Nothing says the holidays like a show-stopping dessert that tastes as good as it looks. This White Chocolate and Peppermint Drip Cake is a delightful centerpiece for any holiday gathering. The sweet white chocolate glaze combined with refreshing peppermint creates a flavor profile that embodies the joy of the season. Let’s dive into how you can make this festive masterpiece at home!
Ingredients
For the Cake:
2 3/4 cups (345g) all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1 cup (226g) unsalted butter, softened
2 cups (400g) granulated sugar
4 large eggs
1 tbsp vanilla extract
1 cup (240ml) whole milk
1/2 cup (120ml) sour cream
For the White Chocolate Glaze:
1 cup (170g) white chocolate chips
1/2 cup (120ml) heavy cream
For the Decorations:
Crushed peppermint candies
Mini candy canes
Red flowers and edible stars (optional)
Instructions
Prep Time: 30 minutes
Cook Time: 40 minutes
Cooling and Decorating Time: 1 hour
Total Time: 2 hours 10 minutes
Prepare the Cake:
Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large mixing bowl, cream together the butter and sugar until light and fluffy (about 3 minutes). Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Alternate adding the dry ingredients and milk to the wet mixture, starting and ending with the dry ingredients. Fold in the sour cream until just combined.
Divide the batter evenly between the prepared pans and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cakes:
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Make the White Chocolate Glaze:
Heat the heavy cream in a small saucepan until it begins to simmer. Remove from heat and pour over the white chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth. Allow the glaze to cool slightly before using.
Assemble the Cake:
Place the first cake layer on a serving plate or cake stand. Spread a thin layer of glaze over the top. Repeat with the remaining layers.
Pour the glaze over the top of the cake, allowing it to drip down the sides naturally.
Decorate:
While the glaze is still soft, press crushed peppermint candies, mini candy canes, red flowers, and edible stars onto the cake. Allow the glaze to set before serving.
Baking Tips
Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature for a smoother batter.
Avoid Overmixing: Mix until the ingredients are just combined to keep the cake tender.
Chill Before Decorating: For easier handling, chill the cake layers before assembling.
Control the Drip: Use a spoon to control how much glaze drips down the sides.
