Candy Cane Sheet Cake with Peppermint Buttercream Recipe

ByLily
Jump to Recipe· 4.7 from 7 reviews

If you’re on the lookout for a holiday treat that’s both stunning and downright delicious, you’re going to love this Candy Cane Sheet Cake with Peppermint Buttercream Recipe. Imagine a soft, tender cake infused with bits of crushed candy cane, topped with a dreamy peppermint buttercream that’s perfectly sweet and refreshing. Trust me, this cake has been a showstopper at every holiday gathering I’ve brought it to, and I’m excited to share every detail so you can nail it in your own kitchen.

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Why This Recipe Works

  • Perfect Texture: The sour cream and egg whites create a moist, tender crumb that’s light but satisfying.
  • Festive Flavor: Crushed candy canes mixed into the batter and sprinkled on top add bursts of cool peppermint goodness and fun swirls.
  • Smooth Buttercream: Peppermint buttercream frosting balances sweetness with a refreshing minty kick that ties the whole cake together.
  • Sheet Cake Format: Makes slicing easy and serving a breeze, perfect for holiday parties or casual treats.
Candy Cane Sheet Cake with Peppermint Buttercream, holiday peppermint cake, Christmas sheet cake, festive peppermint dessert, peppermint cake recipe - 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

This Candy Cane Sheet Cake with Peppermint Buttercream Recipe relies on simple, quality ingredients that create a gorgeous flavor and texture combo. I always emphasize using fresh baking powder to get that great rise, and whole milk for richness. The crushed candy canes bring both crunch and peppermint flavor throughout—don’t skip sprinkling them on top for that extra wow factor.

Candy Cane Sheet Cake with Peppermint Buttercream, holiday peppermint cake, Christmas sheet cake, festive peppermint dessert, peppermint cake recipe - Flat lay of whole fresh unsalted butter sticks, a small white ceramic bowl of granulated sugar, uncracked whole egg whites with clean shells, a small white ceramic bowl of whole milk, a small white ceramic bowl of sour cream, a small white ceramic bowl of vanilla extract, a small white ceramic bowl of peppermint extract, a small white ceramic bowl of crushed red and white candy cane pieces, a small white ceramic bowl of all-purpose flour, a small white ceramic bowl of baking powder, and a small white ceramic bowl of sifted confectioners sugar placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Vanilla Extract: Adds warmth and depth that complements the peppermint beautifully.
  • Salt: A pinch enhances all the flavors in the cake, balancing out sweetness.
  • Crushed Candy Cane: Divided between batter and garnish, they infuse mint flavor and add festive texture.
  • Whole Milk: Makes the cake tender and rich; avoid low-fat for the best crumb.
  • Granulated Sugar: Sweetens and gives the cake structure; I recommend not substituting with brown sugar here.
  • Unsalted Butter: Bring to room temp to cream perfectly; this is key for a fluffy texture.
  • Sour Cream: Keeps the cake moist and adds slight tang—can swap with whole milk yogurt in a pinch.
  • Egg Whites: Provide lightness without extra fat, helping keep the cake airy.
  • All-Purpose Flour: The backbone that holds everything together; sifted for even mixing.
  • Baking Powder: Your rising agent—check freshness for best results.
  • Confectioners Sugar: For the buttercream, sifted to avoid lumps and achieve a smooth frosting.
  • Peppermint Extract: Gives the buttercream its signature flavor; don’t use too much or it gets overpowering.
  • Milk for Buttercream: Thins and softens the frosting, making it easier 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.

Make It Your Way

This Candy Cane Sheet Cake with Peppermint Buttercream Recipe offers some room for you to put your own spin on it. I like to experiment with the type of peppermint extract or even swirl in a little chocolate ganache before frosting for an indulgent twist. If you prefer a lighter frosting, Swiss meringue buttercream is a fantastic alternative to American buttercream and feels less sweet.

  • Chocolate Peppermint Variation: Adding a drizzle of warmed semi-sweet chocolate on top adds richness that contrasts the minty flavor wonderfully—I’ve done this for Christmas parties and everyone devoured it.
  • Dairy-Free Modification: I’ve swapped sour cream for coconut yogurt and used vegan butter successfully; just adjust baking times slightly.
  • Mini Cake Pops: After baking, crumble the cake and mix with a spoonful of frosting to form balls, then dip in candy cane sprinkles for festive bite-sized treats.

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

Step 1: Prep Your Pan and Preheat Oven

First things first: preheat your oven to 350°F (175°C). Line your sheet cake pan with parchment paper—this is a total game changer for easy cake removal, especially with a delicate crumb like this one. I like to lightly grease the parchment as well, just to be safe.

Step 2: Cream Butter and Sugar

In your stand mixer with the paddle attachment, cream the softened butter until smooth and creamy. Then gradually add the granulated sugar. This step helps create that light, fluffy texture we all want. Mix until it looks pale and fluffy—don’t rush it since this is where your batter gets a luxurious base.

Step 3: Add Vanilla, Salt, and Egg Whites

Stir in the vanilla and salt until combined. Next, add your egg whites one at a time, mixing on medium speed until everything’s incorporated and smooth—this helps with the light structure of the cake.

Step 4: Mix Your Dry and Wet Ingredients Separately

Whisk together milk and sour cream in a separate bowl. In another bowl, sift the flour and baking powder. Alternate adding the milk mixture and dry ingredients to your batter, starting and ending with the dry. Use low speed to avoid overmixing, but don’t be afraid to get everything combined well.

Step 5: Fold in Crushed Candy Canes and Swirl

Gently fold in one-third of your crushed candy canes—avoid overmixing or you’ll lose the pretty candy flecks. Pour the batter into your parchment-lined pan, then sprinkle another third of the candy canes on top and swirl them slightly with a spatula for that gorgeous marbled effect.

Step 6: Bake, Cool, and Frost

Bake for about 30 minutes or until the cake springs back when gently pressed in the center. Let it cool completely before you start frosting so the buttercream doesn’t melt—patience is key here! Then, whip up the peppermint buttercream, spread it evenly, and finish with the last third of crushed candy canes for crunch and decoration.

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Tips from My Kitchen

  • Don’t Overmix the Candy Canes: Folding them gently keeps the mint flavor in delicate flakes instead of dissolving into the batter.
  • Room Temperature Ingredients: Ensuring your butter, eggs, and dairy are room temp makes creaming and mixing easier and gives you a smooth batter.
  • Use a Sharp Serrated Knife to Cut: To avoid crumbly edges and get clean slices, trim about 1/4 inch off each side before serving.
  • Don’t Panic Over Butter Clumps: If you see little butter clumps early on, no worries—they’ll work out once you add the dry ingredients and continue mixing gently.

How to Serve Candy Cane Sheet Cake with Peppermint Buttercream Recipe

Candy Cane Sheet Cake with Peppermint Buttercream Recipe - Serving Suggestion

Garnishes

I always finish mine with a generous sprinkle of crushed candy canes on top for that festive pop and a bit of color. Sometimes I add mini peppermint candies or edible silver stars for an extra sparkle, especially if it’s a holiday party—it just feels magical.

Side Dishes

This cake pairs beautifully with a cup of hot cocoa or a spiced tea to balance its sweetness. If you want something lighter, a fresh fruit salad with oranges and pomegranate seeds adds a bright contrast that’s refreshing.

Creative Ways to Present

For a holiday brunch, I’ve layered this sheet cake with whipped cream and fresh peppermint sprigs, turning it almost into a festive trifle. Another idea is cutting the cake into small squares and serving on decorative holiday plates with a dusting of powdered sugar—it always feels extra special that way.

Make Ahead and Storage

Storing Leftovers

I wrap leftovers tightly in plastic wrap and store the cake in an airtight container in the fridge—this keeps it fresh for up to 4 days. I’ve found that the peppermint flavor actually intensifies after resting overnight, so that’s a nice bonus.

Freezing

If you want to freeze it, I recommend freezing the unfrosted cake wrapped well in plastic and foil to prevent freezer burn. When ready to enjoy, thaw overnight in the fridge, then frost fresh. This avoids frosting texture changing during freezing.

Reheating

Gently bring slices to room temperature before serving for the best taste. If you prefer it warm, microwave individual slices for about 10-15 seconds, but be careful not to melt the frosting too much.

FAQs

  1. Can I make this Candy Cane Sheet Cake with Peppermint Buttercream Recipe ahead of time?

    Absolutely! The cake itself can be baked a day or two in advance and stored well wrapped in plastic wrap in the fridge. I recommend frosting it the day you plan to serve for the freshest texture and flavor. You can also freeze the cake layers for longer storage, just thaw fully before frosting.

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

    I like to place candy canes in a sealed plastic bag and gently crush them with a rolling pin or the bottom of a heavy pan. Crushing by hand can create uneven large chunks, but this method gives you a nice variety of small and medium pieces that add great texture and flavor to your cake and frosting.

  3. Can I substitute the peppermint extract in the buttercream?

    You can, but peppermint is what gives this cake its signature festive flavor. If you want something milder, reduce the amount or try vanilla only. Some people also use spearmint extract for a softer mint note, but keep in mind it will change the traditional taste a bit.

  4. Why is the cake made with only egg whites?

    Using egg whites keeps the cake lighter and less dense. Combined with sour cream, it balances moisture while maintaining a tender crumb. The absence of yolks also helps the cake to stay bright and delicate, perfect for pairing with the peppermint flavors.

  5. How do I avoid the buttercream being too sweet?

    If you find American buttercream too sweet, try whipping up a Swiss or Italian meringue buttercream instead—they’re lighter and less sugary but still creamy. You can also reduce the sugar slightly, though keep in mind it affects texture. A little peppermint extract also helps balance sweetness.

Final Thoughts

This Candy Cane Sheet Cake with Peppermint Buttercream Recipe has become one of my absolute favorites to bake whenever the holidays roll around. It’s festive without being fussy, and that cool peppermint flavor feels like a little winter magic wrapped in every bite. I hope you enjoy baking it as much as I do, and that it brings moments of joy and sweetness to your celebrations. Trust me, once you try it, it might become a new holiday tradition in your house, just like it did in mine.

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Candy Cane Sheet Cake with Peppermint Buttercream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 7 reviews
  • Author: Lily
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 15 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This Candy Cane Sheet Cake is a festive and delicious treat perfect for the holiday season. Featuring a moist vanilla cake with crushed candy canes mixed into the batter and swirled on top, it is finished with a creamy peppermint buttercream frosting and extra candy cane pieces for a delightful crunch and a burst of minty flavor.

Ingredients

For the Cake:

  • 1 tablespoon vanilla 5 mL
  • ¼ teaspoon salt 1 g
  • ⅔ cup crushed candy cane (divided: ⅓ with the 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 170 g, room temperature
  • ½ cup sour cream 120 mL
  • 6 egg whites
  • 2 ½ cups all purpose flour 312 g
  • 4 teaspoons baking powder

For the Buttercream:

  • 3 sticks unsalted butter 340 g, room temperature
  • 1 lb confectioners sugar sifted 454 g
  • 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 room temperature butter until smooth. Gradually add the granulated sugar and continue mixing until the mixture is creamy.
  3. Add flavorings: Mix in the vanilla and salt until fully incorporated.
  4. Mix wet ingredients: In a separate bowl, whisk together the whole milk and sour cream until well combined.
  5. Sift dry ingredients: In another bowl, sift together the all-purpose flour and baking powder to ensure even distribution.
  6. Add egg whites: Add the 6 egg whites to the stand mixer and mix on medium speed until combined and smooth.
  7. Combine mixtures: Alternate adding the milk and sour cream mixture with the sifted dry ingredients to the mixer, beginning and ending with the dry ingredients. Mix until the batter is fully combined and smooth.
  8. Fold in candy cane: Gently fold in one-third of the crushed candy cane into the batter without overmixing to retain the candy texture.
  9. Transfer to pan and swirl: Pour the batter into the prepared sheet cake pan. Sprinkle another one-third of the crushed candy cane on top of the batter and gently swirl it with a spatula to create a festive pattern.
  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 the cake from the oven and allow it to cool completely in the pan before frosting.
  12. Prepare the buttercream: Using a stand mixer fitted with a paddle attachment, cream the unsalted butter until fluffy. Gradually add the sifted confectioners sugar on low speed to avoid a sugar cloud.
  13. Add liquids and flavorings: Slowly pour in the milk, peppermint extract, and vanilla while continuing to beat the mixture until it is smooth, combined, and fluffy.
  14. Frost the cake: Use an ice cream scoop or a large spoon to evenly distribute the buttercream over the cooled cake. Smooth the frosting with an offset spatula for an even finish.
  15. Decorate with candy cane: Sprinkle the remaining crushed candy cane over the top of the frosted cake to add a crunchy, festive touch.

Notes

  • If you notice little clumps of butter after mixing the wet ingredients, do not worry; the batter will come together once dry ingredients are mixed in thoroughly.
  • Optional: Use melted butter and warm the milk and sour cream slightly to help prevent clumping and ensure a smooth batter.
  • You can substitute whole milk yogurt for sour cream if preferred; the texture and flavor will be very similar.
  • If traditional American buttercream is too sweet, consider making a Swiss or Italian meringue buttercream for a lighter, less sweet frosting.
  • For a clean edge when slicing, use a sharp serrated knife to trim about ¼ inch from each side of the cake before serving.

Nutrition

  • Serving Size: 1 slice (approximate)
  • Calories: 350 kcal
  • Sugar: 40 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: 65 mg

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