• Preheat the oven to 350°F.
• Prepare (3) 9 inch round cake pans by spraying lightly with nonstick cooking spray and then lining with parchment paper. Cut a round for the bottom and then a long rectangle for the sides. Set aside.
• Melt the white chocolate in a shallow, microwave safe bowl in the microwave at 50% power in 20 second intervals, stirring in between. Make sure not to burn the chocolate or over cook because it will seize. Set aside to cool slightly while you cream the butter and sugar together.
  ¾ cup white chocolate chips
• In the bowl of a stand mixer, or a large bowl if using a hand mixer, beat the butter and sugar together until creamed, light and fluffy, about 3 to 5 minutes.
  1 cup unsalted butter, 1 ½ cups granulated sugar
• Add the melted white chocolate to the sugar mixture and mix until thoroughly combined.
• Sift together the flour, baking powder, sea salt and baking soda into a large bowl.
  3 ½ cups all purpose flour, 1 ½ teaspoons baking powder, 1 teaspoon fine sea salt, ½ teaspoon baking soda
• In a medium bowl, whisk together the milk, yogurt, vanilla extract, peppermint extract and whipping cream.
  1 ½ cups whole milk, 1 teaspoon vanilla extract, ⅓ cup plain Greek yogurt, ¼ to ½ teaspoon peppermint extract
• Add the sifted dry ingredients, alternating with the wet ingredients, stirring just until combined. Be careful to not over mix.
• In another medium bowl, use the whisk attachment to beat the egg whites until light and fluffy.
  4 egg whites
• Gently fold the egg whites into the batter. Be careful to not overmix.
• Evenly divide the batter into three (use a scale if necessary) and pour into the prepared cake pans.
• Bake cakes for 20 to 25 minutes or until the centers of the cakes spring back to the touch.
• Let cakes sit in pan for 5 minutes before removing to a wire rack to cool completely.

Peppermint Buttercream:

• Beat the butter for 3 to 4 minutes on medium speed using the paddle attachment of an electric mixer or hand mixer until the butter is light and fluffy. The butter should become lighter in color.
  16 ounces unsalted butter
• Add in the remaining ingredients, starting with just 1 tablespoon of heavy cream, and mix on low speed for 1 minute to incorporate and then increase speed to medium and beat for another 3 minutes or until the frosting is very fluffy, creamy and light. Add additional cream as needed for your desired consistency.
  5 cups powdered sugar, 1 to 2 tablespoons heavy cream, ¼ to ½ teaspoon peppermint extract
• Optional: If you want the buttercream to be very white, you can add white coloring food to the buttercream.
  food coloring

Assembling the cake:

• Once the cakes have cooled completely, it is time to assemble.
• Place one cake onto a turntable or cake plate.
• Pipe a layer of buttercream onto the bottom cake, about ½ inch thick. Use an offset spatula to spread it out evenly.
• Repeat with the middle cake layer.
• Place the third cake bottom side up on top of the frosting from the second layer.
• Cover the entire cake with the remaining peppermint buttercream, starting on the bottom, moving to the top. Use an offset spatula to spread the frosting thinly and evenly. It’s okay if the cake is showing through.
• Add your pieces of candy cane on the sides of your cake on the bottom third.
  chopped candy canes
• Use any leftover buttercream to decorate the top of the cake by piping swirls or dollops. Sprinkle additional chopped candy cane on the top as well or add mini candy canes to really make the cake festive.
• Chill, covered, until ready to serve.