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Christmas: Petite Peppermint Cake

Source of Recipe


Southern Lady magazine (November / December 2008)



List of Ingredients



• ½ cup butter, softened
  
• 1 cup sugar
  
• ½ tsp vanilla extract
  
• 1-1/3 cups all-purpose flour
  
• 1¼ tsp baking powder
  
• ½ cup whole buttermilk
  
• 2 egg whites, beaten until stiff
  
• White Chocolate Peppermint Frosting (recipe follows)
  
• Garnish: peppermint ribbon candy
  






Instructions



1. Preheat oven to 350° F. Grease and flour two 6- x 2-inch round cake pans. Set aside. In a medium bowl, beat butter and sugar at medium speed with an electric mixer until fluffy. Beat in vanilla.
   
   
2. In a medium bowl, sift together flour and baking powder. Gradually add flour mixture to butter mixture, alternately with buttermilk, beginning and ending with flour mixture. Fold in egg whites in thirds. Spoon batter into prepared pans. Bake for 28 to 30 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove cake layers from pans and let cool completely on wire rack.
   
   
3. Spread White Chocolate Peppermint frosting in between layers and on top and sides of cake. Garnish with ribbon candy, if desired.
   
   Makes one 6-inch cake.
   
   ............
   
   WHITE CHOCOLATE PEPPERMINT FROSTING
   
   • 1 (4-ounce) bar white chocolate, chopped
   • 2 Tbsp heavy whipping cream
   • 6 Tbsp butter, softened
   • ¼ cup sour cream
   • ¼ tsp peppermint extract
   • 3 cups confectioners' sugar, sifted
   
   In a medium bowl, combine white chocolate and cream. Microwave on high in 30-second intervals, stirring after each, until chocolate is melted and smooth (about 1 minute total); let cool completely.
   
   In a large bowl, combine white chocolate mixture, butter, sour cream, and peppermint extract. Beat on medium speed with an electric mixer until smooth. Gradually add confectioners' sugar, beating until creamy.
   
   Makes about 2 cups.