Description
This festive Candy Cane Cake combines light and fluffy vanilla layers with vibrant red stripes, layered and frosted with a creamy peppermint buttercream. Perfect for the holiday season, this cake is decorated with colorful peppermint candies and piped stripes to resemble a classic candy cane.
Ingredients
Scale
Cake
- Cooking spray
- 5 c. (600 g) all-purpose flour
- 3 tsp baking powder
- 1 1/2 tsp kosher salt
- 3/4 tsp baking soda
- 3 c. (600 g) granulated sugar
- 1 c. plus 2 Tbsp (2 1/4 sticks) unsalted butter, softened
- 7 large egg whites, room temperature
- 1 tbsp pure vanilla extract
- 2 c. whole milk, room temperature
- Red food coloring
Peppermint Frosting
- 4 c. (8 sticks) unsalted butter
- 6 1/2 c. (750 g) confectioners’ sugar
- 3 tsp peppermint extract
- 2 tbsp heavy cream
- Pinch of kosher salt
- Peppermint candies, for decorating
Instructions
- Prepare Oven and Pans: Arrange a rack in the center of your oven and preheat it to 350°F (175°C). Grease four 8-inch round cake pans with cooking spray and line the bottoms with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, kosher salt, and baking soda until evenly combined.
- Cream Butter and Sugar: Using the whisk attachment of a stand mixer, beat the granulated sugar and softened butter on medium-high speed for 2 to 3 minutes, until the mixture is light and fluffy.
- Add Wet Ingredients: Add the egg whites and vanilla extract to the butter mixture and beat until combined. Slowly beat in the whole milk until well blended.
- Combine Dry and Wet Ingredients: Reduce the mixer speed to medium-low and gradually add the dry ingredients to the wet mixture. Beat just until combined to avoid overmixing.
- Divide and Color Batter: Transfer about half of the batter (approximately 4 cups) to a separate large bowl. Add one drop of red food coloring to this portion and stir until the color is evenly distributed, adding more drops if needed to reach your desired red hue.
- Fill Cake Pans: Evenly divide the white batter between two of the prepared cake pans and the red batter between the remaining two pans.
- Bake the Cakes: Bake the cakes in the preheated oven for about 25 minutes, or until a toothpick inserted into the centers comes out clean. Allow the cakes to cool in the pans for 15 minutes before inverting them onto wire racks to cool completely.
- Make Peppermint Frosting: In a clean large bowl with the whisk attachment, beat the unsalted butter on medium-high speed for about 2 minutes until light and fluffy. Add the confectioners’ sugar, heavy cream, peppermint extract, and a pinch of kosher salt and beat for 5 to 6 minutes until the frosting is smooth, incorporated, and slightly increased in volume.
- Color Red Frosting: Transfer 1 1/2 cups of the frosting to a medium bowl. Add one drop of red food coloring and stir until evenly colored, adding more if necessary to achieve a vibrant red.
- Slice Layers: Carefully slice each cake layer horizontally to create a total of eight layers: four white and four red.
- Assemble the Cake: Place one white cake layer on a serving platter. Spread 3/4 cup of white frosting evenly on top. Place a red layer on top and spread another 3/4 cup of white frosting. Continue alternating layers and frosting until all layers are stacked.
- Apply Crumb Coat: Spread 1 1/2 cups of the white frosting evenly over the top and sides of the assembled cake to seal in crumbs. Refrigerate the cake for about 30 minutes to allow the crumb coat to set.
- Decorate the Cake: Transfer both the red and remaining white frostings into separate piping bags. Snip off a small corner of each bag and pipe alternating red and white stripes around the outside of the cake. Smooth the stripes gently with a tall bench scraper to create clean lines.
- Add Peppermint Candies: Top the cake with peppermint candies for a festive finishing touch.
Notes
- Room temperature ingredients help ensure a smooth batter and fluffy cake texture.
- Be careful not to overmix the batter to keep the cake light and tender.
- You can substitute peppermint extract with vanilla extract if preferred, but peppermint gives the signature holiday flavor.
- Allow the crumb coat to chill properly to make it easier to pipe smooth stripes on the exterior of the cake.
- Store the cake covered in the refrigerator; allow it to come to room temperature before serving for best flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Candy Cane Cake, Peppermint Cake, Holiday Cake, Christmas Cake, Layer Cake, Peppermint Frosting
