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since it is december, you can’t go through the holiday’s without having some kind of sweet that contains lots of chocolate and a hint of mint. this is also known as one of my favorite flavor combinations! i could eat chocolate mint ice cream and chocolate bars all day long. and you know it’s bad when you have mint chocolate flavored lip balm and body wash… maybe i have problem? speaking of problems…. here’s a peppermint white chocolate cake.
i was going through my baking stash just the other day. you would not believe how many bags of chocolate i owe. it’s either really embarrassing or a chocolate lovers dream. i literally counted 10 bags of unopened chocolate chips and three bags of which were open and half gone. can super thank the ibotta app for all this chocolate. uff now i need to think of ways to use it all. but of course, that will be super fun to do and more goodies to be eaten! now who could argue with that logic? this is also a sign of all the white chocolate recipes that will be seen throughout the next month or two. obviously i love white chocolate, commence the drooling.
this cake is super sweet with a hint of mint to it. mint extract can be so hard to work with sometimes because if you add too much, it ends up tasting like toothpaste. no one wants to eat something that tastes like a mouthful of toothpaste. ew.. it only takes 1/4 of a teaspoon to get the right amount of mint flavor that is needed to not overpower your taste buds. and adding a bunch of white chocolate to it makes it sweet yummy treat.
peppermint white chocolate cake
makes one 3-layer, 6-inch cake
2 1/2 cup all-purpose flour
1 1/3 cup granulated sugar
2 1/2 tsp baking soda
1 tsp salt
4 extra-large eggs
1/2 cup oil
1 tsp vanilla extract
1/4 tsp mint extract
1 1/2 cup buttermilk
3/4 cup white chocolate, melted
preheat the oven to 350 degrees F. spray and line three 6-inch cake pans. melt the white chocolate in a microwavable safe bowl for 15 second increments until smooth and then set aside. in a large bowl combine the flour, sugar, baking soda, and salt and mix together. in a small bowl combine the eggs, oil, vanilla and mint extracts, and the buttermilk and whisk together. pour the wet ingredients into the dry and mix until incorporated. add in the melted white chocolate. divide evenly among the cake pans and bake for 30-35 minutes or until a toothpick comes out clean. let cool 10 minutes and then carefully remove from the pans to continue cooling. wrap in cling wrap until ready to use.
white chocolate buttercream
12 oz white chocolate, melted
3 sticks unsalted butter
4 1/2 cup powdered sugar
1 1/2 tsp vanilla extract
1-3 tbsp milk or heavy cream
melt the white chocolate in a microwavable safe bowl for 15 second increments until smooth. place the butter and white chocolate into the bowl of an electric mixer fitted with a whisk attachment and whip until doubled in size, about 5 minutes. add in the powdered sugar, vanilla, salt, and heavy cream and continue whipping until well combined and light and fluffy.