Candy Cane Sheet Cake with Peppermint Buttercream Recipe

ByAmanda
Jump to Recipe· 4.7 from 16 reviews

If you’re in the mood for something festive, fun, and utterly delicious, you’ve got to try this Candy Cane Sheet Cake with Peppermint Buttercream Recipe. It’s one of those desserts that feels like a holiday hug right on your taste buds, with just the right balance of sweet, minty, and tender cake goodness. Trust me, once you try it, this will probably become your go-to festive treat for holiday parties or cozy nights in. So grab your apron, and let’s dive into how you can make this fan-freaking-tastic cake right in your own kitchen!

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Why This Recipe Works

  • Perfect Balance of Flavors: The peppermint buttercream complements the subtly sweet, mint-infused cake, making every bite exciting without being overpowering.
  • Moist and Tender Texture: Thanks to sour cream and the folding technique with the crushed candy canes, the cake stays super moist and soft.
  • Festive Presentation: Crushed candy canes sprinkled on top provide a sparkly, seasonal look that’s hard to resist.
  • Easy Yet Impressive: The step-by-step process is beginner-friendly but yields a cake that looks and tastes like you’ve been baking for years.
Candy Cane Sheet Cake with Peppermint Buttercream, festive holiday cake recipes, peppermint dessert ideas, Christmas sheet cake, mint-flavored holiday treats - 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

Each ingredient in the Candy Cane Sheet Cake with Peppermint Buttercream Recipe plays a key role in creating a cake that’s full of flavor, texture, and holiday cheer. Choosing quality ingredients and understanding their purpose ensures your final cake is truly something special—whether you’re a seasoned baker or trying this for the first time!

Candy Cane Sheet Cake with Peppermint Buttercream, festive holiday cake recipes, peppermint dessert ideas, Christmas sheet cake, mint-flavored holiday treats - 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: Adds depth and warmth to balance the bright peppermint flavor—never skip this for a nuanced taste.
  • Salt: Enhances all the flavors and prevents the sweetness from becoming cloying.
  • Crushed Candy Cane: Brings that classic holiday crunch and peppermint burst; I love splitting it between the batter, topping, and swirl.
  • Whole Milk: Provides moisture and richness, helping the cake stay tender.
  • Granulated Sugar: Sweetens perfectly without overpowering the mint or vanilla.
  • Unsalted Butter: Creamy fat essential for richness; room temperature makes it easier to cream with sugar.
  • Sour Cream: Adds moisture and a slight tang that keeps the cake from feeling heavy or dull.
  • Egg Whites: Lighten the batter for fluffiness without extra fat.
  • All Purpose Flour: Forms the structure of your cake, making sure it holds up while staying soft.
  • Baking Powder: The leavening agent that gives the cake lift and airiness.
  • Confectioners Sugar: Essential for silky smooth buttercream frosting without grittiness.
  • Peppermint Extract: Infuses the frosting with that unmistakable minty holiday flavor.
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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.

Tweak to Your Taste

One of my favorite things about this Candy Cane Sheet Cake with Peppermint Buttercream Recipe is how you can make it your own. I often switch up a few ingredients or toppings depending on the event or my mood, and it never fails to impress.

  • Nut-Free Variation: I’ve made this recipe for a family gathering with a nut allergy, and removing nuts (sometimes people sprinkle crushed nuts on top!) keeps it safe and just as tasty.
  • Dairy Substitute: If you’re sensitive to dairy, swapping whole milk with almond milk or using dairy-free butter also works well—just expect a slightly different texture but no compromise on flavor.
  • Extra Peppermint Punch: When I want that mint flavor to pop even more, I add a tiny pinch of peppermint oil to the frosting in addition to the extract, but be careful not to add too much!
  • Chocolate Peppermint: One time I swirled some melted semi-sweet chocolate into the batter as a surprise element and wowed all my guests.

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

Step 1: Prepping Like a Pro

Start by preheating your oven to 350°F and lining your sheet cake pan with parchment paper. Trust me, this small step makes a huge difference when it comes to easily lifting the cake out later without any cracks or sticking. While the oven warms, gather and measure out all your ingredients—having everything ready really smooths out the process.

Step 2: Creaming Butter and Sugar

Pop your room temperature butter into a stand mixer fitted with a paddle attachment and cream it until smooth. Then add the sugar and keep mixing until fluffy and light. This step is key for incorporating air, which makes your cake nice and tender. Don’t rush it!

Step 3: Mixing the Flavors

Mix in the vanilla and salt next until it’s all creamy and combined. Separately, whisk together the milk and sour cream to create a smooth mixture that’ll add moisture. Then sift together the flour and baking powder to avoid lumps and better distribute the leavening agent.

Step 4: Folding & Combining

Add the egg whites to your mixer and blend on medium speed until they’re evenly mixed. Now comes the fun part: alternating between adding the milk mixture and dry ingredients to your batter. This back-and-forth helps keep the texture light and prevents overmixing. Finally, gently fold in one-third of your crushed candy cane, which gives little bursts of mint without bruising the batter.

Step 5: Baking & Swirling

Pour the batter into your prepared pan, then sprinkle another third of the crushed candy cane evenly on top of the batter. Use a spatula to lightly swirl it around for a pretty marbled peppermint effect. Bake for approximately 30 minutes or until the center springs back when gently pressed. Let it cool completely before frosting—that wait is the hardest part, I know!

Step 6: Whipping the Peppermint Buttercream

Using your stand mixer again, cream the room-temp butter until smooth. Then, on low speed, add your sifted confectioners sugar gradually. Pour in milk, peppermint extract, and vanilla slowly, continuing to beat until fluffy and spreadable. The aroma alone will get you eager to frost your cake.

Step 7: Frost, Garnish, and Enjoy!

Use an ice cream scoop or large spoon to dollop the buttercream evenly over your cooled cake. Smooth it out with an offset spatula for a professional finish. Finally, sprinkle the last third of your crushed candy cane on top for a festive crunch and eye-catching sparkle. Now slice, serve, and prepare for compliments!

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Pro Tips for Making Candy Cane Sheet Cake with Peppermint Buttercream Recipe

  • Don’t Overmix the Candy Cane: Folding the crushed candy cane gently prevents it from melting too much in the batter, keeping those delightful crunchy pockets.
  • Room Temperature Ingredients: Using room-temp butter, eggs, and sour cream helps everything combine smoothly and evenly for the best texture.
  • Sift Your Sugar and Flour: This little step might feel tedious, but it prevents lumps and results in a silkier frosting and tender crumb.
  • Use Parchment Paper for Easy Cleanup: It makes lifting the cake hassle-free and keeps your pan pristine for next time.

How to Serve Candy Cane Sheet Cake with Peppermint Buttercream Recipe

Candy Cane Sheet Cake with Peppermint Buttercream Recipe - Serving Suggestion

Garnishes

I love topping this cake with a generous sprinkle of crushed candy canes for that festive peppermint crunch and a beautiful snowy effect. Sometimes, I add a few whole mini candy canes around the edges for decoration or sprinkle edible silver pearls for a bit of holiday sparkle. These little touches make such a difference when serving guests!

Side Dishes

This cake pairs perfectly with a cozy cup of hot cocoa or peppermint tea—perfect for warming up after time outside in the cold! If you’re serving a holiday brunch, I like to add fresh berries or a simple fruit salad on the side to balance the richness of the cake.

Creative Ways to Present

For holiday gatherings, I’ve layered this sheet cake with fresh whipped cream between slices or transformed it into a layered trifle with crushed candy canes folded into the frosting dollops. Wrapping pieces in festive wax paper tied with twine makes for great edible gifts or party favors. Presentation really can make this humble sheet cake star of the show!

Make Ahead and Storage

Storing Leftovers

If you have any leftovers — which might be hard, but trust me, it happens — store them in an airtight container in the fridge. The frosting stays creamy, and the cake remains moist. I recommend bringing slices to room temperature before serving to revive that soft texture and fresh flavor.

Freezing

I’ve frozen this cake successfully by wrapping it tightly in plastic wrap and then aluminum foil, or by cutting it into squares and freezing slices individually. When ready, thaw overnight in the fridge and bring to room temperature before serving. The peppermint buttercream holds up surprisingly well in the freezer!

Reheating

For best results, avoid reheating the cake in the microwave with frosting on—it can melt the buttercream. Instead, let the cake reach room temp naturally, or if reheating just plain slices, warm gently in a low oven wrapped loosely with foil for about 10 minutes.

FAQs

  1. Can I use regular peppermint extract instead of crushed candy canes in the cake?

    Yes! If you’re short on crushed candy canes, adding extra peppermint extract can infuse the peppermint flavor. However, crushed candy canes add a wonderful crunchy texture and a subtle natural mint flavor that’s hard to replicate with extract alone.

  2. What if I don’t have a stand mixer?

    You can absolutely make this cake using a hand mixer or by whisking by hand. Cream the butter and sugar vigorously and mix ingredients gradually to get the best texture. Just plan to spend a little extra elbow grease and time.

  3. Can I make this cake gluten-free?

    Yes, by substituting the all-purpose flour for a gluten-free blend suitable for cakes, you can adapt the recipe. Make sure your baking powder is gluten-free too. The texture might be slightly different but still delicious!

  4. How long does this cake keep fresh?

    When stored in an airtight container in the fridge, this cake stays fresh for up to 4–5 days. Always keep it chilled to maintain the buttercream’s texture and flavor.

Final Thoughts

This Candy Cane Sheet Cake with Peppermint Buttercream Recipe holds a very special place in my holiday baking lineup because it’s the perfect combo of approachable and festive. I’ve made it many times for friends, family, and even bake sales, and it never fails to draw compliments and second helpings. If you want to impress without stress, I honestly can’t recommend this enough. Give it a try, and I bet you’ll be making it every holiday season too!

Print
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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 16 reviews
  • Author: Amanda
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 15 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

A festive and delightful Candy Cane Sheet Cake featuring a tender vanilla-scented cake swirled with crushed candy canes and topped with a fluffy peppermint buttercream frosting, perfect for holiday celebrations.

Ingredients

For the Cake:

  • 1 tablespoon vanilla 5 mL
  • ¼ teaspoon salt 1 g
  • ⅔ cup crushed candy cane (⅓ mixed in the batter, ⅓ sprinkled on top and swirled)
  • 1 ¼ cups whole milk 300 mL
  • 1 1/2 cups granulated sugar 300 g
  • 3/4 cup unsalted butter 170 g, room temperature
  • 1/2 cup sour cream 120 mL
  • 6 egg whites
  • 2 1/2 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 (about 4 cups)
  • 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 and line a sheet cake pan with parchment paper for easy removal.
  2. Cream Butter and Sugar: In a stand mixer fitted with a paddle attachment, cream the unsalted butter until smooth, then gradually mix in the granulated sugar until creamy and fluffy.
  3. Add Flavorings: Mix in the vanilla and salt, continuing to blend until fully incorporated.
  4. Mix Milk and Sour Cream: In a separate bowl, whisk together the whole milk and sour cream until 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 egg whites to the stand mixer and beat on medium speed until combined.
  7. Alternate Adding Wet and Dry Ingredients: Gradually add the milk and sour cream mixture and then the dry flour mixture to the batter, alternating and mixing after each addition until fully combined.
  8. Fold in Candy Cane: Gently fold in one-third of the crushed candy cane without overmixing to maintain texture.
  9. Pour Batter and Swirl Candy Cane: Pour the batter into the prepared sheet cake pan, sprinkle one-third of the crushed candy cane over the top, and swirl it gently into the batter with a spatula.
  10. Bake the Cake: Bake in the preheated oven for about 30 minutes or until the center is springy to the touch and a toothpick inserted comes out clean.
  11. Cool the Cake: Remove the cake from the oven and allow it to cool completely before frosting.
  12. Cream Butter for Frosting: Using a stand mixer fitted with a paddle attachment, cream the unsalted butter until smooth and fluffy.
  13. Add Sugar and Flavorings: On low speed, gradually add the sifted confectioners sugar, then slowly pour in the milk, peppermint extract, and vanilla, beating until the frosting is light and fluffy.
  14. Frost the Cake: Use an ice cream scoop to evenly distribute the buttercream frosting over the cooled cake and smooth the top with an offset spatula.
  15. Decorate with Candy Cane: Sprinkle the remaining one-third of crushed candy cane evenly on top of the frosted cake for a festive finish.

Notes

  • If you see little clumps of butter after mixing wet ingredients, don’t panic; it will smooth out once dry ingredients are added. Alternatively, use melted butter and warm the milk and sour cream slightly to help.
  • You can substitute whole milk yogurt for sour cream without noticeable difference in taste or texture.
  • If American buttercream is too sweet, consider making Swiss or Italian meringue buttercream for a lighter flavor.
  • For clean edges, trim ¼ inch off each side of the cake with a sharp serrated knife before serving.

Nutrition

  • Serving Size: 1 slice (1/15th of cake)
  • Calories: 400 kcal
  • Sugar: 35 g
  • Sodium: 180 mg
  • Fat: 22 g
  • Saturated Fat: 14 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 45 g
  • Fiber: 0.5 g
  • Protein: 5 g
  • Cholesterol: 60 mg

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