Preheat oven to 180 °C (or 350 °F).

Mix the eggs, sugar, flour, buttermilk and baking powder well in a bowl.

Add the peppermint extract and stir well.

Divide the batter in two parts.

Put one part into a second bowl. Color this dough part red with about 3 to 4 drops of the food coloring.

Scoop both batter parts in alternation into a greased baking pan.

Use a knife or wooden pick to swirl it through the batter so it is marbled.

Bake in the oven for ca. 25 minutes.

Take the cake out of the oven and let it cool.

For the frosting melt the white chocolate.

Mix the cream cheese and the soft butter well.

Add the melted chocolate.

Add the powdered sugar.

Mix well.

Spread on the cake.

Put the candy canes into two plastic bags. Use rolling pin to crush them.

Sprinkle the candy cane crumbs on top of the frosting.