I got this recipe from Paula Deen magazine. The picture was gorgeous and loving peppermint the way I do, I just had to try it!
White Chocolate Peppermint Cake
1 c. butter, softened
2 c. sugar
4 large eggs, separated
1/2 tsp peppermint extract
3 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1-1/4 c. heavy whipping cream
1/3 c. sour cream
1/2 c. crushed peppermint candies
White Chocolate Frosting (below)
Preheat oven to 350 degrees.
Grease and flour two 9″ round cake pans.
In large bowl, beat butter and sugar with electric mixer on medium until creamy. Add egg yolks beating well. Add peppermint extract. In medium bowl, blend flour, baking powder and salt. Gradually add to butter mixture, alternating with cream, beginning and ending with flour mixture. Stir in sour cream and crushed peppermints, just until combined.
In medium bowl, beat egg whites with electric mixer until stiff peaks form. Gently fold into batter.
Spoon batter evenly into prepared pans. Bake for 26 to 28 minutes, until a toothpick inserted into center come out clean. Let cool in pans for 10 minutes, then remove from pans and cool onto wire racks. When cooled wrap in plastic wrap and chill for 1 hour or up to 24 hours.
Using serrated knife, cut each layer in half horizontally to make 4 layers. Place 1 layer on plate and spread with 1/2 c. White Chocolate Frosting. Repeat procedure with three remaining layers. Spread sides and top with remaining frosting. Garnish with peppermint sticks, if desired.
White Chocolate Frosting
8 oz. white chocolate
3/4 c. heavy whipping cream
3/4 c. butter, softened
1 tsp. vanilla extract
9 c. confectioners sugar
In medium bowl, combine white chocolate and cream. Melt in microwave on high at 30 second intervals, stirring between each, until chocolate is melted and smooth. Let cool completely.
In large bowl, combine chocolate mixture and butter. Beat at medium speed with an electric mixer until creamy. Add vanilla, beating until combined. Gradually add confectioners sugar, beating until smooth.
The cake is dense, but has to be, to hold up the candy-like frosting. The 4 layers of rich frosting make the overall cake heavy, so unless your really into “sweet, sweet”, this may not be the cake for you. The crushed candy in the cake batter is a great touch for appearance and subtle taste though. Try to find candy cane sticks, the traditional shaped candy canes were a bear to break into the right size. Does crushed peppermint candies all over the floor sound right?