Candy Cane Sheet Cake with Peppermint Buttercream Recipe

ByLucy
Jump to Recipe· 4.6 from 14 reviews

If you’re dreaming of a festive treat that truly wows at your holiday parties or cozy family gatherings, you’re going to love this Candy Cane Sheet Cake with Peppermint Buttercream Recipe. It’s festive, fun, and seriously delicious – imagine a tender, moist sheet cake swirled with crushed candy cane, topped with fluffy peppermint buttercream that melts in your mouth. I can’t wait to share all my tips and tricks to help you nail this showstopper every time!

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Why This Recipe Works

  • Perfect Peppermint Balance: The crushed candy cane and peppermint buttercream complement each other without overpowering the cake.
  • Moist and Tender Texture: Sour cream and whole milk create a soft crumb that’s just right for a sheet cake.
  • Easy to Make and Scale: Baked in a sheet pan, this recipe is great for serving a crowd and simple to double if needed.
  • Fun, Festive Presentation: Swirling candy cane in the batter and sprinkling on top adds visual interest and crunch.
Candy Cane Sheet Cake with Peppermint Buttercream, peppermint cake, holiday sheet cake, Christmas dessert, festive peppermint dessert - 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 uses classic ingredients you probably already have, with a festive twist from candy canes and peppermint extract. Each ingredient plays its part in creating a light, flavorful, and beautifully textured cake that pairs perfectly with the rich buttercream.

Candy Cane Sheet Cake with Peppermint Buttercream, peppermint cake, holiday sheet cake, Christmas dessert, festive peppermint dessert - 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 depth and warmth to balance the minty notes.
  • Salt: Enhances overall flavors and balances sweetness.
  • Crushed Candy Cane: Divided between the batter, swirling, and topping for candy crunch and peppermint bursts.
  • Whole Milk: Adds moisture and richness for tender crumb.
  • Granulated Sugar: Sweetens the cake without overpowering the peppermint.
  • Unsalted Butter: Room temperature for creaming, contributes to moistness and richness.
  • Sour Cream: Incredible for moisture and tenderness, plus gives a slight tang.
  • Egg Whites: Provide structure without heaviness, keeping the cake light.
  • All-Purpose Flour: The base that holds the cake together.
  • Baking Powder: Leavens the cake for a light, airy texture.
  • Confectioners Sugar (for Buttercream): Creates a silky, sweet frosting.
  • Peppermint Extract: Essential for that classic candy cane flavor in the frosting.
  • Milk (for Buttercream): Thins the frosting to the perfect spreadable consistency.
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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

I love playing with this Candy Cane Sheet Cake with Peppermint Buttercream Recipe by swapping out flavors and adjusting sweetness. Feel free to make it your own — after all, the holidays are all about what you enjoy most!

  • Chocolate Peppermint Variation: Adding a few tablespoons of cocoa powder to the batter gives a chocolatey twist that pairs wonderfully with the peppermint buttercream—one of my personal favorites on chilly winter nights.
  • Dairy-Free Version: Use dairy-free butter and coconut or almond milk; just be sure to adjust consistency as needed for the buttercream.
  • Less Sweet Buttercream: If you find American buttercream too sugary, try whipping up a Swiss meringue buttercream with peppermint flavor instead for a lighter touch.
  • Mini Cupcakes: This batter works great for holiday cupcakes—just adjust baking time accordingly, and you’ll have portable festive treats to share.

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

Step 1: Prep and Cream Butter & Sugar

First things first: preheat your oven to 350°F and line your sheet pan with parchment paper—this makes cleanup a breeze. In your stand mixer with the paddle attachment, cream softened butter and sugar together until fluffy and pale. This step sets up your cake’s tender crumb, so don’t rush it! I usually let mine go for about 3-4 minutes. Then add vanilla and salt, mixing until beautifully combined.

Step 2: Mix Milk & Sour Cream, Sift Dry Ingredients

Whisk together whole milk and sour cream in a separate bowl — this combo adds moisture and a subtle tang to your cake that you won’t want to skip. Next, sift flour and baking powder together in another bowl; sifting keeps the dry ingredients light and clump-free, which makes all the difference in cake texture.

Step 3: Add Egg Whites and Alternate Adding Mixtures

Add the egg whites to your creamed butter and sugar mixture. Beat on medium speed until just combined—this helps keep the batter light rather than dense. Now, alternate adding the milk/sour cream mixture and the sifted dry ingredients to the bowl, mixing gently after each addition. Overmixing here can make the cake tough, so I recommend stirring just until fully combined.

Step 4: Fold in Candy Cane & Swirl Batter

Gently fold in one-third of your crushed candy cane into the batter—that crunch and peppermint flavor will peek through in every bite! Pour the batter into your lined sheet pan, then sprinkle another third of the crushed candy cane over the top and lightly swirl it in with a spatula for beautiful festive marbling.

Step 5: Bake and Cool

Bake for about 30 minutes, or until the cake springs back when lightly pressed in the center. Don’t skip the toothpick test—it’s the best way to know your cake’s done. Once out of the oven, let it cool completely before frosting; frosting a warm cake can cause melty, messy results.

Step 6: Make the Peppermint Buttercream

In your stand mixer, beat the softened butter until creamy. Slowly add sifted confectioners sugar on low speed to avoid a sugar cloud explosion—you know what I mean! Then pour in milk, peppermint extract, and vanilla. Beat on medium-high until light, fluffy, and spreadable. This buttercream is sweet, minty, and the perfect topping for your candy cane cake.

Step 7: Frost and Finish with Candy Cane Crunch

Use an ice cream scoop or large spoon to dollop frosting evenly over the cooled cake. Smooth it out with an offset spatula for clean edges, then sprinkle the remaining crushed candy cane on top for that final festive pop of color and texture that guests will love.

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Tips from My Kitchen

  • Don’t Overmix: Overmixing batter after adding flour can make the cake dense; mix just until everything is combined.
  • Butter Temperature: Using room temp butter (not melted) for the cake ensures the best texture, but if you see clumps, warming milk and sour cream helps smooth it out.
  • Peppermint Extract Amount: Start with ½ teaspoon in buttercream and adjust to taste—you don’t want it too overpowering.
  • Candy Cane Crunch: Crush candy canes finely but not to dust, so you get little bursts of peppermint and crunch without it feeling gritty.

How to Serve Candy Cane Sheet Cake with Peppermint Buttercream Recipe

Candy Cane Sheet Cake with Peppermint Buttercream Recipe - Serving Suggestion

Garnishes

I love adding a little extra magic by garnishing slices with mini peppermint sticks or a dusting of edible glitter for parties. Some crushed candy cane sprinkled on individual plates makes it look picture-perfect and festive for sharing.

Side Dishes

This cake pairs wonderfully with simple sides like a warm cup of cocoa or eggnog. For holiday brunches, I often serve it alongside fresh berries or a citrus fruit salad to cut through the sweetness.

Creative Ways to Present

Try cutting the sheet cake into small squares and placing each on decorative cupcake liners for a holiday party buffet. Or layer with whipped cream and crushed candy cane for a quick trifle twist that’s both beautiful and easy to serve family-style.

Make Ahead and Storage

Storing Leftovers

Once frosted, I store leftovers in an airtight container in the fridge; this keeps the peppermint buttercream fresh and the cake moist for up to 4 days. I like to let the cake sit out at room temperature for 15-20 minutes before serving to soften the buttercream slightly.

Freezing

I’ve frozen both unfrosted and frosted slices of this candy cane cake wrapped tightly in plastic wrap and foil—they freeze beautifully for up to 3 months. Just thaw overnight in the fridge, then bring to room temp before serving. The texture and flavor hold up really well, which is perfect for holiday prep!

Reheating

For refrigerated slices, warming in the microwave for about 10 seconds really brings out that melt-in-your-mouth softness without affecting the frosting too much. If frozen, let thaw fully first to avoid sogginess or melting.

FAQs

  1. Can I use whole eggs instead of egg whites for this cake?

    You can, but using egg whites keeps the cake lighter and fluffier. Using whole eggs might make the cake a bit more dense and rich. If you only have whole eggs on hand, try using 3 whole eggs for best results and monitor texture carefully.

  2. Is it okay to substitute yogurt for sour cream?

    Absolutely! I often make this swap, and you really can’t tell the difference. Just make sure to use full-fat plain yogurt for the best moistness and texture.

  3. How finely should I crush the candy canes?

    Crush them just enough to have small pieces—not powder—so you get delightful crunch and bursts of peppermint flavor without a gritty texture.

  4. Can I make the buttercream ahead of time?

    Yes! Store it in an airtight container in the fridge for up to 3 days. Before spreading, bring it back to room temperature and beat again to restore fluffiness.

  5. What’s the best way to cut this sheet cake?

    Use a sharp serrated knife and trim about ¼ inch off the edges for clean, unblemished slices. Wiping the knife between cuts helps keep the frosting neat.

Final Thoughts

This Candy Cane Sheet Cake with Peppermint Buttercream Recipe holds a special place in my heart as a holiday favorite that’s both crowd-pleasing and easy enough to make year after year. I love how the peppermint flavor feels like a festive hug in every bite, and the texture is just right—not too dense and not too light. Whether you’re bringing this to a party or enjoying it by the fire, I hope you find as much joy baking and sharing it as I do. Give it a try, and let me know how it lights up your holiday celebrations!

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Candy Cane Sheet Cake with Peppermint Buttercream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 14 reviews
  • Author: Lucy
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 15 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

This Candy Cane Sheet Cake is a festive and delicious holiday dessert featuring a moist vanilla cake infused with crushed candy canes, layered with a creamy peppermint buttercream frosting, and topped with more crushed candy canes for a delightful crunch and holiday flair.

Ingredients

For the Cake:

  • 1 tablespoon vanilla 5 mL
  • ¼ teaspoon salt 1 g
  • ⅔ cup crushed candy cane (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 255 g, room temperature
  • ½ cup sour cream 120 mL
  • 6 egg whites
  • 2 ½ cups all purpose flour 312.5 g
  • 4 teaspoons baking powder

For the Buttercream:

  • 3 sticks unsalted butter 340 g, room temperature
  • 1 lb confectioners sugar 454 g, sifted
  • 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 and fluffy.
  3. Add Vanilla and Salt: Mix in the vanilla extract and salt until incorporated.
  4. Mix Wet Ingredients Separately: 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 and remove lumps.
  6. Add Egg Whites: Add the egg whites to the stand mixer and mix on medium speed until fully combined with the butter and sugar mixture.
  7. Combine Wet and Dry Mixtures: Alternately add the milk mixture and the dry flour mixture to the stand mixer, starting and ending with the dry ingredients. Mix until the batter is fully combined but avoid overmixing.
  8. Fold in Crushed Candy Cane: Gently fold in one third of the crushed candy cane into the batter without overmixing to evenly distribute the peppermint flavor and crunch.
  9. Pour and Swirl: Pour the batter into the prepared sheet cake pan. Sprinkle another third of the crushed candy cane evenly over the top and swirl it gently into the batter 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 on a wire rack before frosting.
  12. Prepare the Buttercream: In a clean stand mixer bowl with the paddle attachment, cream the room temperature unsalted butter until light and fluffy. Gradually add the sifted confectioners sugar on low speed to avoid a sugar cloud.
  13. Add Flavor and Milk: Slowly pour in the milk, peppermint extract, and vanilla extract while mixing. Continue beating until the frosting is smooth, fluffy, and spreadable.
  14. Frost the Cake: Use an ice cream scoop to evenly apply the buttercream frosting over the cooled cake. Smooth it out using an offset spatula for an even finish.
  15. Decorate with Candy Cane: Sprinkle the remaining crushed candy cane on top of the frosted cake for a festive and crunchy topping.

Notes

  • If you see little clumps of butter after mixing the wet ingredients, don’t panic; it will smooth out when you add the dry ingredients. Using melted butter and warming the milk and sour cream slightly can help with mixing.
  • You can substitute whole milk yogurt for sour cream if preferred; the taste difference is minimal.
  • If traditional American buttercream is too sweet, consider using Swiss or Italian meringue buttercream for a lighter flavor.
  • For clean, unblemished edges when slicing, use a sharp serrated knife and trim about ¼ inch from each side.

Nutrition

  • Serving Size: 1 slice
  • 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: 60 mg

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