North Pole Cake

Made with peppermint and white chocolate, this delicious cake would make Santa proud.


  • 1 1/2 cups all purpose flour
  • 1 1/2 teaspoon baking powder
  • 2/3 cup sugar
  • 1/2 cup butter, softened
  • 1/4 cup milk
  • 3 eggs at room temperature
  • 1 teaspoon, peppermint Extract
  • Red gel food color
  • 200 grams unsalted butter, softened
  • 2 teaspoons vanilla
  • 2 2/3 cups icing sugar
  • 100 grams white chocolate, melted and cooled
  • Crushed Candy Canes


  1. Preheat your oven to 325 F. Grease and line 2X6' cake tins with a circle of parchment paper. Combine the flour and baking powder into a mixing bowl. Add the butter, sugar, milk, eggs and peppermint and beat at low speed until combined. Increase speed for 3 minutes until paler in colour. Divide the mixture equally into 2 bowls. Dye one bowl a bright red using the red gel food colouring. Pour a small amount of the cake batter into prepared tins a little of each colour at a time to create the marble effect. Swirl with a skewer to increase marbling.
  2. Bake for 25-30 minutes or until a skewer inserted in the centre comes out clean. Cool for 5 minutes in the tin and then transfer to a wire rack to cool completely.
  3. For the icing beat the butter and vanilla together in a bowl until pale and creamy. Gradually beat in icing sugar. Beat in white chocolate until smooth. Spread the butter cream in between the layers of the cakes, sprinkle a few crushed candy canes and stack. Spread a thin layer over the top and sides just revealing some of the red beneath. Top with crushed candy canes.