Peppermint Cake Recipes

Peppermint Cake is a delectable white cake with white chocolate peppermint buttercream. Holiday cakes with crushed candy canes are wonderful.

– 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


– 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


Since sour cream has more fat than milk, it adds moisture, acidity, and tanginess to the cake, making it more flavorful and rich.  You can use whole milk, but sour cream makes a better cake.


Large amounts of peppermint extract can be overwhelming.  Use pure extract, not fake, for the greatest flavor.


Use high-quality white chocolate with at least 25% cocoa butter for the peppermint swiss meringue buttercream.  Skip chocolate chips and candy melts.  Buttercream tastes and feels better with high-quality chocolate.


Melting chocolate in the microwave is simplest.  Cut chocolate blocks or baking bars into small pieces and place in a microwave-safe basin.


Stir between 30-second heat bursts to disperse heat evenly.  Continue until chocolate is smooth and melted.


A glass bowl over a small saucepan with hot water can help melt chocolate.  Stir chocolate until smooth and shiny with a wooden spoon or whisk.


Dark-coated cake pans bake cakes faster and darken their edges. This is because dark metal pans absorb and transfer heat faster than light ones.  Reduce oven temperature to 325°F/163°C for dark pans.  Even baking is best with aluminum cake pans.


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Peppermint Cake Recipes