White Chocolate Candy Cane Dream Cake
Introduction
Who doesn’t adore a cake that captures the whimsy of winter in every bite? The White Chocolate Candy Cane Dream Cake is a perfect choice for your holiday baking adventures. It’s a delightful blend of velvety white chocolate and invigorating peppermint. Perfect for your festive gatherings, this cake will dazzle your guests with its captivating look and delightful taste. If you’d like more holiday recipes sent straight to your inbox, don’t forget to subscribe!
Why You’ll Love This Recipe
This cake is a treat for the senses. From its enchanting aroma of peppermint mingling with buttery vanilla to its rich, creamy texture, every slice is a celebration. Despite its elegance, the cake is surprisingly simple to prepare, making it a perfect project for bakers of all levels. Plus, it’s a family-friendly dessert that everyone, from kids to adults, will enjoy.
Ingredients
– 2 1/2 cups all-purpose flour
– 2 1/2 tsp baking powder
– 1/2 tsp salt
– 1 cup unsalted butter, room temperature
– 2 cups granulated sugar
– 4 large eggs, room temperature
– 1 1/2 cups whole milk, room temperature
– 1 tsp peppermint extract
– 1 tsp vanilla extract
– 1 cup white chocolate chips
– 1/2 cup crushed candy canes
Frosting:
– 1 cup unsalted butter, room temperature
– 4 cups powdered sugar
– 1/4 cup heavy cream
– 1 tsp vanilla extract
– 1/2 tsp peppermint extract
– White chocolate curls & crushed candy canes for garnish
Necessary Tools
– Three 8-inch round cake pans
– Electric mixer
– Mixing bowls
– Whisk
– Rubber spatula
– Wire rack
Ingredient Swaps and Additions
Feel free to switch out peppermint extract for almond or orange extract for a different flavor twist. Consider adding a handful of chopped nuts or dried cranberries for extra texture. For a touch of color, use colored candy canes.
Step-by-Step Instructions
1. Preheat your oven to 350°F (177°C). Grease and flour the cake pans.
2. Whisk together the flour, baking powder, and salt in a medium bowl.
3. In a large bowl, cream the butter and sugar until fluffy. Add eggs one at a time.
4. Mix peppermint and vanilla extracts into the milk. Add flour mixture and milk mixture alternately to the batter.
5. Fold in the white chocolate chips and crushed candy canes.
6. Pour the batter into the pans. Bake 25-30 minutes. Cool and let rest on a wire rack.
7. For the frosting, beat the butter and gradually add powdered sugar. Mix in cream, vanilla, and peppermint.
8. Layer the cakes with frosting, covering the outside evenly.
9. Garnish with chocolate curls and candy canes.
Serving Suggestions
Pair this cake with peppermint hot cocoa or serve alongside a scoop of vanilla ice cream for an extra indulgent treat.
Pro Tips for Success
Make sure all ingredients are at room temperature to ensure a smooth, evenly mixed batter. Gently fold your candy canes and chocolate chips to avoid deflating the mixture.
Storing and Reheating
Store leftovers in an airtight container in the fridge for up to five days. Allow slices to come to room temperature before serving. You can also freeze slices wrapped tightly in plastic for up to a month.
FAQ Section
Q: Can I use a different size cake pan?
A: Yes, but adjust the baking time accordingly.
Q: Is this cake suitable for freezing?
A: Absolutely! Just wrap tightly to preserve freshness.
Conclusion
The White Chocolate Candy Cane Dream Cake is not just a dessert; it’s a holiday tradition waiting to happen. With its balance of flavors and beautiful presentation, this cake is perfect for sharing and celebrating. Don’t forget to leave a review or share your creation on Pinterest or Instagram to inspire other bakers!
Nutritional Information
Per serving: Approximately 450 calories, 22g fat, 60g carbohydrates, 4g protein.
White Chocolate Candy Cane Dream Cake
Ingredients
Method
- Preheat your oven to 350°F (177°C). Grease and flour the cake pans.
- Whisk together the flour, baking powder, and salt in a medium bowl.
- In a large bowl, cream the butter and sugar until fluffy. Add eggs one at a time.
- Mix peppermint and vanilla extracts into the milk. Add flour mixture and milk mixture alternately to the batter.
- Fold in the white chocolate chips and crushed candy canes.
- Pour the batter into the pans. Bake for 25-30 minutes. Cool and let rest on a wire rack.
- For the frosting, beat the butter and gradually add powdered sugar. Mix in cream, vanilla, and peppermint.
- Layer the cakes with frosting, covering the outside evenly.
- Garnish with chocolate curls and candy canes.
