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4.75 from 4 votes

Candy Cane Cake

This candy cane cake is sure to be the star at any Christmas party. Decadent red velvet chocolate cake is layered with peppermint buttercream and decorated with crushed candy canes. Who wants the first slice? 
Course Dessert
Cuisine American, Dessert
Keyword best christmas cake recipe, candy cane cake recipe, dessert wiith candy canes, how to make a candy cane cake
Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Servings 12 servings
Calories 864kcal
Author Delicious Everyday



  • Preheat oven to 180 Celsius (350 Fahrenheit) and line two 20 cm (8 inch) cake pans with baking paper.
  • Sift together the flour, cocoa, baking powder and salt and set aside.
  • In the bowl of an electric stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy.
  • Add the eggs, one at a time, and beat well after each addition before adding the vanilla extract, food colouring and water. Scrape down the sides of the bowl until well combined.
  • Switch the mixer to a low speed and add the flour mixture alternately with the buttermilk and mix until combined.
  • In a small bowl or jug, stir together baking soda and vinegar and add to the mixture, and beat on medium speed for 10 seconds. Be sure not to over beat.
  • Divide the mixture between the prepared cake pans and bake for 25 to 30 minutes, or until a cake tester inserted into the center comes out cleanly.
  • Leave the cakes in the pan for 15 minutes before cooling on a wire wrack.
  • Next make the Italian buttercream. Place the sugar, syrup and water in a saucepan and mix until well combined. Use a pastry brush to dislodge any stray grains of sugar before placing over a high heat. Bring to a rapid boil and add a candy thermometer. Cook until the mixture reaches 120 celsius (248 Fahrenheit) and remove from the heat.
  • Place the egg whites in the bowl of an electric mixer and whisk to soft peaks. With the mixer running, slowly pour the sugar syrup into the bowl, being careful not to touch the whisk, and continue whisking until the mixture cools slightly. Add the butter, one third at a time, and whip until fully incorporated. Add the peppermint oil and mix to combine.
  • To assemble the cake, carefully slice each cake in half. Take the first layer of cake and spread with a layer of buttercream, spreading out towards the edges. Repeat with the remaining layers of cake. Spread the top of the cake with a layer of buttercream and work the buttercream down the sides of the cake, coating all the layers evenly. Smooth and refrigerate for 1 hour.
  • Remove the cake from the refrigerator and add a final layer of butter cream, carefully smoothing with an Ateco 4.25 by 0.75-Inch Small Sized Blade Ultra Spatula. When the cake is coated take handfuls of the crushed candy cane, and using the flat of your hand, press onto the sides of the cake. Top the cake with any remaining crushed candy cane.


If you plan on making this cake in advance, I suggest adding the crushed candy canes just before serving, so they retain that crunch.


Calories: 864kcal | Carbohydrates: 91g | Protein: 7g | Fat: 54g | Saturated Fat: 33g | Cholesterol: 181mg | Sodium: 678mg | Potassium: 204mg | Fiber: 1g | Sugar: 69g | Vitamin A: 33.9% | Calcium: 8.6% | Iron: 9.3%