Candy Cane Sheet Cake
User Reviews
5
Candy Cane Sheet Cake
Description
This cake uses a blend of butter, sugar, egg whites, milk, sour cream, flour, baking powder, and vanilla to create a smooth batter. Crushed candy cane pieces are gently folded in and also swirled on top to imbue the cake with minty, peppermint notes and a slight crunch. Baking at 350°F results in a tender cake with a springy texture.
The buttercream frosting combines butter, confectioners sugar, milk, vanilla, and peppermint extract, producing a creamy, fluffy finish that complements the candy cane flavor. The peppermint extract in the frosting reinforces the cool, minty taste throughout the cake.
This sheet cake is appropriate for holiday gatherings or any occasion seeking a seasonal cake. The crushed candy canes add both flavor and a decorative touch when swirled into and sprinkled over the cake batter.
Small clumps of butter during batter mixing are normal and smooth out as ingredients fully combine. Substituting whole milk yogurt for sour cream is possible without noticeable difference. For a less sweet frosting, Swiss or Italian meringue buttercream can be used. To achieve neat cake edges, trim about a quarter inch with a serrated knife after baking and cooling.
Ingredients
INGREDIENTS
For the Cake:
- 1 tablespoon vanilla 5mL
- ¼ teaspoon salt 1g
- ⅔ cup candy cane ⅓ with the batter, ⅓ sprinkled on top and swirled, crushed
- 1 ¼ cups milk 300mL, whole
- 1 1/2 cups granulated sugar 300g
- 3/4 cup butter 255g, room temp, unsalted
- 1/2 cup sour cream
- 6 egg white
- 2 1/2 cups all-purpose flour
- 4 tsp baking powder
For the Buttercream:
- 3 unsalted butter 340g, room tem, sticks (units not specified
- 1 lb confectioners sugar sifted
- 1 teaspoon vanilla 5mL
- ½ teaspoon peppermint extract 2mL
- ¼ cup milk 60mL
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
- Small clumps of butter during mixing are normal and resolve once dry ingredients are added.
- Using melted butter and warming the milk and sour cream can be done for ease without affecting texture.
- You can substitute whole milk yogurt for sour cream without changing the flavor noticeably.
- For a less sweet frosting, try Swiss or Italian meringue buttercream instead of American buttercream.
- To achieve clean cake edges, trim about 1/4 inch with a sharp serrated knife after the cake cools.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 200 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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