Introduction

This Candy Cane Cake is a festive treat perfect for the holiday season. Featuring alternating red and white layers with a creamy peppermint frosting, it’s as delightful to look at as it is to eat. Celebrate with this sweet and colorful dessert that captures the spirit of winter.

A tall cake with six thick layers arranged in an alternating pattern: three bright red velvet layers and three light beige layers, separated by thin white frosting bands. The outside of the cake is covered with smooth white and red striped frosting in horizontal bands. The top is decorated with large dollops of white frosting around the edge, each topped with white and red striped peppermint candies standing upright. The center of the cake top is sprinkled with crushed peppermint pieces. The side facing front is fully covered with a mix of large round and square peppermint candies, stacked close together. The cake sits on a white marbled round board with scattered crumbs around it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Cooking spray
5 cups (600 g) all-purpose flour

3 tsp baking powder
1 1/2 tsp kosher salt

3/4 tsp baking soda
3 cups (600 g) granulated sugar

1 cup plus 2 Tbsp (2 1/4 sticks) unsalted butter, softened
7 large egg whites, room temperature
1 tbsp pure vanilla extract

2 cups whole milk, room temperature
Red food coloring
4 cups (8 sticks) unsalted butter

6 1/2 cups (750 g) confectioners’ sugar
3 tsp peppermint extract
2 tbsp heavy cream

Pinch of kosher salt
Peppermint candies, for decorating

Instructions

Step 1: Arrange a rack in the center of the oven and preheat to 350°F. Grease four 8-inch round cake pans with cooking spray and line with parchment paper. In a large bowl, whisk together flour, baking powder, salt, and baking soda.

Step 2: In the large bowl of a stand mixer fitted with the whisk attachment, beat granulated sugar and softened butter on medium-high speed until light and fluffy, about 2 to 3 minutes. Add egg whites and vanilla extract, then beat until combined. Gradually beat in the milk.
Step 3: Reduce mixer speed to medium-low and add the dry ingredients. Beat just until combined. Transfer half of the batter (around 4 cups) to a large bowl. Add one drop of red food coloring to this portion and stir, adding more drops until the desired red color is reached.
Step 4: Divide the white batter evenly between two prepared pans and the red batter evenly between the remaining two pans. Bake the cakes for about 25 minutes, or until a tester inserted into the center comes out clean. Let cool in pans for 15 minutes, then invert onto wire racks to cool completely.

Step 5: For the peppermint frosting, beat 4 cups of unsalted butter in the large bowl of a stand mixer fitted with the whisk attachment on medium-high speed until light and fluffy, about 2 minutes. Add confectioners’ sugar, heavy cream, peppermint extract, and a pinch of salt. Beat until fully incorporated and the volume has increased, about 5 to 6 minutes.
Step 6: Transfer 1 1/2 cups of the frosting to a medium bowl. Add one drop of red food coloring and stir until well combined, adding more color as desired for a vibrant red.
Step 7: Slice each cake layer in half horizontally, creating eight layers total: four white and four red. Place a white layer on a serving platter and spread about 3/4 cup of the white frosting on top. Add a red layer, then spread another 3/4 cup of white frosting on top. Continue alternating layers this way.

Step 8: Spread 1 1/2 cups of white frosting around the top and sides of the assembled cake to create a crumb coat. Refrigerate the cake for about 30 minutes to set the frosting.
Step 9: Transfer the remaining red frosting and white frosting into separate piping or plastic bags. Snip a corner off each and pipe red and white stripes around the outside of the cake. Smooth the stripes gently with a tall bench scraper for a clean finish. Top the cake with peppermint candies for decoration.

Tips & Variations

Use room temperature ingredients to ensure a smooth batter and even baking.

If you don’t have peppermint extract, vanilla extract can be substituted, though the classic minty flavor will be lost.
For a different look, try crushed peppermint candies sprinkled over the frosting instead of whole candies.
Make the cake a day ahead to allow flavors to meld and frosting to set perfectly.

Storage

Store the cake covered in the refrigerator for up to 4 days. To keep it fresh, wrap the cake loosely with plastic wrap or place it in an airtight container. For best flavor, allow the cake to come to room temperature before serving. Leftover cake can be frozen for up to 2 months; thaw overnight in the refrigerator before enjoying.

How to Serve

The image shows a tall slice of layered cake on a white plate with a silver fork beside it. The cake has eight layers in total, alternating between bright red and creamy white colors. The red layers have a smooth, moist texture while the white layers look soft and creamy, possibly frosting. The top of the cake is decorated with white frosting, crushed red and white candy pieces, and two round red-and-white striped peppermint candies. The plate is set on a white marbled surface with a few more peppermint candies and crumbs scattered around. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking blend. Make sure the blend you use contains xanthan gum or add it separately to help with structure.

Can I use egg yolks instead of egg whites?

This recipe specifically uses egg whites to achieve a lighter texture. Using yolks will change the consistency and richness of the cake, so it’s best to follow the recipe as written for optimal results.