Candy Cane Cake
Indulge in the festive magic of the holiday season with this stunning Candy Cane Cake, a showstopping dessert that combines moist vanilla layers with a hint of peppermint and a burst of sweet nostalgia. Crushed candy canes are folded into the batter for a delightful crunch, while a dreamy cream cheese frosting infused with peppermint extract and a swirl of red food coloring adds tangy sweetness and vibrant holiday flair. Topped with a sprinkle of more crushed candy canes for a dazzling finish, this cake is as visually delightful as it is delicious. Whether you're hosting a holiday party or looking for the perfect centerpiece for your family gathering, this candy cane-inspired treat will make your celebrations unforgettable. With simple ingredients and easy-to-follow steps, it’s a festive baking project the whole family will love!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.75 cups Granulated sugar
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter
- 4 large Eggs
- 2 teaspoons Vanilla extract
- 1.25 cups Whole milk
- 0.75 cups Crushed candy canes
- 3.5 cups Powdered sugar
- 8 ounces Cream cheese
- 3 tablespoons Heavy cream
- 0.5 teaspoons Peppermint extract
- 3 drops Red food coloring
- 0.5 cups Additional crushed candy canes (for topping)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Add the butter and beat with an electric mixer on low speed until the mixture resembles coarse crumbs.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract and mix on medium speed until smooth.
Gradually add the milk, beating until the batter is smooth and creamy.
Fold in 3/4 cup of crushed candy canes gently with a spatula.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then invert onto wire racks to cool completely.
To make the frosting, beat the cream cheese and powdered sugar in a mixing bowl until smooth and fluffy.
Add the heavy cream, peppermint extract, and red food coloring, and beat until well combined.
Place one cake layer on a serving platter and spread a layer of frosting on top.
Place the second cake layer on top and frost the top and sides of the cake evenly.
Decorate the cake with additional crushed candy canes on top for a festive finish.
Slice and serve your delicious Candy Cane Cake!
Nutrition Facts
Calories |
617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.5 g | 24% | |
| Saturated Fat | 10.7 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 292 mg | 13% | |
| Total Carbohydrate | 104.7 g | 38% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 83.6 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 64 mg | 5% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 106 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
