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A piece of candy cane cake with white frosting and red sprinkles sits on a plate, with more cake and frosting behind it.

Striped Candy Cane Cake for Christmas Parties

Author: Madison Reid
Total Time: 50 minutes
Prep Time: 30 minutes
Cook Time: 20 minutes
Servings: 20
This festive Candy Cane Cake is layered with red and white peppermint cake, frosted with fluffy buttercream, and topped with crushed candy canes. This is perfect for Christmas and any winter holiday!

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
US Customary - Metric

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

Calories: 526kcal Carbohydrates: 62g Protein: 3g Fat: 31g Saturated Fat: 19g Polyunsaturated Fat: 1g Monounsaturated Fat: 8g Trans Fat: 1g Cholesterol: 105mg Sodium: 199mg Potassium: 51mg Fiber: 0.3g Sugar: 51g Vitamin A: 976IU Vitamin C: 0.1mg Calcium: 65mg Iron: 1mg
Course: Dessert