Name: Candy Cane Layer Cake Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 1 h 10 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

Jump to Recipe· 4.8 from 126 reviews

If you’re on the hunt for a holiday showstopper that tastes as festive as it looks, then you’ve gotta try this Candy Cane Layer Cake Recipe. I absolutely love how this cake brings together the classic, minty crunch of candy canes with a rich, velvety frosting and tender layers of cake. From the first bite, you’ll find it’s a perfect blend of sweet, creamy, and refreshingly minty — just what I crave during the winter season. Stick with me because I’m about to walk you through every step so your cake comes out stunning and delicious every time!

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Why You’ll Love This Recipe

Festive and Flavorful: The peppermint extract and real crushed candy canes bring that perfect holiday zing.
Impressive Yet Manageable: Looks like a fancy bakery cake, but you’ll find it’s quite straightforward to make at home.
Two Frostings, Twice the Fun: The combo of mint buttercream and cream cheese frosting adds layers of flavor and texture that wow everyone.
Perfect for Sharing: This recipe yields about 12 servings — ideal for holiday parties or family gatherings.

Candy Cane Layer Cake Recipe - Recipe Step

Ingredients You’ll Need

The ingredients come together in a way that balances moistness, sweetness, and that unmistakable peppermint crunch. When shopping, I recommend grabbing high-quality butter and fresh candy canes — they really make a difference!

Candy Cane Layer Cake Recipe - Ingredients

Unsalted Butter: Using unsalted helps you control the salt level, plus it creams beautifully with sugar.
Granulated Sugar: The primary sweetener for the cake layers, it contributes to that tender crumb.
Eggs: They add structure and richness; make sure they’re at room temperature for better mixing.
Sour Cream: This is a secret to keeping the cake super moist and tender.
Vanilla Extract: Classic flavor booster that rounds out the taste.
Cake Flour: Lower protein than all-purpose, it ensures a softer, lighter cake texture.
Baking Powder and Baking Soda: The perfect team to help the cake rise and stay pillowy.
Salt: Just a pinch to balance the sweetness and enhance flavors.
Whole Milk: Adds richness and helps with the consistency of the batter.
Candy Canes (crushed and whole): Crushed goes into the cake for texture, whole candy canes shine as decoration.
Icing Sugar: Essential for smooth, sweet frostings.
Peppermint Extract: The star of the show — use pure extract for the best flavor.
Heavy Cream: Adds creaminess and helps achieve that perfect frosting consistency.
Cream Cheese: For the luscious cream cheese frosting that pairs so well with the mint buttercream.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this cake my own depending on who’s coming over. Feel free to tweak it! Adding your own spin keeps the recipe fresh and exciting.

Chocolate Peppermint Twist: I once added cocoa powder to the cake for a chocolate base — it was rich and paired beautifully with the mint frosting.
Vegan Version: Swap butter with vegan margarine and use flax eggs; just expect a modest texture change.
Gluten-Free: Using a cup-for-cup gluten-free flour blend works well — just make sure it contains xanthan gum for structure.
Spiced Up: When I wanted a warmer note, I tossed in a hint of cinnamon with the dry ingredients — it added a lovely cozy spice.

How to Make Candy Cane Layer Cake Recipe

Step 1: Creaming the Butter and Sugar

Start by preheating your oven to 350°F — you want it ready to go once the batter’s mixed. In a large bowl, use your stand mixer or handheld mixer to cream the softened butter until it’s smooth and fluffy. This usually takes around 1 to 2 minutes; it’s key for a light crumb. Then gradually add the sugar and beat until pale and airy — I noticed this step really affects how fluffy your cake turns out. Make sure to scrape the sides of the bowl to incorporate everything evenly!

Step 2: Adding Eggs and Wet Ingredients

Next, add the eggs one at a time, beating each in fully before adding the next. This keeps the batter emulsified. Then mix in the sour cream and vanilla extract. Sour cream might feel unusual, but trust me—it gives the cake its beautiful moisture and tang. Slowly pour in the whole milk and mix just until combined; overmixing here can make the cake tough, so keep it gentle.

Step 3: Folding in the Dry Ingredients and Candy Canes

In a separate bowl, whisk together cake flour, baking powder, baking soda, and salt. Slowly add these dry ingredients to the wet batter, mixing on low speed just until no streaks of flour remain — overmixing is the enemy here. Then gently fold in the crushed candy canes. This is where that lovely peppermint crunch gets baked right into the cake layers.

Step 4: Baking and Cooling

Divide the batter evenly between two 20-inch cake pans (yes, that’s a big cake!), smoothing the tops with a spatula. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. I always start checking at 25 minutes to avoid overbaking. After baking, let the cakes cool fully, then carefully cut each horizontally in half so you have four thinner layers. This makes for a beautiful, tall layer cake.

Step 5: Making the Frostings

For the mint buttercream, beat the butter until it’s light and fluffy, then gradually beat in the icing sugar. Add peppermint extract and the heavy cream, beating until the frosting has a creamy, spreadable texture. For the cream cheese frosting, beat the cream cheese and butter until smooth, then add icing sugar and vanilla extract, mixing until silky. The contrast between the fresh, cool mint buttercream and the tangy cream cheese frosting is pure magic.

Step 6: Assembling the Candy Cane Layer Cake Recipe

Start by spreading a layer of mint buttercream between each cake layer — I find this frosting spreads super easily and tastes incredible. Once all layers are stacked, use any leftover buttercream to cover the top and sides. Chill the cake in the fridge for about an hour to let the frosting set. Then coat the entire cake with the cream cheese frosting for a beautiful, smooth finish. Finally, decorate generously with crushed candy canes and whole candy canes around the sides for that festive flair!

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Pro Tips for Making Candy Cane Layer Cake Recipe

Softened Butter Perfection: Make sure your butter is softened but not melted — this creates the best texture when creaming with sugar.
Don’t Overmix: When adding dry ingredients, mix just until combined to keep your cake light and tender.
Temperature Matters: Bring eggs, butter, cream cheese, and milk to room temp before baking to get a smooth batter and even bake.
Chill Before Decorating: Chilling the cake after buttercream prevents crumb mixing and makes frosting with cream cheese easier to spread.

How to Serve Candy Cane Layer Cake Recipe

Garnishes

I always reach for extra crushed candy canes to sprinkle on top and around the cake’s base — it not only adds crunch but adds to that festive look. Sometimes I add a few fresh mint leaves for color contrast. For parties, I’ve even tried edible silver glitter for a little holiday sparkle!

Side Dishes

This cake pairs beautifully with a hot cup of coffee, peppermint tea, or even a cozy glass of eggnog. I like serving it alongside a fresh fruit platter to balance out the richness — oranges or berries are a nice touch!

Creative Ways to Present

For holiday gatherings, I love placing the cake on a wooden serving board surrounded by crushed candy canes and pine sprig accents. If I’m short on time, decorating each slice individually with a small whole candy cane on top is a cute, easy way to impress guests.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover cake in an airtight container in the refrigerator — it stays moist and fresh for about 3-4 days. I’ve found covering the cake tightly with plastic wrap before the container helps prevent any fridge odors from sneaking in.

Freezing

If you want to make it well ahead, this cake freezes beautifully. I wrap individual slices in plastic wrap and then foil, freezing for up to 2 months. When it’s time to enjoy, thaw overnight in the fridge for best texture.

Reheating

I don’t typically reheat this cake since it’s best chilled, but if you want to serve it a bit warmer, bringing slices to room temperature for about 30 minutes works well. For parties, I leave it out at room temp for up to 2 hours safely for serving.

FAQs

Can I substitute candy canes with peppermint candies in the Candy Cane Layer Cake Recipe?

You can use peppermint candies, but crushing candy canes tends to give a better texture and a more authentic mint flavor dispersed through the cake. Peppermint candies might not crush as finely and could melt differently, so I recommend sticking with candy canes for consistency and crunch.
What if I don’t have cake flour? Can I use all-purpose flour?

If you don’t have cake flour, you can make a substitute by measuring 2 ½ cups of all-purpose flour, removing 5 tablespoons, and replacing those with 5 tablespoons of cornstarch. Sift it well before adding to your batter. This homemade cake flour works well to create that tender crumb.
How do I prevent the frosting from being too runny?

Use room temperature ingredients and add heavy cream gradually while beating. If the frosting gets too soft, chill it in the fridge for 15-20 minutes and then whip it again before spreading. Also, avoid adding too much cream at once to keep the perfect consistency.
Can I make this cake a day ahead?

Absolutely! Making this cake a day ahead actually helps the flavors meld together beautifully. Just be sure to wrap it well and refrigerate overnight, then bring it to room temperature before serving.

Final Thoughts

This Candy Cane Layer Cake Recipe has become a holiday staple for me — it’s that perfect balance of festive flavors and impressive looks that make guests pause and smile. I know you’ll enjoy making it as much as eating it, and the best part? Everyone will be asking for your secret! So don’t hesitate, dig into your kitchen, and share this minty delight with your friends and family. Trust me, it’s a winner every single time.