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
Scale
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
- Preheat and Prepare Pan: Preheat the oven to 350 degrees F and line a sheet cake pan with parchment paper for easy removal.
- 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.
- Add Flavorings: Mix in the vanilla and salt, continuing to blend until fully incorporated.
- Mix Milk and Sour Cream: In a separate bowl, whisk together the whole milk and sour cream until 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 egg whites to the stand mixer and beat on medium speed until combined.
- 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.
- Fold in Candy Cane: Gently fold in one-third of the crushed candy cane without overmixing to maintain texture.
- 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.
- 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.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely before frosting.
- Cream Butter for Frosting: Using a stand mixer fitted with a paddle attachment, cream the unsalted butter until smooth and fluffy.
- 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.
- 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.
- 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
