Candy Cane Cake

image of a candy cane cake that's been made with red and white cake layers and candy cane buttercream

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5 from 32 rating

This candy cane cake is made with soft, fluffy peppermint cake layers and frosted with candy cane buttercream.

Prep Time30

Cook Time35

Additional Time45

Total Time1 50

Course: Cakes

Cuisine: American

Servings: 24

Calories: 554kcal

Author: Chelsey White

Ingredients

Peppermint Cake Recipe

3 cups all-purpose flour 375g
3 cups granulated sugar 600g
2 1/2 tsp baking powder 10g
1 tsp fine salt 6g
1 cup (2 sticks) unsalted butter, room temperature 226g
1 cup carton egg whites or 7 large egg whites, room temperature 240g
1 1/2 cups full-fat sour cream, room temperature 360g
2 Tbsp vegetable or canola oil 30g
2 tsp peppermint extract 8g
2 tsp vanilla extract or vanilla bean paste 8g
Red gel food coloring

Candy Cane Buttercream Frosting

2 cups unsalted butter, room temperature 452g
2 tsp peppermint extract 8g - optional
1 tsp vanilla extract or vanilla bean paste 4g
1 tsp fine salt 6g
7 cups powdered sugar 904g or a 2 lb. bag
1/4 cup heavy whipping cream, room temperature 60g
1 cup peppermint candies, crushed 225g
Red gel food coloring

Optional Filling and Decorations

1 cup peppermint candies, crushed 225g
Mini candy canes and round peppermint candies
Red and pink sprinkle blend

Instructions

Peppermint Cake Layers

Preheat the oven to 350 F / 175 C and line four 7-inch or three 8-inch pans with parchment rounds and spray with non-stick baking spray. You can also use this recipe to make 4, 6-inch cake layers but the bake time will be a few minutes longer. If you don't have 4 cake pans, the batter can sit at room temperature for a few hours. Bake as many layers at a time as you can at a time.
Mix 3 cups all-purpose flour, 3 cups sugar, 2 1/2 tsp baking powder, and 1 tsp salt together in a stand mixer with a paddle attachment or hand mixer until fully combined.
Mix in 1 cup of room temperature, unsalted butter slowly into the dry ingredients on a low speed. Continue to mix until no large chunks of butter remain, and the mixture looks like moist sand.
Pour in 1 cup of egg whites and mix on low until fully incorporated. Mix in 1 1/2 cups of sour cream, 2 Tbsp of vegetable oil, 2 tsp of peppermint extract, and 2 tsp of vanilla extract and mix at a low speed until fully incorporated.
Scrape down the sides and bottom of the bowl with a rubber spatula, then beat on a medium speed for 30 seconds to make sure everything is properly mixed together. This also helps lighten the texture of the cake layers a bit.
Then it's time to color the batter! This is optional, but it makes the cake slices so pretty. If you're making four layers, Scoop half of the batter into a separate bowl (about 900g per bowl) and color it red with a tsp of gel food coloring. Leave the other bowl of batter uncolored. If you make 3 layers, color 1/3 of the batter (roughly 600g) red with gel food coloring.
Divide the batter evenly between the prepared cake pans. Bake for 33-37 minutes and rotate the layers halfway through to help them bake evenly. Let the pans cool for 10 minutes, then run an offset spatula around the perimeter of the pan to separate the cake from the pan.
Place the cake pans into the freezer for 45 minutes to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans, and remove the layers from the pans.
Use a serrated knife to level the tops and remove any caramelization around the sides of the layers. I also like to torte the cake layers horizontally (see picture in the post above) to create thinner cake layers, but this is optional.
If you make these cake layers in advance and freeze them, let them thaw for about 15 minutes before making the cake. The cake layers should still be slightly cold to the touch, which will make it easier to assemble the cake.

Candy Cane Buttercream

While the cake layers bake and cool, make the candy cane buttercream. Beat 2 cups of unsalted butter on a medium speed for 30 seconds with a paddle attachment until smooth.
Mix in 2 tsp peppermint extract, 1 tsp vanilla extract, and 1 tsp salt on a low speed.
Gradually mix in 7 cups of powdered sugar and 1/4 cup of heavy cream on a low speed. Continue to mix on a low speed for a few minutes until the desired consistency is reached.
If the frosting seems too thick, add additional cream (1 Tbsp at a time). If the frosting is too thin, add more powdered sugar (a quarter of a cup at a time).
Fold the crushed candy canes or peppermint candies into the frosting with a rubber spatula. Cover the buttercream flush with plastic wrap to prevent crusting, then set aside.

Assembling This Candy Cane Cake

Stack and frost cake layers on a greaseproof cake board, using a dab of buttercream to help stick the first cake layer to the board.
Alternate red and white cake layers, and spread an even layer of frosting on top of each cake layer with a large offset spatula. Repeat with the remaining cake layers.
Once the cake layers are stacked, smooth any overhanging frosting and chill the cake in the freezer for 15 minutes. This will help the frosting between the layers firm up and reduce crumbing as you frost the cake.
Once the cake is chilled, cover it with the remaining candy cane buttercream. Use a large offset spatula or the back of a spoon to create a textured look around the cake.
Cover the base of the cake with peppermint candies and red sprinkles, then add peppermint candies and mini candy canes around the side and top of the cake.

Video

Notes

If you need to make any substitutions or swaps in this recipe, please see the section in the post above on ingredient substitutions.

Recipe Variations

One batch of cake batter makes about 1800 grams or 10 cups. If you plan to use four circular cake pans, add 450 grams of batter into each pan. If you make 3 layers, add 600 grams to each pan.

This recipe can also be used to make a candy cane sheet cake! One batch will make 1, 9 x 13-inch cake layer that is about 1 inch tall.

Bake for 40-45 mins at 350 F / 175 C, or until a toothpick inserted in the center comes out with a few moist crumbs. Bake time can vary a lot based on the type of pan you use, if you use heating cores, and your oven. I recommend using heating cores if you have them to help large cake layers like this bake more evenly and quickly.

You can also make cupcakes using this recipe. Fill the liners 3/4 full and bake them at 350 F / 175 C for 18-21 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

Tips for Making the Best Candy Cane Cake

Ingredients at room temp mix together better! Set out any cold ingredients ahead of time.
Properly measure your flour (spoon into the cup measure, then level). Or better yet, use a kitchen scale to measure your dry ingredients.
Use a food processor or hammer to easily crush up the peppermint candy.
Use a scale to weigh your cake pans as you fill them. It will make the cake layers bake up to the same height and bake more evenly.
Level the room temperature or thawed cake layers with a serrated knife to make them easier to stack.
Make sure the buttercream is the right consistency. This will help give the cake proper structure and make it easier to decorate.
Chill the cake layers in the freezer for about 20 minutes before assembling the cake. It makes them so much easier to stack and frost!
If your cake layers turn out less than perfect, read my cake troubleshooting guide to see where things might've gone awry.

Making This Candy Cane Layer Cake in Advance & Storage Tips

Make these cake layers in advance and freeze them. It breaks the process up and makes it more approachable.

You can also make the frosting can also be made ahead of time or you can save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months.

Be sure to give it a good stir once it thaws to get the consistency nice and smooth again. The buttercream may get a bit of pink tint from the red coloring in the candy canes, but it will still taste great.

A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!

If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store it in the fridge for up to a week.

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