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
- 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.
- 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.
- Add crushed candy canes: Gently fold in the crushed candy canes to the batter to ensure even distribution without overmixing.
- 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.
- 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.
- 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.
- 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.
- 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.
