Candy Cane Layered Cake with Mint Buttercream and Cream Cheese Frosting Recipe
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Candy Cane Layered Cake with Mint Buttercream and Cream Cheese Frosting Recipe

ByLily Carter
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If you’re anything like me, holiday baking is one of those little joys that makes the season feel truly magical. This Candy Cane Layered Cake with Mint Buttercream and Cream Cheese Frosting Recipe is exactly that kind of treat. It’s festive, beautifully layered, and packed with peppermint flavor that instantly reminds me of cozy winter evenings and the excitement of holiday gatherings.

What I love most about this recipe is how it balances the cool freshness of mint with the creamy richness of cream cheese frosting. It’s not just visually stunning with those crushed candy canes in every bite, but it also works wonderfully for holiday parties, family dinners, or whenever you want to surprise your friends with something special. Trust me, once you try this Candy Cane Layered Cake with Mint Buttercream and Cream Cheese Frosting Recipe, it might just become your new go-to festive dessert!

Ingredients You’ll Need

Every ingredient in this cake plays an important role, from the tender cake layers to the creamy frostings that bring it all together. When shopping, I suggest grabbing high-quality butter and fresh peppermint extract to make sure your flavors really pop.

  • Unsalted butter: Room temperature butter is key for a smooth cake batter and luscious frostings.
  • Granulated sugar: For that classic sweetness that helps the cake rise beautifully.
  • Eggs: Large eggs bring structure and moisture to your cake layers.
  • Sour cream: Keeps the cake moist and tender without adding heaviness.
  • Vanilla extract: Adds a warm base flavor that complements the peppermint nicely.
  • Cake flour: This gives the cake its delicate crumb—don’t swap it out for all-purpose flour!
  • Baking powder and baking soda: Both work together to give you a light, airy cake.
  • Salt: Just a pinch enhances all the flavors.
  • Whole milk: The richness here balances acidity and keeps the cake moist.
  • Candy canes (crushed): Adds texture and bursts of peppermint flavor throughout the layers.
  • Whole candy canes: Perfect for decorating and adding that festive flair.
  • Heavy cream: Helps achieve the perfect mint buttercream texture – don’t use cold straight from the fridge!
  • Peppermint extract: The star flavor that makes this cake unmistakably festive.
  • Cream cheese: Soften it well for a smooth and tangy cream cheese frosting.
  • Icing sugar: Sweetens and thickens both frostings to perfection.

Variations

One of the best things about this Candy Cane Layered Cake with Mint Buttercream and Cream Cheese Frosting Recipe is how easy it is to make your own. I’ve played around a lot with variations and I encourage you to experiment with flavors and textures that suit your taste or dietary needs.

  • Chocolate Peppermint Twist: I often add a layer of chocolate ganache between the cake layers for a richer, decadent touch.
  • Gluten-Free Version: Substitute cake flour with a gluten-free blend and adjust liquids slightly—works surprisingly well!
  • Vegan Adaptation: Use vegan butter, flax eggs, and dairy-free cream cheese for an inclusive holiday dessert.
  • Lightened-Up Frosting: Try using half the butter and more cream cheese in the frosting to reduce richness without losing flavor.

How to Make Candy Cane Layered Cake with Mint Buttercream and Cream Cheese Frosting Recipe

Step 1: Prepare the Cake Batter

Start by creaming the softened butter with granulated sugar until your mixture feels light and fluffy—this usually takes around 3 to 5 minutes with an electric mixer. Adding the eggs one at a time helps keep the batter smooth and stable. Next, mix in the sour cream and vanilla extract for moisture and flavor depth.

In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt. Alternate adding this dry mixture with the whole milk into your wet ingredients, starting and ending with the dry. This helps prevent lumps and keeps it light. Finally, gently fold in the crushed candy canes to distribute that refreshing candy crunch throughout the batter.

Step 2: Bake the Cake Layers

Divide the batter evenly between two greased 8 or 9-inch cake pans. Pop them into a preheated oven at 350°F (175°C) and bake for about 30-35 minutes. I always check with a toothpick in the center; if it comes out clean, the cakes are ready. Let them cool completely on a wire rack before frosting—this prevents any melting or sliding layers later on.

Step 3: Make the Mint Buttercream Frosting

While the cakes cool, whip up the mint buttercream. Beat the room temperature butter until creamy, then gradually add icing sugar, peppermint extract, and heavy cream. Adjust the cream if necessary to get that perfect spreadable consistency. This frosting is light, fluffy, and offers just the right minty kick.

Step 4: Prepare the Cream Cheese Frosting

For the cream cheese frosting, beat softened cream cheese until smooth, then gradually add the icing sugar and vanilla extract. This frosting is a bit tangy and complements the sweet mint buttercream beautifully. I usually refrigerate it a bit if it seems too soft before assembling the cake.

Step 5: Assemble the Candy Cane Layered Cake

Start by placing one cake layer on your serving plate, spread a generous layer of mint buttercream on top, then place the second cake layer. Spread cream cheese frosting over the top and sides of the cake. If you want a neat finish, crumb coat first and chill for 15 minutes before applying the final generous frosting layer. Finally, decorate the top with whole candy canes to make it festive and inviting.

How to Serve Candy Cane Layered Cake with Mint Buttercream and Cream Cheese Frosting Recipe

The image shows seven white bowls and four brown eggs arranged neatly on a white marbled surface. The largest bowl at the right center is filled with a mound of white flour, while the top left bowl holds a few blocks of pale yellow butter. To the lower right of the flour is a bowl of smooth, thick white cream. Below that, another bowl contains white granulated sugar. Above the sugar bowl is a small bowl with milk or cream. Near the bottom left, there is a small bowl filled with finely crushed red and white peppermint candy, and beside it, two whole red and white striped candy canes lie on the white marbled surface. The four brown eggs are grouped at the top right. The image is clean and bright with a clear focus on the texture and color of each ingredient. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping this cake with whole mini candy canes or crushed peppermint pieces for extra sparkle and crunch. A few fresh mint leaves on the side also give a lovely pop of green and highlight the mint flavor without overpowering the cake’s sweetness.

Side Dishes

Serve this cake with a cup of hot cocoa, espresso, or a simple peppermint mocha to enhance those holiday vibes. I’ve also enjoyed it alongside some lightly salted nuts or a fresh fruit tart for a balanced dessert spread.

Creative Ways to Present

For holiday parties, I like to place the sliced cake on a rustic wooden board and surround it with holiday ornaments or fresh pine sprigs. Alternatively, stacking mini versions of this cake as a festive “cake tower” really wows guests. Wrapping each slice in parchment and tying with peppermint-striped twine is a fun take for gifting leftovers too.

Make Ahead and Storage

Storing Leftovers

I store any leftover cake in an airtight container in the refrigerator to keep the frostings fresh. It’s best enjoyed within 3-4 days, as the cream cheese frosting softens over time but still tastes delicious if you let slices come to room temperature before serving.

Freezing

Freeze individual cake slices wrapped tightly in plastic wrap and aluminum foil for up to 2 months. When I thaw, I leave them overnight in the fridge and let them warm up a bit before serving—this helps the frosting return to its creamy texture without drying out the cake.

Reheating

I generally avoid microwaving the cake to keep the frosting from melting, but if you’re craving it warm, a few seconds (10-15) in the microwave work well. Otherwise, just bring the slice to room temperature for the best flavor and texture experience.

FAQs

  1. Can I make the Candy Cane Layered Cake with Mint Buttercream and Cream Cheese Frosting Recipe ahead of time?

    Absolutely! You can bake the cake layers a day or two before assembling to save time. Keep them wrapped tightly in plastic wrap at room temperature or refrigerated. Prepare the frostings in advance and assemble the cake the day you want to serve for the freshest results.

  2. What can I use if I don’t have peppermint extract?

    If you don’t have peppermint extract, you can use spearmint extract or a few drops of natural peppermint oil as a substitute—but be cautious, as these might be more potent. Alternatively, finely crushed mint candies can add a similar flavor when folded into the frosting or batter.

  3. How do I prevent the cream cheese frosting from being too soft?

    Make sure your cream cheese and butter are at room temperature but not overly warmed. If the frosting is too soft, chill it in the fridge for 15-30 minutes before using. Also, avoid over-mixing, which can cause excess air and softness.

  4. Can I substitute sour cream in the cake batter?

    Yes, Greek yogurt is a great substitute for sour cream in this recipe. It provides similar moisture and tanginess, keeping your cake tender and flavorful.

  5. How do I crush candy canes without making a huge mess?

    I like to put the candy canes into a sealed plastic bag and gently tap them with a rolling pin or meat mallet. This keeps the pieces contained and gives you control over the size of the peppermint shards.

Final Thoughts

This Candy Cane Layered Cake with Mint Buttercream and Cream Cheese Frosting Recipe holds a special place in my holiday baking repertoire. It’s not just about the delicious layers or the irresistible peppermint flavor—it’s about the joy of sharing something homemade that instantly feels festive and heartwarming. If you’re looking to impress at your next celebration or just want to treat your family to something magical, give this recipe a try. I promise you’ll love seeing their faces light up with every bite!

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Candy Cane Layered Cake with Mint Buttercream and Cream Cheese Frosting Recipe

Candy Cane Layered Cake with Mint Buttercream and Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 65 reviews
  • Author: Lily
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
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Description

This Candy Cane Layered Cake is a festive and flavorful treat perfect for the holiday season. Featuring moist layers of vanilla cake infused with crushed candy canes, it is beautifully decorated with whole candy canes and paired with two delicious frostings: a refreshing mint buttercream and a tangy cream cheese frosting. This cake combines classic holiday flavors and textures that will delight family and friends alike.

Ingredients

Scale

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

Decorations

  • 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
  • 4 and ½ cups icing sugar
  • 1 and ½ teaspoons vanilla extract

Instructions

  1. Prepare the cake batter: In a large bowl, cream the unsalted butter and granulated sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the sour cream and vanilla extract until fully combined.
  2. Combine dry ingredients: In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients alternately with the whole milk, beginning and ending with the dry ingredients. Mix until just combined.
  3. Add crushed candy canes: Gently fold in the crushed candy canes to the batter to ensure even distribution without overmixing.
  4. Bake the cake layers: Preheat the oven to 350°F (175°C). Grease and flour your cake pans. Divide the batter evenly between prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely before frosting.
  5. Make the mint buttercream frosting: Beat the unsalted butter until creamy, then gradually add the icing sugar. Mix in the peppermint extract and heavy cream, and beat until light and fluffy.
  6. Make the cream cheese frosting: Beat the softened cream cheese until smooth. Gradually add the icing sugar, then mix in the vanilla extract. Beat until creamy and combined.
  7. Assemble the cake: Level the cooled cake layers if necessary. Spread a thick layer of cream cheese frosting between each cake layer. Cover the entire cake with the mint buttercream frosting, smoothing the sides and top.
  8. Decorate the cake: Place the 12 whole candy canes evenly around or on top of the cake for a festive finish. Chill the cake for a short time before serving to set the frosting.

Notes

  • For best results, use room temperature ingredients to ensure smooth batter and frostings.
  • If crushed candy canes are not available, you can pulse regular candy canes in a food processor until fine but not powdery.
  • Allow the cake to cool completely before applying frosting to avoid melting.
  • Store the cake covered in the refrigerator for up to 3 days.
  • Bring the cake to room temperature before serving for the best texture and flavor.
Avatar photo

Life at home is full of love, laughter, and good food. I’m Lily Carter, a mom to two lively girls who keep me on my toes. When I’m not with them, I’m in the kitchen cooking meals that bring us comfort. And it’s not just me—my husband’s the quiet force behind the scenes, making sure everything looks just as good as it tastes.

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