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Candy Cane Cake

Candy Cane Cake. This outstanding scratch cake is a kid favourite around here at Christmas time. My kids make the cupcakes to take along to their seasonal parties and they are very often the first items to get gobbled up.

Candy Cane Cake

Candy Cane Cake

Candy Cane Cake

Candy Cane Cake

This candy cane cake is a favourite of mine to bring to Holiday dinners and parties especially if they are all ages celebrations. Understandably kids will be quite happy with one of the cupcakes especially but most adults go mad for them too. It’s no wonder, with such a moist scratch cake topped with plenty of peppermint marshmallow frosting that the sight of it brings out the wide-eyed kid in everyone. Merry Christmas everyone!

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Candy Cane Cupcakes

Candy Cane Cupcakes

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4 from 1 vote
Candy Cane Cake
Candy Cane Cake
Prep Time
35 mins
Cook Time
20 mins
Total Time
55 mins
 
Candy Cane Cake - this outstanding scratch cake is a kid favorite around here at Christmas time. My kids make the cupcakes to take along to their seasonal parties and they are very often the first items to get gobbled up.
Course: Cakes, Dessert
Cuisine: North American
Servings: 12 or more servings
Author: Barry C. Parsons
Ingredients
  • 1 1/4 cups sifted all purpose flour
  • 1 1/2 cups sifted cake flour
  • 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 teaspoon salt
  • 1 1/2 cups sugar
  • 2/3 cup vegetable oil
  • 1/3 cup vegetable shortening at room temperature
  • 2 tsp peppermint extract
  • 3 large eggs
  • 1 1/2 cups buttermilk
  • 1/4 cup finely crushed candy canes
  • 1/4 cup mixed red and green candy sprinkles
  • 6 roughly chopped candy canes
Instructions
  1. Grease and flour two 9 inch cake pans and line the bottoms with 2 circles of parchment paper.
  2. Sift together both flours, baking soda. baking powder, salt and sugar, Set aside.
  3. In the bowl of an electric mixer beat together the vegetable oil, shortening and peppermint extract. Beat well at high speed with whisk attachment until light and fluffy
  4. Beat the eggs in one at a time.
  5. Fold in the dry ingredients alternately with the buttermilk.
  6. I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, fold in the 1/4 cup crushed candy canes and sprinkles, then pour into the two prepared 9 inch cake pans.
  7. Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.
  8. I've frosted this cake with Marshmallow Frosting with a little peppermint extract added but any good vanilla frosting is great on this cake. You can substitute a little peppermint extract to taste in your favorite frosting recipe but add just a little at a time, it's potent stuff. Find the marshmallow frosting recipe with our Black and White Cake.
  9. If making cupcakes I find that making 1/2 of the frosting recipe is sufficient.
  10. Sprinkle the roughly chopped candy canes over the top of the cake or cupcakes.
Recipe Notes

The recipe will make about 2 dozen cupcakes which bake for approximately 15 minutes or until a wooden toothpick in sorted in to the centre comes out clean.

For the Marshmallow Frosting used here, you can find it in the recipe for our Black and White Cake.

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Recipe Rating




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Josephine B

Friday 24th of November 2017

Hi Barry, I live in Sydney Australia and came across your blog by accident. I've saved all your "Velvet" cakes here on Pinterest and in my personal files as they're just SO YUMMY looking and I'm sure they ALL taste just as good, now I have to find the time each week to make at least one at a time. Now for this "Candy Cane" cake I don't like peppermint, so what other flavours would you suggest as I love the "red and green" theme for Christmas and I can decorate with red and green sprinkles. At some stage I'd like to also make this into cupcakes as you've suggested for my grandchildren when they visit. One extra little note I'll share with you is that I've visited St. John's Newfoundland in 2005 when hubby and I drove the entire east coast of U.S.A. Staying in Miami on 19-23rd August we experienced what Hurricane Katrina did as we were caught right up in her and we don't have ANYTHING like that here in Oz. Loved the whole 4 months experience though. Now eagerly awaiting your reply on what flavours to use. Thank you.

Barry C. Parsons

Tuesday 5th of December 2017

I don't know about flavours but maybe adding red and green sprinkles to the cake batter, like a confetti cake.

Viviane

Wednesday 25th of December 2013

Merry christmas to you and your family

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