Visually stunning four layer cake featuring two rich chocolate layers, two peppermint chip layers, all covered in Buttermint White Chocolate Buttercream.
- Easy
- 120 mins
- 18 servings
Ingredients
Chocolate Cake:
- 2 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 2 eggs + 1 egg yolk
- 1 tsp. Rodelle Pure Vanilla Extract
- 2 1/2 cups all-purpose flour, sifted
- 1 cup Rodelle Gourmet Baking Cocoa Powder, Dutch Processed
- 2 1/2 tsp. baking soda
- 1 tsp. salt
- 1 1/2 cups whole milk
- 1 cup hot water
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. Rodelle Pure Vanilla Extract
- 6 oz. peppermint crunch chips, melted and slightly cool
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
Uses
Directions
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.
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.
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 before serving.
Note: This recipe was prepared by Peabody of Sweet ReciPEAS for Rodelle. Click here to view the original recipe, more photos and helpful hints!