Description
This Candy Cane Layered Cake is a festive and delightful dessert perfect for the holiday season. It features moist vanilla cake layers infused with crushed candy canes, layered with refreshing peppermint buttercream and smooth cream cheese frosting. Decorated with whole and crushed candy canes, this cake combines classic festive flavors with a visually stunning presentation that is sure to impress at any holiday gathering.
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
Decoration
- 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
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the cake layers.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened butter until smooth and fluffy, about 1-2 minutes. Gradually add the granulated sugar and beat for another 1-2 minutes until the mixture is light and airy.
- Add Eggs and Wet Ingredients: Add the eggs to the butter and sugar mixture and continue beating for 2 minutes until fully combined. Mix in the sour cream and vanilla extract until well incorporated. Slowly add the whole milk and mix just until combined to maintain a light batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet mixture and beat on low speed until just combined—do not overmix to keep the cake tender.
- Prepare and Bake Cake Layers: Gently fold in the crushed candy canes into the batter. Divide the batter evenly between two 20-inch cake pans. Place the pans in the preheated oven and bake for 25 to 30 minutes. Use a toothpick test by inserting it into the center of the cakes—if it comes out clean, the cakes are done.
- Cool and Slice: Allow the cakes to cool completely in the pans. Once cooled, carefully cut each cake layer horizontally in half to create four thin layers.
- Prepare Mint Buttercream Frosting: Using a hand mixer, cream the butter until light and fluffy (1-2 minutes). Gradually add the icing sugar and mix until fully incorporated. Beat in the peppermint extract. Slowly add the heavy cream and continue beating for about 3 minutes until the frosting is smooth and creamy.
- Prepare Cream Cheese Frosting: Beat together the softened cream cheese and butter until smooth and creamy. Add icing sugar and vanilla extract, then beat again for about 2 minutes until the frosting is smooth.
- Assemble the Cake with Buttercream: Spread a layer of peppermint buttercream frosting between each cake layer. Use leftover buttercream to frost the top and sides evenly. Chill the cake in the refrigerator for one hour to set the buttercream.
- Final Frosting and Decoration: After chilling, cover the entire cake with the cream cheese frosting for a smooth finish. Decorate the cake with crushed candy canes and arrange whole candy canes around the cake for a festive look.
Notes
- Ensure all ingredients are at room temperature for the best batter consistency and frosting texture.
- Do not overmix the batter to keep the cake moist and tender.
- The cake pans should be 20 inches as specified, or adjust baking time for different sizes accordingly.
- Crushing candy canes finely will help distribute the peppermint flavor evenly through the cake.
- Chilling the cake before applying cream cheese frosting helps prevent the frosting from sliding off.
- This cake can be stored in the refrigerator for up to 3 days, well covered.
- Allow the cake to come to room temperature before serving for optimal flavor and texture.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 550 kcal
- Sugar: 50 g
- Sodium: 180 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 54 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 115 mg
