Peppermint Cake with Buttercream Frosting and White Chocolate Ganache
 
 
Impressive triple layer peppermint white cake with white chocolate ganache and peppermint buttercream frosting!
Author:
Recipe type: Dessert
Ingredients
  • 1 box Pillsbury™ Purely Simple™ White Cake Mix
  • ½ cup butter, softened
  • 1 cup milk
  • 3 eggs
  • ½ tsp. peppermint extract
  • 1 package Pillsbury™ Purely Simple™ Buttercream Frosting Mix
  • ½ cup butter, softened
  • ¼ cup water
  • ½ tsp. peppermint extract
  • 1 cup white chocolate chips
  • 1 cup heavy cream
  • Optional (for garnishing): candy canes and additional white chocolate chips
Instructions
  1. Preheat oven to 350 degrees. Grease and flour three round cake pans.
  2. Blend cake mix and butter in bowl with mixer on medium speed until combined.
  3. Add milk, eggs, and peppermint extract, mixing on low speed to combine. Beat on medium speed for one minute, then increase to medium high and blend for two additional minutes.
  4. Divide batter evenly into three pans.
  5. Bake at 350 degrees for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  6. Cool cake before frosting.
  7. To prepare frosting, combine frosting mix and butter with a mixer set to low speed.
  8. Add water and peppermint extract and mix on low until combined.
  9. Beat on high speed for 30 seconds, scraping bowl as needed.
  10. To assemble cake, place first layer on plate or cake stand. Cover with a thin layer of frosting and a layer of white chocolate ganache (see "notes" below).
  11. Add second layer, frost, and add ganache.
  12. Add third layer and frost. Frost sides of cake. Drizzle a bit more ganache on top if desired.
  13. Other garnish ideas: crush candy canes in a large zip bag and press them into the sides of the cake. Melt white chocolate, then drizzle it onto waxed paper to form trees. When hardened, place trees on top of cake.
  14. Serve cake at room temperature or chilled.
Notes
For white chocolate ganache, pour 1 cup white chocolate chips into a heat-proof bowl. In a small saucepan, heat 1 cup heavy cream until steaming (but not boiling). Pour cream over white chocolate and stir until melted. Refrigerate ganache until needed.
Recipe by Feathers in Our Nest at https://www.feathersinournest.com/2015/12/peppermint-cake-with-white-chocolate-ganache.html