Vanilla Cake with White Chocolate-Peppermint Frosting

• Vegetarian

• Refrigerated

  • 5 Eggs, large

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tsp Baking soda
  • 1 1/2 tsp Salt
  • 2 cups Sugar
  • 1 tsp Vanilla extract
  • 1 White chocolate-peppermint frosting

• Dairy

  • 1 1/2 cups Butter, unsalted
  • 1 cup Buttermilk, whole

Found on tasteofthesouthmagazine.com

Description

Ingredients

• 1 1⁄2 cups unsalted butter, softened
• 2 cups sugar
• 5 large eggs, separated
• 2 cups all-purpose flour
• 1 1⁄2 teaspoons salt
• 1 teaspoon baking soda
• 1 cup whole buttermilk
• 1 teaspoon vanilla extract
• White Chocolate-Peppermint Frosting (recipe follows)
• Garnish: white chocolate curls, crushed peppermint sticks
• 1 cup white chocolate morsels
• 6 tablespoons heavy whipping cream
• 4 ounces cream cheese, softened
• 2/3 cup unsalted butter, softened
• 5 cups confectioners’ sugar
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 1 tablespoon whole milk

Directions

• Preheat oven to 350°. Spray 2 (9-inch) cake pans with baking spray with flour. Line bottoms of pans with parchment paper; spray again. In a large bowl, beat butter and sugar at medium speed with a mixer until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg yolks, one at a time, beating well after each addition. In a medium bowl, whisk together flour, salt, and baking soda. Add flour mixture to butter mixture in thirds, alternately with buttermilk, beginning and ending with flour mixture, beating until combined after each addition. Beat in vanilla. In another large bowl, using clean beaters, beat egg whites at high speed with a mixer until stiff peaks form. Stir one-fourth of egg whites into batter. Gently fold in remaining egg whites. Divide batter between prepared pans. Bake until a wooden pick inserted in center comes out clean, approximately 30 minutes. Let cool in pans 10 minutes. Remove from pans, and let cool completely on wire racks. Spread White Chocolate-Peppermint Frosting between layers and on top and sides of cake. Garnish with peppermint and white chocolate, if desired.
• In a medium bowl, microwave chocolate and cream in 30-second intervals, stirring after each, until melted and smooth, approximately 1 1/2 minutes. Let cool completely. In a large bowl, beat cream cheese and butter at medium speed with a mixer until smooth. Beat in white chocolate mixture. Gradually add confectioners’ sugar and extracts, beating until smooth, adding 1 tablespoon milk, if needed.