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
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 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