A moist and delicately flavored white chocolate cake with a smooth and creamy peppermint Italian meringue buttercream frosting topped with airy peppermint meringue shells.
Every year I tend to get excited around September and start shopping for Christmas presents for my daughter. At about this same in November, I finally let myself start sharing a few Christmas recipes – usually a holiday cake. Before I made this gingerbread cake, then I made this chocolate coffee peppermint cake, and now I am sharing this white chocolate cake with a peppermint Italian meringue buttercream with peppermint meringue kisses.
I’ve been dreaming of making a white chocolate cake of some sort for a while now, and I am so glad I finally did it. My biggest concern was that the white chocolate would make the cake too sweet, but that is not the case at all. Instead, the white chocolate does not add too much more to the sweetness, nor does it overwhelm the flavor of the cake. It is more subtle and adds wonderful depth to the vanilla in the cake. Additionally, it pairs amazingly with the peppermint Italian meringue buttercream.
Usually, I tend to go the easy route and make an American buttercream, but I wanted something silky smooth and wouldn’t dry out or harden over time. The smooth Italian meringue buttercream emphasized the cool notes of the peppermint and vanilla. Of course, if you are looking for something a little easier American buttercream will work just fine. My recommendation: whip the buttercream with a whisk instead of a paddle attachment for a lighter, airier frosting. As for the peppermint, I used a regular store brand extract. I recommend adding the peppermint a drop at a time, tasting as you go so the peppermint isn’t overwhelming. No want wants to feel like they just brushed their teeth when they are eating cake.
I usually bake with unbleached all-purpose flour and the Organic Unbleached White Flour from Bob’s Red Mill is one of my favorites. It is milled from Organic hard red wheat and is not enriched with any additives. Also, it is a high protein flour that is very versatile and is used by many professional bakers for breads and pastries. I think it works well with my white chocolate cake, but if you happen to be gluten-free, their Gluten Free 1-to-1 Baking Flour gives flawless results. You can get a coupon for any of their products here.
This white chocolate cake is perfect for any winter occasion. It’s great for office parties or holiday get togethers. I also also recommend it as an amazing alternative to pie for anyone who would rather get something a little more decadent on their plate! **For the meringue, I took my sugar and processed it in a blender to create a superfine, powdery sugar which I feel works best in this meringue without having to go and buy superfine sugar at a specialty shop.
For the Cake
For the Frosting
**For the meringue, I took my sugar and processed it in a blender to create a superfine, powdery sugar which I feel works best in this meringue without having to go and buy superfine sugar at a specialty shop.
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.