Peppermint Layer Cake with White Chocolate Frosting

Peppermint Layer Cake
Karry Hosford
  • Yield: 16 servings

If you’ve ever used peppermint extract, you know it’s pretty powerful stuff. Measure carefully; half a teaspoon should be enough to give the cake a nice minty taste.


2 1/2cups cake flour
3tablespoons baking powder
1/4teaspoon salt
3/4cup unsalted butter, slightly softened
1 1/2cups granulated sugar
5 egg whites
1cup milk
1/2teaspoon peppermint extract
3/4cup unsalted butter, slightly softened
2 1/4cups powdered sugar
1 1/2cups (9-ounces) white baking chips, melted and cooled slightly (Ghiradelli melts better than Nestle)
3/4teaspoon vanilla extract
3tablespoons milk, about
5 red-and-white peppermint candies, crushed (to crush, place in a sandwich bag and crush with flat side of knife)


  1. To prepare cake, preheat oven to 350F.  Coat three 8-inch round layer pans with baking spray.
  2. Combine flour, baking powder and salt in a large bowl.
  3. Beat butter and granulated sugar at medium speed until light and fluffy.  Add egg whites, one at a time, beating well after each addition.  Turn mixer to low speed; add flour mixture alternately with milk and beat until well blended.  Turn to medium speed and beat in peppermint extract.  Pour into pans and bake 23 to 25 minutes or until a tester inserted in center comes out clean.  Let cool in pans on wire racks 10 minutes. Remove from pans and finish cooling on racks.
  4. To prepare frosting, beat butter at medium speed until creamy. Turn to low speed and gradually beat in powdered sugar. Add melted chips, vanilla and milk; increase mixer speed beat until smooth and creamy.  If necessary, add more milk to make spreadable.
  5. Place one cake layer on plate.  Spread with about 1/2 cup frosting.  Cover with another cake layer and frosting.  Place third layer on top and frost sides and top of cake.  Sprinkle peppermint candies in a circle around top edge of cake.
—Recipe by Jean Kressy

Nutritional Info *per serving

  • Calories 496
  • Fat 24g
  • Saturated Fat 16g
  • Cholesterol 47mg
  • Sodium 223mg
  • Carbohydrate 68g
  • Fiber 0g
  • Sugars 48g
  • Protein 4g
%d bloggers like this: