It's The Most Wonderful Time Of The Year! It's the hap -happiest season of all! One of my favourite things about the holidays are the delicious festive treats. Every holiday party needs a showstopper and boy do I have one for you!! It's called candy cane layered cake!!
This gorgeous festive cake incorporates the minty taste of candy canes that give a nice cooling feeling in your mouth with every bite. The cake is bursting with flavour from the inside to the candy cane decoration on the outside. I seriously can't get enough! I mean, who doesn't like the minty taste of candy canes?
How to Make Candy Cane Layered Cake
- Vanilla cake - we bake two 20-inch round vanilla cakes and cut them in half horizontally to get our four layers.
- Mint buttercream frosting - we use the mint buttercream frosting in between the cake layers.
- Cream cheese frosting - we use thicker cream cheese frosting to frost the outside of the cake.
- Candy canes - obviously this is the most important part! We use crushed and whole candy canes to decorate the outside of the cake.
Candy Canes
How about a little history lesson? I just learned some fun facts about candy canes and how they came to be.
- They originated in Germany over 300 years ago.
- They were originally white sugar sticks.
- They were used to keep children quite during the Christmas eve church service.
- They were shaped like a shepherds crook.
- Around 100 years ago, the red stripes and peppermint flavour was added.
Bon appetit!
Recipe
Candy Cane Layered Cake
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
Description
Looking for a showstopper at your next holiday party? Incorporate the minty taste of candy canes into this gorgeous, festive candy cane layered cake!
Ingredients
Cake:
- ¾ cup unsalted butter, softened to room temperature
- 1 and ½ cups granulated sugar
- 3 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 2 and ½ cups cake flour
- 1 and ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup whole milk
- ½ cup candy canes, crushed
- 12 whole candy canes
Mint Buttercream Frosting:
- 1 and ½ cups unsalted butter, at room temperature
- 6 cups icing sugar
- 1 teaspoon peppermint extract
- ⅓ cup heavy cream, at room temperature
Cream Cheese Frosting:
- 12 oz. cream cheese, softened to room temperature
- ¾ cup unsalted butter, softened to room temperature
- 4 and ½ cups icing sugar
- 1 and ½ teaspoons vanilla extract
Instructions
Cake:
- Preheat the oven to 350 F.
- In a large bowl, use a mixer to cream butter until smooth and fluffy, about 1-2 minutes. Add sugar until beat until light and fluffy, another 1-2 minutes. Add the egg whites and continue to beat for another 2 minutes until combined. Add sour cream and vanilla extract and beat until combined. Slowly add the milk and mix until just combined.
- Add flour, baking powder, baking soda, and salt. Beat on low speed until just combined. Do not overmix.
- Pour the batter evenly into two 20-inch cake pans and place in the oven. Bake for 25 to 30 minutes until done. Check that a toothpick comes out clean and dry when inserted into the middle of the cake.
- Allow the cakes cool down completely and cut them horizontally into half.
Frosting:
- Mint Buttercream Frosting: Cream butter with a hand mixer until light and fluffy, about 1-2 minutes. Slowly add the icing sugar until fully incorporated. Beat in the peppermint extract. Gradually add in the cream and beat until smooth and creamy, about 3 minutes.
- Cream Cheese Frosting: Using a hand mixer, beat the cream cheese and butter together until smooth and creamy. Add icing sugar and vanilla and beat until smooth and creamy, about 2 minutes.
Assembly:
- Layer the cake with the buttercream frosting. If you have any buttercream frosting left, spread it evenly on the top and sides of the cake. Let the cake rest in the fridge for an hour.
- Cover the cake with the cream cheese frosting and decorate with crushed and whole candy canes.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Dessert
Elizabeth says
That is such a stunning looking cake! I bet my kids wish I'd made this for them over the festive!
Meymi-Pastry and Beyond says
This definitely looks gorgeous! I love this pretty cake!