White Candy Cane Layered Cake Recipe And Tips

This holiday season is the time to go big and bold with your desserts. Nothing satisfies those sweet tooth cravings like a white candy cane layered cake. Three layers of peppermint cake smothered with a sensational whipped topping make this cake a treat to slice up and serve or keep for yourself.

White Candy Cane Layered Cake Recipe

Three Cake Layers Make All the Difference

When you make a cake at home the temptation is to do a sheet cake or to only make one or two layers. If you only have one or two pans, this is completely understandable, but adding a third layer is the number one way to improve any cake. 3 layered cakes generally have a much better appearance. They are the perfect height. While additional layers may require a little bit more finesse, adding a third layer to your cake adds visual appeal while remaining relatively easy to assemble.

A third layer also improves your odds of pulling together a professional-looking cake. If you hit a snag with one of the layers, you can sandwich the imperfect layer between the two perfect ones. Thus salvaging your mistake, when otherwise you would have to work much harder to cover up any errors.

The Power of Peppermint

As holiday flavours go, it’s hard to think of a more perfect winter ingredient than peppermint. Candy canes are iconic and the spicy burn of peppermint feels like biting frost on your tongue. The sweetness of this cake is not to be underestimated, but it’s balanced and measured so you won’t have any trouble finishing your plate. at the same time, don’t worry about the peppermint being too strong. This recipe is perfect whether you are a peppermint fanatic or not.

White Candy Cane Layered Cake

Don’t Get Stuck!

The biggest challenge of backing a cake (decorating is an entirely different story) is getting the baked cake out of the pan. If you aren’t careful in applying the grease to the pan, you may have to resort to impractical tricks to try and jimmy or shake the cake loose. To be extra safe, be sure to use parchment paper, well greased, or coated in cooking spray to line the pan. If your cake is stuck in the pan, try placing the bottom of the pan in hot water for about ten minutes to loosen things up. Don’t use a knife unless all hope is lost!

What To Serve With The White Candy Cane Layered Cake

You can serve the white Candy Cane Layered Cake with vanilla ice cream! For a special treat, you can drink it with a glass of Homemade Eggnog or even spiced Eggnog cocktail with Peppermint Schnapps, or a hot cup of cocoa. This delicious Christmas cake will make your guests want a second portion! It’s such a tasty Christmas dessert for everyone coming over for the holidays.

YOU CAN SERVE THE WHITE CANDY CANE CAKE WITH THESE HOLIDAY DRINKS:

The White Candy Cane Layered Cake Recipe

White Candy Cane Layered Cake

Makes 1 large 9 inch 3 layered cake

White Candy Cane Layered Cake Ingredients

  • 1 cup whole milk
  • 2 tsp pure peppermint extract
  • 1 cup unsalted sweet cream butter, softened
  • 2 cup sugar
  • 3 cup flour
  • 1 tbsp baking powder
  • 5 large egg whites
  • Red food colouring

White Candy Cane Frosting Ingredients

  • 3 cup unsalted sweet cream butter, softened
  • 6 cup powdered sugar
  • 2 tbsp pure peppermint extract
  • 5-6 tbsp heavy whipping cream
  • 3 cup crushed candy canes

Equipment Needed

  • 3 -9 inch round cake pans
  • 3 sheets of parchment paper
  • 1 – 10 inch round cake board
  • 1 large piping bag with star tip
  • angled spatula
  • cake smoother

How To Make The White Candy Cane Layered Cake

White Candy Cane Layered Cake - slice

White Candy Cane Layered Cake Baking Directions

  • Preheat oven to 350 degree’s and spray all 3 cake pan with pam baking spray and set aside.
  • In a medium mixing bowl, whisk together the milk and peppermint and set aside.
  • Using a standing mixer, beat together the butter and sugar until light and fluffy.
  • In a large mixing bowl, whisk together the flour and baking powder.
  • Alternating between the milk and dry ingredients, gradually pour into the butter mixture. Mixing on low to medium speed until combined.
  • Using another large mixing bowl and a hand mixer, beat the eggs until stiff peaks form.
  • Fold into the cake batter.
  • Divide the batter evenly between 2 mixing bowls.
  • Leave one bowl white.
  • In the second bowl, mix in about 3-5 drops of red food colouring.
  • Scoop 1 cup of white batter into the cake pans.
  • Scoop 1 cup of red batter next to the white in the cake pans.
  • Repeat steps until all batter has been evenly divided between the three pans.
  • Take a butterknife and gently swirl the batters together.
  • Bake in the oven for 23-26 minutes or until a toothpick comes out clean in the centre.
  • Allow the cakes to cool completely before removing from cake pans.
  • Place the cakes onto a cutting board.
  • Using a cake slicer, remove the domes from the cakes.
  • Place one layer of cake onto the cake board.

White Candy Cane Layered Cake Frosting Directions

  • Using a standing mixer, beat all ingredients together until stiff peaks form. About 5-7 minutes.
  • Scoop 1 cup of frosting into the piping bag.

Building the Cake Directions

  • Scoop about 1 cup of frosting onto the first layer and smooth out with a angled spatula.
  • Place the second layer of cake onto the first layer of frosting.
  • Scoop another cup of frosting onto the second layer of cake and smooth with evenly.
  • Place the last layer of cake onto the second layer of frosting.
  • Scoop remaining white frosting onto the cake and cover the sides completely with the crushed candy canes.
  • Pipe dollops of white frosting on top of the cake and sprinkle some crushed candy canes on top.

How To Store The Frosted Cake

The best way to store this frosted cake is with a cake keeper. I love my Round Cake Taker from Tupperware as it fits any 3 layer cake with ease. Since the frosting is made with heavy cream, this layered cake is best kept covered and refrigerated until you are ready to serve. Bring a refrigerated cake out 30 minutes to an hour before serving and let sit at room temperature.

When you slice a piece of cake, moisture begins to escape, and the cake begins to stale. At this point, it’s best to cover the sliced edges with frosting or with a piece of plastic wrap press onto the open and sliced sides.

LOOKING FOR MORE HOLIDAY RECIPE IDEAS?

I hope you enjoyed my White Candy Cane Layered Cake Recipe as much as I did! If you make it, please share your photos with us on Facebook or Twitter! Also, check out all of our other recipes!

White Candy Cane Layered Cake
5 from 1 vote
White Candy Cane Layered Cake Recipe
THE WHITE CANDY CANE LAYERED CAKE RECIPE
Prep Time
55 mins
Cook Time
26 mins
 

This holiday season is the time to go big and bold with your desserts. Nothing satisfies those sweet tooth cravings like a white candy cane layered cake. Three layers of peppermint cake smothered with a sensational whipped topping make this cake a treat to slice up and serve or keep for yourself.

Course: Dessert
Cuisine: American, Canadian
Keyword: cake, candy cane, Christmas, Christmas dessert, dessert, Peppermint Cake
Servings: 8 slices
Ingredients
WHITE CANDY CANE LAYERED CAKE INGREDIENTS
  • 1 cup whole milk
  • 2 tsp pure peppermint extract
  • 1 cup unsalted sweet cream butter softened
  • 2 cup sugar
  • 3 cup flour
  • 1 tbsp baking powder
  • 5 large egg whites
  • Red food colouring
WHITE CANDY CANE FROSTING INGREDIENTS
  • 3 cup unsalted sweet cream butter softened
  • 6 cup powdered sugar
  • 2 tbsp pure peppermint extract
  • 5-6 tbsp heavy whipping cream
  • 3 cup crushed candy canes
Instructions
WHITE CANDY CANE LAYERED CAKE BAKING DIRECTIONS
  1. Preheat oven to 350 degree’s and spray all 3 cake pan with pam baking spray and set aside.
  2. In a medium mixing bowl, whisk together the milk and peppermint and set aside.
  3. Using a standing mixer, beat together the butter and sugar until light and fluffy.
  4. In a large mixing bowl, whisk together the flour and baking powder.
  5. Alternating between the milk and dry ingredients, gradually pour into the butter mixture. Mixing on low to medium speed until combined.
  6. Using another large mixing bowl and a hand mixer, beat the eggs until stiff peaks form.
  7. Fold into the cake batter.
  8. Divide the batter evenly between 2 mixing bowls.
  9. Leave one bowl white.
  10. In the second bowl, mix in about 3-5 drops of red food colouring.
  11. Scoop 1 cup of white batter into the cake pans.
  12. Scoop 1 cup of red batter next to the white in the cake pans.
  13. Repeat steps until all batter has been evenly divided between the three pans.
  14. Take a butterknife and gently swirl the batters together.
  15. Bake in the oven for 23-26 minutes or until a toothpick comes out clean in the centre.
  16. Allow the cakes to cool completely before removing from cake pans.
  17. Place the cakes onto a cutting board.
  18. Using a cake slicer, remove the domes from the cakes.
  19. Place one layer of cake onto the cake board.
WHITE CANDY CANE LAYERED CAKE FROSTING DIRECTIONS
  1. Using a standing mixer, beat all ingredients together until stiff peaks form. About 5-7 minutes.
  2. Scoop 1 cup of frosting into the piping bag.
BUILDING THE CAKE DIRECTIONS
  1. Scoop about 1 cup of frosting onto the first layer and smooth out with a angled spatula.
  2. Place the second layer of cake onto the first layer of frosting.
  3. Scoop another cup of frosting onto the second layer of cake and smooth with evenly.
  4. Place the last layer of cake onto the second layer of frosting.
  5. Scoop remaining white frosting onto the cake and cover the sides completely with the crushed candy canes.
  6. Pipe dollops of white frosting on top of the cake and sprinkle some crushed candy canes on top.
Recipe Notes

EQUIPMENT NEEDED

  • 3 -9 inch round cake pans
  • 3 sheets of parchment paper
  • 1 – 10 inch round cake board
  • 1 large piping bag with star tip
  • angled spatula
  • cake smoother

HOW TO STORE THE FROSTED CAKE

The best way to store this frosted cake is with a cake keeper. I love my Round Cake Taker from Tupperware as it fits any 3 layer cake with ease. Since the frosting is made with heavy cream, this layered cake is best kept covered and refrigerated until you are ready to serve. Bring a refrigerated cake out 30 minutes to an hour before serving and let sit at room temperature.

When you slice a piece of cake, moisture begins to escape, and the cake begins to stale. At this point, it’s best to cover the sliced edges with frosting or with a piece of plastic wrap press onto the open and sliced sides.

Lynehttps://ottawamommyclub.ca/
Lyne is a Certified Infant Massage Instructor (CIMI), Certified Professional Wedding Consultant, and an Event Planner. It has always been her dream to create a website dedicated just for Moms since her children were young. Thus, after 10 years, she finally accomplished it, and the Ottawa Mommy Club was born in May 2011. She loves all things Disney and is an avid chocoholic. She was also the Queen B of the BConnected Conference, Canada's Digital Influencer and social media Conference in Ottawa and Toronto.She coordinated the Annual Infant Information Day/Early Years Expo for the City of Ottawa for 8 years. She was also the co-chair of the Navan for Kraft Hockeyville 2009-2011 committee that organized five community events within 6 months, and helped Navan reach the top 10 finalists in Canada. In April 2011, she received the City of Ottawa Mayor's City Builder Award.

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Comments

  1. This cake is so pretty looking, I don’t think it would be a cake for make during the holidays for me. But could do this maybe mid January, but so good.

  2. This looks delicious. It would be the perfect dessert for Christmas dinner . Thanks for the recipe , I wonder if I can pull it off lol.

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