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If you’ve ever dreamed of baking the perfect peppermint dessert that is equal parts festive, fluffy, and fabulous- this Candy Cane Cake is your Christmas miracle. With layers of red and white peppermint-swirled cake, a smooth peppermint buttercream, and a snowfall of crushed candy canes on top, this recipe is about to be your go-to holiday show stopper.
This peppermint layer cake is the perfect festive layer cake to showcase at your next Christmas celebration. The crushed candy canes on top add a bright, minty crunch to the soft, white cake layers. Whether you’re whipping up a red and white cake or dreaming of a candy cane sheet cake, this Christmas peppermint cake hits every note. And that peppermint buttercream frosting? It’s so fluffy, it deserves its own holiday jingle.
The Chemistry of Candy Cane Cake
This cake is built on a classic butter-based batter, with sour cream and whole milk for a tender, moist crumb. Cornstarch lightens the flour mixture slightly, giving it a bakery-style texture without needing cake flour. Peppermint extract is powerful- so we’re using just the right amount to infuse the cake and frosting without overwhelming your taste buds (or making it taste like toothpaste). A crumb coat helps lock in those pesky crumbs before the final layer of white frosting. And don’t skip chilling the cake later- cold cake + warm kitchen = smooth frosting, not a frosting meltdown.
Recipe Troubleshooting
Baking unevenly or drying out? That usually happens when the oven is too hot or the pans aren’t prepped properly. Grease them well, use parchment paper, and rotate halfway through baking if needed.
Dense or gummy texture? Overmixing can be the culprit. Mix until just combined, especially after adding the flour mixture.
Red food coloring bleeds in the white? Make sure the layers are fully cooked before slicing or stacking.
Struggling with sticky candy cane pieces? Add them just before serving to keep things crisp.
Frosting slid off? That’s often due to warm cake or soft butter. Chill your cake layers and use butter at room temperature- not melted.
Too sweet? Candy canes + frosting can be intense, so balance it with a light peppermint touch and less sugar in the buttercream, if needed.
Tasted bland? Make sure you’re using fresh peppermint extract and not skimping on salt- it really brings out the flavor.
Step One: Preheat the oven to 325 degrees
Step Two: In a standing mixer, add the butter and sugar and mix until combined. Once combined, whip on high for 2 minutes, pausing every 30 seconds to scrape down the sides of the mixing bowl. The mixture should be lighter in color and texture when finished.
Step Three: Add the eggs, milk, sour cream, and peppermint extract. Stir until combined.
Step Four: Combine flour, baking powder, salt, and cornstarch.
Step Five: Turn the standing mixer to low and slowly add the dry ingredients. Mix until the batter is all combined.
Step Six: Once combined, turn the mixer to medium speed and mix for about 20 seconds until the batter is smooth.
Step Seven: Split the batter in half and dye one half red with red food coloring.
Step Eight: Pour the batter into two 9″ round cake pans. Be sure to grease the pans before and line them with parchment paper so that the cakes will be easy to remove when finished baking.
Step Nine: Bake the cake for 25-30 minutes, remove it, and let it cool in the pan before removing.
Step Ten: Once the cake is cool enough to remove, wrap the cake layers in plastic wrap and chill them in the freezer before frosting.
Step Eleven: In a standing mixer, add the butter and whip until it is softened
Step Twelve: Add the powdered sugar and mix until combined
Step Thirteen: Add the cream and peppermint extract, whip the frosting for 2 full minutes until light and fluffy.
Step Fourteen: Once the cakes are chilled, remove from the freezer and slice horizontally in half to create 4 thinner cake rounds.
Step Fifteen: Place a white layer of cake, cover the top with frosting, place a red cake on top, and cover the top with frosting. Repeat until all four cake layers are used.
Step Sixteen: Frost the outer edge and top of the cake with a crumb coat.
Step Seventeen: Place the cake back in the freezer for 15 minutes.
Step Eighteen: Remove from the freezer, frost the outer edges, and top with the final coat of frosting.
Step Nineteen: Sprinkle the top of the cake with candy cane pieces. Enjoy!
Serving Suggestions
Candy Cane Cake is best enjoyed at room temperature with a warm holiday drink. Pair it with peppermint mochas, homemade eggnog, drinking chocolate, or even a hot coffee. Feeling fancy? Drizzle a little chocolate sauce on the side and dust the top of the cake with powdered sugar to mimic a snowy scene. Want to take it over the top? Use a piping bag with a star tip to decorate the top edges, and pop a giant candy cane right in the center. Add a scoop of vanilla ice cream or peppermint custard for a fun flair. Top with a dollop of homemade whipped cream or even cinnamon whipped cream for the ultimate Christmas moment.
Seasonal Serving Suggestions
This is THE Christmas cake recipe 2025 needs. It’s one of those holiday peppermint dessert ideas you’ll come back to every December. Whether you’re planning a holiday baking night with the kids or looking for festive cakes for winter gatherings, this red and white Christmas cake brings all the magic. Bonus: it’s a make-ahead Christmas cake, so that you can stress less on Christmas Eve. Serve it at your holiday party, take it to a cookie swap, or slice it up for Christmas morning brunch with the family.
Baking Tips
Whether you’re prepping for a Christmas party, a cookie exchange, or need a dessert that screams merry and bright, this is the cake. Packed with seasonal cheer and nostalgic flavor, it’s the perfect cake for peppermint lovers, bundt pan skeptics, and layer cake dreamers alike.
Storage Tips
Wrap leftover cake slices in plastic wrap and store them in an airtight container in the fridge. It will stay fresh for 3-4 days. To keep frosting smooth, let it come to room temperature before serving.
Freezer- You can freeze the unfrosted cake layers wrapped tightly in plastic wrap. Frosting can be made ahead and stored in an airtight container for up to 1 week in the fridge or 2 months in the freezer. Thaw overnight and rewhip before frosting.
Make Ahead- Bake your cake layers up to a week in advance and freeze them. You can also make the frosting 1-2 days ahead. Assemble the cake the night before your event, then add final touches (like candy cane pieces) just before serving..
Recommended Products
Holiday Candy Cane Cake with Buttercream Icing
This Candy Cane Cake is what holiday dreams are made of- vibrant layers, creamy peppermint frosting, and just enough sparkle to make it the star of the dessert table. Whether you’re baking it for a Christmas Eve party, gifting it to a neighbor, or sneaking a slice for breakfast the next day (no judgment), it’s a recipe that brings joy, color, and plenty of cheer. So grab your mixer, put on your favorite holiday playlist, and whip up the peppermint dessert everyone will be talking about. Merry Christmas and happy baking!
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Striped Candy Cane Cake for Christmas Parties
Ingredients
Cake
- 1 3/4 cup all-purpose flour
- 1 tbsp baking powder
- 1 tsp fine sea salt
- 1/4 cup cornstarch
- 1 1/2 cup granulated sugar
- 1 cup unsalted butter
- 3 eggs
- 1/2 cup milk
- 1/2 cup sour cream
- 1 tbsp peppermint extract
- red food coloring
Frosting
- 2 cups unsalted butter
- 6 cups powdered sugar
- 2 tsp peppermint extract
- 1/4 cup heavy whipping cream
- crushed candy canes
Instructions
Cake
- Preheat the oven to 325 degrees
- In a standing mixer add the butter and sugar and mix until combined. Once combined, whip on high for 2 minutes, pausing to scrape down the sides of the mixing bowl every 30 seconds. The mixture should be lighter in color and texture when finished.
- Add the eggs, milk, sour cream, and peppermint extract. Stir until combined.
- In a separate mixing bowl combine flour, baking powder, salt and cornstarch.
- Turn the standing mixer on low and slowly pour in the dry ingredients. Mix until the batter is all combined.
- Once combined, turn the mixer on medium speed for about 20 seconds until the batter is smooth.
- Split the batter in half and dye one half red with red food coloring.
- Pour the batter into two 9" round cake pans. Be sure to grease the pans before and line them with parchment paper so that the cakes will be easy to remove when finished baking.
- Bake the cake for 25-30 minutes, remove it, and let cool in the pan before removing.
- Once the cake is cool enough to remove, wrap the cake layers in plastic wrap and place in the freezer to chill before frosting.
Frosting
- In a standing mixer add the butter and whip until it is softened
- Add the powdered sugar and mix until combined
- Add the cream and peppermint extract, whip the frosting for 2 full minutes until light and fluffy
Assemble
- Once the cakes are chilled, remove from the freezer and slice horizontally in half to create 4 thinner cake rounds.
- Place a white layer of cake down, cover the top with frosting, place a red cake down on top and cover the top with frosting. Repeat until all four cake layers are used.
- Frost the outer edge and top of the cake with a crumb coat.
- Place the cake back in the freezer for 15 minutes.
- Remove from the freezer and frost the outer edges and top with the final coat of frosting.
- Sprinkle the top of the cake with candy cane pieces. Enjoy!
Nutrition
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