Name: Candy Cane Layered Cake with Mint Buttercream and Cream Cheese Frosting Recipe
Prep time: 30 min
Cook time: PT-491241H47M19S
Total time: 1 h 15 min
Cuisine: American
Ingredients: 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; 12 whole candy canes; 1 and ½ cups unsalted butter, at room temperature; 6 cups icing sugar; 1 teaspoon peppermint extract; ⅓ cup heavy cream, at room temperature; 12 oz. cream cheese, softened to room temperature; 4 and ½ cups icing sugar; 1 and ½ teaspoons vanilla extract

If you love festive desserts that bring both flavor and fun to the table, this Candy Cane Layered Cake with Mint Buttercream and Cream Cheese Frosting Recipe will quickly become your holiday star. It’s the kind of cake that feels like a celebration in every bite—rich layers infused with crushed candy canes, paired with the perfect balance of cool mint buttercream and tangy cream cheese frosting. Seriously, every time I bake this, my kitchen fills up with that nostalgic holiday vibe.

Whether you’re hosting a cozy winter gathering or just want to treat your family to something extra special, this layered cake is surprisingly easy to make and sure to impress. The candy cane pieces add a delightful crunch that contrasts beautifully with the smooth, creamy frostings. Trust me, once you try this Candy Cane Layered Cake with Mint Buttercream and Cream Cheese Frosting Recipe, you’ll want to make it your go-to for the season!

Ingredients You’ll Need

The ingredients here work in perfect harmony to give the cake that moist, tender crumb and bring that unmistakable peppermint flavor to life. I find using good-quality butter and fresh candy canes really lifts the whole recipe. Let’s break down what you’ll want to grab at the store.

Unsalted butter: Softened to room temperature for smooth mixing and a rich, creamy texture in both the cake and frostings.
Granulated sugar: Essential for sweetness and helping the cake rise beautifully.
Large eggs: They bind everything together and add structure to the cake.
Sour cream: This is my secret ingredient for tender, moist cake layers.
Vanilla extract: Enhances the cake’s flavor and balances the peppermint notes.
Cake flour: Gives the cake its delicate crumb—don’t substitute with all-purpose or you’ll get a different texture.
Baking powder and baking soda: Make sure your cake rises perfectly fluffy.
Salt: Just a pinch to deepen all those sweet flavors.
Whole milk: Adds richness and helps the cake batter come together smoothly.
Crushed candy canes: This adds the signature festive crunch and peppermint punch right inside the cake.
Whole candy canes (for decoration): They make the cake look magical and are fun to nibble on!
Icing sugar: For both frostings to get that velvety, smooth finish.
Peppermint extract: Just the right amount adds that cool mint flavor without overpowering.
Heavy cream: Helps lighten the buttercream for that fluffy texture.
Cream cheese: Softened and smooth, for the tangy frosting that perfectly counters the sweet and minty layers.

Variations

I love playing around with this recipe depending on the occasion and who I’m baking for. The classic combo is amazing, but feel free to make it your own! Here are a few ideas that worked well for me and my friends.

Chocolate Peppermint Twist: Add a layer of chocolate ganache or cocoa powder to the cake batter for a chocolatey surprise. I once did this for a friend’s birthday, and it was a hit—gives the mint flavor an extra punch.
Gluten-Free Version: Swap cake flour for a gluten-free blend. Just be sure to check the blend has xanthan gum for structure, or else the cake texture might suffer.
Vegan Adaptation: Use flax eggs and vegan butter substitutes. The cream cheese frosting could be replaced with cashew-based frosting for a similar tang.
Extra Crunch: Toss in some chopped white chocolate or peppermint bark within the layers. It adds great texture and looks beautiful when you slice the cake.

How to Make Candy Cane Layered Cake with Mint Buttercream and Cream Cheese Frosting Recipe

Step 1: Prepare Your Baking Pans and Preheat

Start by preheating your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper. Having your pans ready is key because the batter goes in as soon as you finish mixing, and you don’t want to lose any rising power waiting around.

Step 2: Cream Butter and Sugar

Using a stand mixer or handheld beaters, cream the softened unsalted butter with the granulated sugar until the mixture is light and fluffy—about 4 to 5 minutes. This part is crucial for a light texture, so don’t rush it. If your butter is too cold, it won’t cream properly.

Step 3: Add Eggs, Sour Cream, and Vanilla

One at a time, beat in the large eggs, making sure each is fully incorporated before adding the next. Then mix in the sour cream and vanilla extract until smooth. This ensures your batter stays nice and creamy while adding moisture.

Step 4: Combine Dry Ingredients Separately

In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt. Doing this evenly distributes the leavening agents and salt so your cake rises uniformly without any pockets of flavor or texture.

Step 5: Alternate Adding Dry Ingredients and Milk

Gradually add the dry ingredients to the wet mixture, alternating with whole milk—starting and ending with the dry. Mix on low speed until just combined; overmixing can make your cake dense, and that’s not what we want!

Step 6: Fold in Crushed Candy Canes

Gently fold in the crushed candy canes using a spatula. This prevents the peppermint bits from sinking to the bottom and keeps that festive crunch evenly spread throughout the cake layers.

Step 7: Bake and Cool

Divide the batter evenly among the three cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. I like to wrap them in plastic wrap and chill for an hour—makes frosting way easier without crumbs.

Step 8: Make the Mint Buttercream Frosting

Beat the softened butter until creamy. Gradually add the icing sugar and continue beating until fluffy. Add peppermint extract and heavy cream, then beat on high speed for another few minutes. It should be light, airy, and spreadable—taste it to make sure the mint shines through to your liking!

Step 9: Prepare the Cream Cheese Frosting

Whip softened cream cheese until smooth, then gradually add icing sugar and vanilla extract. Beat on medium-high speed until the frosting is light and has no lumps. This frosting adds a lovely tangy contrast to the sweet mint buttercream—trust me, it’s a game changer.

Step 10: Assemble the Cake

Place one cake layer on your serving plate and spread a thick layer of mint buttercream evenly over it. Add the second cake layer and frost it with cream cheese frosting. Top with the last cake layer, then frost the top and sides with the remaining mint buttercream. This layering technique helps balance the flavors so every bite is perfect.

Step 11: Decorate with Candy Canes

For that eye-catching finish, arrange whole candy canes around the cake’s edges and sprinkle any leftover crushed candy canes on top. I love how it turns this cake into a holiday centerpiece that’s as fun to look at as it is to eat.

How to Serve Candy Cane Layered Cake with Mint Buttercream and Cream Cheese Frosting Recipe

The image shows a flat lay of baking ingredients on a white marbled surface. In the center is a large white bowl filled with white flour, its texture loose and powdery. Above the flour are four brown eggs arranged closely together. To the top left, a white plate holds creamy, soft butter with uneven scoops and a pale yellow color. Below the butter is a small white bowl with fine white granulated sugar. On the bottom left, two red and white striped candy canes lie side by side, next to a small white bowl filled with crushed red and white peppermint pieces. To the right of that is a small white bowl containing a translucent liquid, likely milk. Below the flour bowl is a white bowl with thick, creamy white frosting with soft swirls. Another small white bowl of white granulated sugar is positioned between the frosting and peppermint pieces. Everything is neatly arranged and ready for baking, photo taken with an iphone --ar 4:5 --v 7

Garnishes

Besides the classic candy cane decorations, I sometimes add fresh mint leaves or a dusting of edible glitter for an extra touch of charm. Thin slices of fresh strawberries also pair beautifully, adding a pop of color and a subtle fruity twist.

Side Dishes

I usually serve this cake alongside a warm cup of spiced cocoa or peppermint tea to complement the mint flavors. A small bowl of fresh berries or a scoop of vanilla ice cream on the side can also round out the dessert nicely without overpowering the cake.

Creative Ways to Present

One holiday season, I arranged mini candy canes stuck vertically around individual slices for a whimsical look that guests loved. Also, stacking smaller layered cakes on a tiered stand makes for a spectacular display at parties—plus, guests enjoy choosing their layers of frosting!

Make Ahead and Storage

Storing Leftovers

I usually store leftover cake tightly wrapped in plastic wrap and covered with a cake dome in the fridge. This keeps it fresh for up to 4 days without the frostings drying out or absorbing fridge odors.

Freezing

If you want to save cake for later, freeze the un-frosted cake layers wrapped tightly in plastic wrap and then in foil. When ready, thaw overnight in the fridge before frosting. I’ve found this method locks in moisture remarkably well and prevents freezer burn.

Reheating

Since this is a frosted cake, I don’t usually reheat slices, but if you want the cake softer, let it come to room temperature for about 30 minutes before serving. The frostings soften and the flavors really open up. Freshly baked always tastes best, though!

FAQs

Can I make the Candy Cane Layered Cake with Mint Buttercream and Cream Cheese Frosting Recipe ahead of time?

Absolutely! You can bake the cake layers a day or two before you want to serve, wrap them tightly, and keep them in the fridge. Frost the cake the day you plan to serve for the freshest look and flavor.
Can I use peppermint extract instead of crushed candy canes in the batter?

Yes, you can boost the mint flavor with extra peppermint extract, but crushed candy canes add lovely texture and little bursts of sweetness that the extract alone can’t provide.
How do I prevent the candy canes from sinking to the bottom of the batter?

Gently fold them in at the very end of mixing to keep them suspended evenly. You can also lightly toss the crushed candy canes with a small bit of flour before adding them to the batter to help prevent sinking.
Can I substitute cream cheese frosting with more mint buttercream?

Yes, but the cream cheese frosting adds a tangy contrast that balances the sweetness and mint beautifully. Using only mint buttercream makes the cake sweeter but if you prefer that, go for it!
Is this Candy Cane Layered Cake gluten-free?

The original recipe uses cake flour, so it’s not gluten-free. However, you can experiment with gluten-free cake flour blends to adapt it, keeping in mind that texture may vary.

Final Thoughts

This Candy Cane Layered Cake with Mint Buttercream and Cream Cheese Frosting Recipe has become a personal holiday staple for me because it perfectly merges classic festive flavors with a light, luscious texture. The way the mint and cream cheese frostings play off each other makes every slice feel like a little winter miracle. I’m excited for you to try it out in your own kitchen—you’ll love how easy it is to make yet how impressive it looks and tastes when served. Happy baking and merry everything!