This White Chocolate Peppermint Dump Cake is a festive treat with a little bit of holiday magic. While it’s called a dump cake, it’s actually a clever custard cake where a single thin batter separates into three distinct layers as it bakes: a dense, fudgy bottom, a light custard middle, and a fluffy cake top.
With about 20 minutes of prep and an hour of baking, the hardest part is waiting for it to chill. The mandatory 4-hour refrigeration allows the layers to set into their final texture, making it a great dessert to prepare ahead of time for a holiday gathering.
Why is White Chocolate Peppermint Dump Cake a Must-Try?
Whipping the egg whites separately and folding them in at the end creates the light, airy top layer of the cake.
Using warm milk helps the ingredients combine into a smooth, liquid batter and prevents the melted white chocolate from cooling down and clumping.
The very thin, watery consistency of the final batter is the key to this recipe. It allows the heavier ingredients to sink and form the dense bottom layer, while the lighter egg whites rise to the top.
Ingredients for White Chocolate Peppermint Dump Cake
• White Chocolate: For the smoothest melting, use a high-quality white chocolate baking bar rather than chips, which can contain stabilizers.
• Peppermint Extract: A little goes a long way. Be sure to use pure peppermint extract for the cleanest flavor, not mint extract, which is often a blend of spearmint and peppermint.
• Whole Milk: The fat in whole milk is important for creating the rich custard layer. Lower-fat milks will result in a less satisfying texture.
• Eggs: Room temperature eggs whip up with more volume. To bring cold eggs to room temperature quickly, place them in a bowl of warm water for 5-10 minutes.
Exact quantities are in the recipe card below.
How to Make White Chocolate Peppermint Dump Cake
Step 1: Make the Batter
First, get your oven preheating and prepare your baking pan. Melt the white chocolate and butter together until smooth. In a separate bowl, whip the egg yolks with sugar and peppermint extract, then mix in the melted chocolate, flour, and salt. Slowly stream in warm milk to create a very thin batter.
Step 2: Whip and Fold the Egg Whites
In a clean, dry bowl, beat the egg whites with an electric mixer until stiff peaks form. Gently fold the whipped whites into your batter in two additions. Be careful not to overmix, as you want to keep as much air in the batter as possible.
Step 3: Bake and Chill
Pour the batter into the pan and bake until the top is golden. The cake will look puffy at first and then settle as it cools. Let it cool completely on the counter before moving it to the refrigerator to chill for at least four hours. This final step is crucial for the layers to set properly.
What to Serve with White Chocolate Peppermint Dump Cake
This cake is quite rich and sweet on its own. A simple cup of black coffee or hot chocolate makes a nice pairing with the peppermint and white chocolate flavors.
Expert Tips for White Chocolate Peppermint Dump Cake
This recipe contains eggs. For safety, the cake must be cooked to a minimum internal temperature of 160°F (71°C).
This dish is often called a magic custard cake because the batter separates into layers as it bakes. It is not a traditional dump cake that uses a cake mix.
The batter is supposed to be very thin and liquid. Do not be tempted to add more flour. This consistency is what allows the layers to form.
Chilling is not optional. The cake needs several hours in the refrigerator for the bottom custard layer to set properly before slicing and serving.
How to Store and Freeze White Chocolate Peppermint Dump Cake
Store leftover cake tightly covered in the refrigerator for up to 3 days. Due to the custard layer, this cake does not freeze well.
White Chocolate Peppermint Dump Cake Recipe FAQs
Why didn’t my cake separate into three layers?
The most common reason is overmixing when you fold in the egg whites. This deflates them, so they can’t rise to form the top cake layer. Fold just until no large streaks of white remain.
Can I use white chocolate chips instead of a baking bar?
It’s best to use a baking bar. White chocolate chips often contain stabilizers that prevent them from melting into a smooth, liquid consistency, which can affect the batter’s texture.
Is the 4-hour chilling time really necessary?
Yes, this step is essential. The cake needs to be fully chilled for the bottom custard layer to firm up. If you slice it too early, it will be runny and won’t hold its shape.
White Chocolate Peppermint Dump Cake
Ingredients
- 4 large eggs separated
- 3/4 cup granulated sugar 150g
- 1 teaspoon peppermint extract
- 1/2 cup unsalted butter cubed, 113g
- 4 ounces white chocolate finely chopped, 113g
- 3/4 cup all-purpose flour 90g
- 1/2 teaspoon salt
- 2 cups whole milk warmed, 480ml
- For topping: whipped cream and crushed peppermint candies
Instructions
- Preheat your oven to 325°F (165°C). Grease and flour a 9x9 inch (23x23 cm) square baking pan.
- In a large, clean bowl, use an electric mixer to beat the egg whites on high speed until stiff peaks form. This means when you lift the beaters, the peak holds its shape. Set the bowl aside.
- In a separate large bowl, beat the egg yolks, granulated sugar, and peppermint extract on high speed for about 2 minutes, until the mixture is pale yellow and creamy.
- In a microwave-safe bowl, combine the cubed butter and chopped white chocolate. Microwave at 50% power in 30-second intervals, stirring each time, until everything is melted and smooth.
- Pour the melted white chocolate mixture into the egg yolk mixture and mix until just combined. Add the flour and salt, and mix again on low speed until no dry spots remain.
- With the mixer still on low, slowly pour in the warm milk. Continue mixing until the batter is smooth. It will be very thin, similar to crepe batter.
- Gently fold about one-third of the whipped egg whites into the batter using a spatula to lighten it. Add the rest of the egg whites and continue to fold gently until just combined. A few small lumps are okay.
- Pour the batter into your prepared pan. Bake for 50-55 minutes. The top will be golden brown, and the cake should be cooked through. For accuracy, an instant-read thermometer inserted into the center should read 160°F (71°C).
- Place the pan on a wire rack and let the cake cool completely to room temperature. Then, cover it and refrigerate for at least 4 hours, or overnight. This chilling step is essential. Serve cold, topped with whipped cream and crushed peppermints.
Notes
