Easy Peppermint Cake with Peppermint Frosting

Preheat your oven to 350° F and spray 3 6”inch or 2 8” cake pans with baking spray or alternatively line them with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on low-medium speed for 2 minutes or until it is a pale yellow color and fluffy. Add the eggs in one at a time, and mix until incorporated.
In a separate bowl combine the flour, baking powder,and salt. Lightly mix to combine and set aside. Now prepare the buttermilk, vanilla, and peppermint extracts in a measuring cup.
Alternate adding the dry and liquid ingredients in stages. Start by adding 1/3rd of the dry mix to the batter, mix on low- medium speed, then add in half the liquid, continue mixing, add in another 1/3rd of the dry ingredients, mix. Then add in the last of the liquid, mix, and add the last of the dry ingredients.
Continue mixing on medium speed for another 30 seconds to make sure everything is combined.
Stop and scrape the bowl. Fill the prepared pans up half way with batter and bake for 30-35 mins depending on size of the pans. You will know the cake is done when the edges start to pull away from the pan and the middle is springy.

In a microwave safe bowl, microwave the white chocolate until fully melted, 30 seconds at a time. Let cool 3 mins.
In the bowl of a mixer combine the butter and powdered sugar, and beat on medium speed until combined. Lower the mixer to low speed and add in the white chocolate. Mix until combined. Scrape down the bowl and add in the extracts and half n half and continue to mix until peaks form.
Fill and ice the layers, then garnish with candy canes!