Introduction

This Candy Cane Cake is a festive and colorful dessert perfect for the holiday season. Featuring alternating red and white layers with a creamy peppermint frosting, it brings a delightful blend of flavors and a stunning presentation to any celebration.

The image shows a tall cake with six visible layers, alternating between red and light cream colors from bottom to top. Each cake layer is separated by smooth white cream layers of equal thickness. The cake's outside is decorated with horizontal red and white stripes that match the inner layers. One side of the cake is fully covered with small, round peppermint candies in red and white, both flat peppermint discs and rounded striped ones. The top edge of the cake has white cream dollops spaced evenly with more peppermint candies placed on top. The cake is placed on a white marble surface, and the background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Cooking spray
5 cups (600 g) all-purpose flour
3 tsp baking powder
1 1/2 tsp kosher salt
3/4 tsp baking soda
3 cups (600 g) granulated sugar
1 cup plus 2 Tbsp (2 1/4 sticks) unsalted butter, softened
7 large egg whites, room temperature
1 tbsp pure vanilla extract
2 cups whole milk, room temperature
Red food coloring
4 cups (8 sticks) unsalted butter
6 1/2 cups (750 g) confectioners’ sugar
3 tsp peppermint extract
2 tbsp heavy cream
Pinch of kosher salt
Peppermint candies, for decorating

Instructions

Step 1: Arrange a rack in the center of the oven and preheat to 350°F (175°C). Grease four 8-inch round cake pans with cooking spray and line them with parchment paper. In a large bowl, whisk together the flour, baking powder, salt, and baking soda.
Step 2: In the large bowl of a stand mixer fitted with the whisk attachment, beat the granulated sugar and softened butter on medium-high speed until light and fluffy, about 2 to 3 minutes.
Step 3: Add the egg whites and vanilla extract to the butter mixture and beat until combined. Then beat in the milk steadily. Reduce the mixer speed to medium-low and add the dry ingredients. Beat just until combined; do not overmix.
Step 4: Transfer half of the batter (about 4 cups) to a separate large bowl. Add one drop of red food coloring to this portion and stir well, adding more food coloring until you reach the desired shade of red.
Step 5: Divide the white batter evenly between two prepared pans. Likewise, divide the red batter evenly between the remaining two pans.
Step 6: Bake the cakes for about 25 minutes, or until a tester inserted into the center comes out clean. Let the cakes cool in the pans for 15 minutes, then invert them onto wire racks to cool completely.
Step 7: For the peppermint frosting, beat 4 cups of unsalted butter on medium-high speed until light and fluffy, about 2 minutes. Gradually add the confectioners’ sugar, heavy cream, peppermint extract, and a pinch of kosher salt. Beat until everything is well incorporated and the frosting has increased in volume, about 5 to 6 minutes.
Step 8: Transfer 1 1/2 cups of frosting to a medium bowl. Add one drop of red food coloring and stir, adding more until the desired color is achieved for the red frosting.
Step 9: Slice each cake layer horizontally in half to create 4 white and 4 red thinner layers. Start assembling by placing a white layer on a platter, then spread 3/4 cup of the white frosting on top. Next, add a red layer and spread another 3/4 cup of white frosting. Continue alternating layers this way.
Step 10: On the topmost layer, spread 1 1/2 cups of white frosting around the top and sides of the cake to form a crumb coat. Refrigerate the cake for about 30 minutes to set the crumb coat.
Step 11: Transfer the red and remaining white frosting into separate piping or plastic bags. Snip off a corner of each and pipe stripes of red and white frosting around the outside of the cake. Smooth the stripes with a tall bench scraper to create a clean finish. Decorate the top of the cake with peppermint candies.

Tips & Variations

For best results, make sure all your ingredients are at room temperature before starting to ensure a smooth batter and frosting.
You can substitute peppermint extract with vanilla or almond extract for a different flavor twist.
Use gel-based food coloring to achieve vibrant red layers and frosting without altering the cake’s texture.
If you don’t have a bench scraper, a flat spatula can help smooth the frosting stripes effectively.

Storage

Store the cake in an airtight container in the refrigerator for up to 4 days. Allow the cake to come to room temperature before serving for the best texture and flavor. Leftover cake can be wrapped tightly and frozen for up to 2 months; thaw in the refrigerator overnight before serving.

How to Serve

A tall slice of cake with six visible layers, alternating between bright red and light beige sponge cake, each separated by thick white creamy frosting. The top layer is covered with the same white frosting and decorated with small red and white peppermint candies and crushed peppermint pieces. The cake sits on a white plate with a silver fork on the left side, surrounded by more crushed peppermint pieces and whole peppermint candies. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, the cake layers and frosting can be prepared a day in advance. Keep the layers well wrapped and refrigerated, and assemble the cake on the day you plan to serve it for the freshest taste.

Can I use regular whole eggs instead of just egg whites?

The recipe specifically calls for egg whites to keep the layers light and airy. Using whole eggs may change the texture and color of the cake, but you can experiment if preferred, though results might vary.