the cake then top with the other layer then cover the top and sides with the remaining frosting.
- Top the cake with some crushed candy canes and some white chocolate curls.
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