Candy Cane Cake

A Charming Cake for Christmas

Make this memorable Candy Cane Cake a stand-out at your Christmas dinner! The cake batter is flavored with peppermint extract and then divided so that half remains white and the other half can be tinted red to create a cute candy cane look when layered. The dreamy marshmallow buttercream frosting is also flavored with peppermint and brings the cake together so perfectly.

I absolutely adore the way this candy cane cake turned out! It’s beautiful both inside and out, and it’s so incredibly delicious! If you love peppermint, you’ll adore this cake too!

Picture Perfect and Pepperminty!

Peppermint is one of my favorite flavors during the holidays! From Candy Cane Cookies to Peppermint White Chocolate Pudding Cookies and my Chocolate Peppermint Crunch cookies, I am always finding new ways to add it to the menu. And this cake is as picture perfect as it is pepperminty! I can’t wait for you to try it.

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details. To learn more about specific baking ingredients and how they function in baking recipes, reference my Complete Guide to Baking Ingredients)

Ingredients:

• Unsalted butter, softened
• Granulated sugar
• Powdered sugar
• Eggs
• Peppermint extract
• All-purpose flour
• Baking powder
• Kosher salt
• Whole milk
• Red food coloring
• Marshmallow crème
• Peppermint candy sticks

Supplies:

• Two 8-inch round cake pans
• Parchment rounds
• Candy cane cake stand

How to Make a Candy Cane Cake

• Preheat oven to 350°F. Line the bottom of two 8-inch round cake pans with a piece of parchment paper cut to fit. Lightly grease and flour both cake pans and set aside.
• In the bowl of an electric mixer, beat the butter and sugar until smooth. Add the eggs, one at a time, and beat until well combined. Beat in the peppermint extract.
• In a separate bowl, whisk together the flour, baking powder and salt.

• With the mixer on low speed, alternate adding the flour mixture and the milk, ending with the flour mixture, until well combined and batter is smooth.
• Spread 1-3/4 cups of batter evenly into one of the prepared cake pans.

• Once cakes are cooled, cut them in half horizontally with a long sharp knife or cake leveler.
• To make the frosting, beat the butter and marshmallow crème in the bowl of an electric mixer until smooth. Add the peppermint extract. Beat in the powdered sugar, 1 cup at a time, until well combined. Turn the mixer to medium-high speed and beat frosting until fluffy. Add additional powdered sugar if frosting is too thin to spread.
• Place one half of the white cake on the bottom of a cake stand or cake plate. Spread the top with a thin layer of frosting. Top the frosting with one half of the red cake and spread with a thin layer of frosting. Continue same process with the remaining halves of white cake and red cake.

• Cover the top and sides of all the layers with the remaining frosting.

Storage

To store leftover cake: Cover and store at room temperature for up to 2 days. Then store in the refrigerator for up to 3 days. 

Freeze leftovers: Once the cake is frosted, slice into slices and wrap each slice in plastic wrap or press and seal and then place in a freezer-safe container or baggie or foil to protect against freezer burn. 

Defrost: Remove from container or baggie or foil and let defrost, still wrapped in plastic wrap, in the refrigerator overnight.

Make this cake in advance: Let the cakes cool completely. Then wrap each layer tightly in plastic wrap or press and seal and then place in a freezer safe baggie or container, or wrap in foil for extra protection against freezer burn. 

One day before serving, remove cake from the container, baggie or foil, and allow to thaw overnight in the refrigerator. You can also store loosely covered at room temperature but you risk it drying out. Frost and decorate according to the directions.