Add the peppermint extract. Then, I added ridges by lightly holding a small rounded spatula against the cake as I turned it, working my way from the bottom to top. 2. I applied a thin (crumb coat) of frosting, followed by a the final layer of frosting. 8 oz. Set aside. I LOVE using white chocolate in my buttercream recipes. © Cake by Courtney 2020. Pour the batter into prepared pans (about 12 ounces in each 6-inch pan and about 16 ounces in each 8-inch pan). Your email address will not be published. Immediately pour mixture into the work bowl of a stand mixer. Add the white chocolate that has been cut into very small pieces. All rights reserved | Terms and Conditions | Privacy Policy. Using a cake scraper, pull the scraper along the side of the cake, keeping it steady, in a horizontal motion. salt I mean, it adds even more peppermint flavor to the cake, but it’s totally up to you! Preheat oven to 325 degrees. Spoon batter into prepared pans. *This buttercream recipe makes enough to fill and cover your cake. Place the final cake layer, top side down, on the second layer of frosting. Add the powdered sugar alternately with the melted chocolate. December 11, 2018 By Melissa D. 7 Comments. 4 ounces (113.5g) white baking chocolate (I used Ghirardelli Premium Baking Bar and Bakers Premium Baking Bar to test the recipe), 2 1/2 cups (285g) cake flour * if you do not have cake flour see Note below for substitution, 1 1/2 sticks (170g) unsalted butter, slightly softened (do not soften in the microwave), 2 large eggs, room temperature ( if in a hurry you can warm the eggs in a bowl of hot (not boiling) water for 5 minutes), 3 sticks (339g) unsalted butter, softened (do not soften in the microwave), 8 ounces (227g) white baking chocolate (I use Ghirardelli or Bakers White Baking Chocolate), 4 tablespoons (48g) milk or cream, to be used when melting the chocolate, 8 cups (920g) powdered sugar (sift then measure), 1/2 teaspoon (3g) salt to cut the sweetness. With that last one, usually a cake is involved, and if it’s not, I always try to find a way to see if I can bring a cake anyway! Alternately add the flour mixture and the milk/chocolate mixture, beginning and ending with the flour (3 additions of flour and 2 of milk mixture). Don’t overmix! I have a question about the white chocolate peppermint cake. In a medium microwave-safe bowl, add in the white chocolate chips and heavy cream. We decided to divide our batter between three 8 inch cake pans instead of two so that we could have more filling in every slice. Let the cake layers cool about 10 minutes in the pans and then invert onto a wire rack to cool completely. However, you could also divide the batter between two pans for thicker cake layers.