Name: Candy Cane Layered 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

If you’re on the hunt for a festive, show-stopping dessert that combines rich layers and that unmistakable holiday peppermint punch, you’re in for a treat with my Candy Cane Layered Cake Recipe. This cake isn’t just any cake—it’s a celebration in every bite, perfectly layered with dreamy frostings and topped with crunchy candy canes. Whether you’re baking for a holiday party or just craving something special, stick around—I’m sharing all my secrets to making this fan-freaking-tastic cake come to life in your kitchen.

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Why You’ll Love This Recipe

Layered Texture: Multiple delicate layers deliver a light and moist bite every time.
Festive Peppermint Flavor: The candy cane crushed in the batter and peppermint buttercream make it unmistakably holiday!
Two Frostings, Twice the Fun: Mint buttercream and cream cheese frostings create a beautiful balance of creamy and tangy.
Guaranteed Crowd-Pleaser: My family goes crazy for this one, and I bet your guests will too.

A tall, round cake with three layers of light golden sponge separated by thin layers of creamy white frosting. The outside of the cake is covered smoothly with white frosting. The top edge is decorated with crushed peppermint candy pieces in red and white, and large red and white striped candy canes stand upright on top, varying in height. The cake sits on a white plate with more crushed peppermint around the base, set on a white marbled surface with a pink cloth partially visible underneath. Photo taken with an iphone --ar 2:3 --v 7 - Candy Cane Layered Cake, festive peppermint cake, holiday layered dessert, peppermint Christmas cake, layered holiday cake

Ingredients You’ll Need

The magic truly starts with quality ingredients that play off the candy cane’s minty zing perfectly. I always recommend using full-fat dairy options for the creamiest frosting and fresh candy canes for the best peppermint flavor and crunch.

Flat lay of a small mound of softened unsalted butter, a heap of granulated sugar, three large brown eggs with uncracked shells, a small white bowl of sour cream, a small white bowl of vanilla extract, a neat pile of cake flour, a small white bowl containing baking powder, a small white bowl with baking soda, a small white bowl with salt, a small white bowl filled with whole milk, a small white bowl with crushed candy cane pieces, a cluster of whole candy canes, a small mound of softened cream cheese, a small white bowl with heavy cream, and a small white bowl heaped with icing sugar, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Candy Cane Layered Cake, festive peppermint cake, holiday layered dessert, peppermint Christmas cake, layered holiday cake

Unsalted butter: Use softened butter for a smooth batter and silky frostings.
Granulated sugar: Standard white sugar works best for sweetness and texture.
Large eggs: Bring them to room temperature for better mixing.
Sour cream: Adds moisture and a subtle tang to keep the cake tender.
Vanilla extract: Enhances the overall flavor profile without overpowering the peppermint.
Cake flour: Provides the perfect soft crumb for this layered cake.
Baking powder and baking soda: Both your leavening agents to get that nice rise.
Salt: Balances sweetness and elevates the other flavors.
Whole milk: For richness and moisture—don’t swap for a lower fat milk.
Candy canes (crushed and whole): Freshly crushed candy canes fold into the batter, while whole candy canes make for stunning decoration.
Icing sugar: The base for smooth and fluffy frostings.
Peppermint extract: For a concentrated mint kick in the buttercream frosting.
Heavy cream: Adds creaminess and lightness to the buttercream.
Cream cheese: Softened, it makes the perfect tangy contrast frosting for the outside.

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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 how versatile this Candy Cane Layered Cake Recipe can be. Over the years, I’ve tweaked it for dietary needs, flavor experiments, and even themed parties. You can really make it your own—and I encourage you to do just that!

Gluten-Free Version: I once swapped the cake flour for a gluten-free blend, and it turned out just as tender.
Chocolate Candy Cane Cake: Adding cocoa powder to the batter makes a delicious chocolate-mint combo that I adore around Christmas.
Dairy-Free Frosting: Use coconut cream and dairy-free butter alternatives to keep it vegan-friendly without skimping on creaminess.
Extra Peppermint Crunch: Mix in crushed peppermint candies within the cream cheese frosting for surprising textures.

How to Make Candy Cane Layered Cake Recipe

Step 1: Prepping the Cake Batter

First things first—preheat your oven to 350°F. In a large mixing bowl, cream the softened butter on medium speed with a handheld or stand mixer until it’s smooth and fluffy—about 1-2 minutes. This step is crucial because air whipped into the butter helps give your cake that light texture. Next, gradually add the granulated sugar and continue beating until the mixture becomes pale and fluffy, usually another 1-2 minutes. When I first tried this recipe, I underestimated this step, and the cake was dense, so don’t rush it!

Step 2: Adding Eggs, Sour Cream, and Flavorings

Add the eggs one at a time, mixing well after each addition to keep the batter smooth and even. Incorporate the sour cream and vanilla extract, beating until fully combined. Then, slowly pour in the milk while mixing on low—this prevents the batter from breaking and keeps everything smooth. If you add the milk too quickly, you’ll notice your batter separating, so take it slow here.

Step 3: Incorporating Dry Ingredients and Candy Canes

In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt. Now, with the mixer on low speed, gradually add the dry ingredients to your wet mix and stop as soon as you see no more flour streaks—overmixing can make the cake tough. Now comes the fun part: fold in the crushed candy canes gently with a spatula. You’ll love how those tiny peppermint shards peek through the batter!

Step 4: Baking and Cooling the Cake Layers

Divide the batter evenly between two 20-inch cake pans (make sure they’re greased and lined with parchment paper). Bake for 25–30 minutes. To test doneness, insert a toothpick into the center—it should come out clean with no wet batter attached. Once baked, allow the cakes to cool completely, then slice each cake horizontally in half. Layering your cake this way adds the height and visual wow-factor I absolutely love.

Step 5: Making the Mint Buttercream Frosting

Beat the softened butter for the buttercream until it’s light and fluffy, about 1-2 minutes. Gradually sift in the icing sugar for a lump-free finish. Stir in the peppermint extract, then slowly drizzle in the heavy cream while beating on medium-high speed until the buttercream is silky and smooth, which usually takes around 3 minutes. This frosting is my secret weapon for that fresh peppermint hit without overwhelming sweetness.

Step 6: Preparing the Cream Cheese Frosting

In another bowl, beat together the cream cheese and butter until perfectly smooth and creamy. Add in the icing sugar and vanilla extract and whip it again until you have a luscious frosting that’s just tangy enough to complement the sweet mint buttercream. I learned this combo balances the flavors beautifully—it’s like a little party on your palate.

Step 7: Assembling Your Candy Cane Layered Cake Recipe

Start by layering the cake rounds with the mint buttercream frosting between each slice—don’t be shy with it! If you have frosting leftover, spread it evenly over the top and sides of the assembled cake. Pop the cake into the fridge for about an hour; this chill time firms up the buttercream so the next frosting layer glides on smoothly. Finish by covering the entire cake with the cream cheese frosting. For the final festive touch, decorate with crushed candy canes sprinkled on top and whole candy canes elegantly placed around. I genuinely love how this looks—it’s almost too pretty to eat (almost!).

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Pro Tips for Making Candy Cane Layered Cake Recipe

Room Temperature Ingredients: Always bring your butter, eggs, and cream cheese to room temp—it’s a game changer for smooth mixing and texture.
Don’t Overmix: Stop mixing as soon as your dry ingredients are incorporated to keep the cake tender and soft.
Chill Between Frosting Layers: Refrigerating the cake after the buttercream layer helps keep the frosting neat when you add cream cheese on top.
Use Fresh Candy Canes: Old candy canes can get chewy or lose their snap—fresh ones make a better crunch and flavor impact.

How to Serve Candy Cane Layered Cake Recipe

The image shows a slice of three-layer light yellow cake with white creamy filling between each layer. The cake slice has a slightly golden brown edge and is placed on a white plate, with a red and white striped candy cane resting behind it on the plate. In the background, there is the rest of the cake standing tall with white frosting and some subtle texture on the sides. The surface beneath the plate is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7 - Candy Cane Layered Cake, festive peppermint cake, holiday layered dessert, peppermint Christmas cake, layered holiday cake

Garnishes

I love to keep it simple yet festive by topping the cake with whole candy canes around the edges and a generous sprinkle of crushed candy canes in the center. If I’m feeling fancy, I’ll add some edible silver glitter or small fresh mint leaves for a pop of color and an extra fresh note. These little touches make the presentation irresistibly charming.

Side Dishes

Pair this decadent cake with a warm mug of hot chocolate or a cup of rich coffee to balance the peppermint sweetness. If you’re hosting a brunch or after-dinner spread, add some fresh fruit like oranges or raspberries on the side—they add a nice tart contrast that complements the cake beautifully.

Creative Ways to Present

For holiday gatherings, I’ve arranged individual slices on pretty plates garnished with mini candy canes and a dusting of powdered sugar to mimic snow—it’s a festive touch that always impresses! Another fun idea is to make mini versions of this cake using cupcake pans and then top each with a peppermint candy and a swirl of buttercream. Trust me, these little delights become instant conversation starters.

Make Ahead and Storage

Storing Leftovers

Once fully frosted and decorated, I store any leftover Candy Cane Layered Cake Recipe covered loosely with plastic wrap in the fridge. It keeps beautifully for 3-4 days, and the flavors seem to deepen, which I actually enjoy. Just remember to bring slices to room temperature before serving so the frostings soften and taste their best.

Freezing

If you want to make this ahead of time for a party, I’ve had great success freezing individual layers before frosting. Wrap each layer tightly in plastic wrap and then aluminum foil. When ready to use, thaw in the fridge overnight and frost as usual. You can even freeze the assembled but unfrosted cake layered with buttercream, then add the cream cheese frosting and decorations fresh on the day you serve it.

Reheating

I typically don’t reheat cake because it’s best served fresh or chilled, but if you want to slightly soften a refrigerated slice, leave it out at room temp for about 20-30 minutes. Avoid microwaving, as it can melt the frostings unevenly and make the texture soggy.

FAQs

Can I use crushed peppermint candies instead of candy canes?

Yes! Peppermint candies can be a good substitute, but candy canes tend to have a better crunch and balance of sweetness and peppermint flavor. Just be sure to crush them finely to evenly distribute throughout your cake and frosting.
How do I prevent the cake from drying out?

Using sour cream in the batter helps keep moisture in the cake. Also, avoid overbaking by checking with a toothpick a few minutes before the suggested bake time ends. Storing the cake covered in the fridge also locks in moisture.
Can I make this cake without cream cheese?

Absolutely! You can use just the mint buttercream frosting for all layers and the exterior. The cream cheese frosting adds a lovely tang and firmness but is not mandatory if you prefer a simpler or dairy-free approach.
Is this cake suitable for kids?

Definitely—this cake is kid-friendly and perfect for holiday parties. Just make sure younger kids are supervised if you’re decorating with whole candy canes to avoid any choking hazards.

Final Thoughts

This Candy Cane Layered Cake Recipe is one of those special desserts that brings people together. I absolutely love how it fills the kitchen with peppermint-sweet warmth and how the layers create a stunning centerpiece for any occasion. You’ll find that once you bake it, it becomes a holiday staple in your household like it is in mine. So grab those candy canes and get baking—I promise your friends and family will thank you with every delicious bite.