
Moist White Chocolate Peppermint Cake Recipe | Made with Candy Canes and Ricotta
This ultra moist White Chocolate Peppermint Cake is infused with candy canes, white chocolate ganache, and creamy ricotta to create a decadent treat packed with flavor. It's so moist, it almost has a brownie-like texture. Topped with a fluffy Peppermint Whipped Cream Frosting and sprinkled with crushed candy canes, it's a gorgeous, delicious dessert perfect for holiday gatherings or simply treating yourself. Best of all, it’s made with pantry and fridge-friendly ingredients.
Equipment
- 1 Large mixing bowls
- 2 medium mixing bowl
- Electric hand mixer or Stand mixer (optional)
- 9×9-inch baking pan
- Parchment paper
- Double boiler or heatproof bowl and saucepan (optional)
Ingredients
White Chocolate Peppermint Cake Batter:
- 15 ounces whole milk ricotta (room temperature)
- 3/4 cup olive oil
- 1 1/2 cups sugar
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon peppermint extract
- 2 room temperature eggs
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup crushed candy canes
White Chocolate Ganache:
- 1/2 cup heavy cream
- 4 oz white chocolate bar roughly chopped
Decoration:
- 1/4 cup crushed candy canes optional
Instructions
White Chocolate Peppermint Cake
- Prep Ingredients: Fill two containers with hot tap water. Submerge the sealed container of ricotta in one and the eggs in the other. Let sit for 10-15 minutes to bring them to room temperature.
- Prep & Preheat: Line a 9×9-inch baking pan with parchment paper and lightly grease with butter. Preheat your oven to 350°F.
- Prepare the Ganache: Heat 1/2 cup heavy cream in a double boiler over medium heat until it starts to bubble and steam but not boiling. Remove from heat, add the 4 oz chopped white chocolate, and let it sit for 1-2 minutes until melted. Whisk until smooth and creamy. Set aside.
- Mix Wet Ingredients: In a large mixing bowl add, 15 ounces whole milk ricotta, 1 1/2 cups sugar, 3/4 cup olive oil, 1/2 teaspoon pure vanilla extract, and 1 teaspoon peppermint extract. Mix until fully incorporated. Add the 2 room temperature eggs one at a time, mixing well after each addition.
- Mix Dry Ingredients: In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda and 1/2 teaspoon salt until evenly combined.
- Combine Wet & Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.
- Incorporate the Ganache: Slowly pour the ganache into the batter, stirring quickly to incorporate. If the ganache has hardened at all, warm it slightly to a pourable consistency before adding to the batter. If the ganache is hot be sure to add it to the batter slowly, start with 2 tablespoons of ganache at a time stirring quickly after each addition.
- Add Candy Canes: Gently fold in 1/2 cup crushed candy canes.
- Bake: Transfer the batter to the prepared pan and bake at 350°F for about 40-42 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. At the 35-minute mark, cover the cake loosely with foil to prevent the top from over-browning. Oven temperatures can vary, so it's good to check on the cake a bit before the 40-minute mark, too. Allow the cake to cool completely before frosting and slicing.
- Frost and Decorate: Once the cake has cooled completely, spread with our Peppermint Whipped Cream Frosting (click here for recipe and instructions) evenly over the top (it was created specifically for this cake and will enhance the peppermint flavor to perfection). Garnish with crushed candy canes and powdered sugar to decorate.
Notes
Our Peppermint Whipped Cream Frosting was created to complement this cake. It enhances the peppermint flavor along with notes of vanilla. The cake and frosting are meant to be served together for the best flavor and texture combination!
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This White Chocolate Peppermint Cake is a very moist cake, as it incorporates both ricotta and white chocolate ganache into the batter. It’s almost the texture of a brownie. The cake will be even more flavorful and moist the second day, if refrigerated overnight.Â
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Frosting tips:
Keep Ingredients Cold: To achieve the best results, ensure the heavy cream is thoroughly chilled before whipping. It’s also a great idea to place your mixing bowl and beaters in the freezer for a few minutes before starting, but I would suggest mixing the cream cheese and granulated sugar in a separate bowl and then add it to the chilled bowl right before adding the cold heavy cream.
Adjust the Peppermint Flavor: Feel free to adjust the amount of peppermint extract to suit your taste—start with a little less and add more if needed.
Storage: Store any leftover frosting in an airtight container in the refrigerator for up to 3 days.














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