Description
This Candy Cane Layered Cake combines moist vanilla cake layers with refreshing peppermint buttercream and smooth cream cheese frosting. The crushed and whole candy canes add festive crunch and a burst of minty flavor, perfect for holiday celebrations or any time you crave a delightful seasonal treat.
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
Decorations
- 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: Preheat your oven to 350°F (177°C) to prepare for baking the cake layers.
- Make Cake Batter: In a large bowl, cream ¾ cup unsalted butter using a mixer until smooth and fluffy (about 1-2 minutes). Add 1 and ½ cups granulated sugar and beat until light and fluffy, another 1-2 minutes. Add 3 large eggs one at a time, beating after each addition for 2 minutes until combined. Mix in ½ cup sour cream and 1 teaspoon vanilla extract until fully combined. Slowly pour in 1 cup whole milk and mix until just combined.
- Add Dry Ingredients: Sift together 2 and ½ cups cake flour, 1 and ½ teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt. Gradually add these dry ingredients to the wet ingredients and beat on low speed until just combined. Avoid overmixing to keep the cake tender.
- Prepare Cake Pans and Bake: Evenly pour the batter into two 20-inch cake pans. Place them in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Slice Layers: Allow the cakes to cool completely. Once cooled, cut each cake horizontally into half to create four thin layers.
- Prepare Mint Buttercream Frosting: Cream 1 and ½ cups unsalted butter with a hand mixer until light and fluffy, about 1-2 minutes. Gradually add 6 cups icing sugar until fully incorporated. Mix in 1 teaspoon peppermint extract. Slowly add ⅓ cup heavy cream and beat until smooth and creamy, about 3 minutes.
- Prepare Cream Cheese Frosting: Beat 12 oz. softened cream cheese with 1 and ½ cups unsalted butter until smooth and creamy using a hand mixer. Add 4 and ½ cups icing sugar and 1 and ½ teaspoons vanilla extract. Beat until smooth and creamy, about 2 minutes.
- Assemble Cake: Layer the cake starting with one cake layer, then spread a generous layer of mint buttercream frosting. Repeat until all layers are stacked. If there is leftover buttercream, spread it evenly on the top and sides of the cake. Refrigerate the assembled cake for one hour to set.
- Final Frosting and Decoration: Cover the chilled cake with the cream cheese frosting for a smooth finish. Decorate the cake by pressing crushed candy canes onto the sides and placing whole candy canes on top as garnish.
Notes
- Ensure the cake is completely cool before slicing and frosting to avoid melting the frosting.
- Sifting the dry ingredients helps keep the cake light and fluffy.
- Use room temperature ingredients for smoother batter and frostings.
- For an extra minty flavor, gently fold crushed candy canes into the cake batter before baking.
- Chill the cake after assembling the layers to make frosting easier.
- Store leftovers covered in the refrigerator for up to 3-4 days.
Nutrition
- Serving Size: 1 slice (approximately 1/12 of cake)
- Calories: 430
- Sugar: 42g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 52g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 95mg
