Candy Cane Layered Cake with Mint and Cream Cheese Frostings Recipe
If you’re dreaming of a festive dessert that’s as beautiful as it is delicious, this Candy Cane Layered Cake with Mint and Cream Cheese Frostings Recipe is an absolute must-try. The cool, refreshing mint paired with the tangy cream cheese frosting creates a perfect balance that brightens up any holiday gathering. I remember bringing this cake to a Christmas party last year and getting so many compliments that I lost count—everyone loves the subtle peppermint flavor combined with the creamy textures.
What really makes this Candy Cane Layered Cake with Mint and Cream Cheese Frostings Recipe stand out is the way it layers flavors and festive colors so effortlessly. Those crushed candy canes baked inside give such a delightful crunch and look stunning against the soft layers of cake. Whether you’re hosting a holiday dinner or just want to treat your family to something extra special, this recipe is worth frosting your kitchen for.
Ingredients You’ll Need
Every ingredient in this recipe plays a role in creating that minty, creamy Christmas magic. I like to use fresh, high-quality ingredients to get the best texture and flavor — it truly makes a difference, especially with frostings.
- Unsalted butter: Room temperature butter blends perfectly, giving the cake a tender crumb and smooth frostings.
- Granulated sugar: Sweetens the cake without overpowering the peppermint notes.
- Large eggs: Adds structure and moisture.
- Sour cream: Brings moistness while keeping the cake tender and rich.
- Vanilla extract: Balances flavors beautifully.
- Cake flour: Makes for a light, delicate crumb—try not to substitute with all-purpose flour for best results.
- Baking powder and baking soda: Help the cake rise perfectly.
- Salt: Enhances all the flavors.
- Whole milk: Adds moisture and richness.
- Candy canes (crushed): Infuses the cake layers with peppermint crunch and festive flair.
- Candy canes (whole): For decoration—you’ll love how they add charm.
- Mint buttercream frosting ingredients: Unsalted butter, icing sugar, peppermint extract, heavy cream—these combine into a silky, refreshing frosting.
- Cream cheese frosting ingredients: Cream cheese, icing sugar, vanilla extract—gives a tangy counterpart to the mint buttercream.
Variations
One of the fun things about this Candy Cane Layered Cake with Mint and Cream Cheese Frostings Recipe is how easy it is to tweak based on your preferences or occasion. I often play around with the frosting flavors or sprinkle some extra crushed candy cane on top for an added festive crunch.
- Chocolate twist: Adding a layer of chocolate ganache between the layers is a game changer—I love the richness it brings against the mint.
- Dairy-free version: Use vegan butter and cream cheese alternatives, plus a plant-based milk like oat or almond, to keep this cake allergen-friendly.
- Less sweet variation: I sometimes reduce the sugar slightly in the frostings to balance those candy cane flavors without being overly sugary.
- Layer height: Make thinner layers for a taller cake and more frosting-to-cake ratio—my personal favorite for parties!
How to Make Candy Cane Layered Cake with Mint and Cream Cheese Frostings Recipe
Step 1: Prepare Your Batter Like a Pro
Start by creaming your softened butter and sugar together until the mixture turns light and fluffy—this usually takes about 3-5 minutes using a stand mixer or hand mixer. This step is key for that tender, airy texture we all love in a cake. Next, add the eggs one at a time, making sure each is fully mixed in before adding the next. Stir in the sour cream and vanilla extract to keep things moist and flavorful.
Step 2: Combine Dry Ingredients and Candy Cane Crunch
In a separate bowl, sift together cake flour, baking powder, baking soda, and salt. Slowly add this dry mixture to your wet ingredients in batches, alternating with the whole milk, beginning and ending with dry ingredients. When everything is just combined, fold in the crushed candy canes. Be careful not to overmix here; you want those peppermint pieces evenly distributed without breaking the batter’s structure.
Step 3: Bake to Perfection
Divide your batter evenly between greased and floured cake pans. The key here is using an oven thermometer if you can—bakes at 350°F (175°C) for about 25-30 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let the cakes cool completely before frosting; trust me, this step prevents frosting mishaps and helps the layers stack nicely.
Step 4: Whip Up the Mint Buttercream
While the cakes cool, blend together your room temperature butter and icing sugar until fluffy. Add the peppermint extract and heavy cream, beating until your frosting is velvety smooth and holds soft peaks. Taste test here! If you want a stronger mint punch, a little extra extract can work wonders—just be cautious, a little goes a long way.
Step 5: Cream Cheese Frosting Magic
For that tangy frosting layer, beat the cream cheese until smooth, then gradually mix in the icing sugar and vanilla. This frosting is thicker than the mint buttercream, so it works perfectly for some layers or accents on your cake. Keep both frostings refrigerated if you’re not assembling right away.
Step 6: Assemble and Decorate Your Masterpiece
Start layering your cake with alternating frostings for that beautiful contrast—mint on one layer, cream cheese on the next. Use an offset spatula for smooth edges and don’t be shy with the candy canes on top and around the sides for that classic holiday vibe. I like to gently press crushed candy canes into the frosting for a festive sparkle that’s both pretty and tasty.
How to Serve Candy Cane Layered Cake with Mint and Cream Cheese Frostings Recipe
Garnishes
I’m a big fan of simple yet elegant garnishes like whole candy canes and a sprinkle of crushed peppermint on top. Sometimes, I toss on a few fresh mint leaves for color and an extra aromatic touch. These little details never fail to impress guests and make slicing feel extra special.
Side Dishes
This cake pairs beautifully with a small serving of warm spiced cider or peppermint hot chocolate. For something lighter, you can serve it alongside fresh berries or a simple whipped cream. I like to keep the sides uncomplicated so the cake stays center stage.
Creative Ways to Present
For holiday parties, I’ve tried presenting this cake on a cake stand surrounded by mini frosted pinecones or ornaments to bring out that festive feel. Wrapping a big red ribbon around the cake stand adds a charming touch. Another idea is slicing it into petite squares and placing them on decorative platters for easy sharing.
Make Ahead and Storage
Storing Leftovers
I store leftover cake tightly wrapped in plastic wrap and then in an airtight container in the fridge. This keeps it fresh for up to 4 days, and the flavors actually deepen after a day or so—especially those mint notes. Just let it sit at room temperature for about 30 minutes before serving again.
Freezing
If you want to freeze this Candy Cane Layered Cake with Mint and Cream Cheese Frostings Recipe, I recommend freezing the unfrosted cake layers first. Wrap each cooled layer well in plastic wrap and then foil, and freeze for up to 3 months. You can make and freeze the frostings separately or fresh before assembly.
Reheating
Since this is a frosted cake, reheating isn’t really necessary or recommended as it softens the frosting. If you want to bring chilled cake back to room temperature, just leave it out covered for about 1 hour. For serving, a fork and a cup of coffee or cocoa works best!
FAQs
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Can I use crushed peppermint candies instead of candy canes in the Candy Cane Layered Cake with Mint and Cream Cheese Frostings Recipe?
Absolutely! Crushed peppermint candies can work just as well to add that minty crunch throughout the cake. Just be mindful of the size of the pieces—smaller bits disperse more evenly, while larger chunks create pockets of peppermint flavor. Candy canes tend to be a bit softer and have a classic look, but both are delicious options.
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Is it possible to make this cake ahead of time for a holiday party?
Yes, you can definitely make the cake layers a day or two ahead and frost it on the day you plan to serve it. If you want to go further ahead, freeze the layers unfrosted and then assemble fresh. Just keep the finished cake refrigerated until serving and bring it to room temperature beforehand for best flavor and texture.
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Can I substitute the sour cream in the cake batter?
You can use plain Greek yogurt as a substitute for sour cream in equal amounts; it will maintain the moisture and tanginess in the cake. Avoid using low-fat or non-dairy substitutes unless you’re aiming for a specific dietary adjustment, as texture might change slightly.
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How strong is the mint flavor in this Candy Cane Layered Cake with Mint and Cream Cheese Frostings Recipe?
The mint flavor is refreshing but not overpowering—it complements the sweetness and tang of the cake and cream cheese frosting. You can always adjust the peppermint extract in the buttercream frosting to your personal taste if you prefer a stronger or milder mint presence.
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What type of cake pans work best for this recipe?
I recommend using 8 or 9-inch round cake pans for even layers. Make sure to grease and flour them well so the delicate cake layers release easily. Using pans with removable bottoms (springform) can make removing the cake simpler, especially if you’re a beginner baker.
Final Thoughts
This Candy Cane Layered Cake with Mint and Cream Cheese Frostings Recipe holds a special place in my heart because it combines holiday nostalgia with flavors that feel fresh and exciting. It’s the kind of cake you’ll be happy to share over cozy conversations and festive celebrations. I hope you give it a try and enjoy every bite as much as I do—I guarantee it’ll become your go-to holiday showstopper!
Print
Candy Cane Layered Cake with Mint and Cream Cheese Frostings Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This festive Candy Cane Layered Cake is a perfect holiday treat featuring layers of moist cake infused with crushed candy canes. It is beautifully decorated with whole candy canes and topped with smooth mint buttercream and cream cheese frostings, creating a delightful blend of peppermint and creamy flavors.
Ingredients
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 mixing bowl, cream together ¾ cup softened unsalted butter and 1 and ½ cups granulated sugar until light and fluffy. Add 3 large eggs one at a time, beating well after each addition. Mix in ½ cup sour cream and 1 teaspoon vanilla extract until fully combined.
- Mix Dry Ingredients: In a separate bowl, whisk together 2 and ½ cups cake flour, 1 and ½ teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture alternately with 1 cup whole milk, beginning and ending with the dry ingredients. Stir gently until smooth without overmixing.
- Add Crushed Candy Canes: Fold ½ cup crushed candy canes into the batter for a refreshing peppermint crunch distributed throughout the cake.
- Bake the Layers: Divide the batter evenly between prepared cake pans. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely before frosting.
- Prepare Mint Buttercream Frosting: Beat 1 and ½ cups unsalted butter until creamy. Gradually add 6 cups icing sugar, mixing well. Add 1 teaspoon peppermint extract and ⅓ cup heavy cream, beating until light and fluffy. Adjust consistency with more cream or sugar if needed.
- Prepare Cream Cheese Frosting: In another bowl, beat 12 oz. softened cream cheese until smooth. Slowly add 4 and ½ cups icing sugar and 1 and ½ teaspoons vanilla extract, beating until creamy and spreadable.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a generous layer of cream cheese frosting on top. Add the second cake layer and frost the entire cake with the mint buttercream frosting.
- Decorate: Arrange 12 whole candy canes standing around the edge of the cake for a festive touch. Chill the cake for about an hour to set the frostings before serving.
Notes
- Ensure all dairy ingredients are at room temperature for smoother batter and frosting consistency.
- Crushed candy canes can be adjusted according to preference for more or less peppermint flavor.
- Chilling the cake before slicing helps maintain clean slices and presentation.
- Store leftover cake in an airtight container in the refrigerator for up to 3 days.
- You can substitute sour cream with Greek yogurt for a slightly tangier flavor.
Keywords: Candy Cane Cake, Holiday Cake, Layered Cake, Peppermint Cake, Christmas Dessert, Festive Cake
