White Chocolate Peppermint Cake Recipes

WHITE CHOCOLATE PEPPERMINT CAKE

Steps:

• Preheat the oven to 325 degrees F
• Grease and flour three 8x2 inch pans
• IMPORTANT: for this recipe you will need to add a circle of wax paper or parchment paper to the bottom of the cake pans to prevent sticking
• Heat the milk in the microwave or on the stove top, do not let it boil. Add the white chocolate that has been cut into very small pieces. Let it sit for a couple of minutes to soften, then stir until melted and smooth. Let this cool down before using.
• Combine the flour, baking powder and salt, whisk for 30 seconds to blend and set aside.
• In the bowl of your mixer, beat the butter until smooth. Slowly add the sugar and beat on medium speed 4 to 5 minutes.
• Add the eggs one at a time, mixing after each until the yellow is blended in.
• Add the vanilla and peppermint
• Alternately add the flour mixture and the milk/chocolate mixture, beginning and ending with the flour (3 additions of flour and 2 of milk mixture).
• Mix until just combined, do not over mix and do not mix above medium speed.
• Pour batter into prepared pans and bake at 325 degrees F for 22-25 minutes. When a toothpick inserted in the center comes out clean or with just a few crumbs attached, it is done. Let cool 10 minutes in the pans and turn out.
• Works well for cupcakes
• Makes 6 cups cake batter
• Cut/chop the white chocolate into very small pieces, put into a microwave safe bowl and add 4 Tablespoons milk.
• Microwave for 15 seconds let sit for a minute or two, stir and microwave again 15 seconds letting it sit a minute to soften further, stir. Be careful not to over heat the chocolate. The chocolate will continue to melt as it is stirred. Let the chocolate cool down before using.
• Beat the butter until softened and smooth, add the peppermint extract and mix. Add the powdered sugar alternately with the melted chocolate. Add the additional 3 tablespoons of milk as needed for spreading consistency. Beat at medium to low speed for 4 to 5 minutes (longer if using a hand mixer) until the buttercream becomes smooth and creamy.
• Makes 7 cups frosting. Makes enough to fill and frost a 3 layer 8 or 9 inch cake.

CHOCOLATE PEPPERMINT CAKE

Steps:

• In a bowl, combine dry ingredients. Add milk, oil, eggs and vanilla; beat at medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour into three greased and floured 9-in. round baking pans. , Bake at 350° for 18-23 minutes or until cake tests done. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For filling, beat cream until soft peaks form. Add the sugar, vanilla and food coloring if desired; beat until stiff peaks form. Set aside about 1 tablespoon crushed candy. Fold remaining candy into cream mixture. Spread between layers and around sides but not over the top. , For glaze, melt butter in a saucepan over low heat. Add cocoa and water; cook, stirring constantly, until slightly thickened. Remove from the heat; whisk in vanilla. Gradually blend in sugar until smooth. Add additional water if necessary. Spread over top of cake. Sprinkle with reserved candy. Chill before serving. Store in the refrigerator.

WHITE CHOCOLATE PEPPERMINT CHEESECAKE

Steps:

• Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a large bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom and 1-in. up the sides of prepared pan. Bake at 325° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugars until smooth. Beat in the sour cream, flour and extracts. Add eggs; beat on low speed just until combined. Fold in chips and 3/4 cup crushed candies. Pour into crust. Sprinkle with remaining candies., Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° until center is just set and top appears dull, about 1-1/4 hours. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.

WHITE CHOCOLATE PEPPERMINT CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch springform pan with 2 sheets of aluminum foil.
• Crush chocolate cookies into fine crumbs using a food processor. Add melted butter and stir until well combined. Transfer crumb mixture into the prepared pan. Press down crumbs to create an even crust, completely covering the bottom of the pan.
• Bake in the preheated oven until just set, 8 to 10 minutes.
• Reduce the oven temperature to 325 degrees F (165 degrees C).
• Beat cream cheese in a large bowl or the bowl of a stand mixer with an electric mixer until smooth. Add sugar and mix well. Mix in melted almond bark, flour, heavy cream, peppermint extract, and salt, scraping the bowl prior to each new addition; mix well. Add 1 egg at a time on medium-low speed. Mix until smooth. Fold in creme de menthe and peppermint crunch baking chips.
• Transfer the springform pan with the cooked crust to a large roasting pan. Pour filling into the crust. Add enough hot water to the roasting pan to reach halfway up the sides of the springform pan.
• Bake in the center of the preheated oven until set, about 1 hour. Turn off the oven. Leave cake in the oven, keeping the door shut, for an additional 45 minutes. Remove and allow to sit for at least 1 hour before chilling.
• Chill for 4 hours, to overnight.
• Beat softened cream cheese, white chocolate, whipped topping, sugar, and vanilla extract for mousse together in a medium bowl with an electric mixer until smooth and slightly thickened. Add mousse to the top of the cheesecake. Chill for at least 4 more hours.
• Remove the sides of the springform pan. Cut into slices and enjoy.