Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
Hands-on Time
1 Hour 10 Mins
Total Time
8 Hours 30 Mins
Yield
Makes 10 to 12 servings

We love this peppermint cake recipe for its childlike whimsy, candy crunch, and—hello!—hidden layers of cheesecake.

How to Make It

Step 1

Prepare Peppermint Cheesecake Layers: Preheat oven to 325°. Line bottom and sides of 2 (8-inch) round cake pans with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil. Beat cream cheese, 1/2 cup sugar, and 2 Tbsp. butter at medium speed with an electric mixer 1 to 2 minutes or until creamy and smooth. Add 3 eggs, l at a time, beating until blended after each addition. Add flour and next 3 ingredients, beating until blended. Fold in candies. Pour batter into prepared pans. Place cake pans in a large pan; add water to pan to depth of 1 inch.

Step 2

Bake at 325° for 25 minutes or until set. Remove from oven to wire racks; cool completely in pans (about 1 hour). Cover cheesecakes (do not remove from pans), and freeze 4 to 6 hours or until frozen solid. Lift frozen cheesecakes from pans, using foil sides as handles. Gently remove foil from cheesecakes. Wrap in plastic wrap, and return to freezer until ready to assemble cake.

Step 3

Prepare Sour Cream Cake Layers: Preheat oven to 350°. Beat cake mix, next 3 ingredients, and 1/2 cup water at low speed with an electric mixer 30 seconds or just until moistened; beat at medium speed 2 minutes. Spoon batter into 3 greased and floured 8-inch round cake pans.

Step 4

Bake at 350° for 15 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).

Step 5

Prepare White Chocolate Mousse Frosting: Cook 2/3 cup sugar and 1/4 cup water in a small saucepan over medium-low heat, stirring often, 3 to 4 minutes or until sugar is dissolved. Add morsels; cook, stirring constantly, 2 to 3 minutes or until chocolate is melted and smooth. Remove from heat. Cool to room temperature (about 30 minutes), whisking occasionally.

Step 6

Beat cream and 2 tsp. vanilla at high speed with an electric mixer 1 to 2 minutes or until soft peaks form. Gradually fold white chocolate mixture into whipped cream mixture, folding until mixture reaches spreading consistency.

Step 7

Assemble Cake: Place 1 cake layer on a cake stand or plate. Top with 1 frozen cheesecake layer. Top with second cake layer and remaining cheesecake layer. Top with remaining cake layer. Spread top and sides of cake with frosting. Chill until ready to serve. Garnish, if desired.

Ratings & Reviews

Billz24's Review

Nichola1177
December 16, 2014
I have made this cake for the past 5 years for Christmas. My friends, family, and co-workers all love this dessert. The peppermint is not overwhelming, in fact it's perfect.

Nichola1177's Review

AutumnMarquess
December 28, 2013
What is he nutritional value for this?

sugarbooger77's Review

Cayuga
December 25, 2013
I did not like. Too much sour cream! But the frosting was fabulous!!

mlm378's Review

obxgoer
December 15, 2013
N/A

boos33's Review

Msgracieb
December 10, 2013
N/A

AnkenyBaker's Review

JoUdina
May 13, 2013
N/A

writerGN's Review

BettyMV
March 24, 2013
N/A

karueter's Review

Rocky7077
January 15, 2013
N/A

BettyMV's Review

jarnolduf
December 28, 2012
I have made this cake four times now and every time it is a hit. Don't let the length of the recipe scare you off. I made according to directions and it has turned out great every time. I also use parchment paper to line my pans and cross 2 long strips under the round piece to help lift out the cake. A knife around the edge is a must. Make sure you have 8" pans. With 9" pans you will not have enough batter. F roasting is the fussiest, but well worth it. Comes out like a light fluffy mousse.

JoUdina's Review

jpatchett
December 23, 2012
I'm in the process of making this cake. I just took out the peppermint cheesecake layers out of the oven and it look raw. Hopefully it'll thicken. But my question is do I remove the water from the pan. It doesn't say but makes no sense to freeze the water in the pan along with the batter. PLEASE RESPOND ASAP because it just came out of the oven and it's cooling right now.