This Chocolate Peppermint-White Chocolate Layer Cake is a visually stunning four layer cake featuring two chocolate layers, two peppermint chip layers, all covered in Buttermint White Chocolate Buttercream.
This post is sponsored by my long standing partner Rodelle. As always the opinions, bad grammar, and overuse of emoji’s are all mine.
It’s National Cake Day!
What better way to celebrate than making a cake!
Well, eating a cake actually, but someone has to make it first. 🙂
This cake I actually made for Thanksgiving.
Unfortunately, I made so many pumpkin desserts BEFORE Thanksgiving in order to find a dessert for Thanksgiving, that by the time the holiday actually came along I wasn’t feeling it.
I wanted chocolate and I wanted mint.
Just like I did last year , I wanted to showcase Rodelle’s Gourmet Baking Cocoa Powder.
Because I feel it’s highly underrated.
The cocoa powder contains one of the highest levels of cocoa butter on the market which makes for a great baked good.
Everyone one knows (or at least those that read this blog) Rodelle vanilla products are awesome, now is the time to learn that their cocoa is too.
This cake is actually two cakes in one and it makes a very tall cake.
How tall?
Tall enough that it would not fit under my cake holder.
It has alternating layers of rich chocolate cake using a whole cup of Rodelle Gourmet Baking Cocoa Powder and layers of peppermint chip cake.
The frosting is in honor of those after dinner buttermints that I loved as a kid. Just like the candy, these are not overpowering with mint…just a hint.
I did add some white sparkling sugar and some crushed candy canes on top of the cake for decor but that it totally up to you.
While this Chocolate Peppermint-White Chocolate Layer Cake does take some time to make, it is so worth it.
Everyone who has tried it has raved about it.
Once again, I’m a proud ambassador of Rodelle and their amazing baking products.
I would love if you would support Rodelle and the companies that support this blog.
P.S. It’s a great day to buy my cookbook.
Want more Holiday Layer Cakes?
Chocolate Gingerbread Layer Cake
Bourbon Eggnog White Chocolate Layer Cake
Chocolate Peppermint-White Chocolate Layer Cake
Ingredients
- For the Chocolate Cake:
- 2 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 2 eggs + 1 egg yolk
- 1 tsp. vanilla extract (I used Rodelle)
- 2 1/2 cups all-purpose flour, sifted
- 1 cup Rodelle Gourmet Baking Cocoa Powder, Dutch Processed
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. salt
- 1 1/2 cups whole milk
- 1 cup hot water
- For the Peppermint Chip White Cake:
- 5 large egg whites
- 3/4 cup whole milk
- 2 3/4 cups cake flour
- 1 1/4 cups granulated sugar
- 1 TBSP baking powder
- 1/2 tsp. salt
- 3/4 cup unsalted butter, at room temperature
- 1 tsp. vanilla extract (I used Rodelle)
- 6 oz. peppermint crunch chips, melted and slightly cool
- For the Buttermint White Chocolate Buttercream:
- 1 cup (about 9) egg whites
- 2 cups granulated sugar
- 3 cups unsalted butter, cubed and at room temperature
- 2 tsp. peppermint extract
- 1/4 tsp. salt
- 10 oz. white chocolate melted and cooled slightly
Instructions
For the Chocolate Cake:
Spray with baking spray two 9-inch cake pans and line with a parchment circle and spray circle with baking spray as well.
Preheat oven to 350F.
Sift flour, baking soda, baking powder, cocoa, and salt.
Set aside.
Using a stand mixer, beat together the oil and sugar with a paddle attachment until combined – about 1 minute.
With the mixer on low, add the eggs one at a time.
Stir in extract.
Beginning and ending with your dry mixture, alternate dry ingredients and liquids (milk and hot water) until smooth.
Be sure to scrape down the sides of your mixing bowl with a spatula between batches.
Pour into prepared cake pans and bake in a 350 degree oven until centers are done and a toothpick inserted in center comes out clean, about 25-28 minutes.
Cool on a wire rack for 10-15 minutes before removing from pans.
For the Peppermint Chip White Cake:
Spray with baking spray two 9-inch cake pans and line with a parchment circle and spray circle with baking spray as well.
Preheat oven to 350F.
Stir together the egg whites and 1/4 cup of the milk in a small bowl and set aside.
Sift flour, sugar, baking powder, and salt and put into the bowl of a stand mixer fitted with the paddle attachment.
Mix on low until combined.
With the mixer on low, add the butter vanilla, and the remaining milk until the dry ingredients are moistened.
Bump mixer speed up to medium and beat for one minute until all ingredients are fully combined.
Scrape down the bowl.
Add egg white and milk mixture in three parts, each time mixing on medium speed for about 30 seconds
Scrape down the bowl and add the melted peppermint crunch chips and mix until fully combined.
Evenly divide the batter between the two pans.
Bake to 25-28 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Cool on a wire rack for 10-15 minutes before removing from pans.
For the Frosting:
Place the egg whites and sugar in the metal bowl of a stand mixer and set over a small pot of simmering water (the bowl should not touch the water).
Heat, stirring occasionally, until mixture is 160F or hot to the touch.
Transfer bowl to stand mixer and beat on high speed with a whisk attachment to medium stiff peaks, about 8 minutes.
Reduce mixer speed to medium low and add butter a tablespoon at a time, letting it incorporate into the meringue for few moments before adding more.
Add peppermint extract, melted white chocolate, and salt and beat on high for 1-2 minutes until smooth and creamy.
Assembly:
Set one cake layer on turntable cake stand.
Cover with 3/4 cup buttercream.
Top with another cake layer.
Repeat till cake is assembled.
Use an offset spatula to frost cake with buttercream.
If desired, first make a thin coat to seal in crumbs and chill for 30 minutes.
Cover completely with another layer of frosting.
Pipe some decorative swirls on top of cake and top with crushed candy cane pieces (optional).
Chill cake for 30 minutes.
Rebecca says
Looks fab! Could you use frozen eggs whites for the frosting?
Peabody says
You know, I’m not sure. But you can for meringue so I am assuming yes.
Kelly says
For the chocolate layer it says to sift flour, baking soda, baking powder, cocoa, and salt. How much baking powder?
Peabody says
2 tsp. baking powder, 1/2 tsp. baking soda