White Chocolate Peppermint Crunch Cake 

Prep time: 45 minutes 

Cook time: 30 minutes 

Total time: 1 hour 20 minutes (+ cool time) 

Yields: 14 servings 

Ingredients

For the cake:

• 3 cups all-purpose flour 

• 2 teaspoons baking powder 

• ¼ teaspoon salt 

• 1 cup (2 sticks) unsalted butter, softened 

• ½ cup vegetable shortening 

• 3 cups granulated sugar 

• 5 large eggs 

• ½ cup milk 

• ½ cup buttermilk 

• 1 teaspoon peppermint extract 

• 1 teaspoon vanilla extract 

For the frosting:

• 1 ½ cups white chocolate chips 

• 1 ½ cups (3 sticks) unsalted butter, softened 

• 3 cups powdered sugar 

• 2 teaspoons vanilla extract 

• ¼ cup peppermint crunch or crushed candy canes, divided, plus more for decorating (optional) 

• Sparkling sugar, for decorating (optional) 

Directions

1. Preheat your oven to 350°F. Line the bottom of three 8-inch round cake pans with parchment paper, then spray the bottoms and sides of the pans with cooking spray. Set aside. 

2. First, make the cakes: In a large bowl, whisk the flour, baking powder, and salt until well-combined. In the bowl of a stand mixer with the paddle attachment or in a separate large bowl using an electric hand mixer, beat 1 cup butter and shortening on medium speed for 2 to 3 minutes until the mixture is light and fluffy.  

3. Slowly pour in 3 cups sugar, one cup at a time, stirring well on low speed and scraping down the sides of the bowl after each addition. Once incorporated, beat mixture on medium-high speed for 1 minute. Beat in eggs, one at a time, scraping down the sides of the bowl after each addition. 

4. In a large liquid measuring cup or medium bowl, whisk milk, buttermilk, peppermint extract, and 1 teaspoon vanilla extract until well-combined. Add one-third of the flour mixture to the butter mixture; stir on low speed until just combined. Stir in half of the milk mixture until just combined. Stir in another third of the flour mixture until just combined, then stir in the remaining half of the milk mixture. Stir in the remaining flour mixture until just combined. 

5. Divide batter evenly among the prepared cake pans. Bake for 26 to 30 minutes or until cakes are golden on top and a toothpick inserted in the centers comes out clean. Cool the cakes in the pans for 5 minutes, then carefully transfer the cakes to a cooling rack to cool completely. 

6. While the cakes cool, make the frosting: In a small, microwave-safe bowl, heat white chocolate chips on Medium for 90 seconds. Stir thoroughly, then microwave on Medium in 15-second increments until chips are fully melted and smooth. Set aside to cool slightly. 

7. In the bowl of a stand mixer with the paddle attachment or in a large bowl using an electric hand mixer, beat 1 ½ cups butter on medium speed for 1 minute until smooth. Gradually add powdered sugar; beat on low speed until incorporated, then on medium speed for 1 minute until smooth and light. Add melted white chocolate chips and 2 teaspoons vanilla extract; beat on low speed until incorporated, then on medium-high speed for 2 minutes or until the frosting is light, fluffy, and smooth. 

8. Slice the domed tops of the cakes to flatten, if needed. Place one fully cooled cake on a cake stand or a serving plate. Top with about 1 cup frosting, in dollops; use a spatula to spread gently over the cake all the way to the edges. Sprinkle 2 tablespoons peppermint crunch evenly over the top. 

9. Top with the second cake layer, bottom side up. Top with another 1 cup frosting and spread to the edges. Top with remaining 2 tablespoons peppermint crunch. Top with the third cake layer, bottom side up. Frost the top and sides of the cake with the remaining frosting. Decorate the top and sides of the cake with peppermint crunch and sparkling sugar, as desired. 

Notes

• Store leftover cake covered in the refrigerator for up to 7 days. 

• Make Ahead: Bake and cool cakes as directed. Wrap fully cooled cakes in plastic wrap and refrigerate for up to 3 days. You can also make the frosting and refrigerate it in an airtight container a few days ahead of time; be sure to let the frosting sit at room temperature to soften before frosting cakes. 

• Freeze: You can freeze the cake layers and the frosting separately and assemble before serving. Wrap fully cooled cake layers individually with plastic wrap and foil; freeze frosting in an airtight container or in a resealable freezer food storage bag. Freeze both for up to 3 months. Thaw the cakes in the refrigerator overnight before assembling as directed; thaw the frosting at room temperature before using.