This will make a tall 6 inch cake with 3 layers, or a short 8 inch cake.

Tender white chocolate peppermint layers frosted with white chocolate peppermint cream cheese frosting and filled with crushed peppermints.
This cake is made with a doctored cake mix.
Which is perfect for when you are short on time, or if you are making a cake for the first time.
If this is the case you can refer to my youtube cake decorating tutorials for help.

Ingredients

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• 2 package (18.25 ounces) plain white cake mix
• 1 ⅓ cup water
• ⅔ cup vegetable oil
• 6 large eggs
• 4 large egg whites
• 2 tablespoon peppermint
• 12 ounces white chocolate, coarsely chopped

Instructions

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Prepare your three six inch pans by spraying them with pam and lining them with parchment circles.
In a mixing bowl combine all of the ingredients but the white chocolate.
Mix well to combine, ensuring that all of the eggs are mixed in.
Once your cake batter is mixed it may have a few dots of cake powder balls which is fine, just be sure not to over mix it.
Melt your white chocolate in the microwave for 1 min.
Stir the white chocolate until it is melted completely.
Then turn on your mixer and while it is going add in your white chocolate to the cake batter.
Make sure that it gets completely mixed in.
Take your batter and divide it between 3 prepared 6 inch pans filling them ⅔ full.
Bake at 350℉ for 30 minutes and then check them to make sure they are done.
If they are not completely baked yet then continue to bake them and check on them until the center is no longer jiggly.
Pull them out and set them to the side for 10 minutes and then put them in the pans in the freezer overnight.
When you are ready to frost them pull them out and run a knife around the edge of the pan and pull it to separate it from the cake.
Make your frosting below and then frost your cake, putting on a layer of frosting and sprinkles of peppermint in between each layer.

White chocolate peppermint frosting

Ingredients

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• 6 ounces white chocolate, coarsely chopped
• 1 package (8 ounces)cream cheese, at room temperature
• 4 tablespoons (½ stick) butter, at room temperature
• 1 tablespoon peppermint
• 3 cups confectioners sugar, sifted

Instructions

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Take your peppermints and set them aside.
You will put them in the middle of your cake when you are frosting it.
In a mixer beat your butter until it is smooth.
Then add in your cream cheese and beat the two together until they are smooth.
Add in the powdered sugar and mix for 2 minutes.
Add in the peppermint extract and mix.
Take your white chocolate and melt it in a bowl for 1 minute and stir it until it is smooth.
While your mixer is on, add in your white chocolate and blend it until it is completely incorporated.