Go Back Email Link
+ servings
White Candy Cane Layered Cake Recipe

THE WHITE CANDY CANE LAYERED CAKE RECIPE

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.
5 from 1 vote
Prep Time 55 mins
Cook Time 26 mins
Course Dessert
Cuisine American, Canadian
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

  • 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.

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.
Keyword cake, candy cane, Christmas, Christmas dessert, dessert, Peppermint Cake
Tried this recipe?Let us know how it was!