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    Home » Recipes » Desserts » Cakes » Candy Cane Sheet Cake

    Candy Cane Sheet Cake

    Published: December 21, 2017 · Modified: Jun 7, 2020 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    Even if you don't like candy canes (me (shockingly)) I swear you will love this cake! The crushed candy mixed into the batter melts during baking and created these pockets of liquid that basically burst in your mouth! The cake itself is super moist, flavored with vanilla and basically foolproof. I haven't even mentioned the colors yet; 100% HOLIDAY!

    A photo showing a slice of Candy Cane Sheet Cake on a plate with crushed candy cane sprinkled on top.
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    A clipping showing a slice of candy cane sheet cake.

    This has to be the easiest cake ever! It’s basically a super-moist vanilla cake with crushed candy cane mixed in topped with the perfect buttercream and a hint of mint. This was definitely one of the most popular cakes I’ve made for the holidays soooo maybe make two? If the texture of candy canes is what bothers you then go ahead and don’t use them in the buttercream. They melt in the cake during baking so there’s no sticky or crunchy bits to work about there.

    how to Make a Candy Cane Sheet Cake

    A photo collage showing the steps to make a candy cane sheet cake

    1. 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.
    2. In a medium bowl, sift flour and baking powder together.
    3. Add egg whites to stand mixer, then mix on medium until combined.
    4. Whisk milk and sour cream together in a separate bowl.
    5. Alternate adding milk mixture and dry mixture. Mix until batter is fully combined. Fold in 1/3 of the crushed candy cane. Do not over-mix.
    6. 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.
    7. For the Frosting, cream the butter in a stand mixer fitted with a paddle attachment. Add the sifted sugar while mixing on low. Slowly pour in milk, peppermint extract and vanilla. Beat until combined and fluffy.
    8. For the Assembly: Use an ice cream scoop to evenly distribute the frosting on the cake. Smooth with an offset spatula.
    9. Sprinkle the last ⅓ of crushed candy cane. and ENJOY!!!

    pro tips for this recipe

    • 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.

    If you’ve tried this sheet cake then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

    Candy Cane Sheet Cake
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    5 from 24 votes

    Candy Cane Sheet Cake

    Fluffy peppermint sheet cake with crunchy candy cane topping!
    Course Dessert
    Cuisine American
    Prep Time 20 minutes
    Cook Time 30 minutes
    Total Time 50 minutes
    Servings 15
    Calories 200kcal
    Author John Kanell

    Ingredients

    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

      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.
          Candy Cane Sheet Cake
        • Fold in 1/3 of the crushed candy cane. Do not overmix.
        • Pour cake batter into sheet cake pan.
          Candy Cane Sheet Cake
        • Sprinkle ⅓ crushed candy cane into batter. Swirl with a spatula.
          Candy Cane Sheet Cake
        • 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.
          Candy Cane Sheet Cake
        • 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.

        Video

        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! 
        • To get a perfect unblemished edge just use a sharp serrated knife to trim a 1/4 inch from each side.

        Nutrition

        Serving: 115g | Calories: 200kcal | Carbohydrates: 32g | Protein: 3g | Fat: 22g | Saturated Fat: 2g | Cholesterol: 50mg | Sodium: 118mg | Fiber: 1g | Sugar: 24g
        *Nutrition Disclaimer
        Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!

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        Welcome to Preppy Kitchen!

        Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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