The Best White Chocolate Peppermint Pretzel Cake

cakebycourtney.com

Lacey Voris

subheading: FOR THE CAKE:

1 cup (226 g) unsalted butter, room temperature

1 ½ cups (300 g) granulated sugar

4 eggs, room temperature

3 egg yolks, room temperature

1 teaspoon (4.2 g) pure vanilla extract

3 cups (345 g) cake flour

1 tablespoon (14 g) baking powder

¾ teaspoon (1.4 g) salt

1 ¼ cup (262.5 g)buttermilk, room temperature

6 ounces (112.5 g) white chocolate

1 teaspoon (4.2 g) peppermint extract or emulsion

subheading: FOR THE BUTTERCREAM:

2 cups (452 g) unsalted butter, slightly cold

6 cups (750 g) powdered sugar, measured and then sifted

8 ounces (150 g) white chocolate chips

¼ cup (57.75 g) heavy whipping cream

1 teaspoon (4.2 g) peppermint extract

note: This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra ½ batch.

subheading: FOR THE PRETZEL FILLING:

8 tbsp. (113 g) unsalted butter, melted

1 ½ cups (187.5 g) milk powder, divided

1 ¼ cups (150 g) crushed pretzels, mostly pulverized but some chunks are okay

4 tsp. (12.5 g) corn starch

4 tsp. (10.4 g) powdered sugar

1 tsp. (5.6 g) salt

6 ounces (112.5 g) white chocolate

½ cup crushed peppermint candies

Directions at cakebycourtney.com

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