Add a festive touch to your holiday celebrations with this delightful Candy Cane Cake. With its moist layers of peppermint-flavored cake, creamy frosting, and a crunchy candy cane topping, this dessert is as joyful as the season itself. Perfect for Christmas gatherings, it’s a treat that will wow your family and friends.
How to Make Candy Cane Cake
Making a Candy Cane Cake is surprisingly simple and a great way to bring holiday cheer to your dessert table. Here’s how you can whip up this seasonal masterpiece.
Step-by-Step Instructions
- Preheat the Oven: Bring your oven up to 350°F (175°C). Coat two 9-inch round cake pans with grease and flour.
- Prepare the Batter: In a mixing bowl, beat the butter and sugar together until pale and fluffy. Add eggs one at a time, followed by vanilla and peppermint extracts.
- Mix Dry Ingredients: In a separate bowl, combine the flour, baking powder, and salt by whisking them together. Gradually add dry ingredients to the wet mixture, alternating with milk, until well combined.
- Bake the Cakes: Pour the batter equally into the prepared pans. Bake for 25-30 minutes. Let the cakes cool completely.
- Make the Frosting: Mix the cream cheese and butter together until smooth. Gradually add powdered sugar, then mix in vanilla and peppermint extracts.
- Assemble the Cake: Apply a layer of frosting on top of one cake. Set the second cake on top and cover the whole cake with frosting.
- Decorate: Crush candy canes and sprinkle them over the frosting. Optionally, add whole candy canes for garnish.
Candy Cane Cake
12
servings30
minutes30
minutesIngredients
- For the Cake:
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
1 tsp peppermint extract
3 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1 cup whole milk- For the Frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 tsp vanilla extract
1/2 tsp peppermint extract- For Decoration:
6-8 candy canes, crushed
Whole candy canes for garnish (optional)
Directions
- Bring your oven up to 350°F (175°C) and grease two 9-inch cake pans.
- Cream butter and sugar, then mix in eggs, vanilla, and peppermint extracts.
- Combine dry ingredients and gradually mix into the wet ingredients, alternating with milk.
- Bake for 25-30 minutes and let cool.
- Prepare the frosting and assemble the cake, spreading frosting between and over the layers.
- Decorate with crushed candy canes and garnish as desired.
FAQ
Q: Is it possible to prepare this cake in advance? A: Yes, you can bake the cakes a day ahead and frost them on the day of serving. Store the unfrosted cakes wrapped in plastic wrap.
Q: Can I use store-bought frosting?
A: Absolutely! Store-bought frosting can save time, but adding a drop of peppermint extract will enhance the flavor.
Q: How do I crush candy canes without making a mess?
A: Place the candy canes in a zip-top bag and use a rolling pin to crush them.
Q: Can I make this cake without peppermint flavor?
A: Yes, simply omit the peppermint extract for a classic vanilla cake.
