Candy Cane Layered Cake with Mint Buttercream and Cream Cheese Frosting Recipe
This festive Candy Cane Layered Cake is a delightful holiday treat featuring moist cake layers infused with crushed candy canes, complemented by two luscious frostings—mint buttercream and cream cheese frosting. Decorated with whole candy canes for a charming winter touch, this cake is perfect for holiday gatherings and celebrations.
- Prep Time: 30 minutes
- Cook Time: 25-30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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 bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the sour cream and vanilla extract until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture alternating with the whole milk, beginning and ending with the dry ingredients. Mix until just combined to avoid overmixing.
- Fold in Crushed Candy Canes: Gently fold the crushed candy canes into the batter, ensuring they are evenly distributed without melting.
- Bake the Cake Layers: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Divide the batter evenly among the pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Prepare Mint Buttercream Frosting: Beat the softened butter until creamy. Gradually add the icing sugar and continue to beat. Mix in peppermint extract and heavy cream, adjusting consistency with more cream or sugar as needed. Beat until light and fluffy.
- Prepare Cream Cheese Frosting: In a bowl, beat the softened cream cheese until smooth. Slowly incorporate the icing sugar, then add vanilla extract. Beat until creamy and spreadable.
- Assemble the Cake: Place one cake layer on your serving plate. Spread a layer of cream cheese frosting on top. Add the second cake layer, then spread a layer of mint buttercream frosting. Repeat with the last cake layer, finishing with the mint buttercream on the top and sides of the cake.
- Decorate: Place the whole candy canes around the sides or top of the cake as desired for a festive presentation.
- Chill Before Serving: Refrigerate the assembled cake for at least 1 hour to allow the frostings to firm up for easier slicing and serving.
Notes
- Ensure all dairy ingredients are at room temperature for smooth batter and frosting.
- Crushed candy canes should be folded in gently to maintain texture without melting.
- You can substitute cake flour with all-purpose flour by removing 2 tablespoons per cup and adding 2 tablespoons cornstarch per cup.
- Store leftover cake covered in the refrigerator for up to 3 days.
- Allow the cake to come to room temperature before serving for optimal flavor.
Keywords: Candy Cane Cake, Holiday Cake, Layered Cake, Christmas Dessert, Peppermint Cake, Festive Cake