Candy Cane Sheet Cake with Peppermint Buttercream Recipe

ByTaylor
Jump to Recipe· 4.8 from 7 reviews

If you’re dreaming of a festive dessert that’s both delicious and stunning, you’ve got to try this Candy Cane Sheet Cake with Peppermint Buttercream Recipe. Trust me, this cake is a holiday showstopper with its tender crumb, swirls of peppermint crunch, and that dreamy, silky buttercream. Whether you’re baking for a party or a cozy night in, this recipe will fill your kitchen with the yummiest smells and your heart with holiday cheer. Stick around—I’ll walk you through every step so your cake turns out perfect every time!

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Why This Recipe Works

  • Perfect Peppermint Balance: The crushed candy canes folded into the batter and sprinkled on top give just the right hint of peppermint without overwhelming sweetness.
  • Moist and Tender Crumb: Using sour cream and egg whites makes the cake incredibly soft and keeps it from drying out.
  • Silky Peppermint Buttercream: The peppermint buttercream frosting is smooth, fluffy, and just minty enough to complement the cake perfectly.
  • Easy Sheet Cake Format: Baking it in a sheet pan means it’s simple to make and perfect for serving a crowd or party guests.
Candy Cane Sheet Cake with Peppermint Buttercream, peppermint holiday cake, festive Christmas sheet cake, peppermint dessert recipe, holiday peppermint cake - The image shows a rectangular metal baking pan lined with brown parchment paper. Inside the pan is a smooth, thick, pale white batter layer that fills the bottom. A woman's hand is pouring finely crushed red and white candy pieces evenly over the batter from a clear glass container. The pan is placed on a white marbled surface with visible gray veins. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Each ingredient in this Candy Cane Sheet Cake with Peppermint Buttercream Recipe plays an important role, blending flavors and textures for the perfect holiday treat. Let me explain why I choose these ingredients and what tips can help you pick the best ones.

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  • Vanilla: Boosts the warmth and complexity of flavors, balancing the peppermint so it’s not too sharp.
  • Salt: Just a pinch amps up the sweetness and rounds out the flavors beautifully.
  • Crushed candy cane: Fresh peppermint candy adds festive crunch and that unmistakable holiday vibe.
  • Whole milk: Adds richness and moisture that help create a tender crumb.
  • Granulated sugar: Sweetens the cake, and creaming it with butter helps with texture and rise.
  • Unsalted butter (room temp): Gives that soft, buttery flavor without extra salt interfering.
  • Sour cream: My secret for moist cake – it adds tang and tenderness without weighing the cake down.
  • Egg whites: Whipped into the batter, they lighten the texture making the cake fluffy but stable.
  • All purpose flour: The base of the cake structure – good-quality flour means better rise and texture.
  • Baking powder: This chemical leavener ensures your cake puffs up just right.
  • Confectioners sugar (for frosting): For that super-smooth buttercream texture without grit.
  • Peppermint extract: To enhance the mint flavor in the frosting – a little goes a long way!
  • Milk (for frosting): Keeps the buttercream creamy and easy to spread.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how versatile this Candy Cane Sheet Cake with Peppermint Buttercream Recipe can be. You can easily adjust it to suit your taste or dietary needs, so don’t hesitate to make it your own!

  • Variation: I sometimes swap out sour cream for whole milk yogurt when I don’t have sour cream on hand—it works just as well and is a bit lighter.
  • Dietary options: For a dairy-free version, try using a plant-based butter and milk alternative. Just know your texture will be slightly different.
  • Less sweet frostings: If classic American buttercream is too sweet for you, I recommend trying a Swiss or Italian meringue buttercream for a lighter, more elegant finish.

Step-by-Step: How I Make Candy Cane Sheet Cake with Peppermint Buttercream Recipe

Step 1: Prep Your Pan and Ingredients

First things first, preheat your oven to 350°F. I line my sheet cake pan with parchment paper so the cake lifts out easily without any sticky mess. Gather your ingredients so everything is at room temperature—especially the butter and eggs—for the smoothest batter.

Step 2: Cream Butter and Sugar

Using a stand mixer with the paddle attachment makes this so much easier. Cream the room-temp butter until smooth and fluffy, then add in the sugar and keep mixing until it’s light and airy. This step traps air in the batter, making your cake nice and tender.

Step 3: Add Vanilla, Salt & Whisk Milk Mixture

Mix in the vanilla and salt for flavor balance. Separately, whisk together whole milk and sour cream—this combo really keeps the cake moist while adding a subtle tang I adore.

Step 4: Combine Dry Ingredients & Egg Whites

In another bowl, sift together the flour and baking powder to avoid lumps. Then, add the egg whites into the mixer and blend on medium speed until combined but not overwhipped—you want them folded in gently to keep the cake light.

Step 5: Alternating Mix of Milk & Dry Ingredients

Now comes the trick: add the milk mixture and the dry ingredients alternately into the batter, starting and ending with the dry. Mix just until combined—overmixing will make the cake dense, so stop as soon as it all comes together.

Step 6: Fold in Candy Cane and Swirl

Gently fold in one-third of the crushed candy cane bits. Don’t overmix here either—you want little crunchy surprises, not a candy cane soup! Pour the batter into your prepared pan, then sprinkle another third of the crushed candy cane on top and swirl it in with a spatula for that pretty peppermint effect.

Step 7: Bake and Cool

Bake for about 30 minutes, checking with a toothpick—it’s done when it springs back gently in the center and the tester comes out clean. Let the cake cool completely before frosting, or you’ll end up with a melting mess (lesson learned!).

Step 8: Make the Peppermint Buttercream

Cream the butter until fluffy, then gradually add the sifted confectioners sugar on low speed so you don’t get a cloud of powdered sugar all over your kitchen. Slowly mix in the milk, peppermint extract, and vanilla, beating until smooth and airy. Peppermint extract can be strong, so taste and adjust—start small and add more if you want.

Step 9: Frost and Garnish

I like to use an ice cream scoop for even frosting dollops, then smooth it out with an offset spatula for that professional finish. Finally, sprinkle the last third of crushed candy cane on top for crunch and color. Voila—holiday magic on a plate!

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Pro Tips for Making Candy Cane Sheet Cake with Peppermint Buttercream Recipe

  • Don’t Overmix the Batter: It’s tempting to keep mixing for smoothness, but overmixing can toughen the crumb—fold gently especially after adding the candy cane bits.
  • Room Temperature Ingredients Matter: Butter, eggs, milk, and sour cream all blend better and make a lighter cake when they’re not cold straight from the fridge.
  • Taste the Frosting: Adjust peppermint extract gradually; it’s strong and you want it balanced, not overpowering.
  • Cooling Time Is Key: Don’t rush to frost right away—warm cake will melt the buttercream, and that’s a sticky situation you want to avoid.

How to Serve Candy Cane Sheet Cake with Peppermint Buttercream Recipe

Candy Cane Sheet Cake with Peppermint Buttercream Recipe - Serving Suggestion

Garnishes

I love topping this cake with extra crushed candy canes because they add fun color and crunch every time you bite in. If you want to get fancy, you could also sprinkle edible silver glitter or add fresh mint leaves for a little green pop that screams festive!

Side Dishes

This cake pairs beautifully with hot chocolate or a peppermint mocha if you want to keep the peppermint theme going. For a lighter contrast, try serving it alongside fresh fruit like strawberries or a simple citrus salad—something to cut through the sweetness without stealing the spotlight.

Creative Ways to Present

For holiday parties, I’ve presented this cake in festive cupcake liners or cut it into petite squares for easy finger food. Layering it with whipped cream and candy cane pieces in clear glass trifle bowls also makes a wow-worthy dessert display. Adding a ribbon around the cake box is an easy way to turn it into a lovely gift, too!

Make Ahead and Storage

Storing Leftovers

Leftover Candy Cane Sheet Cake with Peppermint Buttercream keeps wonderfully in an airtight container at room temperature for up to two days. After that, I move it to the fridge to keep the frosting fresh, but bring it back to room temp before serving—that way it tastes just like freshly made.

Freezing

I’ve had great success freezing this cake without frosting first—wrap individual slices tightly in plastic wrap and place them in a freezer bag. When ready to enjoy, thaw overnight in the fridge and then frost freshly. Buttercream doesn’t always freeze well, so fresh frosting makes the best impression.

Reheating

If you warm a slice in the microwave for about 10-15 seconds, it softens the cake perfectly without melting the frosting. Just be careful—not everyone likes melted buttercream, so use a low power setting and short bursts.

FAQs

  1. Can I make this Candy Cane Sheet Cake ahead of time?

    Yes! You can bake the cake a day or two in advance and keep it tightly wrapped at room temperature or refrigerated once frosted. Just bring it back to room temperature before serving for the best taste and texture.

  2. Can I substitute peppermint extract with something else?

    If you don’t have peppermint extract, you could try using a few drops of spearmint extract, but peppermint is best for that classic holiday flavor. Vanilla extract alone will make it tasty but won’t have that minty kick.

  3. What’s the best way to crush candy canes for this recipe?

    I usually put candy canes in a sealed plastic bag and gently crush them with a rolling pin for even-sized pieces that won’t overpower the batter or poke through the frosting.

  4. Can I make this cake gluten-free?

    Yes, by swapping the all-purpose flour with a gluten-free flour blend. Just make sure the blend contains xanthan gum for structure, and watch the baking time closely, as it might vary slightly.

Final Thoughts

This Candy Cane Sheet Cake with Peppermint Buttercream Recipe is genuinely one of my go-to holiday favorites. It’s festive without being complicated, and it always brings smiles at the table. I love how the crunchy candy cane bits peek through the moist cake, paired with that heavenly buttercream frosting. Give this recipe a try—you’ll impress your friends, and maybe even keep a slice for yourself because it’s just that good. Happy baking, friend!

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Candy Cane Sheet Cake with Peppermint Buttercream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 7 reviews
  • Author: Taylor
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 15 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

This Candy Cane Sheet Cake is a festive and delicious dessert perfect for the holidays. It features a moist vanilla cake infused with crushed candy canes, topped with a creamy peppermint buttercream frosting and more crushed candy cane swirls for a delightful minty crunch.

Ingredients

For the Cake:

  • 1 tablespoon vanilla (5 mL)
  • ¼ teaspoon salt (1 g)
  • ⅔ cup crushed candy cane (⅓ mixed with batter, ⅓ sprinkled on top and swirled)
  • 1 ¼ cups whole milk (300 mL)
  • 1 ½ cups granulated sugar (300 g)
  • ¾ cup unsalted butter, room temperature (255 g)
  • ½ cup sour cream
  • 6 egg whites
  • 2 ½ cups all-purpose flour
  • 4 teaspoons baking powder

For the Buttercream:

  • 3 sticks unsalted butter, room temperature (340 g)
  • 1 pound confectioners sugar, sifted
  • 1 teaspoon vanilla (5 mL)
  • ½ teaspoon peppermint extract (2 mL)
  • ¼ cup milk (60 mL)

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350 degrees F. Line a sheet cake pan with parchment paper to prevent sticking.
  2. Cream Butter and Sugar: In a stand mixer fitted with a paddle attachment, cream the unsalted butter until smooth. Gradually add granulated sugar and continue mixing until creamy and fluffy.
  3. Add Vanilla and Salt: Mix in vanilla extract and salt until well combined.
  4. Mix Milk and Sour Cream: In a separate bowl, whisk together whole milk and sour cream until smooth.
  5. Sift Dry Ingredients: In another bowl, sift together all-purpose flour and baking powder to ensure even mixing and to aerate.
  6. Add Egg Whites: Add the 6 egg whites to the stand mixer and mix on medium speed until incorporated evenly into the batter.
  7. Alternate Adding Wet and Dry Ingredients: Alternate adding portions of the milk and sour cream mixture and the dry flour mixture to the batter, mixing just until combined each time to avoid overmixing.
  8. Fold in Crushed Candy Cane: Gently fold in one third of the crushed candy cane into the batter carefully, ensuring it is distributed without overmixing.
  9. Pour Batter and Swirl Candy Cane: Pour the batter into the prepared sheet cake pan. Sprinkle another one third of the crushed candy cane evenly over the batter and swirl it gently with a spatula to create a marbled effect.
  10. Bake the Cake: Bake in the preheated oven for about 30 minutes or until the cake springs back when lightly pressed in the center and a toothpick inserted comes out clean.
  11. Cool the Cake: Remove cake from oven and allow it to cool completely in the pan.
  12. Prepare Buttercream Frosting: In a stand mixer with a paddle attachment, cream the unsalted butter until smooth. Gradually add sifted confectioners sugar on low speed to avoid powder clouds.
  13. Add Flavorings and Milk: Slowly pour in the milk, peppermint extract, and vanilla extract while continuing to beat until the frosting is combined and fluffy.
  14. Frost the Cake: Use an ice cream scoop to distribute the buttercream evenly over the cooled cake. Smooth the frosting with an offset spatula for a clean finish.
  15. Garnish with Remaining Candy Cane: Sprinkle the last one third of the crushed candy cane on top of the frosting for a festive decoration and added crunch.

Notes

  • If you notice little clumps of butter after mixing the wet ingredients, don’t worry; it will smooth out once the dry ingredients are mixed in. Using melted butter and warming the milk and sour cream slightly can aid smooth mixing.
  • You can substitute whole milk yogurt for sour cream if desired; the flavor difference is minimal.
  • If American buttercream is too sweet for your taste, try making Swiss or Italian meringue buttercream for a lighter frosting.
  • For a perfectly clean edge when cutting the cake, use a sharp serrated knife to trim about ¼ inch from each side.

Nutrition

  • Serving Size: 1 slice
  • Calories: 350 kcal
  • Sugar: 30 g
  • Sodium: 150 mg
  • Fat: 18 g
  • Saturated Fat: 11 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 1 g
  • Protein: 4 g
  • Cholesterol: 55 mg

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