Candy Cane Sheet Cake

Name: Candy Cane Sheet Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 15 serving
Ingredients: 1 tablespoon vanilla; ¼ teaspoon salt; ⅔ cup crushed candy cane; 1 ¼ cups whole milk; 1 1/2 cups granulated sugar; 3/4 cup unsalted butter; 1/2 cup sour cream; 6 egg whites; 2 1/2 cups all purpose flour; 4 tsp baking powder; 3 sticks unsalted butter; 1 lb confectioners sugar; 1 teaspoon vanilla; ½ teaspoon peppermint extract; ¼ cup milk

User Reviews

5.0

105 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings
15
Calories
200 kcal
Course
Dessert
Cuisine
American

Candy Cane Sheet Cake

Adam Gates

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Fluffy peppermint sheet cake with crunchy candy cane topping!

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Ingredients

Servings

INGREDIENTS

For the Cake:

1 tablespoon vanilla 5mL
¼ teaspoon salt 1g
⅔ cup crushed candy cane ⅓ with the batter, ⅓ sprinkled on top and swirled
1 ¼ cups whole milk 300mL
1 1/2 cups granulated sugar 300g
3/4 cup unsalted butter 255g, room temp
1/2 cup sour cream
6 egg whites
2 1/2 cups all purpose flour
4 tsp baking powder

For the Buttercream:

3 sticks unsalted butter 340g, room tem
1 lb confectioners sugar sifted
1 teaspoon vanilla 5mL
½ teaspoon peppermint extract 2mL
¼ cup milk 60mL

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Instructions

INSTRUCTIONS:

For the Cake:

Preheat to 350 degrees F. Add parchment paper to a cake sheet.
In a stand mixer fitted with a paddle attachment, cream the butter, then mix in sugar.
Add in vanilla and salt. Mix until creamy.
Whisk milk and sour cream together in a separate bowl.
In another bowl, sift flour and baking powder together.
Add egg whites to stand mixer, then mix on medium until combined.
Alternate adding milk mixture and dry mixture. Mix until batter is fully combined.
Fold in 1/3 of the crushed candy cane. Do not overmix.
Pour cake batter into sheet cake pan.
Sprinkle ⅓ crushed candy cane into batter. Swirl with a spatula.
Bake for about 30 minutes or until cake is springy in the middle.
Let cool.

For the Frosting:

Using a stand mixer fitted with a paddle attachment, cream the butter.
Add the sifted sugar on low.
Slowly pour in milk, peppermint extract and vanilla.
Beat until combined and fluffy.

For the Assembly:

Use an ice cream scoop to evenly distribute the frosting on the cake.
Smooth with an offset spatula.
Sprinkle the last ⅓ of crushed candy cane.

Notes

If you see little clumps of butter after you mix the wet ingredients don’t panic, it all works out by the time you mix in the dry ingredients. You can even use melted butter and warm the milk and sour cream up a bit if you like.
You can substitute whole milk yogurt for the sour cream if desired, I do it all the time and can’t really tell the difference.
If you American buttercream is too sweet for you try whipping up a batch of Swiss or Italian meringue buttercream!
If you see little clumps of butter after you mix the wet ingredients don’t panic, it all works out by the time you mix in the dry ingredients. You can even use melted butter and warm the milk and sour cream up a bit if you like.
You can substitute whole milk yogurt for the sour cream if desired, I do it all the time and can’t really tell the difference.
If you American buttercream is too sweet for you try whipping up a batch of Swiss or Italian meringue buttercream!
To get a perfect unblemished edge just use a sharp serrated knife to trim a 1/4 inch from each side.

Nutrition Information

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Serving 115g Calories 200kcal (10%) Carbohydrates 32g (11%) Protein 3g (6%) Fat 22g (34%) Saturated Fat 2g (10%) Cholesterol 50mg (17%) Sodium 118mg (5%) Fiber 1g (4%) Sugar 24g (48%)