Candy Cane Cake
A festive Candy Cane Cake perfect for Christmas parties and holiday gatherings, featuring layers of peppermint and vanilla flavor, topped with crushed candy canes.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 1/2 teaspoon peppermint extract
Additional Ingredients
- Red food coloring
- 1 cup crushed candy canes
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well. Stir in vanilla and peppermint extracts.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture, alternating with milk until combined. Divide batter in half and add red food coloring to one portion.
- Pour alternating scoops of red and white batters into the prepared pan. Swirl with a knife for a marbled effect.
- Bake in preheated oven for 50 minutes or until a toothpick comes out clean. Cool in the pan for 10 minutes; transfer to a wire rack to cool completely.
- While the cake cools, beat together 1/2 cup softened butter, 3 cups powdered sugar, and 2 tablespoons milk until creamy. Adjust consistency if needed.
Serving
- Spread frosting over cooled cake. Press crushed candy canes onto the sides and sprinkle some on top. Add whole candy canes for decoration.
- Slice the cake into 8 pieces and serve with your favorite holiday beverages.
Storage
- Keep cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week.
Notes
Pro Tips: Use room temperature ingredients for a smoother batter and better texture.
Ingredient Substitutions: Substitute gluten-free flour blend for a gluten-free version.
How to Serve: Pair with hot chocolate or peppermint mocha for a festive touch.
Storage & Freshness: Store in an airtight container to maintain freshness.
Make-Ahead Tips: Bake the cake a day in advance and decorate before serving.
Ingredient Substitutions: Substitute gluten-free flour blend for a gluten-free version.
How to Serve: Pair with hot chocolate or peppermint mocha for a festive touch.
Storage & Freshness: Store in an airtight container to maintain freshness.
Make-Ahead Tips: Bake the cake a day in advance and decorate before serving.