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
Scale
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
- Preheat and prepare pan: Preheat the oven to 350 degrees F. Line a sheet cake pan with parchment paper to prevent sticking.
- 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.
- Add flavorings: Mix in the vanilla and salt until fully incorporated.
- Mix wet ingredients: In a separate bowl, whisk together the whole milk and sour cream until well combined.
- Sift dry ingredients: In another bowl, sift together the all-purpose flour and baking powder to ensure even distribution.
- Add egg whites: Add the 6 egg whites to the stand mixer and mix on medium speed until combined and smooth.
- 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.
- Fold in candy cane: Gently fold in one-third of the crushed candy cane into the batter without overmixing to retain the candy texture.
- 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.
- 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.
- Cool the cake: Remove the cake from the oven and allow it to cool completely in the pan before frosting.
- 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.
- 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.
- 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.
- 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
