Candy Cane Cake Recipe

The holidays are the perfect time to bring sweet traditions to life, and nothing says festive like a beautifully layered candy cane cake recipe. With its vibrant red and white peppermint swirls and fluffy marshmallow frosting, this cake is both a showstopper and a delicious treat.

Whether you’re baking for a Christmas party, a family gathering, or simply want to add something magical to your dessert table, this guide will walk you through everything you need. From ingredients and step-by-step instructions to expert tips on decoration and storage, you’ll master this peppermint-inspired cake in no time.

Introduction to Candy Cane Cake

What is a Candy Cane Cake?

A candy cane cake is a layered dessert made to capture the cheerful spirit of the holidays. It typically features alternating red and white layers, flavored with peppermint extract, and covered in a smooth peppermint-marshmallow frosting. Some versions include crushed candy canes baked into the batter or sprinkled on top for a crunchy finish. It’s sweet, minty, festive, and an instant hit at any celebration.

Unlike chocolate-heavy desserts, this peppermint-forward cake offers a refreshing twist. The visual appeal alone with its stripes mimicking a candy cane makes it a centerpiece on any holiday dessert table.

Why This Candy Cane Cake is Perfect for the Holidays

The candy cane cake recipe brings together everything we love about the season: warmth, nostalgia, and peppermint. It’s designed to wow guests with both taste and appearance. Peppermint is a classic winter flavor, and when combined with rich layers of moist cake and fluffy frosting, it creates a flavor experience that’s uniquely merry.

Essential Ingredients for the Best Candy Cane Cake Recipe

Crafting a memorable candy cane cake recipe starts with high-quality, flavorful ingredients. From the moist cake layers to the fluffy peppermint frosting, each component plays a key role. Here’s what you need to bring this festive dessert to life.

Cake Base: Flour, Peppermint, and Natural Enhancers

The Candy Cane Cake itself is built on a soft, buttery foundation. The key ingredients are:

• Unsalted butter: Use softened, room-temperature butter for a smooth, creamy texture.
• Granulated sugar: This adds sweetness and structure.
• Eggs: They bind the batter and provide richness. Use large eggs at room temperature for better emulsification.
• Peppermint extract: Just one teaspoon delivers the signature candy cane flavor. Be sure not to confuse it with spearmint.
• All-purpose flour: Stick with standard flour to keep the cake fluffy but stable.
• Baking powder: Helps the layers rise evenly and stay light.
• Kosher salt: A half teaspoon is just enough to enhance the flavors without overwhelming the peppermint.
• Whole milk: Adds moisture, richness, and helps balance the peppermint.
• Red food coloring: Adds a bold holiday color to half of the batter. Gel-based coloring works best without thinning the batter.

These ingredients create two beautiful layers, one white and one vibrant red that deliver both flavor and visual appeal.

Marshmallow Peppermint Frosting Must-Haves

Frosting ties the whole dessert together, and this recipe’s creamy marshmallow peppermint twist is the real star.

• Unsalted butter: Again, start with soft, room-temperature butter for easier whipping.
• Marshmallow crème: This gives the frosting a light, cloud-like texture with subtle sweetness.
• Peppermint extract: Brings consistency in flavor from cake to frosting.
• Powdered sugar: Adds volume and firmness to the frosting. Add gradually for control.
• Peppermint sticks: Crushed and whole versions of these candies serve as garnish and visual flair.

This frosting is not overly sweet, and its marshmallow base makes it surprisingly easy to spread or pipe.

Candy Cane Cake Recipe

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• Author: Jennifer
• Total Time: 1 hour
• Yield: 10–12 servings

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Description

This festive Candy Cane Cake Recipe features red and white peppermint cake layers with fluffy marshmallow crème frosting, topped with crushed peppermint sticks, the perfect holiday dessert!

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Ingredients

Cake:

1/2 cup (1 stick) unsalted butter, softened

1 and 1/2 cups granulated sugar

3 large eggs

1 teaspoon peppermint extract

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon kosher salt

1 cup whole milk

1 tablespoon plus 1 teaspoon red food coloring

Frosting:

1 cup (2 sticks) unsalted butter, softened

2 (8 ounce) containers marshmallow crème

1 teaspoon peppermint extract

4 cups powdered sugar

Peppermint candy sticks, for garnishing

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Instructions

1. Preheat oven to 350°F. Line and grease two 8-inch round cake pans.

2. In a large mixing bowl, beat butter and sugar until smooth.

3. Add eggs one at a time, beating well after each. Stir in peppermint extract.

4. In a separate bowl, whisk together flour, baking powder, and salt.

5. With mixer on low, alternate adding flour mixture and milk, ending with flour.

6. Spread 1 3/4 cups of batter into one pan. Add food coloring to remaining batter and pour into second pan.

7. Bake both cakes for 20 minutes, until a toothpick comes out clean.

8. Cool cakes for 10 minutes, then remove from pans and cool completely.

9. Slice each layer horizontally to create 4 layers.

10. For frosting, beat butter and marshmallow crème until smooth. Add peppermint extract.

11. Gradually beat in powdered sugar until fluffy.

12. Layer the cakes alternating colors with frosting between each.

13. Frost the top and sides. Decorate with crushed peppermint and candy sticks.

14. Serve and enjoy!

Notes

For a stronger peppermint flavor, add a few drops more extract.

Chill cake before slicing for cleaner presentation.

Store leftovers covered at room temperature for up to 2 days, or refrigerate up to 5 days.

• Prep Time: 40 minutes
• Cook Time: 20 minutes
• Category: Cakes Recipes
• Method: Baking
• Cuisine: American

Step-by-Step Instructions for the Candy Cane Cake

This section walks you through each step of baking the ultimate candy cane cake. From preparing the pans to layering the cake, follow this method to ensure success every time. It’s simple, straightforward, and delivers a moist, peppermint-flavored masterpiece.

Preparing and Layering the Candy Cane Cake Batter

Before you mix a single ingredient, preheat your oven to 350°F and get your cake pans ready. Line the bottoms of two 8-inch round pans with parchment paper. Then lightly grease and flour the sides and base. This step ensures your cakes release cleanly.

Now, start building your batter:

1. Cream the butter and sugar together in a mixing bowl until the mixture is light and fluffy.
2. Add eggs one at a time, beating well after each addition to keep the batter smooth and airy.
3. Mix in peppermint extract, which will be the flavor hero of your Candy Cane Cake.

In a separate bowl, whisk together flour, baking powder, and salt. Set your mixer to low speed and begin adding the dry ingredients alternately with whole milk. Always finish with the flour mixture. This keeps the batter consistent and prevents curdling.

Once your batter is fully mixed:

• Scoop 1 and 3/4 cups into one prepared cake pan.
• Add red food coloring to the remaining batter and mix until it reaches a bright red hue. Use a gel-based dye for vibrant color.
• Pour the red batter into the second pan.

This method ensures you’ll have bold, clean color contrasts once the cake is sliced.

Baking Tips for Perfect Red and White Layers

Bake both layers in the center rack of your oven for about 20 minutes. You’ll know they’re ready when a toothpick inserted in the center comes out clean.

Let the Candy Cane Cakes cool in their pans for 10 minutes, then run a knife around the edge and turn them out onto a wire rack. Allow them to cool completely before slicing or frosting.

When the cakes have cooled, slice each layer in half horizontally using a long serrated knife or cake leveler. You’ll end up with four thin, even layers—two red, two white.

This layering not only looks festive but ensures you get a balanced bite of peppermint and sweetness in every forkful.

How to Make the Perfect Peppermint Frosting

The frosting is what pulls the candy cane cake together. It’s creamy, minty, and perfectly sweet without being overwhelming. This peppermint marshmallow frosting is easy to make and holds its shape well for layering and decorating. Let’s walk through the simple but essential steps.

Marshmallow Crème Frosting with Peppermint Flavor

To start, you’ll need:

• 1 cup (2 sticks) unsalted butter, softened
• 2 (8-ounce) containers of marshmallow crème
• 1 teaspoon peppermint extract
• 4 cups powdered sugar

Here’s how to bring it all together:

1. In the bowl of an electric mixer, beat the butter and marshmallow crème together until the texture is smooth and creamy.
2. Add the peppermint extract and mix until it’s fully blended in.
3. Begin adding powdered sugar, one cup at a time, beating slowly at first to avoid dust clouds. Once incorporated, turn your mixer to medium-high and beat until the frosting becomes light and fluffy.

If your frosting is too thin, add more powdered sugar, 1/4 cup at a time, until it firms up. If it’s too thick, a teaspoon of milk can help thin it out. Always adjust gradually and mix thoroughly after each addition.

This peppermint marshmallow frosting is silky, spreadable, and complements the Candy Cane Cake’s flavor without overpowering it.

Adjusting Texture and Sweetness Like a Pro

Sweetness is personal. If you prefer a more subtle sugar level, reduce the powdered sugar slightly and test the consistency. Remember, the marshmallow crème already adds a gentle sweetness, so the sugar is more about structure than flavor.

To give the frosting a richer mouthfeel, beat it a little longer after it comes together. Air gets whipped into the mixture, creating a fluffier, cloud-like texture that spreads effortlessly over your cake.

And yes, this frosting holds well at room temperature for a few hours, making it perfect for parties. Want it extra minty? A tiny drop of peppermint extract goes a long way, so add slowly and taste as you go.

Assembling the Candy Cane Cake

Once your cake layers are baked and your peppermint frosting is whipped to perfection, it’s time to assemble your festive creation. Layering correctly ensures a beautiful presentation and a well-balanced flavor in every bite.

Cutting, Layering, and Frosting the Cake

You should now have four layers of cake—two white and two red—ready to go. Start by placing a white layer flat-side down on your cake stand or serving plate.

Follow these steps to build your peppermint masterpiece:

1. Spread a thin layer of frosting over the first white cake layer using an offset spatula. Keep the layer even and smooth.
2. Add one of the red layers on top and frost it the same way. Repeat with the next white layer, then the final red layer.
3. Once all layers are stacked, apply a crumb coat (a thin base layer of frosting) around the sides and top of the cake. This traps crumbs and provides a smooth surface.
4. Chill the cake in the fridge for 15–20 minutes to set the crumb coat.
5. Finally, apply the remaining frosting generously on all sides. Smooth it out or create textured swirls for a festive look.

At this point, your cake should look stunning with alternating red and white stripes when sliced, and the frosting adding a snow-like softness on the outside.

Adding a Holiday Touch with Crushed Peppermint and Sticks

Now comes the fun part, decoration! Press whole peppermint sticks vertically into the sides of the cake. You can space them evenly around the perimeter for a classic candy cane look.

Then, take crushed peppermint candies and sprinkle them generously on top. They add sparkle, texture, and that unmistakable peppermint crunch. For a snowy effect, add a light dusting of powdered sugar just before serving.

If you want a little extra flair, you can also pipe a decorative border with leftover frosting around the edges of the Candy Cane Cake. That’s entirely optional, but it enhances the polished finish.

Decorating Tips for a Showstopping Candy Cane Cake

Decorating your candy cane cake is where creativity takes center stage. The best part? You don’t need professional tools or bakery-level skills to create a beautiful, festive cake. With simple ingredients and clever techniques, your dessert will look stunning and feel like a showpiece on the holiday table.

How to Create Visual Appeal with Minimal Tools

Start with the basics: a well-frosted cake with smooth or textured sides. Use an offset spatula or the back of a spoon to create elegant swirls across the surface of your frosting. If you want cleaner lines, use a bench scraper to gently even out the sides.

Want to add a design without piping? Here are easy no-piping-needed tricks:

• Use crushed peppermint to create a snowy ring around the top edge.
• Place whole candy canes upright around the edge for a striped border.
• Add red and white sprinkles or edible glitter to boost the sparkle.

If you have a cake turntable, even better—it helps you evenly apply decorations without constantly repositioning the Candy Cane Cake.

Candy Cane Garnish Ideas for That Extra Festive Look

Candy canes aren’t just for eating, they’re fantastic for decorating too. Here are a few holiday-ready ideas to dress up your Candy Cane Cake:

• Mini peppermint sticks inserted into the top for a candy forest look
• Crushed peppermint pieces pressed gently into the bottom border of the cake
• Whole candy canes crossed in an “X” pattern in the center of the top layer
• Snowflake-shaped sugar candies nestled between the peppermint pieces

Another festive idea is creating a peppermint “dust” using a food processor. Sprinkle it over the top for a glittery red-and-white effect. It’s elegant, edible, and ultra-holiday-ready.

You can even place a few decorative ribbon curls on the cake stand around the base—just not touching the cake—for a party-perfect vibe.

If you’re feeling adventurous, turn extra frosting into simple rosettes or stars using a star-tip piping bag. But even without those extras, your peppermint creation is guaranteed to impress.

Common Baking Mistakes and How to Avoid Them

Even the best candy cane cake recipe can go sideways if you miss a few key steps. Whether you’re new to baking or just want a refresher, avoiding these common mistakes will keep your Candy Cane Cake light, flavorful, and structurally sound.

Overmixing, Overbaking, or Undermixing: What to Watch

One of the most frequent mistakes is overmixing the batter. It can lead to a dense or rubbery texture. Once you add the flour and milk, mix only until everything is just combined. A few small lumps are better than a tough cake.

On the other hand, undermixing can result in pockets of dry flour or uneven coloring—especially important when creating that vibrant red layer. Scrape down the bowl and make sure ingredients are fully incorporated without going overboard.

Next is the oven. Overbaking will dry out your cake and dull the peppermint flavor. Check your layers at the 18-minute mark with a toothpick. If it comes out with a few moist crumbs, your cake is ready. Wait too long, and it may become crumbly or hard.

Baking tip: Make sure your oven is properly preheated and don’t open the door too early. Sudden temperature changes can cause the Candy Cane Cake to sink in the middle.

Fixing Frosting That’s Too Thin or Too Thick

Another common issue? Frosting that’s either too runny or too stiff.

• If your frosting is too thin, add more powdered sugar 1/4 cup at a time. Make sure your butter isn’t too warm.
• If it’s too thick, add a splash (start with 1 teaspoon) of milk or heavy cream and beat well.

Humidity can also affect frosting consistency. On particularly warm or damp days, your marshmallow crème might need more support from powdered sugar.

Finally, crumb control is essential. Without a crumb coat, stray cake bits will peek through your final layer of frosting. Always apply a thin base coat, chill the Candy Cane Cake, then finish with your decorative layer.

Serving, Storage, and Make-Ahead Tips

You’ve put effort into making a beautiful candy cane cake, so let’s make sure it’s served at its best and stays fresh long after baking. These tips will help you time things right, store leftovers properly, and even prepare in advance for stress-free holiday hosting.

Best Ways to Slice and Serve the Candy Cane Cake

Before slicing, let your finished cake sit at room temperature for 15–20 minutes if it’s been refrigerated. This softens the frosting and brings out the full peppermint flavor.

Use a long, serrated knife for clean cuts. Wipe the blade between slices to avoid smudging red and white layers together. For a party of 10–12, one 8-inch cake sliced evenly can serve everyone with full-size portions.

Want a cleaner presentation for photos or holiday displays? Chill the cake for 30 minutes before slicing. It helps maintain the shape and keeps the layers neat.

And don’t forget to use a cake lifter or large spatula for transferring slices without crumbling.

How to Keep Your Cake Fresh for Days

Proper storage is key to preserving your cake’s flavor and texture. Here’s how to do it right:

• Room temperature: If serving within 1–2 days, keep the cake in a covered cake stand or container at room temperature. Just avoid warm spots near the oven or stove.
• Refrigeration: For anything longer than 48 hours, refrigerate the cake. Wrap it loosely with plastic wrap or use a cake dome to prevent drying out. Bring to room temperature before serving for the best texture.
• Freezing: Want to make it way ahead of time? No problem. Freeze the unfrosted layers individually, wrapped tightly in plastic wrap and foil. You can also freeze the fully assembled and frosted cake. Just freeze until firm, then wrap securely and store for up to 2 months.

To thaw, move the Candy Cane Cake from the freezer to the fridge overnight. Then set it out for 30 minutes before serving.

Variations and Alternatives for Candy Cane Cake Recipe

The classic red-and-white candy cane cake is a holiday staple, but it’s also incredibly versatile. Whether you’re baking for dietary needs, different pan types, or simply looking to mix it up, these variations will help you put your own twist on a beloved recipe—without losing the holiday magic.

Chocolate, Cupcake, and Gluten-Free Candy Cane Cake Ideas

Chocolate Peppermint Version

Swap out a portion of the flour with unsweetened cocoa powder (about 1/2 cup) and reduce the flour slightly. Add mini chocolate chips or chocolate chunks for a double flavor hit. Chocolate pairs naturally with peppermint, creating a rich and refreshing dessert.

Candy Cane Cupcakes

Use the same batter and divide it into cupcake tins lined with paper liners. Fill each about 2/3 full and bake for 14–16 minutes. These cupcakes are perfect for parties and easy gifting. Pipe a swirl of peppermint marshmallow frosting on top and finish with crushed candy canes.

Gluten-Free Option

Replace the all-purpose flour with a 1:1 gluten-free baking blend. Make sure it contains xanthan gum for proper structure. You can also reduce baking powder slightly, as some GF mixes are already quite reactive.

How to Adapt the Recipe for Sheet Cakes or Bundt Cakes

Sheet Cake Version

Pour all the batter (white and red swirled together or marbled) into a 9×13-inch greased and floured pan. Bake for 30–35 minutes, or until a toothpick comes out clean. Once cooled, frost the top and decorate with crushed peppermint. This version is great for potlucks and easier to transport.

Bundt Cake Adaptation

You can also bake the batter in a greased 10-cup bundt pan. Alternate layers of red and white batter and gently swirl with a skewer for a marbled effect. Bake at 350°F for 45–55 minutes. Drizzle with peppermint glaze instead of frosting for a glossy finish.

Each of these variations keeps the festive spirit intact while letting you experiment with textures and flavors. Choose your favorite version and make this recipe truly yours.

Conclusion: Bring Holiday Magic to Life with This Candy Cane Cake Recipe

Whether you’re hosting a festive dinner, planning a dessert exchange, or simply love the cozy flavor of peppermint, this candy cane cake recipe brings the holidays to life in every slice. With its striking red and white layers, creamy marshmallow frosting, and crunchy peppermint topping, it’s the perfect blend of flavor and festivity.

Best of all, this recipe is flexible. You can make it ahead, adapt it to cupcakes or sheet cakes, and even tweak the flavors to fit your preferences. With the step-by-step guidance above, you’ve got everything you need to bake, decorate, and serve a cake that’ll have everyone reaching for seconds.

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