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  • 2 1/2 cups cake flour
  • 3 tablespoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, slightly softened
  • 1 1/2 cups granulated sugar
  • 5 egg whites
  • 1 cup milk
  • 1/2 teaspoon peppermint extract
  • 3/4 cup unsalted butter, slightly softened
  • 2 1/4 cups powdered sugar
  • 1 1/2 cups (9-ounces) white baking chips, melted and cooled slightly (Ghiradelli melts better than Nestle)
  • 3/4 teaspoon vanilla extract
  • 3 tablespoons 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

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The recipe was originally published as Peppermint Layer Cake with White Chocolate Frosting on

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