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.
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Candy Cane Sheet Cake
Fluffy peppermint sheet cake with crunchy candy cane topping!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 15
Calories 200 kcal
Ingredients
INGREDIENTS
For the Cake:
- 1 tablespoon vanilla
- ¼ teaspoon salt
- ⅔ cup crushed candy cane ⅓ with the batter, ⅓ sprinkled on top and swirled
- 1 ¼ whole milk
- 1 1/2 cups granulated sugar
- 3/4 cup unsalted butter 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 room tem
- 1 lb confectioners sugar sifted
- 1 teaspoon vanilla
- ½ teaspoon peppermint extract
- ¼ cup milk
Instructions
INSTRUCTIONS:
For the Cake:
- Preheat to 360 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.
Nutrition Facts
Candy Cane Sheet Cake
Amount Per Serving
Calories 200
* Percent Daily Values are based on a 2000 calorie diet.
How to Make Peppermint Sheet Cake
How to Make Peppermint Sheet Cake
You mean baking powder with flour, not soda. Right? Says powder in ingredients list and soda in directions. 🤷🏼♀️
Hope,
Use baking powder in this recipe!
John
I LOVED this cake! Although the cake is not made with cake flour, the cake was very light in texture. I thought there was just the right amount of peppermint flavor. I was worried it might be over-powering, but it was just right, IMO. I loved the fluffy buttercream. And it was a very pretty cake, too. I also love this cake, because it uses up a lot of my egg whites that I keep in the freezer. (A lot of recipes I make call for egg yolks, so I just put egg whites in Ziploc baggies, and put them in the freezer, and thaw them when I need just the whites.) My only complaint with this recipe is that I felt it needed more specific instructions. For example, in neither the recipe nor the video, there was no indication of what size of pan to use. After watching the video, I just guessed that it was a 9×13 pan that was used, so that’s what I did, and it turned out just fine. Also, after watching the video several times, I heard you say to add a “heaping 1/2 cup of sour cream.” In the recipe, it just says 1/2 cup. That’s why I’m giving it 4 stars instead of 5. Other than hoping for more specifics in the recipe, it was a great recipe. Thanks for sharing it!
Delicious!