A soft, delicate white chocolate sponge layered with peppermint-kissed buttercream and topped with crushed candy canes for holiday crunch.
Photo by Ashlee Glen
Ingredients: For the Cake
10 oz white chocolate
1 ¼ cups milk room temperature
2 ¼ cups all purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
10 tablespoons unsalted butter, room temperature
1 ¼ cups granulated sugar
4 large eggs room temperature
2 teaspoons vanilla extract
For the Frosting
1 ¼ cups granulated sugar
â…” cup water
5 large egg whitespinch of salt
1 lb unsalted butter, room temperature
2 teaspoons vanilla extract
½ teaspoon peppermint extract
Directions:
Preheat oven to 350°F. Grease and flour two 8-inch cake pans.
Mix the white chocolate and milk together in a microwave safe bowl. Melt the white chocolate and mix together in the microwave, at 30 second intervals, until smooth; let cool slightly.
In a bowl, whisk together flour, baking powder, and salt.
In a separate bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
Add â…“ of the flour mixture into the butter mixture and mix until just combined. Add half of the melted white chocolate mixture and stir until just combined. Add another â…“ of the flour and stir to combined. Add the remaining white chocolate mixture followed by the remaining flour mixture.
Divide batter evenly between pans (it helps to use a kitchen scale here), bake 25–30 minutes, or until a toothpick comes out clean. Cool completely.
To make the frosting, mix together the sugar and water in a small saucepan and cook until it is 238 degrees F. Do not stir.
While the sugar is cooking, clean and dry your mixer. Whip the egg whites and add the pinch of salt. Whip until the whites form stiff peaks.
Once the sugar is at the right temperature, turn the speed of the mixer to medium-high and carefully pour the mixture between the whisk and side of the bowl. Do not scrape in the sugar (and be mindful to not get any sugar on you, as it will be quite hot).
Once all the sugar is in the mixer, beat on high until the meringue is cooled to room temperature. Turn down the speed and slowly add the butter, one tablespoon, at a time until it is fully incorporated. Stir in the extracts (tasting as you add the peppermint).
Frost your cake with your icing and decorate as desired—with white sprinkles, sanding sugar, crushed peppermint.
Read more recipes from the 12 Cakes of Christmas
