12 Cakes of December
Please, please do not scroll down, look at how long this recipe is and “X” out. It’s long, I’ll have to give you that, but it’s simple. Believe me, I only do easy.
And while you’re not looking, don’t notice that there’s alcohol in this cake and think it’s not for you. I’ve given a non-alcoholic option to the recipe and it’s every bit as good. Pinky swear.
When Crumbs in my Mustachio asked me to be part of her “12 Cakes of December” project I was honored. Then I was terrified. I took a look at the other (read that to mean “real”) bakers in this project and i immediately moved on to being intimidated. I pretty much settled there, even tried to back out a few times. But here’s the thing, I always told my kids that when faced with a challenge you move forward and conquer your fears. Damn, my own words have come back to haunt me.
So here’s my contribution to the 12 Cakes of December. Hear me out, I’m going to take you through all the steps, if for nothing else than to prove that I can do it. Check out the other cakes: 9 are already posted, 2 more are coming, links to all can be found both at the end of this post and if you scroll down my Facebook page. If you feel as thought I didn’t embarrass myself, we’ll call it good.
Make the cake first. You’ll need 3 9-inch cake pans, alcohol if you choose to use it, and some pretty basic cake ingredients:
While the cake is baking, you can make the frosting and the filling:
Once completely cooled, the layers are sprinkled with white chocolate cocoa mixed with alcohol, but you can use just the cocoa or skip this step altogether:
Assemble the cake and filling and you’re ready to frost:
Please note that this is a dense cake, not a light and fluffy cake. My family loved it. Since I made the . . . ahem . . . combustible version, none were allowed to drive for a week after.
Links to the other beautiful cakes:
12/2 Cooking from a SAHM's Strawberry 'n Cream Cake with Tea Berries
12/3 Moore or Less Cooking's Coconut Tres Leches Cake
12/4 365 Days of Baking & More's S'more's Cake
12/5 It's Yummi's Pomegranate Lime Bundt Cake
12/6 The Rowdy Baker's Brownie Bombe
12/7 Hun . . . What's for dinner's Chocolate Roll with Candy Cane Whipped Cream
12/8 Chocolate, chocolate and more's Egg Nog Pound Cake
12/9 Manila Spoon's No Bake White Chocolate Cranberry Cheesecake
12/10 My White Chocolate Peppermint Cake!
12/11 Crumbs in my Mustachio's Hot Cocoalicious
12/12 Tampa Cake Girl's Red Velvet White Chocolate Cheesecake
White Chocolate Peppermint Cake
1 stick butter, softened
1 1/2 cups of sugar
¼ cup oil
¼ cup water
3/4 cup milk
1/4 cup White Chocolate Liqueur OPT: 1/4 cup water
¼ cup Whipped Cream Vodka OPT: ¼ cup water
2 cups of all-purpose flour
1 tablespoon of baking powder
1/2 teaspoon of salt
1 pkg white chocolate instant pudding mix
2 TBSP Peppermint Schnapps OPT: ¼ tsp peppermint extract
8 oz cream cheese, softened
½ cup powdered sugar
¼ cup Peppermint schnapps OPT: 1 tsp peppermint extract
1/3 cup peppermint candies crushed fairly finely (About 10 candies)
1 cup heavy cream
OPT: red food coloring
2 1/2 cups heavy cream
1/3 cup powdered sugar
¼ cup Whipped Cream flavored Vodka OPT: 1 tsp vanilla extract
3 TBSP White Chocolate Hot Cocoa (make according to package directions) mixed with 3 TBSP White Chocolate Liqueur OPT: use just the cocoa or skip this part altogether
2 TBSP White Chocolate Hot Cocoa mixed with 2 TBSP Peppermint Schnapps OPT: use just the cocoa or skip this part altogether
*Preheat oven to 350 degrees. Grease and flour 3 9-inch round cake pans.
*Beat the softened butter with the sugar until smooth.
*Beat in the eggs, milk, water, oil and liqueur (or water).
*With mixers on low, incorporate the flour, baking powder, salt and pudding mix. Then raise speed to medium and beat for 2 minutes.
*Put 1/3 of the mix each into 2 of the baking pans. Mix the Peppermint Schnapps into the remaining 1/3 and pour into the third prepared pan. NOTE: WHEN PUTTING THIS PAN INTO THE OVEN AND WHEN TAKING IT OUT, REMEMBER WHICH PAN HOLDS THE PEPPERMINT LAYER.
*Bake for 20 to 25 minutes or until the center springs back to the touch. Cool in the pan for 10 minutes, then remove and cool completely.
*Beat cream cheese, powdered sugar and peppermint schnapps until smooth. Mix in crushed candies. Add red food coloring if desired.
*In a separate bowl, beat heavy cream until stiff peaks form.
*Fold heavy cream into the cream cheese mixture.
*Beat all ingredients until stiff peaks form.
*Put one of the 2 layers without the peppermint onto a plate. Pierce the top with a fork and very slowly drizzle half of the cocoa/white chocolate liqueur mixture over the top and allow to sink in.
*Cover with ½ of the filling mixture.
*Put the layer of the cake with the peppermint in it on top, pierce and drizzle the cocoa/peppermint mixture and allow to sink in. Cover with the other half of the filling mixture.
*Top with final layer of cake, pierce and drizzle with the rest of the coca mixture.
*Frost sides and top with the frosting. Decorate according to your preferences.